Coconut Chole Masala

4
Servings
15m
Prep Time
35m
Cook Time
50m
Ready In


"A coconut milk laden version of one of my choley recipes. This is not a shortcut version, but it doesn't take that long. Serve it as a vegetarian main dish or as a side to another curry."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (557.3 g)
  • Calories 734.2
  • Total Fat - 32.5 g
  • Saturated Fat - 9.2 g
  • Cholesterol - 239.4 mg
  • Sodium - 785.6 mg
  • Total Carbohydrate - 88.5 g
  • Dietary Fiber - 5.6 g
  • Sugars - 9.8 g
  • Protein - 25.4 g
  • Calcium - 189.8 mg
  • Iron - 5.8 mg
  • Vitamin C - 26.4 mg
  • Thiamin - 0.4 mg

Step 1

In a large skillet, heat oil/ghee with mustard seeds, sliced chilis, garlic, cinnamon, and curry leaves just until it becomes fragrant.

Step 2

Add onions and ginger to pan and cook until onion is soft.

Step 3

Add water, coriander, turmeric, amchur/lemon juice, asafoetida, salt, pepper, tomato paste, and tamarind concentrate, stirring until blended.

Step 4

Bring to a simmer and cook until water reduces and mixture thickens, 15 minutes or so.

Step 5

Add the coconut milk and cook over low heat until liquid reduces and mixture thickens.

Step 6

Stir in cayenne and garam masala just prior to serving.

Tips & Variations


  • Serve with chapatis, nan, bhatura, or rice.

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