Chole, AKA: Chana Masala is a chickpea dish cooked in a spicy tomato sauce.
Edits by Jimi – Based on a recipe by Manjula, who I can’t recommend highly enough for Indian cuisine.
RTFM: refer to Foot Notes that correspond to the superscripted numbers
Serves 2 – 4.
- At least a 4qt pot with lid
- Splatter screen couldn’t hurt
- Blender or Immersion Blender (or mortar and pestle if you want to get really old-school)
- Microplane is nice
- A sharp knife 🙂
- 1 15 oz can of chickpeas (aka: kable chana, Garbanzo beans, chick peas)
- 3 tablespoons oil
- Pinch of asafetida (AKA: Hing – substitute with 1 small white onion and 1 cloves of minced garlic) 1
- 1 teaspoon cumin seeds
- 1 tablespoon gram flour
- (aka: Besan, Garbanzo bean or chick pea flour )
- 2 teaspoons coriander powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon red chili powder
- 1 teaspoon salt
- 1/4 teaspoon garam masala 2
- 1 teaspoon chopped cilantro (aka: Green coriander)
- 1 large tomato (or 28 oz can of tomatoes)
- 1 teaspoon ginger paste 3
- 1 teaspoon chopped green chilies
- Drain the water out of the can of chickpeas and wash the chickpeas well.
- Blend the tomatoes, garlic, green chilies and ginger to make a puree.
- Heat the oil in a saucepan and saute the onions and cumin seeds.
- After the onions are lightly browned, add the gram flour and stir-fry for a minute.
- Add the tomato puree, coriander powder, turmeric, red chili powder and cook for about 4 minutes on medium heat.
- The mixture will separate and will reduce by about half
- Add the chickpeas and a half cup of water and let it cook for 7 to 8 minutes on medium heat, covered.
- Mash about ¼ of the chickpeas against the side of the pan to thicken the sauce.
- Add more water as needed to adjust the consistency, and let it cook for few more minutes on low heat. More water added = more salt needed.
- Add the garam masala and cilantro. Let it cook for another minute.
- Serve garnished with cilantro leaf (coriander) and/or minced red onion. 4
- With some naan, and/or basmati, of course.
- Hing is also known as Devil’s Dung, because before fully cooked, it smells like Satan walked in, took a massive shit in the middle of your kitchen, without breaking eye-contact, and then invited himself to dinner. So… maybe sub for the onion and garlic 🙂
- Garam Masala is also found at organic shops/ethnic food markets. World Market also carries it. Update: I have even recently seen it at Publix.
- You can use a garlic/ginger paste, which is easy to make and useful to keep on hand: equal-parts shredded and mixed with a little neutral oil (refined safflower is excellent), and keep refrigerated for about 1-2 weeks.
- I usually double this recipe. It freezes/reheats well.
There are several kinds of Masala (even variants of Garam Masala). It’s sort of like Ras El Hanout, which is the “top-shelf” selection of a spice shop, mixed. Experiment and find your favorites.Love, Jimi