Adding a little touch of my own to different dishes, and turning them into “Magical twisted recipe” has always been my forte. My friends and family love my twisted version of authentic Indian dishes.
So today, I am sharing one such twisted recipe – Chole with a twist. I had the privilage of tasting this scrumptious dish at one of my friends house, in India long back. After moving to Canada, I started making Chole following her recipe. I tweaked the recipe a bit to suit my palate. I love the lingering roasted flavours that keep ticking your palate after consuming it. Hope you all like it too 🙂
Chickpea 2 cups (Soaked overnight)
2 medium sized onions
One large tomato
2 to 3 green chillies
1/2 green bell pepper
One inch ginger piece
5 to 6 garlic pods
Pomegranate seeds – 2 table spoon
Chole masala – 2 teaspoon
Garam masala – 1 teaspoon
Cumin seeds – 1 teaspoon
Dried Fenugreek leaves- 1 tablespoon
Salt to taste
Coriander leaves for garnishing
Boil the overnight soaked chickpea with salt and one tea bag (teabag imparts a perfect brown color to the chick peas).
Preheat oven to 375 degree.
Cut onion, ginger, garlic, bell pepper, green chillies and tomato into small pieces. Spray them with cooking oil and roast them for 30 min in the oven. Take them out after 30 min and allow them to cool.
Blend in the roasted ingredients along with pomegranate seeds to a perfectly fine paste in the blender.
Heat oil in a pan. Add cumin seeds and let them splutter. Now add the dried fenugreek leaves.Then add in the smooth roasted vegetable paste and sauté it. Stir continuously so as not to burn it. Add in the Chole Masala, Garam Masala and salt. Don’t forget to continuously stir. Add in the boiled Chickpeas along with 2 cups of water. Let it come to boil and them simmer the heat. Let it cook on the low heat for around 20 min covered.
Garnish with Coriander and serve with Naan, Chapatis or Kulcha.