Chole (Garbanzo beans curry)
100 gms. dried kabuli channa (Garbanzo beans)
2 kashmiri chillies (dried red chillies)
3 onions, peeled and cubed
2 green chillies (or to taste)
1″ ginger, roughly chopped
4 cloves garlic, peeled and roughly chopped
2 tomatoes, roughly cubed
1/2 tsp. turmeric powder
1 tsp. red chilly powder
1 tsp. garam masala powder
1 t 1/2 tbsp. vegetable oil
Salt, to taste
2 tbsp. fresh coriander leaves, chopped
Soak the beans overnight in plenty of water.
Rinse out with fresh water the next day and pressure cook with 2 kashmiri chillies and about 1 tsp. salt. Cook for about 15 minutes after the 1st whistle.
If you aren’t using a pressure cooker, simply cook till tender. Reserve the stock.
In a blender, blitz the onions, chillies, ginger and garlic till you get a smooth paste.
Heat the oil in a pot/vessel and tip in the onion paste. Sauté for a few minutes, stirring to make sure it doesn’t burn.
While this is cooking off, tip the tomatoes in the blender and puree. Keep aside.
When the onion paste has thickened, add the turmeric powder, chilly powder and garam masala powder and stir till well mixed with the onion paste.
Add the tomato puree, stir well and let it cook off on a medium flame till you see a little of the oil at the sides of the masala paste. It should take a couple of minutes.
Add the cooked beans and stir gently. Let it cook in the masala for a couple of minutes.
Add some of the water in which the beans were cooked to the pot till you get the desired consistency. Let it thicken a little.
Check for salt. Adjust if needed.
Sprinkle the chopped coriander leaves and gently mix through.
**Check back for the next post which will show you another interesting use of boiled garbanzo beans.**