Chole Tangy Chickpeas With Tomatoes And Black Tea Recipes

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CHOLE (TANGY CHICKPEAS WITH TOMATOES AND BLACK TEA)



Chole (Tangy Chickpeas With Tomatoes and Black Tea) image

Chana masala, or chickpeas with spiced tomato gravy, has regional variations all over India; chole is a related, but specifically Punjabi, dish from northern India. It's ubiquitous at snack shops and often served alongside bhatura, a puffed fried bread. While chole is traditionally made with dried chickpeas, canned chickpeas streamline cooking on a weeknight. Chole has numerous versions, but it is characterized by a rich, tangy flavor from black tea and amchur powder, which is made from green mango.

Provided by Sarah DiGregorio

Categories     dinner, weeknight, curries, main course

Time 40m

Yield 4 to 5 servings

Number Of Ingredients 22

1 1/2 tablespoons kasoori methi (dried fenugreek leaves)
2 teaspoons ground coriander
2 teaspoons Kashmiri chile powder or other mild red chile powder
1 teaspoon ground cumin
1/2 teaspoon amchur (dried mango powder)
1/2 teaspoon fennel seeds
Heaping ¼ teaspoon ground cinnamon
1/4 teaspoon plus 1 generous pinch of hing (asafetida)
Pinch of ground cloves
1/4 to ½ teaspoon ground cayenne, depending on preference (optional)
1/4 cup plus 2 tablespoons vegetable oil, ghee or butter
1 large onion, minced
1 teaspoon coarse kosher salt, plus more if necessary
1 tablespoon ginger paste or minced ginger
1 tablespoon garlic paste or minced garlic
2 green or red bird's-eye chiles, slit
1 cup strong black tea
4 (15-ounce) cans chickpeas, drained, or 6 cups cooked chickpeas
1 (15-ounce) can unflavored tomato sauce or tomato purée
1 to 2 inches peeled ginger root, cut into julienne
1 small bunch cilantro, leaves only, for serving (optional)
Flatbread, such as bhatura, chapati, roti or naan, for serving (see Tip)

Steps:

  • In a small bowl, combine the methi, coriander, chile powder, cumin, amchur, fennel seeds, cinnamon, ¼ teaspoon hing, cloves and cayenne, if using.
  • Warm ¼ cup oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1 teaspoon salt and cook, stirring often, until the onion is translucent and starting to brown, 10 minutes.
  • Reduce the heat to medium, add the ginger and garlic pastes and the green chiles, and stir to combine. Add the spice mixture and stir to combine into a fragrant paste, about 1 minute. Increase the heat to medium-high, add the tea and scrape up any browned bits on the bottom of the pan. Add the chickpeas and tomato sauce. Let the mixture come to a boil, then reduce the heat to maintain a very low simmer and cook, uncovered, for 15 to 25 minutes, stirring occasionally, until the sauce has reduced and slightly darkened in color and the flavors have mellowed slightly.
  • In a small saucepan or skillet, warm the remaining 2 tablespoons oil over medium-high heat. Add the julienned ginger and a generous pinch of hing, and cook, swirling the pan, until the ginger sizzles and the mixture is fragrant, about 1 minute. Stir the mixture into the chickpeas. Taste and add more salt if necessary. Top with cilantro and serve with flatbreads.

SPICY CHANNA MASALA / SPICY CHOLE



Spicy Channa Masala / Spicy Chole image

To make dark and spicy chole - 6 easy steps 1. Soak the chick peas and cook it with tea bags. 2. Roast, grind and fry the spices. 3. Fry onions and green chillies. 4. Grind 3 tbs of the onion and channa/chick pea mixture (to get thick gravy) 5. Chole - combine all the ingredients and simmer. 6. Garnish

Provided by Neelakumari

Categories     Curries

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 18

2 black cardamom pods
3 cloves
1/4 teaspoon cumin seed
1/4 teaspoon fennel seed
1/2 inch cinnamon
2 pieces mace
1 star anise
1 teaspoon mango powder
1 teaspoon coriander powder
2 teaspoons chili powder
2 cups chickpeas
2 black tea bags
salt
3 tablespoons oil
1 onion
3 -5 green chilies
1 medium tomatoes, chopped
1 teaspoon ginger-garlic paste

Steps:

  • Chop the onions, green chillies and tomato.
  • Soak the chick peas in water for 6 hrs or overnight, rinse it and cook it with salt and the tea bags.
  • If using canned chickpeas, drain the liquid, rinse it, add 1 cup of water and 2 teabags and cook it in low heat till the chick peas gets the tea flavor and colour.
  • Roast and grind the first seven spices.
  • Combine the above ground spices with coriander powder, mango / amchur powder and chilli powder.
  • Add 1 tbs of oil in a pan and stir in the combined spices and cook in low heat for few minutes. Remove from stove and keep it aside.
  • Heat oil in a pan, fry the onions and green chillies till the onion turnes soft golden brown.
  • Add the ginger garlic paste and fry for few minutes, add the tomatoes and fry till the tomatoes are soft.
  • Take 3 tbs of the cooked channa and the cooked onion mixture and grind it to a fine paste.
  • Combine the cooked channa, the ground spices, ground channa and onion mix and the fried onion and green chilli, If the channa masala is dry, add 1/2 cup of water.
  • Cover the pan and reduce the heat and let it simmer till the oil separates and the raw smell no longer remains.
  • Transfer the chole to a serving bowl and garnish with onion, coriander leaves and lemon wedges. Enjoy it with baturas and poories.

Nutrition Facts : Calories 268.1, Fat 12, SaturatedFat 1.5, Sodium 386.6, Carbohydrate 35, Fiber 7.2, Sugar 3.8, Protein 7.5

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