Chole or chickpeas in a spicy, tangy tomato based sauce... is a favorite North Indian dish which is enjoyed by all in India and world wide. It is a protein rich, gluten free meal option which is tasty, nutritious and satisfying.
Chickpeas (Kabuli Chana) 3 cups, boiled or canned
Onion 1 large, chopped finely
Tomato 1 cup, pureed.
Tomato paste 1 tbs
Ginger garlic paste 1 tbs
Turmeric powder ½ tsp
Chili powder 1 tbs
Coriander powder 2 tbs
Cumin powder 1 tsp
Garam Masala 2 tsp
Mango powder or Tamarind paste 1 tsp
Cardamom pods 4
Cloves 4
Olive oil 3 tbs
Salt to Taste.
Method
1) Heat oil in a large pan. Add the cardamom pods and cloves. Let them brown for a couple of minutes.
2) Add chopped onions, ginger garlic paste and mix it well. Let this sauté until the onions are dark brown (not brunt). At this time add the pureed tomatoes and mix well. Let this cook for 4-5 minutes ,until the mixture turns thicker and darker.
3) Add all the spices mix well. May need to add ¼ cup of water at this time to mix the spices and tomato onion mixture well. Let this cook for about 4-5 minutes until the flavors blend together.
4) Add the boiled/ canned chick peas to the mixture with about 1 cup of water. Mix well. Add salt per your taste. Let it come to a rolling boil. Then decrease the heat to medium and let it cook covered for about 15 minutes. Keep stirring occasionally and let the add water to bring the sauce to your desired consistency.
5) Garnish with chopped cilantro and sliced onions if you desire.
6) Serve hot!!
Tips:
1) To get the authentic dark color seen in street side chole, I boiled raw chick peas in the instant pot for 40 minutes with a teabag of black regular tea, a stick of cinnamon and a bay leave. If you choose to use canned chickpeas you can do the same for about 15 min.
2) Chole or chick pea stew is served warm with fried puris, naan or steamed rice with some mango pickles for the most authentic taste
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