Ailurophile

About ME: ai·lu·ro·phile   [ahy-loor-uh-fahyl]
noun
a person who likes cats; cat fancier.




Names Rachel, i have decided to make this blog about my life, my fashion, my trips, my loves..<3

Im half filipino, half indian , love indian food, love filipino ppl...

Hometown is Dunedin, New Zealand.

Studied at the University of Otago, and currently working in Abu Dhabi, UAE.


Chole - Chickpea Curry

In continuation of our indian theme, my sister made this vegetarian dish..it smells so gooood!!..time to eat!..ya’ll better be jealous..<3..as my sister just said..homemade cookingg is wayyy better then the stuff u get at restaurants!..

Ingredients:

  • 2 cans of chickpeas (400 gm each)
  • 2 tbsps vegetable/ canola/ sunflower cooking oil
  • 2 bay leaves
  • 5-6 cloves
  • 3-4 green cardamoms
  • 5-6 peppercorns
  • 3 large onions sliced
  • 2 large tomatoes chopped
  • 2 tbsps garlic paste
  • 1 tbsps ginger paste
  • 2 tsps coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 2 tsps garam masala
  • 1”piece of ginger julliened
  • 2 tbsps fresh coriander leaves chopped fine

Preparation:

  1. Grind 2 onions, the tomatoes, ginger, garlic together into a smooth paste.
  2. Heat the oil in a deep, thick-bottomed pan on a medium flame.
  3. Add the bay leaves, cloves, cardamom and peppercorns and fry for 1/2 a minute.
  4. Add the remaining sliced onion and fry till light golden. Add the onion-tomato paste and fry till the oil begins to separate from the paste.
  5. Add the dry spices - cumin, coriander, red chilli, tumeric and garam masala powders. Fry for 5 minutes.
  6. Drain the water in the can from the chickpeas and rinse them well under running water. Add the chickpeas to the masala. Mix well.
  7. Add salt to taste and water to make gravy (about 1 1/2 cups).
  8. Simmer and cook covered for 10 minutes.
  9. Use a flat spoon to mash some of the chickpeas coarsely. Mix well.
  10. Garnish with juliennes of ginger and finely chopped fresh coriander leaves.
  11. Serve piping hot with Poori/ Bhatura.
  1. rachelclobo posted this