Chhole (My Style)
|Boiled chickpeas||1 Can (10 oz)|
|Onion puree||1⁄2 Cup (8 tbs)|
|Tomato puree||1⁄2 Cup (8 tbs)|
|Crushed tomato can||1⁄2 Cup (8 tbs)|
|Green bell pepper||1⁄4 Cup (4 tbs), diced (Optional)|
|Fenugreek leaves||5 Tablespoon (Optional)|
|Ginger paste||1 Teaspoon|
|Garlic paste||1 Teaspoon|
|Turmeric powder||1⁄4 Teaspoon|
|Red chili powder||1 Teaspoon|
|Chole masala||1 Teaspoon|
|Heavy whipping cream||1⁄2 Cup (8 tbs)|
|Cilantro||2 Tablespoon, chopped (For garnishing)|
1. Take a saucepan, heat it with a couple of tablespoons of oil.
2. Add the fenugreek leaves, turmeric powder and onion puree. Stir and let it cook for a few minutes.
3. Add the diced green bell pepper, ginger and garlic paste and stir.
4. Add the tomato puree and when it boils reduce the heat and add red chili powder, chhole garam masala, sugar and a little bit of salt to taste. Cover and let it simmer for a few minutes.
5. Add the crushed tomatoes, cover and simmer for about 6 to 7 minutes. Then the gravy is almost ready.
6. Add the cooked chickpeas (garbanzo beans) to the gravy and stir lightly. Finally add the heavy cream. If you need a thicker gravy cook for a few more minutes with the lid open.
7. Garnish with freshly chopped cilantro and turn off the heat.
8. Serve chhole hot with naan, roti, paratha or rice.