Chickpeas cooked with onions , tomatoes and an assortment of Indian spices. This is a delicious and filling curry that is perfect with Indian breads or rice.
Course Dinner, Main Course
Keyword Chana Masala, Chickpea Curry, Chole
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
2CCooked Garbanzo Beans/ Chickpeas See Notes
2- 3 Tomatoes (Medium)
2TspGaram MasalaSee Notes
1/2TspRed Chili Powder To Taste
1PinchCarom Seeds/ Ajwain
1TspSalt (or to Taste)
Chop the onions roughly to make up about 1 1/2 C chopped onions. Finely dice the remaining onions and set aside.
Cut the tomatoes crosswise and remove the seeds. Roughly chop and and process to a puree, in the blender. Set aside.
Heat 1 to 2 tablespoons of oil in a heavy bottomed pan and add the cloves and half the cumin seeds. Add the chopped onions as soon as the spices become aromatic. Stir fry for 2 minutes and add the garlic and sliced ginger. Saute until the onions begin to turn brown. Turn off the heat , cool for a minute and transfer to a blender jar. Process till the mix turns to a coarse paste.
Wipe the pan and heat 1 tsp oil in it. Add the remaining cumin seeds and carom seeds to it. When the seeds splutter add the onion paste. Keep the flame on medium and stir fry till the onion mix turns golden brown. If needed add 1 to 2 teaspoons of oil to prevent the mix from sticking to the bottom of the pan. Add the powdered spices and tomato puree to this. Stir fry till the tomatoes turn color and the raw smell dissipates. A good rule of thumb will be to look for oil separating from the mix.
Reserve 2 to 3 tablespoons of the beans and add the remaining to the pan along with enough water to cover beans. Bring to boil and simmer for 10 minutes. Taste and adjust salt and spices. Mash the reserved beans (or process in the blender) and add to the chole, Cook uncovered until the gravy reaches desired thickness.
Garnish with finely chopped onions and cilantro and serve.
For an easier version add the onion paste , tomato puree and spices along with the soaked beans to a pressure cooker and cook for 6 whistles. Cool uncover and adjust spices.
A ready made Chana Masala / Chole Masala can be substituted for garam Masala and the other spices in the recipe
Canned Garbano beans works well in this recipe too - Drain and use two 8oz can of beans.
If the fresh tomatoes make the gravy too sour adjust by adding a pinch of jaggery or brown sugar
For detailed instructions go to https://oventales.com/chole-garbanzo-beans-indian-style/ .