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Creamy Maharashtrian Chole

25 Mar
Small tomatoes in Korea

Image via Wikipedia

Chole is a classic Indian dish. However, not many people know that chole is made differently across different parts of India. For example there’s Gujurati style chole, which is served in a traditional ‘thali,’ South Indian Chole, which uses curry leaves, and Maharashtrian Chole, which is served in parts of Mumbai. Traditionally, Chole is made with Ghee (India clarified butter) and oil/butter, but that’s not very healthy or necessary to obtain an authentic taste. Plus the addition of reduced-fat sour cream adds a rich creamy taste without the excessive amount of fat!
We usually make 2 types of Chole at home- a creamy version and a more sauteed version. This is the Creamy Chole recipe, which I prefer, because it tastes so heavenly and you feel like you’re eating something that took hours to cook, but its so easy, you can make it every week!
  • 1 can chick peas (I use Goya)
  • 1 medium sized onion- diced
  • 1 beefsteak tomato- diced
  • 1 tbsp black mustard seeds
  • 1 tbsp garam masala
  • 3 cloves garlic– crushed and minced
  • 1/2-1 tbsp freshly grated ginger
  • 1/4 cup sour cream (I used reduced-fat Breakstones Brand or use Vegan Substitute)
  • 1 tbsp turmeric
  • 1 tbsp chili powder (or to taste)
  • couple tbsp water
  • salt- to taste
  • coarse black pepper- few grinds
  • half bunch cilantro– minced
  • 1 red onion- cut into thick rounds (for garnishing)
  • 3-4 sweet peppers- for garnishing (optional)
  • PAM- original
  • 1 tbsp vegetable oil

Tools: Medium/Large non-stick skillet, spatula

1. 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.

2. 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 it’s too thick, add a few tbsp of water (consistency should be creamy, gravy-like, not too thick).

3. Once the gravy has thickened, chickpeas are cooked well and you’ve 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.

Serves 4-6

Nutrition:

The 2 ingredients in this Chole that contribute the fat/calories to this dish are: 1 tbsp oil (14 grams of fat/140 calories)

1/4 sour cream (3.5 grams of fat per 1 tbsp/40 calories)

Want to see more recipes using Garama Masala?

Indian Sloppy Joe (Pav Bhaji Recipe)- Vegan

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