I Can't Wait for Choley (Chole)
Recipe: #8145
February 20, 2013
Categories: Curries, Snacks, Beans, Chickpeas/Garbanzo, Tomato, Indian, 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."
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
In large saucepan over medium heat, heat cumin seeds, bay leaf and cinnamon until very fragrant; add ginger and garlic, then add onions.
Step 2
Saute onions until they are translucent. Add oil or water if you need to.
Step 3
Add the tomatoes, coriander, turmeric, salt, and cayenne.
Step 4
Check for seasoning, adding more as you prefer.
Step 5
Bring to a boil; add garbanzo beans (chickpeas), cover, and reduce heat.
Step 6
Simmer on low for 10-15 minutes.
Step 7
Stir in garam masala and lemon juice just before serving.
Step 8
Garnish with chopped cilantro.
Tips
No special items needed.