I Can T Wait For Chole Recipes

Steps:

• In large saucepan over medium heat, heat cumin seeds, bay leaf and cinnamon until very fragrant, swirling around to prevent burning.
• Add ginger and garlic, cooking until the smell of those fills the air, then add onions.
• Saute onions, stirring frequently, and adding drops of water to prevent sticking, until they are translucent.
• Add the tomatoes, coriander, turmeric, salt, and cayenne.
• Check for seasoning, adding more as you prefer.
• Bring to a boil.
• Add garbanzo beans (chickpeas), cover, and reduce heat.
• Simmer on low for 10-15 minutes.
• Stir in garam masala and lemon juice just before serving.
• Garnish with a sprinkle of chopped cilantro if you desire.
• Serve with rice, or Indian breads or pitas (breads are best warmed on a hot griddle).

Steps:

• Heat oil in a pot over medium-high heat. Saute onion until translucent, about 5 minutes. Add garlic, ginger, and anise; stir. Add chickpeas, tomato sauce, water, chile powder, garam masala, salt, cumin, coriander, turmeric, and clove. Reduce heat to medium-low and simmer, covered, until chickpeas start to soften, 5 to 7 minutes.
• Mash some of the chickpeas directly in the pot to give the sauce a chunkier consistency. Cover and continue simmering, stirring occasionally, until flavors come together, about 15 minutes. Remove star anise pieces and clove before serving.