My Last post was the curry base recipe. Now follows the curry recipe which uses this curry base. Every new post in the coming days will be about a flavor packed curry which is super easy to make if you have the curry base ready.
I start with the most popular Indian curry- Chole (Chana) Masala. Some of my American friends are a big fan of this curry and they like potatoes too in it. So using potatoes as an optional ingredient.
Serves 4-
Ingredients:
1 cup chole (garbanzo beans) (alternatively 2 cans of garbanzo beans)
2 tablespoon curry base
2 badi elaichi (black cardamom)
1 teaspoon jeera (cumin)
1 inch dalchini (cinnamon stick )
1 teaspoon turmeric
2 tablespoon oil
2 teaspoon kasuri methi (Dried fenugreek leaves-optional)
1 tablespoon Everest chole masala (this spice mix can be found at Indian store)
2 green chillies (optional)
1 big potato chopped in 1 inch cubes (optional)
salt to taste
Method:
Notes: The advantage of slow cooking is that the curry does not get thicker with time.
You can make this curry a even day ahead before serving, the taste intensifies if made a few hours earlier before eating.
I start with the most popular Indian curry- Chole (Chana) Masala. Some of my American friends are a big fan of this curry and they like potatoes too in it. So using potatoes as an optional ingredient.
Serves 4-
Ingredients:
1 cup chole (garbanzo beans) (alternatively 2 cans of garbanzo beans)
2 tablespoon curry base
2 badi elaichi (black cardamom)
1 teaspoon jeera (cumin)
1 inch dalchini (cinnamon stick )
1 teaspoon turmeric
2 tablespoon oil
2 teaspoon kasuri methi (Dried fenugreek leaves-optional)
1 tablespoon Everest chole masala (this spice mix can be found at Indian store)
2 green chillies (optional)
1 big potato chopped in 1 inch cubes (optional)
salt to taste
Method:
- Soak Garbanzo beans overnight in a big mixing bowl.
- Strain the water in the morning, add beans in pressure cooker with twice the amount of water.
- Add turmeric and 2 teaspoon salt, give 6-7 whistles on medium flame.
- You can skip the above steps and use canned garbanzo beans (2 cans would suffice for this recipe)
- Once the cooker is cooled down, transfer the beans in another bowl, rinse the cooker and add oil on medium flame.
- Now add cumin, black cardamom, cinnamon stick and curry base. If you are using green chillies add that too.
- Since the curry base is already fried, no need to sauté
- Add chole masala, kasuri methi and sauté for a minute.
- Now add the boiled garbanzo beans with water and salt. You can add water as per the consistency desired. If using potatoes add now.
- Cover the cooker with lid and give 2 whistles on a low flame, this will take about half an hour since its cooking slowly.
- Your hot and spicy chole masala is ready.
- Garnish with cilantro and enjoy with naan or rice.
Notes: The advantage of slow cooking is that the curry does not get thicker with time.
You can make this curry a even day ahead before serving, the taste intensifies if made a few hours earlier before eating.
