Printable recipe for Chole provided by Meenakshi Argarwal & Cooks Corner, Green Bay.

E CHOLE (CHICK PEAS IN CURRY) Meenakshi Argarwal

Serves 4-5


1/4 cup vegetable oil                                   1/4 tsp asafeotida

2-3 whole cloves                                          2-3 black peppercorns

1inch of cinnamon stick                             1 chopped hot green pepper (optional)

1 tsp cumin seeds                                        2 cloves chopped garlic

1/2 inch chopped ginger                            1 large finely chopped red onion

Salt to taste                                                   1/2 cup tomato paste (or 1 cup  puree)

2 Tbs channa masala                                 1/4 tsp hot red pepper powder (optional)

2 – 16oz cans chick peas, drained & washed

3 cups water                                                 salt to taste

2 Tbs cilantro for garnish                                                   


Heat oil in saucepan. Add asafeotida, cinnamon stick, cloves, bay leaves and cumin seeds. Then add chopped garlic, onion, ginger and hot green pepper. Stir ingredients until the mixture turns golden brown. Add tomato paste (or puree). Stir until you notice the oil leaving the sides of the pan. Add the channa masala and hot red pepper powder (optional) to the paste. Stir and add the washed and drained chick peas. Mix well with the paste and add the water and salt. Stir occasionally, letting mixture simmer for 10 minutes. Once you notice the mixture getting thick, remove the pan from heat. Pour into a serving dish and garnish with cilantro, Serve hot with rice.




3 Tbs vegetable oil                                       1 tsp cumin seeds

1-2 bay leaves                                              1-2 black peppercorns

1-2 whole cloves                                          1 small piece of cinnamon stick

1 whole black cardamom                            1 cup washed, drained basmati rice

1/4 cup (or so) chopped carrots & peas   1½ - 2 cups water    

Salt to taste


Wash and soak the rice in water for 30 minutes. Heat oil in a saucepan and add all the dry ingredients. Pour in drained rice with water, carrots and peas. Salt to taste. Bring mixture to a boil once and lower the heat to medium; stirring from time to time let it cook until the rice is done. Turn off the heat and let it sit for 10 minutes before serving. Serve hot with chick peas.

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