Creamy Maharashtrian Chole

Creamy Maharashtrian Chole

Creamy Maharashtrian Chole

45 minutes

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Details
  • Serving Size:   6
  • Gluten-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   4 Points
Cuisine
  • Indian
  • Asian
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 1 can chick peas (I use Goya)
  • 1 medium 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 (I used reduced-fat Breakstones Brand or use Vegan Substitute)
  • 1 tablespoon turmeric
  • 1 tablespoon chili powder (or to taste)
  • 1 tablespoon couple water
  • salt- to taste
  • coarse black pepper- few grinds
  • 1/2 bunch cilantro- minced
  • 1 red onion- cut into thick rounds (for garnishing)
  • 4 sweet peppers- for garnishing (optional)
  • PAM- original
  • 1 tablespoon vegetable oil
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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