Creamy Maharashtrian Chole

Ingredients

• •1 can chick peas
• •1 medium onion
• •1 onion
• •1 beefsteak tomato
• •1 tablespoon mustard seeds
• •1 tablespoon garam masala
• •3 cloves garlic
• •1 tablespoon ginger
• •¼ cup cream
• •1 tablespoon turmeric
• •1 tablespoon chili powder
• •1 tablespoon water
• •salt
• •1 coarse pepper- few grinds
• •½ bunch cilantro
• •4 peppers
• •1 pam- original
• •1 tablespoon vegetable oil

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Method

From foodista.com — read the original

1. 1In the skillet over medium-high heat spray with PAM and pour oil.
2. 2Add mustard seeds, and cook until they are fragrant and pop about 30 seconds to a minute.
3. 3Add onions, garlic and ginger and saute for about 2-3 minutes until slightly brown/golden.
4. 4Add the diced tomatoes and saute for a few more minutes.
5. 5Add 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.
6. 6After about 2-3 minutes add the sour cream and cook until everything is well combined.
7. 7Add salt and pepper, taste. Cook until chickpeas are soft and flavored well. Make sure to taste a few times for salt and masala. If its too thick, add a few tbsp of water (consistency should be creamy, gravy-like, not too thick).
8. 8Once the gravy has thickened, chickpeas are cooked well and youve 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.
9. 9Saute on medium-high heat until onions are charred and soft (without breaking circular shape).
10. 10Place chole in a nice serving dish and top with remaining cilantro, onions and peppers.
11. 11Serve with Basmati rice, chapati or naan.