By: Chitra
Ahluwalia Pal of New York, US
Chole/Chana/Garbanzo
Beans cooked in spicy Indian Gravy, goes well with Puris, Parathas, Chapatis or
Rice
Ingredients
·
2 cups Garbanzo Beans
·
2 tomatoes (chopped)
·
1 cup Tomato Puree or Paste
·
3 medium Onions (finely chopped in chopper)
·
2 cloves minced Garlic (optional as per taste)
·
1 tbsp. Ginger paste
·
2 Green Chilies chopped
·
Salt to taste
·
¼ tsp. Turmeric powder
·
1½ tsp. Red Chili Powder
·
1 tsp. Coriander powder
·
4 tsp. Vegetable Oil / Extra Virgin Olive Oil
·
¼ tsp. Garam Masala Powder
·
3 tsp. of Chana Masala
Powder
·
¼ tsp. Cumin Seeds
For Garnishing
·
Coriander leaves
·
2 small Onions
·
1 Tomato (sliced in Rings)
Directions
1.
Soak chhole/beans overnight in salty warm water with
two tea bags. (adding Tea Bags will turn
Chana Black in Color)
2. Boil Chole/Chana along with
tea bags in pressure cooker/Microwave till they become soft.
3. On Medium Low Heat, Heat the
Pan first and put Oil in Pan.
4.
When oil is ready (you can throw one cumin seed if it
sizzles then oil is ready). Add Cumin seeds.
5. When Cumin Seeds splutter, add
minced Garlic and Ginger Paste.
6. Add chopped Onions and
add a pinch of Salt and fry till they turn brown (Adding salt while frying
Onions makes it quicker to fry Onions)
7. Add coriander powder and fry
for some time till it becomes light brown.
8. Add turmeric powder &
chili powder and Salt to taste.
9. Add Garam Masala and Chana
Masala and again fry for some time.
10. Add Pureed tomatoes and fry
till the oil leaves from the sides.
11.
Add chopped Green Chilies.
12. Take out the Tea Bags and Add
Chole/Chana into the Pan without water and stir so that it gets mixed up well.
13. Add the same water which was
left in pressure cooker while boiling Chole/Chana .
14. Add Crème Fraiche for a creamy
taste
15. Cook the Chole/Chana with
gravy for 8-12 min’s till gravy dries (but Chana or Masala should not burn).
16. Garnish with Coriander Leaves
and ring Onions and Tomato.
17. Serve with Puris, Parathas,
Chapatis or Rice.
