Easy Chole Curry Anjamma’s

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Easy Cole Curry Anjamma's

 I told you my mom used to collect recipes this is one of them, she got it from a cook in one of my cousins houses. It was so tasty i thought it would take much time and many ingredients would be needed but i was surprised to learn that it was so easy and need very few ingredients. So take advantage and try this very delicious and nutritious dish. All of us know chana is high in protein, fiber iron, Vitamin 6 and calcium. Its powder is good as face pack and also be used to wash hair to strengthen it. 

Course Main Course
Cuisine Indian, South
Keyword Chick peas, Channa, Chole, curry
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3

Ingredients

  • 11/2 cup chickpeas
  • 2 Onions big
  • 4 tomatoes
  • 1/2 cup Tamarind juice
  • 1/2 tsp Clove and Cinnamon Powder
  • 1 tsp Garam Masala (any brand or home made)
  • 3/4 tsp Ginger Garlic Paste
  • 3/4 tsp Cili Powder
  • 1 tsp salt
  • 1/2 tsp Turmeric
  • 3 tbsp Oil

Instructions

  1. Soak the chickpeas in water overnight  and in the morning boil them in the cooker for 10 to 15 minutes and keep aside.

  2. Soak a big ball of tamarind(bigger than a table tennis ball) in water and when it softens pulp it with your hand and strain the liquid and squeeze out the liquid from the pulp also. If you haven't used much water it should come to half a cup.

  3. Cut the onions and tomatoes into small pieces. You can also grind them into a paste it gives more gravy.

  4. Now take a pan add oil and season it with mustard and cumin seeds and curry leaves when they start to splutter add ginger garlic paste fry for a minute and then add tomato and onion paste, salt, chili powder, turmeric, clove and cinnamon powder( keep this handy always 1 part cloves and 2 part cinnamon powder in air tight jar) and garam masala powder and fry for 5 minutes.

  5. Keep stirring in between. the masala should fry well till it gives out a tasty aroma and the oil comes to the surface now pour tamarind juice if needed you can add a little water and mix well. leave it to cook for 10 minutes with the lid closed. Stir in between.

  6. Now switch off garnish with coriander leaves and serve hot. Tastes good with rotis, pulkas, parathas, chapaties.