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Post # 1
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Join Date: 27 Oct 2010
Location:  QatarPosts: 404 |
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Chole |
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Preparation:
•Grind 2 onions, the tomatoes, ginger, garlic together into a smooth paste. •Heat the oil in a deep, thick-bottomed pan on a medium flame. •Add the bay leaves, cloves, cardamom and peppercorns and fry for 1/2 a minute. •Add the remaining sliced onion and fry till light golden. Add the onion-tomato paste and fry till the oil begins to separate from the paste. •Add the dry spices - cumin, coriander, red chilli, tumeric and garam masala powders. Fry for 5 minutes. •Drain the water in the can from the chickpeas and rinse them well under running water. Add the chickpeas to the masala. Mix well. •Add salt to taste and water to make gravy (about 1 1/2 cups). •Simmer and cook covered for 10 minutes. •Use a flat spoon to mash some of the chickpeas coarsely. Mix well. •Garnish with juliennes of ginger and finely chopped fresh coriander leaves. •Serve piping hot with Poori |
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