Creamy Maharashtrian Chole

Ingredients

• •1 can chick peas
• •1 medium onion
• •1 beefsteak tomato
• •1 tablespoon mustard seeds
• •1 tablespoon garam masala
• •3 cloves garlic
• •1 tablespoon ginger
• •¼ cup sour cream
• •1 tablespoon turmeric
• •1 tablespoon chili powder
• •1 tablespoon water
• •salt
• •coarse pepper
• •½ bunch cilantro
• •1 red onion
• •4 sweet peppers
• •1 cooking spray
• •1 tablespoon vegetable oil

Method

Adapted from foodista.com

1. 1In the skillet over medium-high heat spray with PAM and pour oil.
2. 2Add mustard seeds.
3. 3Cook until they are fragrant and pop about 30 seconds to a minute.
4. 4Add onions, garlic and ginger and saute for about 2-3 minutes until slightly brown/golden.
5. 5Add the diced tomatoes and saute for a few more minutes.
6. 6Add garam masala, turmeric, chili powder.
7. 7Once the onions are caramelized and the tomatoes soft, add the chickpeas and combine with the onion-tomatoe mixture until well coated.
8. 8After about 2-3 minutes add the sour cream and cook until everything is well combined.
9. 9Add salt and pepper, taste.
10. 10Cook until chickpeas are soft and flavored well. Make sure to taste a few times for salt and masala.
11. 11If it's too thick, add a few tbsp of water (consistency should be creamy, gravy-like, not too thick).
12. 12Once the gravy has thickened, chickpeas are cooked well and you've tasted for salt/masala, remove from heat and mix in ¾ of the reserved chopped cilantro.
13. 13Clean the pan and set back on medium-high heat.
14. 14Spray with PAM and the thick red onion slices and small sweet peppers.
15. 15Saute on medium-high heat until onions are charred and soft (without breaking circular shape).
16. 16Place chole in a nice serving dish and top with remaining cilantro, onions and peppers.
17. 17Serve with Basmati rice, chapati or naan.