Chole "bill & Jim" [chick Peas] Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 can: Chick peas or also known as garbanzo beans,
1 large: Onion chopped finely,
2 medium: Potatoes,
1 tsp: Mustard seeds,
2: Or 3 pods Cardamom,
1 tsp: Coriander,
1 tsp: Cumin seeds,
1 tbsp: Garam Masala Vegetable Oil,
Directions:
1. If you are using the potatoes, start boiling them in a
saucepan. Let them boil for at least 15 minutes. After they are done,
turn off the heat and let them stand in the water. 2. While the
potatoes are cooking, heat the oil in a wide skillet till it is very
hot. Add the mustard seeds and wait till they start popping. Add
bayleaves, cardamom and cloves. 3. Mix around for a while and then
add onions. Wait till onion start to turn golden before adding the
rest of the spices (except for the Garam Masala). 4. Add chick-peas
with all the liquid. Cut up the potatoes into bite sized pieces and
add to the skillet. Add Garam Masala. 5. Continue stirring the
chick-peas under medium heat for 5-7 minutes without covering. 6.
Check tenderness of potatoes.
If they are still too hard, add another 1/4 cup of water and cook
for another couple of minutes. 7. Salt to taste and serve.
Recipe By : Somesh Rao
Source from luhu.jp
saucepan. Let them boil for at least 15 minutes. After they are done,
turn off the heat and let them stand in the water. 2. While the
potatoes are cooking, heat the oil in a wide skillet till it is very
hot. Add the mustard seeds and wait till they start popping. Add
bayleaves, cardamom and cloves. 3. Mix around for a while and then
add onions. Wait till onion start to turn golden before adding the
rest of the spices (except for the Garam Masala). 4. Add chick-peas
with all the liquid. Cut up the potatoes into bite sized pieces and
add to the skillet. Add Garam Masala. 5. Continue stirring the
chick-peas under medium heat for 5-7 minutes without covering. 6.
Check tenderness of potatoes.
If they are still too hard, add another 1/4 cup of water and cook
for another couple of minutes. 7. Salt to taste and serve.
Recipe By : Somesh Rao
Source from luhu.jp