ฝัง
- เผยแพร่เมื่อ 28 ก.ย. 2024
- Chole Masala
Ingredients
1/2 kg chickpeas (soaked/ boiled)
1/2 cup oil
2 whole cloves
4-5 black peppercorn
1 inc cinnamon stick
1 bay leaf
3/4 cup grated onions or very finely chopped
1 tbsp ginger garlic paste
1 tsp cooking soda
1 tsp ajinomoto
2 cups pureed tomatoes
1/2 cup chole masala
1/2 teaspoon fresh red chili paste
1 tsp cumin powder
Salt adjust to taste
To garnish
1 tablespoon ghee
1 inch ginger cut into julienne
1/4 teaspoon garam masala
1 tablespoon crushed kasuri methi also known as dried fenugreek leaves
Fresh cilantro finely chopped
Instructions
Heat oil in a large kadai or pot on medium heat. Add cloves, bay leaf, black pepper and onions to the pot. Cook the onions until the raw smell goes away and they are light golden brown in color, this takes around 7 to 8 minutes. Then add the ginger garlic paste and cook until the raw smell goes away, around 2 minutes. Now, add the tomato puree and stir. Cover the pot and cook the tomatoes for around 15 minutes on medium-low heat, stir every 2 to 3 minutes in between. This step of cooking the tomatoes is important. Once the tomatoes are done, add the spices- chole masala, red chili paste, cooking soda, ajinomoto, cumin powder and salt. Stir and cook the spices for a minute or two. Then add the boiled chickpeas, (along with the water in which they were boiled) to the pot and stir until the chickpeas are well combined with the masala. Add an extra 1/2 cup water here and then cover the pan and let the chole simmer on medium-low heat for 30 minutes. Simmering on how heat is what will give this chole so much flavor! Now remove all the whole spices and Mash some of the chickpeas with the back of your spatula while they are simmering. The gravy will thicken after 30 minutes, so if you prefer more gravy in your chole. Now heat ghee in a small pan on medium heat. Once hot, add the ginger juliennes and fry until the juliennes are golden brown in color but do not burn them. Add the ginger juliennes to the chole, stir and switch off the heat. Add garam masala, kasuri methi and chopped cilantro and serve the chole hot with rice, bhatura, parathas and more!
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