A restaurant staple and in my home Choley or chana masala or chickpeas curry is perhaps on.e of the best vegan dishes that came out of India. There are as many recipes for chana masala, the one I made here is less restaurant-ish and more homestyle. You may find some ingredients used here interesting in terms of flavors combinations. The bulk of the ingredients are basic to any Indian curry. The use of black tea bag and ground pomegranate seeds may seem unusual but trust me they work and actually are part of the authentic recipe served in north Indian homes where this curry comes from.
Served here with cucumber raita to temper down the heat, it also adds a lovely contrast and balance to the flavors of the curry. Homemade Naan is used to mop up the curry as Indian flat breads are go with traditionally curries. I will have the recipe in another post for the whole-wheat spelt naan that I’ve used here. It may serve it with rice or whole-grain pita, lavash, naan or store-bought chappatis or any good unleavened bread. If you end up with lots of curry/sauce serve with rice and breads for slightly drier curry.
Chole Masala with Cucumber Raita
Makes for about 6 generous cups
- 2 cups chickpeas soaked overnight and cooked with (1 bay leaf, 1 black teabag, 1/2 tsp sea salt+ 2 black cardamom, 2 cups of water for pressure cooker or 4 cups for stock pot method). **See method below.
- 2 tablespoons olive oil or any light vegetable oil
- 2 plum or medium-sized ripe tomatoes or 1 cup chopped canned tomatoes
- ½ cup water
- 1 medium onion, chopped
- 5 fat cloves of minced garlic
- 2 tbsp olive oil
- 2 tbsp minced fresh ginger
- 1 tsp cayenne pepper or hot red chilli powder
- 1 tsp lemon juice as needed
- 1 tsp sea salt
- 1 tbsp cumin
- 2 tablespoons coriander seeds
- 1 tsp pomegranate seed powder ( you can find this any well stocked Indian or middle eastern grocery store. It’s also called anardana for reference. It has a tart taste just like pomegranate seeds. If you can’t find it add another tomato.
- 1/2 tsp black peppercorns
- 4 green cardamom
- 4 cloves
- 1/2 inch cinnamon
Garnish
- 1 tbsp chopped cilantro
- 3-4 slivers of ginger
- To cook the chickpeas: place the ingredients for chickpeas, spices, 2 cups of water and salt in a pressure and cook for 18-20 mins or in a large stock pot bring 4 cups of water + chickpeas, spices+ salt to a boil and simmer for 45 mins- 1 hour till chickpeas are soft. Fish out the spices and teabags and discard them.
- In a large sauce pan warm oil and add chopped onions, sauté on low heat for 10 mins till slightly caramelized.
- While that happens place cumin, coriander seeds, cardamom, cloves, cinnamon and black pepper in a small medium hot pan and toast the spices for 3-4 minutes moving them constantly. Cool and grind with pomegranate powder in a spice/ coffee grinder to a fine powder.
- Back to the onions, now add garlic, ginger and sauté for a minute. Add tomatoes, chill powder and cook for 6-7 minutes on medium- low heat till well incorporated, add spice powder, mix well.
- Add cooked chickpeas + 1- 1 1/2 cup of its broth, you may need more or less depending how much sauce you want. Mix and cook further for 5 minutes. Add lime juice and check salt if more is needed. Serve garnished with cilantro and ginger.
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