Chole Masala (Spicy Garbanzo beans)

Eating hot Chole with Roti/Chapathi is the best meal one can have a cold winter or rainy days. It is a delicacy through out India and is the favorite amongst Roti lovers.. Also, the most protein rich  vegetable one can have.

Badshah's Punjabi chole ka masala, remains our signature spice mix for Chole masala since late 90's. My husband follows the recipe as given in the back of the pack. However, since I like to make things simple, I use my own way of making it (the quick and dirty way).

Punjabi Chole 
Ingredients
2 cans (1000 g) cooked Garbanzo beans (Kabuli Chana)
2-3 Tbsp refined oil
1 tsp cumin seeds
1 tsp mustard seeds
1-2 onions finely chopped
1 tsp chopped ginger
2-3 cloves garlic 
1/2 kg Tomatoes - 4-5 medium
1 bunch cilantro for garnish
1 Potato (cooked)
2-3 Tbsp Punjabi Chole Ka Masala powder
 Here is a link to the recipe to make the Masala powder 
http://www.indiankhana.net/2013/03/punjabi-chole-masala-powder-recipe.html

1cup water (you can use water from cooked garbanzo beans)
1 tsp Turmeric and salt to taste

Directions
Soak the Garbanzo beans overnight and cook it pressure cooker with potatoes and salt for 4-5 whistles. Alternative is to get cans of cooked Garbanzo beans (Del Monte). Heat the oil, add the cumin and mustard seeds, once mustard sputter, add the onions, garlic, and ginger and saute until light brown. Add the tomatoes and cook until tender (5-10 min). Add the masala powder and mix well. Now add the cooked potatoes and beans and water and let it all cook for 10- 15 min under low to medium heat. Taste and add salt as needed. Once the dish is a thick gravy (not too watery), you can shut the heat and garnish with cilantro on top.

You will get many recipes out there for Chole Masala with complicated cooking procedures like cooking the beans with tea bags etc. Since I like to make my food simple and quick, I rely on cooking the beans well (soft) and adding Badshah's Masala powder to get the right taste. 


Serve hot with Chapathi.. It goes well with Rice as well. My kids love it with Rice and ghee.

Quick Bean Chile



Bean Chile is a common dish cooked in the Midwest in US served with rice or bread. Mexican chile is a variation of this that is famous in Texas and the southern states of US. In India, similar bean dishes include Chole (made with garbanzo beans) or Rajma (made with red kidney beans). At home, I also make Sambhar (lentil soup) and substitute lentils with cooked beans.

 

It is the best protein source for vegetarians and is also good for heart as it lowers cholesterol. It could be recommended for diabetics as it has loads of fibre that slows sugar intake into blood.

 

Quick Bean Chile: The little big vegetarian book - Page 426 

Ingredients for Chile: All kinds of beans (garbanzo beans (yellow, red and brown); Kidney beans (red, black, brown); pinto beans, fava beans, lima beans); 250 g (1 cup) homemade tomato sauce (see recipe below); 1 bay leaf; garlic (5 cloves); 1 tsp chopped cilantro, 1 tbsp chopped parsley; salt and black pepper for taste; 2 fresh red or green chile; 2 onions chopped, 1 tbsp ground coriander, seeds from 4 pods of cardomon, 1 tbsp grated ginger; 2 tbsp butter and 3 tbsp extra-virgin olive oil.

 

Cook the beans separately in pressure cooker with salt. Heat oil and butter and saute onion, garlic and spices for 7-8 mins until brown. Pour the tomato sauce (see recipe below), add the cooked beans and bay leaf. Mix and cook in medium heat for 15 min. Season with salt and pepper and garnish with parsley/cilantro. Serve hot with bread. I served it with butter roasted Pav (similar to burger bun).

 

  

 

Homemade tomato sauce (3 cups)

Ingredients: 4-5 cloves of garlic, 6 tbsp extra vigin oil, 2 tbsp finely chopped oregano (used powder), 1 tbsp finely chopped marjoram (used powder), 1 tbsp finely chopped basil (used powder), 1 kg tomato peeled and chopped (used with peel); 60 g sundried tomatoes (did not use), salt and black pepper to taste, 2 fresh red chile (used green chile).

 

Saute the garlic in oil, over low heat for 2-3 min, add the spices and tomatoes and let it cook until tender. Season with salt and pepper, squash the tomatoes and cover with lid and let it cook for 30-45 min over low heat. Goes well with Pasta, Pizza (if you heat it longer to make it thicker), and rice.

 

The chile was excellent with Italian flavor (similar to thick Minestrone soup that you will get at Pizza Hut or any Italian joint). Went very well with Pav. Great variety for bean lovers.. check it out..