In this post, you will learn how to make Creamy Maharashtrian Chole and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.
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Below are the ingredients and the instructions on how to make Creamy Maharashtrian Chole.
- 1 can chick peas (I use Goya)
- 1 medium onion- diced
- 1 beefsteak tomato- diced
- 1 tablespoon black mustard seeds
- 1 tablespoon garam masala
- 3 cloves garlic- crushed and minced
- 1 tablespoon freshly grated ginger
- 1/4 cup sour cream (I used reduced-fat Breakstones Brand or use Vegan Substitute)
- 1 tablespoon turmeric
- 1 tablespoon chili powder (or to taste)
- 1 tablespoon couple water
- salt- to taste
- coarse black pepper- few grinds
- 1/2 bunch cilantro- minced
- 1 red onion- cut into thick rounds (for garnishing)
- 4 sweet peppers- for garnishing (optional)
- PAM- original
- 1 tablespoon vegetable oil
- In the skillet over medium-high heat spray with PAM and pour oil. Add mustard seeds, and cook until they are fragrant and “pop” about 30 seconds to a minute. Add onions, garlic and ginger and saute for about 2-3 minutes until slightly brown/golden. Add the diced tomatoes and saute for a few more minutes. Add garam masala, turmeric, chili powder. Once the onions are caramelized and the tomatoes soft, add the chickpeas and combine with the onion-tomatoe mixture until well coated.
- After about 2-3 minutes add the sour cream and cook until everything is well combined. Add salt and pepper, taste. Cook until chickpeas are soft and flavored well. Make sure to taste a few times for salt and masala. If it’s too thick, add a few tbsp of water (consistency should be creamy, gravy-like, not too thick).
- Once the gravy has thickened, chickpeas are cooked well and you’ve tasted for salt/masala, remove from heat and mix in 3/4 of the reserved chopped cilantro. Clean the pan and set back on medium-high heat. Spray with PAM and the thick red onion slices and small sweet peppers. Saute on medium-high heat until onions are charred and soft (without breaking circular shape). Place chole in a nice serving dish and top with remaining cilantro, onions and peppers. Serve with Basmati rice, chapati or naan.
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Below is our highly recommended video on how to make a (related) Recipe (Not the same with the Recipe above).
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