Chole (Chana Masala)

You're going to dirty some dishes with this one. But every step of the process is going to smell enticing and the finished product is delicious. This one is in my regular rotation of recipes.

Chole (Chana Masala)
Manjula's Kitchen

1	15-oz can chickpeas
3	T oil
pinch	asafetida
1 tsp	cumin seeds
1	T gram flour (Besan)
1	tomato
1 tsp	ginger paste
1 tsp	green chilies, chopped
2 tsps	coriander
1/2 tsp	turmeric
1/2 tsp	red chili powder
1 tsp	salt
1/4 tsp	garam masala
1 tsp	cilantro, chopped

Drain and rinse chickpeas. Slip them out of their jackets.

Blend the tomatoes, green chilies and ginger to make a puree.

Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil if seed crack right away oil is ready. Add the asafetida and cumin seeds. After the cumin seeds crack, add the gram flour and stir-fry for a minute.

Add the tomato puree, coriander powder, turmeric, chili powder and cook for about 4 minutes on medium heat.

The mixture will start leaving the oil and will reduce to about half in quantity.

Add the chickpeas and a half cup of water and let it cook for 7 to 8 minutes on medium heat, covered.

Press the chickpeas with a spatula so they soften. Note: add more water as needed to keep the gravy consistency to your liking, and let it cook for few more minutes on low heat.

Add the garam masala and cilantro. Let it cook for another minute.

Comments

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