Creamy Maharashtrian Chole
Chole is a classic Indian dish. However, not many people know that chole is made differently across different parts of India. For example there’s Gujurati style chole, which is served in a traditional ‘thali,’ South Indian Chole, which uses curry leaves, and Maharashtrian Chole, which is served in parts of Mumbai. Traditionally, Chole is made with Ghee (India clarified butter) and oil/butter, but that’s not very healthy or necessary to obtain an authentic taste. Plus the addition of reduced-fat sour cream adds a rich creamy taste without the excessive amount of fat!
Total Steps
3
Ingredients
18
Tools Needed
2
Ingredients
- 1 can chickpeas
- 1 medium sized 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 (reduced-fat or vegan substitute)
- 1 tablespoon turmeric
- 1 tablespoon chili powder(optional)
- 1 tablespoon water
- salt(optional)
- coarse black pepper(optional)
- 1/2 bunch cilantro, minced
- 1 red onion, cut into thick rounds(optional)
- 4 sweet peppers(optional)
- PAM cooking spray
- 1 tablespoon vegetable oil
Instructions
Step 1
In the <a href="/MYJ2HRB7">skillet </a>over medium-high <a href="/XZFHRHHF">heat </a>spray with PAM and pour oil. Add mustard <a href="/FYFCQVPR">seeds,</a> 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 c<a href="/Z27T5R5G">aramelized a</a>nd the tomatoes soft, add the chickpeas and combine with the onion-tomatoe mixture until well c<a href="/6BTCX64M">oated.</a>
Step 2
After about 2-3 minutes add the s<a href="/3JV6BKBV">our c</a><a href="/R3P5MM3Z">ream a</a>nd cook until everything is well combined. Add s<a href="/DPSVTKVY">alt a</a>nd pepper, t<a href="/WDCS6JL5">aste. </a>Cook until chickpeas are soft and f<a href="/PMQVQDJ8">lavored w</a>ell. Make sure to t<a href="/WDCS6JL5">aste a</a> few times for s<a href="/DPSVTKVY">alt a</a>nd masala. If it’s too thick, add a few tbsp of water (consistency should be creamy, gravy-like, not too thick).
Step 3
Once the gravy has <a href="/LXP6HLBF">thickened,</a> chickpeas are cooked well and you’ve <a href="/WDCS6JL5">tasted </a>for salt/masala, remove from <a href="/XZFHRHHF">heat </a>and <a href="/7S3QCKWK">mix </a>in 3/4 of the reserved <a href="/6L7QNTJV">chopped </a>cilantro. <a href="/WZLWW3YP">Clean </a>the pan and set back on medium-high <a href="/XZFHRHHF">heat.</a> Spray with PAM and the thick red onion <a href="/3JDX2Q84">slices </a>and small sweet peppers. Saute on medium-high <a href="/XZFHRHHF">heat </a>until onions are charred and soft (without breaking circular shape). Place chole in a nice <a href="/Y6MVNCHX">serving </a><a href="/QQVZX64Y">dish </a>and <a href="/R34ZSY3M">top </a>with remaining cilantro, onions and peppers. <a href="/Y6MVNCHX">Serve </a>with Basmati rice, chapati or naan.