Chole Masale
Chickpea Curry
Ingredients
- 1 lb. canned chickpeas
- 1 large potato cooked and cubed
- 1 tbsp. oil
- 1 large onion pureed
- 1 large tomato pureed
- 1 tsp. ginger paste
- 1 tsp. garlic paste
- ½ tsp. cumin powder
- ½ tsp. coriander powder
- ½ tsp. turmeric powder
- ½ tsp. chili powder
- 1 tsp. salt or to taste
- Fresh cilantro/coriander leaves chopped
Instructions
- Heat oil in a non-stick frying pan or skillet over medium heat.
- Add pureed onion and tomato, ginger paste, and garlic paste to the hot oil.
- Stir and cook for about 2-3 minutes until the raw aroma disappears.
- Add cumin powder, coriander powder, turmeric powder, and chili powder to the pan.
- Mix well with the onion-tomato mixture and cook for another minute.
- Add cooked potato cubes and canned chickpeas to the pan.
- Mix well with the onion-tomato-spice mixture.
- Pour in 1/2 cup of lukewarm water and stir to combine all the ingredients.
- Season with salt according to taste.
- Cover the pan and let the chickpea curry cook for about 10-15 minutes, stirring occasionally, until the flavors blend together and the potatoes are heated through.
- Once the curry is cooked to your liking, remove the pan from the heat.
- Garnish with fresh cilantro/coriander leaves before serving.
- Serve hot as a main course, accompanied by rice or Indian flatbread.
Notes / Tips / Wine Advice:
Wine Advice:
While traditionally not paired with wine, you can enjoy this Chickpea Curry with a light and refreshing Indian lager beer for a classic accompaniment. Alternatively, a glass of mango lassi can provide a cooling contrast to the spices.Nutritional Information
Calories: 200 kcal | Carbohydrates: 30 g | Protein: 7 g | Fat: 5 g | Fiber: 8 g | Sugar: 5 g