Cooking Index - Cooking Recipes & IdeasChole Or Chane (Chickpeas Curry) Recipe - Cooking Index

Chole Or Chane (Chickpeas Curry)

Cuisine: Indian
Serves: 1 people

Recipe Ingredients

2 tablespoons 30mlOil or ghee
1/2 cup 31g / 1.1ozGrated onion
1 tablespoon 15mlGinger garlic paste
2 cups 474mlCanned - drained chickpeas
1   Teabag
1/4 teaspoon 1.3mlRed chile powder
1 tablespoon 15mlCoriander powder
2 teaspoons 10mlCumin powder
1 tablespoon 15mlMango powder
1 tablespoon 15mlGaram masala powder
1/2 teaspoon 2.5mlCumin seeds
2   Brown cardamoms
4   Cloves
4   Peppercorns
1   Cinnamon stick
1 teaspoon 5mlKala namak - (black rock salt)
1/4 cup 10g / 0.4ozChopped coriander and mint leaves
2 teaspoons 10mlSeeded and chopped green chiles
1/2 cup 118mlTamarind juice
1 teaspoon 5mlRoasted cumin powder
  For The Garnish
  Chopped coriander leaves
  Ginger - julienne
  Tomato wedges
  Onion slices

Recipe Instructions

This dish tastes well with any Indian bread or rice.

Place the teabag in about 1 1/2 - 2 cups of boiling water. Add the chickpeas to it. Leave for a couple of hours (1 -8 hrs); until the chickpeas acquire a light brown color. Squeeze and discard the teabag.

Heat oil in a pan. Add the cumin seeds, cloves, cinnamon, peppercorns, brown cardamoms. When the cumin seeds splutter, add the grated onion.

Fry the onion until it is brown. Add the ginger garlic paste and fry a few seconds. Add the mango, garam masala, coriander, cumin, red chile powders. Add a little more oil or some chickpea liquid, if required and fry a few seconds.

Add the green chiles. Add the coriander and mint leaves.

Add the chickpeas, along with the liquid. Add the kala namak, salt, roasted cumin powder and the tamarind juice.

Bring to a boil. Mash about 3 tablespoons of chickpeas and return to the pan. This will thicken the gravy. Taste and adjust salt. Reduce heat and simmer for about 5 minutes, until gravy reduces.

Serve hot, garnishing with chopped coriander leaves, ginger julienne, tomato wedges, onion slices.



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