Charishmas Indian Chole Recipes

CHOLE (VEGETARIAN INDIAN CHICKPEAS)

Steps:

• Heat oil in a pot over medium-high heat. Saute onion until translucent, about 5 minutes. Add garlic, ginger, and anise; stir. Add chickpeas, tomato sauce, water, chile powder, garam masala, salt, cumin, coriander, turmeric, and clove. Reduce heat to medium-low and simmer, covered, until chickpeas start to soften, 5 to 7 minutes.
• Mash some of the chickpeas directly in the pot to give the sauce a chunkier consistency. Cover and continue simmering, stirring occasionally, until flavors come together, about 15 minutes. Remove star anise pieces and clove before serving.

INDIAN SPICED CHICKPEA GRAVY (CHOLE) RECIPE

Steps:

• Place the chickpeas in a medium bowl and cover with warm water by 2 inches. Let soak for 12 hours. Transfer soaked chickpeas and their liquid to a pressure cooker. Seal and heat over medium-low heat to low pressure. Cook until chickpeas easily break down, about 25 minutes after they come to pressure. Release pressure and set aside to cool.
• Meanwhile, heat a large cast iron skillet over medium heat. Add black cardamom, cinnamon, bay leaf, peppercorns, cumin seeds, coriander seeds, fennel seeds, and Kashmiri chillies. Cook, stirring, until fragrant, about 5 minutes. Allow to cool and then grind in a coffee grinder till completely powdered.
• Heat oil in the same pan on medium heat until shimmering. Add the onions and cook, stirring, until translucent, about 5 minutes. Add the ginger-garlic paste and stir until the raw smell of the paste disappears, about 2 minutes. Add the tomatoes and cook, stirring, until the tomatoes break down and the oil separates, about 10 minutes. Add dry mango powder and green chillies. Stir until fragrant, about 1 minute. Add the powdered spice blend and stir until fragrant. At this stage, add a few teaspoons of water in case the spices stick to the bottom of the pan as they tend to burn easily. Cook, stirring frequently, about 5 minutes. Add the boiled chickpeas with the water they were boiled in, stir, and simmer for 10 minutes so that the chickpeas absorb the spices. Garnish with coriander leaves, onion rings and serve with rotis, bhaturas (deep fried bread), or rice.

MASALA CHOLE (AUTHENTIC INDIAN CHICKPEA GRAVY) RECIPE BY TASTY

Steps:

• Heat avocado oil in a pan. To this, add bay leaves, dry chili pepper, cinnamon sticks and whole cumin seeds.
• Once cumin seeds start to sizzle, add diced onion and cook until slightly brown and translucent.
• Lower the heat and add the crushed or fresh tomatoes, ginger and garlic and mix well.
• Add salt, turmeric, paprika, red chili powder, chana masala mix and water. Mix well.
• Let simmer for about 5 minutes with lid on.
• Add cooked chickpeas, mix well and let cook for 7-10 minutes until chickpeas are softened.
• Serve alongside basmati (white) rice, naan or roti.
• Enjoy!

CHARISHMA'S SPECIAL METHI CHOLE

Steps:

• Wash the chickpeas in cold water.
• Drain and set aside.
• Heat oil in a medium-sized non-stick skillet.
• Add onion paste, ginger paste and garlic paste.
• Fry till the raw smell of ginger and garlic is gone and the paste mixture begins to leave the sides of the pan.
• Sprinkle few drops of water if the paste becomes too sticky.
• Add the tomato paste and saute.
• Add the corriander powder, turmeric powder, red chilli powder and the garam masala powder.
• Add the chickpeas.
• Mix well, cover and cook for 10 minutes on medium flame.
• Add the chopped methi leaves and salt.
• Cook for 5-10 minutes on medium flame.
• Garnish with cilantro and serve immediately with hot rotis (Indian flatbreads) or white bread slices or rice.

NORTH INDIAN SAAG CHOLE (CHICKPEAS AND GREENS)

Steps:

• Wash mustard greens and spinach until all dirt is gone. Trim and remove all fibrous material, then chop greens and set aside.
• Bring 2 cups water and salt to a boil in a large stockpot. Add mustard greens, spinach, cabbage, and broccoli; cook over medium-high heat until soft, about 10 minutes. Puree with an immersion blender until smooth and creamy.
• Combine 1/2 cup water and corn flour in a bowl to make a runny paste with no lumps. Add it to pureed greens and mix until well combined.
• Cover and cook over medium-low heat, stirring occasionally, for 10 minutes. Mixture should be a medium consistency and not too runny; add more water if too thick.
• Heat oil in a pot over medium-high heat. Add cumin seeds, then add onions and garlic. Saute until onions are translucent, about 8 minutes.
• Add tomatoes, chile pepper, coriander, and ginger. Season with salt to taste. Add chickpeas and cook until heated through, about 5 minutes. Gradually stir in cooked greens.

CHARISHMA'S INDIAN CHOLE

Steps:

• Boil the chickpeas in an open-mouthed vessel if you have time on your hands. Otherwise, pressure cook the chickpeas soaked overnight(Washed and drained) in a pressure cooker upto 2 whistles.
• Heat oil in a pot.
• Add onions and stir-fry until browned.
• Add tomato paste and cook until it thickens.
• Add the pressure cooked chickpeas along with the water in which they have been pressure cooked. Mix well.
• Add all the spice powders and salt to taste.
• Mix well and cook for a few minutes.
• Garnish with corriander leaves.
• Remove from heat and serve hot with Bhatoora.