cholley recipe-How did you make this

 Charley, also known as choley or chana masala, is a popular dish in Indian cuisine that is made with chickpeas (also known as garbanzo beans) in a spicy tomato-based sauce. This flavorful and hearty dish is perfect for vegetarians and vegans and is typically served with rice or naan bread. Here's a recipe for choley that serves 4-6 people:


Ingredients:


2 cans of chickpeas, drained and rinsed

2 tbsp of vegetable oil

1 onion, diced

3 cloves of garlic, minced

1 tbsp of fresh ginger, grated

2-3 fresh green chilies, sliced (optional)

2 tbsp of tomato paste

1 can of diced tomatoes

1 tsp of ground cumin

1 tsp of ground coriander

1 tsp of garam masala

1/2 tsp of turmeric

1/2 tsp of paprika

1/2 tsp of cayenne pepper

Salt and black pepper, to taste

Fresh cilantro leaves, for garnish

Instructions:


Heat oil in a vessel on medium heat.  Add finely chopped onion and then cook it for 2-3 minutes till it becomes soft.


Add the minced garlic, grated ginger, and sliced green chilies (if using) and cook for an additional 1-2 minutes until fragrant.


Add the tomato paste in a bowl and mix well. Cook for 1-2 minutes until the tomato paste is slightly caramelized.


Add the can of diced tomatoes to the pot and stir to combine. Use a wooden spoon to break up any large tomato chunks.


Add the chickpeas to the pot and stir to combine. Cook for 1-2 minutes until the chickpeas are coated in the tomato-based sauce.


Add the ground cumin, ground coriander, garam masala, turmeric, paprika, and cayenne pepper to the pot and stir to combine. Season with salt and black pepper to taste.


Add enough water to the pot to create a thick sauce. Bring the choley to a boil, then reduce the heat to low and simmer for 15-20 minutes until the chickpeas are tender and the sauce has thickened.


Garnish the choley with fresh cilantro leaves before serving.


Serve the choley hot with rice or naan bread. If you like your choley spicier, feel free to add more cayenne pepper or sliced green chilies. You can also adjust the thickness of the sauce by adding more or less water. Choley can be stored in the fridge for up to 3-4 days and reheated on the stove or in the microwave. Enjoy!

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