Ingredients
1 C. Raw garbanzo cooked or
15 oz. can garbanzo beans
1 potato, baked in a microwave, or
boiled over open stove or
steamed in a pressure cooker
1-2 medium onion, chopped
15 oz. can of tomato or 5 fresh tomatoes, chopped
1-2 garlic cloves, chopped
1" piece fresh ginger, shredded
1 1/4 tsp. red hot chili powder or
2 medium green chilies, chopped
1/2 tsp. turmeric powder
1 1/4 tsp. salt
1 T. amchoor (mango) powder
1/2 tsp. garam masala
1 1/2 T. oil
1 T. chopped cilantro
Preparation
Heat the oil in a 3 quart saucepan for a minute on medium-high. Add onion, turmeric, garlic, ginger, and chilies and sauté these for 2 minutes. Add the peeled and semi-mashed potatoes and salt to the sautéing onion and stir well. Turn the heat to medium.
Open and rinse the garbanzo beans (If using raw garbanzo, see cooking-tip at http://laliskitchen.blogspot.com/p/cooking-tips.html). Add the beans to the onion and stir to distribute evenly; continue to cook for 2 minutes. Add the chopped tomatoes to the bean mixture stir well and cook 2 more minutes. Reduce the heat to low. Dissolve the mango powder in 1/3 C. of water and mix with the chole. Stir well. Continue to cook for 3-4 minutes (be careful not to burn the chole). Taste and adjust the salt and it is ready to be served.
Note: An alternative method which provides a lighter tasting, fresher chole: coarsely blend onion, garlic, chilies, ginger, and fresh tomatoes in a blender. Then sauté the pureed mixture and the spices in oil for 4-6 minutes over medium-high. Then add the beans, salt, and dissolved mango powder to the tomato mixture. Continue to cook on medium heat until the tomato-onion juices shrink by half in quantity, for about 4-5 minutes. Then mix in the peeled and semi-mashed potatoes. Mix thoroughly and heat briefly for one minute. Garnish with cilantro.
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