- Combine garlic, ginger, chiles, 1 tablespoon lemon juice, and 1/2 teaspoon salt in a mortar and pestle and Set aside. Heat oil in a large saucepan over medium-high heat until shimmering. All at once, add mustard seed and cumin. They will sputter and spit for a few seconds, add onion all at once, along with baking soda. Cook, stirring frequently, until onions start to leave a brown coating on bottom of pan, 3 to 4 minutes. Add 1 tablespoon water, scrape up browned bits from pan, and continue cooking. Repeat this process until onions are a deep brown, about 10 minutes total. Immediately add garlic,ginger,chile paste all at once and stir to combine. Add coriander, black pepper, turmeric, and 1 teaspoon garam masala. Stir until fragrant, about 30 seconds. Add tomatoes and crush potato masher. Add drained, rinsed chickpeas and cilantro, reserving a little cilantro for garnish. Add 1/2 cup water. Bring to a simmer, cover with lid slightly cracked, and reduce heat to maintain a gentle bubbling. Cook, stirring occasionally, until liquid has reduced into a thick stew and spices have melded, about 30 minutes. Stir in remaining garam masala and lemon juice. Season to taste with salt. Serve with rice.
Chole masala
#myrecipe
By Shaalini Shaalu
Mar, 10th
572
Servings
4 persons
Cook Time
50 minutes
Ingredients
14
- 16
Ingredients
- Garlic
- Ginger
- Green chillies
- Lemon
- Salt
- Oil
- Mustard
- Cumin
- Onion
- Baking soda
- Corinader
- Turmeric
- Pepper
- Garam masala
- Tomato
- Chickpeas
