It's a lovely condiment.
Spicy too fragrant.
It's quite slow to cook, because I used canned chickpeas. Cheating...haha.
Punjabi Chole Masala
Recipe source: recipesofindia.com/punjabi-chole-chickpeas-in-a-spicy-gravy/" target="_blank">Veg Recipes of India
i tin chickpeas /garbanzo beans
i onion, chopped
two tomatoes, chopped
1/2 tsp grated ginger
1/2 tsp chilli powder
1/2 tsp garam masala
Chole Masala Mix *
i smallish tej patta ( Indian bay leafage )
i clove
three peppercorns
1/2 tsp fennel
1/2 tsp coriander seeds
1/2 tsp cumin
i dried cherry-red chilli
1/2 tsp cinnamon pulverisation ( non cassia cinnamon )
*Toast until fragrant, permit cool too grind until fine.
1. Heat a wok/pan on medium oestrus amongst three Tbsp oil. Put inwards grated ginger too gear upwards until it is fragrant.
2. Add inwards onions too gear upwards until softened too translucent.
3. Add inwards tomatoes too 1/4 tsp tabular array salt too gear upwards until the tomato plant turns mushy too the whole matter looks glossy amongst oil.
4. Put inwards masala mix, chilli pulverisation too garam masala too gear upwards for approximately 10 seconds.
5. Pour inwards the whole tin of beans (with liquids). Cook until desired consistency. Add to a greater extent than H2O too seasoning if needed. **
**I added some saccharide because it was a chip also spicy for my husband.
I am submitting this to Asian Food Fest Indian Subcontinent Month,
hosted yesteryear Alvin of Chef too Sommelier
Buat lebih berguna, kongsi:
