Difference between revisions of "Masaledaar chole"
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| − | {{recipe}} | [[ | + | {{recipe}} | [[Cuisine of India|Indian cuisine]] |
'''Masaladaar Chole''' (Chickpeas in spicy gravy) | '''Masaladaar Chole''' (Chickpeas in spicy gravy) | ||
| − | ''See also: [[ | + | ''See also: [[Cholley|Cholley]]'' |
==Ingredients== | ==Ingredients== | ||
| − | *1 [[ | + | *1 [[Cup|cup]] [[Chickpea|chickpeas]] |
| − | *2 [[ | + | *2 [[Tablespoon|tbsp]] cooking [[Oil|oil]] |
| − | *1 [[ | + | *1 [[Onion|onion]] (finely chopped) |
| − | *1 [[ | + | *1 [[Tomato|tomato]] (medium chopped) |
| − | *1 [[ | + | *1 [[Teaspoon|teaspoon]] [[Chili Powder|chilli powder]] |
| − | *1.5 teaspoon Madras [[ | + | *1.5 teaspoon Madras [[Curry Powder|curry powder]] |
| − | *0.25 teaspoon [[ | + | *0.25 teaspoon [[Garam Masala|garam masala]] |
| − | *0.25 teaspoon [[ | + | *0.25 teaspoon [[Turmeric|turmeric]] powder |
| − | *1 teaspoon [[ | + | *1 teaspoon [[Garlic|garlic]] paste |
| − | *1 teaspoon [[ | + | *1 teaspoon [[Ginger|ginger]] paste |
| − | *[[ | + | *[[Salt|Salt]] to taste |
| − | *[[ | + | *[[Cilantro|Cilantro]], for garnishing |
==Procedure== | ==Procedure== | ||
# Soak the chickpeas overnight in water. | # Soak the chickpeas overnight in water. | ||
| − | # [[ | + | # [[Pressure Cooking|Pressure cook]] the chickpeas till its boiled (3 whistles). |
# In a cooking vessel pour the cooking oil and heat it. | # In a cooking vessel pour the cooking oil and heat it. | ||
| − | # Add the onions and [[ | + | # Add the onions and [[Sautéing|sauté]] till its golden brown. |
# Add the turmeric powder, chilli powder, garam masala and Madras curry powder. | # Add the turmeric powder, chilli powder, garam masala and Madras curry powder. | ||
# After this add the tomatoes, ginger and garlic paste and stir for approx 1 min. | # After this add the tomatoes, ginger and garlic paste and stir for approx 1 min. | ||
Revision as of 18:06, 5 April 2012
| Indian cuisine
Masaladaar Chole (Chickpeas in spicy gravy)
See also: Cholley
Ingredients
- 1 cup chickpeas
- 2 tbsp cooking oil
- 1 onion (finely chopped)
- 1 tomato (medium chopped)
- 1 teaspoon chilli powder
- 1.5 teaspoon Madras curry powder
- 0.25 teaspoon garam masala
- 0.25 teaspoon turmeric powder
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- Salt to taste
- Cilantro, for garnishing
Procedure
- Soak the chickpeas overnight in water.
- Pressure cook the chickpeas till its boiled (3 whistles).
- In a cooking vessel pour the cooking oil and heat it.
- Add the onions and sauté till its golden brown.
- Add the turmeric powder, chilli powder, garam masala and Madras curry powder.
- After this add the tomatoes, ginger and garlic paste and stir for approx 1 min.
- Now add the boiled chickpeas and some water.
- Add salt to taste. Cook for approx 10 minutes on a medium flame.
- Garnish with cilantro and serve with chapattis or paratha.
