Ingredients
| Name | Amount (Metric / US) |
|---|---|
| CHICK PEAS | 1 can |
| ONION | 1 medium |
| BEEFSTEAK TOMATO | 1 |
| MUSTARD SEEDS | 1 Tbsp |
| GARAM MASALA | 1 Tbsp |
| GARLIC | 3 cloves |
| GINGER | 1 Tbsp |
| CREAM | 57.50 ml / 0.25 cups |
| TURMERIC | 1 Tbsp |
| CHILI POWDER | 1 Tbsp |
| COUPLE WATER | 1 Tbsp |
| SALT | 6 servings |
| COARSE PEPPER- FEW GRINDS | 6 servings |
| CILANTRO | 0.50 bunch |
| ONION | 1 |
| PEPPERS | 4 |
| PAM- ORIGINAL | 6 servings |
| VEGETABLE OIL | 1 Tbsp |
Creamy Maharashtrian Chole
Creamy Maharashtrian Chole could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. For $1.24 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains roughly 7g of protein, 6g of fat, and a total of 165 calories. 1 person were glad they tried this recipe. Only a few people really liked this Indian dish. A mixture of cream, chili powder, mustard seeds, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works best as a hor d'oeuvre, and is done in about 45 minutes. It is brought to you by Foodista. Overall, this recipe earns a pretty good spoonacular score of 78%. Similar recipes include chole bhature , how to make chole bhature, chole bhatura, palak chole , how to make palak chole | spinach chickpeas, and methi chole , how to make punjabi methi chole masala.
Instructions
In the skillet over medium-high heat spray with PAM and pour oil. Add mustard seeds, 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 caramelized and the tomatoes soft, add the chickpeas and combine with the onion-tomatoe mixture until well coated. After about 2-3 minutes add the sour cream and cook until everything is well combined. Add salt and pepper, taste. Cook until chickpeas are soft and flavored well. Make sure to taste a few times for salt and masala. If its too thick, add a few tbsp of water (consistency should be creamy, gravy-like, not too thick). Once the gravy has thickened, chickpeas are cooked well and youve tasted for salt/masala, remove from heat and mix in 3/4 of the reserved chopped cilantro. Clean the pan and set back on medium-high heat. Spray with PAM and the thick red onion slices and small sweet peppers. Saute on medium-high heat until onions are charred and soft (without breaking circular shape). Place chole in a nice serving dish and top with remaining cilantro, onions and peppers. Serve with Basmati rice, chapati or naan.
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