Chana Masala/ Chole
(from Nandini’s recipe box)
Prep time: 10 minutes
Cook time: 10 minutes
Serves 4 people
Categories: sidedish
Ingredients
- 1 cup chickpeas/ garbanzo beans(dry or canned)
- 3/4 cup chopped onions
- 2 medium tomatoes / 2 Tbsp tomato paste
- 3-4 cloves
- Little cinnamon
- Chilli powder as per taste
- 2-3 tsp chole masala (any brand)
- 2-3 garlic pods grated
- 1 inch ginger grated
- Handful of chopped coriander for garnish
- Salt to taste
- Oil
Directions
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Puree the tomatoes in a blender and keep aside (skip this if using tomato paste). Grate the ginger and garlic and keep aside.
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If using the dry variety, make sure to soak the beans overnight or for about 8-10 hours in enough water.
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Pressure cook the beans using sufficient water. Keep aside.
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Take a heavy bottom pan, add the oil. Next add the ginger and garlic and sauté until the garlic turns light brown.
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Add the cloves and cinnamon and stir for a while. Now add the onions and stir until it turns transparent.
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Add the tomato puree/tomato paste, salt and cook until the raw smell of tomato is gone. Add more oil at this time.
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Add chilli powder, chana masala powder, and mix well. Add more oil at this time if dry.
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Add the cooked beans along with the water and continue to cook covered. Simmer for a while until the gravy blends with the beans.
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Finally garnish with coriander leaves before serving. Do not forget to serve some chopped raw onions and slice of lemon. Yumm!