Creamy Maharashtrian CholeFrom chefpriyanka 5 years ago
- 1 can chick peas (I use Goya) shopping list
- 1 medium sized onion- diced shopping list
- 1 beefsteak tomato- diced shopping list
- 1 tbsp black mustard seeds shopping list
- 1 tbsp garam masala shopping list
- 3 cloves garlic- crushed and minced shopping list
- 1/2-1 tbsp freshly grated ginger shopping list
- 1/4 cup sour cream (I used reduced-fat Breakstones Brand or use Vegan Substitute) shopping list
- 1 tbsp turmeric shopping list
- 1 tbsp chili powder (or to taste) shopping list
- couple tbsp water shopping list
- salt- to taste shopping list
- coarse black pepper- few grinds shopping list
- half bunch cilantro- minced shopping list
- 1 red onion- cut into thick rounds (for garnishing) shopping list
- 3-4 sweet peppers- for garnishing (optional) shopping list
- PAM- original shopping list
- 1 tbsp vegetable oil shopping list
How to make it
- 1. In the skillet over medium-high heat spray with PAM and pour oil. Add mustard seeds, and cook until they are fragrant and “pop” about 30 seconds to a minute. Add onions, garlic and ginger and saute for about 2-3 minutes until slightly brown/golden. Add the diced tomatoes and saute for a few more minutes. Add garam masala, turmeric, chili powder. Once the onions are caramelized and the tomatoes soft, add the chickpeas and combine with the onion-tomatoe mixture until well coated.
- 2. After about 2-3 minutes add the sour cream and cook until everything is well combined. Add salt and pepper, taste. Cook until chickpeas are soft and flavored well. Make sure to taste a few times for salt and masala. If it’s too thick, add a few tbsp of water (consistency should be creamy, gravy-like, not too thick).
- 3. Once the gravy has thickened, chickpeas are cooked well and you’ve tasted for salt/masala, remove from heat and mix in 3/4 of the reserved chopped cilantro. Clean the pan and set back on medium-high heat. Spray with PAM and the thick red onion slices and small sweet peppers. Saute on medium-high heat until onions are charred and soft (without breaking circular shape). Place chole in a nice serving dish and top with remaining cilantro, onions and peppers. Serve with Basmati rice, chapati or naan.
The Cookchefpriyanka Staten Island, New York
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