Tuesday, November 29, 2005

Chole or Garbanzo Beans Curry

Garbanzo beans are yummy when cooked in any way, be it, Mediterranean Falafal or Morrocan style or North Indian Chole (Garbanzo beans curry or Channa masala as it is called in some places) or South Indian Kadalai curry or even raw, as sprouts. While I love Chole, I don't seem to be able to make it as delicious as I like it. ;) I've been reading Indira's blog for a while now and when she posted her 'Aloo Chole' (Garbanzo beans curry with Potatoes), I obviously wanted to try it. I ran out of potatoes, So, I made 'Chole' instead of 'Aloo Chole'.

While her recipe needs 3 cups of dried Garbanzo beans, I made the curry with 1 cup of dried garbanzo beans. No more tweaks and the recipe turned out delicious as I had envisioned. Thanks Indira! Usually I don't use premade masala powders from stores because of the preservatives and additives. I make them myself so that I'll have the freshest stuff. But I haven't' learnt to make Channa masala powder so far. I happen to use the same brand of Channa masala as Indira uses. It is Badshah brand, one that you can find in all the Indian stores.

1 cup of dried chickpeas, soaked overnight in water and boiled till tender
(canned stuff is okay too)
A fistful of cooked chickpeas made into smooth paste
1 large onion - finely chopped
1 pound tomatoes - finely chopped
1 tablespoon of chana masala powder
1 tbsp of roasted garlic-ginger-cilantro paste
1/2 teaspoon of red chilli powder
turmeric powder - 1/2 tsp and salt to taste
oil - 2 tbsp
finely chopped cilantro for garnish

Heat the oil in a saucepan over medium heat. Add the onions and saute well. Add the ginger-garlic-cilantro paste and tomatoes and saute well. Add the remaining ingredients (chickpea paste, channa masala powder, red chilli powder, salt, turmeric powder). Stir in the chickpeas and add two cups of water. Turn the heat to low, cover and simmer until the curry thickens. Garnish with finely chopped fresh cilantro and serve hot with roti (Indian flatbread) or steamed rice.


Indira said...

Hi kay, I am glad that you enjoyed the curry and happy that it turned out good.
Actually, I have a recipe for chana masala powder, handwritten and given it to me by a kind Punjabi neighbour long ago.The only reason I use premade stuff for this curry is, the authentic recipe for chana masala powder requires lot of ingredients that I don't use normaly in my cooking like dried pomegranate powder, amchoor powder etc., And also I find Indian premade stuff doesn't involve that many harmful preservatives, and the taste comes very authentic.

Kay said...

Thank you Indira, I'd love the recipe for Punjabi Channa masala powder.
Sure, The taste comes very authentic with Indian masala powders. But sometimes, they add taste enhancers like MSG (mono sodiuim glutamate) and what not, in chicken masala powders. But yeah, you cannot generalize. Some powders are really good though.

Doral.... said...

Hey Kay..

Iam gonna try your Chole curry.I just have to purchase the Badshah masala and then iam good to go.I have soaked the channa today.So i will try and let you know the result.Thanks for posting this recipe

Anonymous said...

Can you please let me know the receipe for home made Channa masala powder?i am sceptic using the ready made one.

Kay said...

Indira has mentioned her channa masala powder recipe in the blog comments of her blog. It was very authentic.

You might want to check there...or ask her in her blog.

Malar Gandhi said...

Dear Kay,

Thanks for adding my blog to your link roll! I don't know when you did it.....but I just noticed it today! Thank you so much!:)

Kay said...

You are welcome, Malar!

Anonymous said...

The first line in preparation says: Add the mustard seeds and cumin seeds and let them splutter;!

There is no mustard seed or cumin in the list of ingredients!


Kay said...

well, hello! Mistakes do happen.

I don't use mustard/cumin seeds in Chole.. must have written as a creature of habit as most Indian recipes have that part! will edit that out.