One of the best smple veggie curries going – but all about the spices. <\/p>\n\n\n\n
2 cups of dried chickpeas. Soak overnight- will give you about 4 cups of raw soaked chickpeas. – drain and wash)<\/p>\n\n\n\n
for the long pressure cook – about 20 minutes <\/p>\n\n\n\n
the 2 cups of chickpeas (soaked to 4 cups)
5 cups of water
2 bay leaves
10-ish black peppercorns
5-ish Green cardamom pods – cracked
a cinnamon stick (4cm?)
1 tsp salt
2 teabags – regular breakfast tea or similar<\/p>\n\n\n\n
The chickpeas should be cooked and but not mushy. <\/p>\n\n\n\n
In another pan, fry
1 medium fine diced onion. Once softened, add 1 tsp grated ginger (a thumb knuckle worth!) 2-3 cloves and 2 cloves of crushed garlic. Soften up but dont let it brown. Add the a can of chopped tomatoes or pasatta and cook off on a slow simmer for 10 mins, until they’re cooked and falling apart.<\/p>\n\n\n\n
Then, add spices –<\/p>\n\n\n\n
Stir and cook the spices for 1 to 2 minutes.<\/p>\n\n\n\n
Add the cooked chickpeas (along with the water in which they were boiled) and stir until the chickpeas are combined with the rest of the sauce. Add an extra 1\/2 cup water and let it simmer for about 30 minutes. <\/p>\n\n\n\n
The sauce will thicken after 30 minutes – add a bit of water if needed. You can also mash some of the chickpeas back into the sauce for a creamier sauce.<\/p>\n\n\n\n
14- After 30 minutes the gravy, chickpeas and all the spices would have mixed well together. We can now do the tempering. Heat 1 tablespoon of ghee in a small pan. Once hot, add ginger juliennes (from 1-inch ginger) to it. Fry until the juliennes are golden brown in color but do not burn them.<\/p>\n\n\n\n
15- Add to the chole curry, mix and switch off the flame.<\/p>\n\n\n\n
Finish with 1\/4 teaspoon garam masala, 1\/2 tablespoon dried fenugreek leaves and 2 tablespoons chopped corriander.<\/p>\n\n\n\n
This Punjabi chole recipe uses a special blend of spices known as chole masala or chana masala. Make a batch, and use as you need it:<\/p>\n\n\n\n
Dry roast all the whole spices (except ginger powder) in a pan on medium heat until the spices are fragrant and become light golden in color, around 5 minutes. Remove from the pan and let the spices cool down. Then transfer the toasted spices to a spice grinder and also add the ground ginger. Grind until the spices are powdered and well combined. Store this masala in an airtight container and use as needed.<\/p>\n","protected":false},"excerpt":{"rendered":"
One of the best smple veggie curries going – but all about the spices. 2 cups of dried chickpeas. Soak overnight- will give you about … <\/p>\n","protected":false},"author":1,"featured_media":1424,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1358","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-courses"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t