CHANA MASALA | CHOLE RECIPE | PUNJABI CHOLE MASALA
One of the best chana masala recipe that you can make. This chole masala is made with freshly powdered spices, onions, tomatoes, herbs making the curry taste like the ones you get on the streets of Delhi.
Provided by Dassana Amit
Categories Main Course
Time 9h45m
Number Of Ingredients 32
Steps:
- Rinse the chickpeas a couple of times in fresh water. Then soak them in water overnight or for 8 to 9 hours. Add enough amount of water as the chickpeas increase in size after soaking it. Later drain the water and again rinse the soaked chickpeas with fresh water.
- To give a dark color to the chickpeas, traditionally dried amla (Indian gooseberries) are added. These also give a faint sourness to the stock. If you do not have dried amla, then add 1 black tea bag.
- In a 3-litre stovetop pressure cooker add the chickpeas along with the 3 to 4 dried amla pieces or 1 black tea bag. Taj tea bags work very well. Then add water.
- Season with salt and pressure cook the chickpeas for 12 to 15 whistles on medium heat. The chickpeas should be cooked well and softened. The chickpeas should be soft when you mash it with a spoon or eat it. The chickpeas should not give you a bite when you eat it.
- In a pan, take all the whole spices for the "chole masala powder" mentioned above and on a low heat begin to roast them.
- Stir often and roast the spices till they get extra browned. Don't burn them. You have to go beyond a point roasting them even after they become fragrant and they get more browned than what is the norm usually.
- Let these roasted spices cool and then grind or powder them finely in a coffee grinder or in a dry grinder.
- By now the chana will be cooked. You will see a darker brown shade in the safed (white chana). Remove the amla pieces which would have softened by now or the tea bag from the stock.
- Heat oil in a pan or kadai. Add ginger-garlic paste and saute for few seconds or till their raw aroma goes away.
- Then add chopped onions and saute stirring often till the onions turn translucent or light brown.
- Add tomatoes and saute stirring often till they soften and the oil starts to leave the sides of the onion and tomato mixture.
- Lower the heat and then add all of the powdered chole masala that we ground, together with the red chili powder, turmeric powder and garam masala powder (optional).
- Stir and mix the dry ground spices and then add slit green chilies
- Add the cooked chickpeas. Mix well.
- Add salt according to taste. Then add about 1 to 1.25 cups of the stock in which the chickpeas was cooked. You can also add water instead.
- Stir and cover the pan with a lid.
- Simmer on a low to medium heat. You can also cook the chana masala without the lid.
- The gravy will thicken and reduce. Mash a few chickpeas as this helps in thickening the gravy.
- Simmer till you get the consistency you prefer. The consistency of this curry is not thin, but medium consistency or semi-dry. For thick or semi-dry consistency add less water.
- If you have not added dry pomegranate seeds while roasting the spices, then you need to add amchur powder (dry mango powder) now. Mix and stir well.
- Serve the Punjabi chana masala with kulcha, bhatura, poori, roti, naan, bread with a side of sliced onions, tomatoes and lemon or lime wedges.
- While serving garnish with coriander leaves and ginger julienne.
- This Chole Masala also tastes good with steamed rice or jeera rice or saffron rice.
Nutrition Facts : Calories 239 kcal, Carbohydrate 37 g, Protein 10 g, Fat 7 g, SaturatedFat 1 g, Sodium 786 mg, Fiber 11 g, Sugar 9 g, ServingSize 1 serving
CHOLE (CURRIED GARBANZOS)
This is a very popular Punjabi dish (Punjab is a state in North India). For more information on some of the Indian spices used in this recipe, refer to http://www.foodsubs.com/SpiceInd.html . This recipe is posted by request, from "Vegetable Delights" by Malini Bisen.
Provided by Anu_N
Categories Curries
Time 35m
Yield 7 cups, 14 serving(s)
Number Of Ingredients 15
Steps:
- Mash one teaspoon of the cooked chickpeas.
- Heat oil or ghee in a heavy skillet over medium heat.
- When heated, add the chopped green chilies and ginger, stir.
- Remove the skillet from the flame and add the red chili powder, turmeric powder and coriander powder.
- Stir, and return the skillet to the flame.
- Add the diced potatoes and saute for about 8 minutes or until the potatoes turn golden brown.
- Now add the cooked chickpeas and salt.
- Saute for a minute, and then add the 1 teaspoon of mashed chickpeas, and mango powder or tamarind pulp.
- Add 1 cup water and bring to a vigourous boil.
- Garnish with chopped coriander and sprinkle with the ground spices.
- Serve hot with baturas (deep fried Indian bread), or rotis (common Indian flatbread), or nan (thick Indian bread).
Nutrition Facts : Calories 190, Fat 2.6, SaturatedFat 0.3, Sodium 579.4, Carbohydrate 35.2, Fiber 6.6, Sugar 0.8, Protein 7.4
GARBANZO BEANS (CHOLE)
Make and share this Garbanzo Beans (Chole) recipe from Food.com.
Provided by Rita1652
Categories Onions
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Sauté onions, add garlic and ginger in ghee.
- Fry for about 5 minutes.
- Add tomatoes, and cumin, coriander, turmeric and chili powders, and salt to taste.
- Cook for another 5 minutes.
- Add garbanzo beans, boil for a few minutes.
- Add garam masala, let mixture simmer.
- Remove from stove.
- Serve garnished with coriander leaves and lemon slices.
Nutrition Facts : Calories 186.8, Fat 4.8, SaturatedFat 2.2, Cholesterol 8.2, Sodium 354.1, Carbohydrate 30.6, Fiber 6.2, Sugar 1.9, Protein 6.5
CHICKPEA CURRY (GARBANZOS)
With a picture! A delicious, easy, stovetop vegetarian Indian curry that makes a yummy lunch! Based on a recipe I got from MrCurrys.com with a sample of their wonderful curry seasoning powder.
Provided by SaraFish
Categories Curries
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Saute onions in olive oil for 3 minutes.
- Add ginger, garlic and curry powder (I use about 3 teaspoon for medium-spicy), stir and cook for another minute or so.
- Add chickpeas and salt and a tablespoon or so of water.
- Cook and stir about a minute.
- Add tomatoes and cook for 5 minutes, stirring gently.
- Add another spoonful of water if it seems dry or if it's burning or sticking.
- Serve with flatbread and rice.
CHOLE (VEGETARIAN INDIAN CHICKPEAS)
A popular vegetarian Indian dish made of chickpeas and spices. Serve with white rice or naan.
Provided by Van Dana
Categories Side Dish Beans and Peas
Time 40m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 143.3 calories, Carbohydrate 22 g, Fat 4.7 g, Fiber 4.8 g, Protein 4.7 g, SaturatedFat 0.6 g, Sodium 943.4 mg, Sugar 3 g
LOW-FAT CHOLE CHICKPEA CURRY
Here is a easy simple curry that will leave your mouth watering for more...This has been modified for weight watchers. The pot equals 20 points.That would be 7 points for 1 cup of chole.
Provided by Nurturing
Categories Curries
Time 40m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Add olive oil to medium heat.Once oil is hot add onions and salt.Once onions are sauted, add ginger and garlic paste fry for 1 minute. Add in tomatoes and cook until it becomes like a gravy. Add chickpeas in and add 4 cups water and all spices.Let this boil until chickpeas are soft and smash some of chickpeas.Once water thickens this dish is ready to serve -- .
Nutrition Facts : Calories 487.7, Fat 13, SaturatedFat 1.7, Sodium 1927.1, Carbohydrate 80, Fiber 15.4, Sugar 6.8, Protein 16.3
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