Chole

No Comments

Print
Quick Chole

Prep time: 

Cook time: 

Total time: 

Serves: 2

Chickpea Curry
Ingredients
  • 1 16 oz. can of chickpeas
  • 1 large yellow or red onion, roughly chopped
  • 1 medium size tomato, roughly chopped
  • 1 clove of garlic, cut into 3-4 pieces
  • 1-inch piece of fresh ginger, cut into 3-4 pieces
  • 1 jalapeno or serrano chili or to taste, cut into 3-4 pieces
  • ½ teaspoon ground turmeric
  • ½ teaspoon dhana-jeeru (spice blend of ground coriander and cumin)
  • ½ teaspoon chili powder
  • ½ teaspoon garam masala
  • ½ teaspoon chole masala
  • 3 tablespoons canola or neutral oil
  • 1 teaspoon salt or to taste
  • 1 tablespoon chopped cilantro, for garnish
Directions
  1. In a food processor, process onion, garlic and green chili until it forms thick paste.
  2. Heat oil in a frying pan or a wok. Once oil is shimmering, add onion mixture, turmeric, dhana-jeeru, chili powder, garam masala, and sauté it until onion is light golden brown.
  3. Next process tomato and ginger in a food processor into a thick paste. Add little water if necessary to make it smooth. Add tomatoes and ginger mixture to pot and sauté until water from tomato evaporates.
  4. Add chick peas and salt. If gravy looks too dry add ¼ to ½ cup water. Cover pan or wok and let it simmer for 10 to 12 minutes. Uncover, add chole masala and let it simmer for another 3 to 4 minutes. Garnish with cilantro before serving. Serve warm with rice or any Indian flat bread. (Traditionally, chole are served with bhatoora (fried whole wheat flour bread).

 

 

Print
Instant Pot Chole

Prep time: 

Cook time: 

Total time: 

Serves: 2

Ingredients
  • 1 cup dry chickpeas
  • 1 large yellow or red onion, roughly chopped
  • 1 medium size tomato, roughly chopped
  • 1 clove of garlic, cut into 3-4 pieces
  • 1-inch piece of fresh ginger, cut into 3-4 pieces
  • 1 jalapeno or serrano chili or to taste, cut into 3-4 pieces
  • ½ teaspoon ground turmeric
  • ½ teaspoon dhana-jeeru (spice blend of ground coriander and cumin)
  • ½ teaspoon chili powder
  • ½ teaspoon garam masala
  • ½ teaspoon chole masala
  • 3 tablespoons canola or neutral oil
  • 2 teaspoons salt or to taste
  • 1 tablespoon chopped cilantro, for garnish
Directions
  1. Pick through chickpeas and soak them in two cups of water for 5 to 6 hours or until chickpeas are soft. (Soaking is optional but it will speed up cooking process)
  2. In a food processor, process onion, garlic and green chili until it forms thick paste.
  3. Set instant pot to sauté setting for 30 minutes. Once it is hot, heat oil in insert until shimmering. Add onion mixture, turmeric, dhana-jeeru, chili powder, garam masala, and sauté it until onion is light golden brown.
  4. Next process tomato and ginger in a food processor into a thick paste. Add little water if necessary to make it smooth. Add tomatoes and ginger mixture to pot and sauté until water from tomato evaporates.
  5. Add chick peas and salt. Cover chickpeas with water. Set instant pot to pressure cooker setting and cook for 40 minutes. For unsoaked chickpeas increase time to one hour. Once cooking time is over, release steam (you can also wait for pressure to release) and uncover pot. Add chole masala and let it simmer for another 3 to 4 minutes on sauté setting. Garnish with cilantro before serving. Serve warm with rice or any Indian flat bread. (Traditionally, chole are served with bhatoora (fried whole wheat flour bread).