Garbanzos With Potatosaloo Cholay Recipes

CHOLAY (CURRIED CHICKPEAS)

Steps:

• Place the 2 cups water, tea bag, and bay leaf into a pot, and bring water to a boil. Reserving about 1/2 cup garbanzo beans, stir the beans into the boiling water. When beans are heated through, discard the tea bag and bay leaf. Remove from heat. Drain the beans, reserving water, and set aside.
• Heat 2 teaspoons oil in a skillet over medium heat, and saute the sliced onion until tender. Remove from heat, cool, and mix in the reserved garbanzo beans, 1 tomato, and 1/2 the cilantro leaves. Set aside.
• Heat the remaining oil in a skillet over medium heat. Blend in the coriander, cumin seeds, ginger, and garlic. Cook and stir for 15 to 20 seconds, until lightly browned. Mix in the turmeric. Stir the chopped onion into the skillet, and cook until tender. Mix in the remaining tomatoes. Season with salt, cayenne pepper, and garam masala. Bring the tomato liquid to a boil, and cook about 5 minutes. Stir in the boiled garbanzo beans, sliced onion mixture, and enough of the reserved water to attain a thick, gravy-like consistency. Continue to cook and stir 5 minutes. Garnish with the remaining cilantro leaves to serve.

ALOO CHOLE/CHANA OR POTATO AND CHICKPEA CURRY

Steps:

• Heat 1/4 cup of oil in a large saucepan or wok, add cumin seeds, cloves, peppers, and kalonji. The seeds will sputter and smell amazing
• Add onions and fry till golden
• Now add the ginger and garlic, stir for a minute or two then add the rest of your dry spices i.e. coriander powder, red chili powder, turmeric powder, and salt.
• Saute for two minutes then throw in the chopped tomatoes, cook till 'bhunn' i.e masalas form a cohesive paste and oil rises above them.
• Now add your chickpeas, potatoes, and baking soda. Stir well, then add one cup of hot water and cover your pan. Bring the mixture to a boil then let it simmer for 20 minutes or until the potatoes are done.
• Mash the potatoes and chickpeas slightly with the back of a large spoon to create a thicker gravy. Taste for salt - you may need to add more.
• Then top with cilantro, chillies, and serve with lemon wedges, achar and hot puris. Yum.

GARBANZO BEANS (CHOLE)

Steps:

• Sauté onions, add garlic and ginger in ghee.
• Fry for about 5 minutes.
• Add tomatoes, and cumin, coriander, turmeric and chili powders, and salt to taste.
• Cook for another 5 minutes.
• Add garbanzo beans, boil for a few minutes.
• Add garam masala, let mixture simmer.
• Remove from stove.
• Serve garnished with coriander leaves and lemon slices.

ALOO CHOLAY (CHICKPEA-POTATO CURRY)

Steps:

• In a large pot, combine the broth, chickpeas, tomatoes, potatoes, onion, butter, ginger, salt, cumin, coriander, and cayenne.
• Stir to mix and nestle the potatoes into the liquid.
• Set the pot, uncovered, over medium heat.
• Simmer vigorously for about 35 minutes, or until the potatoes are tender.
• Serve the curry in bowls with Indian naan bread or over rice.

POTAJE DE GARBANZOS (CUBAN GARBANZO BEAN STEW)

Steps:

• Heat the oil in a medium heavy pot or Dutch oven over medium-high heat. Add the onion, green pepper, Sazón seasoning, 1 1/2 teaspoons salt and a few cracks of freshly ground black pepper. Cook, stirring and scraping the bottom of the pot occasionally, until the onions are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and cook, stirring occasionally, until slightly darker in color and thickened, about 1 minute. Add the vino seco to deglaze the pan, scraping any browned bits with a wooden spoon.
• Add the garbanzo beans, potatoes, chorizo and 5 cups of water. Turn the heat up to high and bring to a boil. Reduce the heat to low, then cover the pot and simmer until the potatoes are tender and the chickpeas are very soft, about 20 minutes. Once the potatoes have softened, use the back of a wooden spoon to crush some of them against the side of the pot to thicken the stew. Serve the stew over hot rice, if desired.