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Chole – Garbanzo Beans Curry



Chole – Garbanzo Beans Curry
 
Author:
Recipe type: Curries
Cuisine: Indian
Serves: 5
Prep time:
Cook time:
Total time:
 
This recipe for Chole is one of the easiest I’ve used. It doesn’t require the standard Punjabi masala…so, no more frying onions and tomatoes. Enjoy!
Ingredients
  • Kabuli (White) Channa – 2 cups
  • Water – 5 cups
  • Salt – ½ tsp
  • Bade Elaichi (Big Cardamom) – 1
  • Cloves – 5
  • Cinnamon – 1 small piece
  • Garlic – ½ tsp, minced
  • Ginger – ½ tsp, minced
  • Onion – ½ medium, chopped
  • Tomato – 1 medium, chopped
  • Green Chili – 1 or to taste, slit
  • Oil – 1 Tbsp
  • Hing (Asofoetida) – pinch
  • Haldi (Turmeric) – ¼ tsp
  • Tomato Sauce – ½ cup (1/2 of 8 oz. can)
  • Garam Masala – ¼ tsp
  • Chole Masala – 2 tsp
  • Dhania Powder – 1 tsp
  • Red Chili Powder – ¼ tsp (to taste)
  • Lemon Juice – ½ tsp (to taste)
  • Cilantro – 5 sprigs, chopped for garnishing
Instructions
  1. Soak 2 cups Channa in 4 cups Water for at least 3 hours.
  2. In a pressure cooker, add Channa with the Water, Salt, Bade Elaichi, Cloves, Cinnamon, Garlic, Ginger, Onion and Tomato.
  3. Pressure cook for 2 whistles, reduce flame to low and simmer for 30 minutes.
  4. Heat Oil in a separate medium sized, non-stick pan.
  5. Add Hing and Haldi.
  6. Add Tomato Sauce, mix well and sauté until oil starts to separate.
  7. Add Garam Masala, Chole Masala, Dhania Powder and Red Chili Powder – mix well and cook for 1 minute.
  8. Add cooked Channa (with the water) to the pan and mix well.
  9. Boil for 5 minutes or to get a thicker gravy, pressure cook for 3-4 whistles.
  10. Add Lemon Juice and adjust Salt, Chili Powder and Chole Masala to taste.
  11. Garnish with Cilantro.
  12. Serves 4-5
Notes
1 If you don’t have time to soak the Channa for 3 hours, bring Channa and water to a boil on the stove, in a pan with a tight fitting lid. Boil for 5 minutes and turn off stove. Cover the pan with the lid and let it stand for 1 hour. Your Channa should be ready to pressure cook.
2 If you don’t even have one hour to soak the Channa, try using canned Garbanzo Beans. The process is the same except let the pressure cooker whistle only 1 time and then turn off stove.



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