I Can't Wait for Choley (Chole)
February 20, 2013
Categories: Main Dish, Curries, Snacks, Beans, Chickpeas/Garbanzo, Fruit, Tomato, Vegetables, Indian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Stove Top, Fat Free, Gluten-Free, High Fiber, High Protein, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, Fresh Tomatoes more
"This is a quick and dirty version of a chickpea masala. Ordinarily, a masala would cook the tomatoes down into a puree. If having tomato pieces in your curry bothers you, give the tomatoes a little whirl in the food processor before adding them to the pan. Sometimes I use canned diced, tomato puree or crushed tomatoes. I don't think that canned tomato sauce has the right character though. Serve with rice, flat bread such as nan, or fried bread, such as bhatura."
- Serving Size: 1 (194.5 g)
- Calories 81.7
- Total Fat - 0.7 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 15.7 mg
- Total Carbohydrate - 18 g
- Dietary Fiber - 4.9 g
- Sugars - 6.5 g
- Protein - 3.8 g
- Calcium - 71.2 mg
- Iron - 2.3 mg
- Vitamin C - 21.3 mg
- Thiamin - 0.2 mg
In large saucepan over medium heat, heat cumin seeds, bay leaf and cinnamon until very fragrant; add ginger and garlic, then add onions.
Saute onions until they are translucent. Add oil or water if you need to.
Add the tomatoes, coriander, turmeric, salt, and cayenne.
Check for seasoning, adding more as you prefer.
Bring to a boil; add garbanzo beans (chickpeas), cover, and reduce heat.
Simmer on low for 10-15 minutes.
Stir in garam masala and lemon juice just before serving.
Garnish with chopped cilantro.
Tips & Variations
No special items needed.