Ingredients
- 250g Chole (also known as Chana, Garbanza Beans or Chickpeas)
- 3 tbsp Oil
- 2 tsp ginger
- 1 tsp fresh green chilli’s
- ¼ tsp Turmeric powder
- 4 tbsp channa masala powder 1 ½ tsp Salt
- 1 Teabag
- 2 Black Cardamoms
- 3 tomatoes (medium sized)
- Water
- Fresh coriander (cilantro/dhania)
Method
- Soak the chole overnight in water. Be sure to cover all the chickpeas and make sure there is extra water above the chickpeas as they will expand.
- Blend tomatoes and ginger together to make a paste.
- Finely chop 4-5 green chilli’s or blend for a finer consistency (this can be omitted if you don’t want chilli)
- Rinse the chole by washing with clean water a couple of times, then put all the chickpeas in a medium sized pan filled with water a few inches above the top of the chickpeas, add the teabag, black cardamoms and ½ tsp salt then cook on a simmer for 20-30 minutes or until softened. Be careful not to make the chickpeas mushy, they should remain whole and soft when pressed.
- While the chickpeas are cooking you can start the preparation of the masala gravy in another pan. Heat the oil and add the turmeric, channa masala and cooking for around 1 minute. Heating the masala powder releases the flavours of the spices.
- Add the tomatoes and ginger paste, and 1tsp salt then cook on a simmer for around 5-10 minutes
- Once the chole have cooked as per step 1, remove the teabag and add the masala to them and cook on low heat for a further 10 minutes.
- Garnish with fresh coriander/cilantro.
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