CHOLE MASALA GRAVY I CHANA GRAVY I WHITE CHICKPEAS GRAVY

Hi dear friends, again we joining here for VEGAN THURSDAY (VT).   

White chickpeas are really very healthy and delicious in all the cuisine. I love to have the white chickpeas more than black variety. I love chola poori with chole masala… wow super tempting recipe and all time favorite  I tried the chole masala for chapathi and poori. It was super delicious with combo of tomato puree, onion and ginger-garlic flavor  You know in the chole masala, I din’t add coconut milk or paste or milk cream… I used rice flavor with little water as vegan cream or you can name it rice cream…  

Surely, I give you guarantee to try the rice cream in your gravy and its helps to thicken the gravy which suits for chapathi, poori n parotta…

Benefits of White Chickpeas

• Chickpeas are a helpful source of zinc, folate and protein.
• Chickpeas are low in fat and most of it is polyunsaturated.
• It’s very high in dietary fibre, so it may helps to weight loss.
• Chickpeas help promote a healthy intestine.
• It will reduce the cholesterol level.
• It’s rich source of magnesium, which assures the cardiovascular health of a person.
• Chickpeas contain phytochemicals, known as saponins, which can act like antioxidants.

Category	Gravies
Regional	India
Preparation Time	5 Minutes (if chickpeas soaked)
Cooking Time	20 Minutes
Servings	5-6

INGREDIENTS

Oil – 1 Tbsp

Cinnamon – 1” inch piece -1

Cloves – 2

Green Cardamom – 1 open

Cumin seeds – 1 Tsp

Onion – 2 Chopped finely

Garlic – 15 crushed or Ginger-garlic Paste – 2 Tsp

Tomato Puree – ½ Cup

Mint leaves – One handful

Turmeric powder – ¼ Tsp

Red chilli powder – 1 ½ Tsp

Coriander powder – 1 Tsp

Garam masala powder – 1 Tsp

Salt – To taste

White Chickpeas (Soaked overnight and boiled) – 1 Cup

Rice Cream – 3 Tbsp (1 Tbsp of rice flour + 2 Tbsp of water or more to get creamy consistency)

Coriander leaves – 2 Tbsp

METHOD

• Heat oil in a pan adds cinnamon stick, cloves and green cardamom (Don’t put unopened cardamom it will burst so open the shell and put it in oil), and cumin seeds and waits it for splutter.
• Sauté garlic for 1 minute then adds onion and sautés it till it turns transparent.
• Add turmeric, red chilli powder, coriander powder, garam masala and salt to it and sauté it for 5 minutes.
• Now pour tomato puree and fry till the oil oozes out.
• Add boiled chickpeas sauté it and add some water and cover the lid. Let it boil for 5 minutes.

• Now add rice cream and cook it for 2 minutes to thicken the gravy.
• Spread the coriander leaves and switch off the flame.
• Serve it hot with chapathi/poori/parotta…

NOTE

• You can add channa masala powder instead of garam masala powder.
• You can add milk cream or thick coconut milk or corn flour paste or chickpeas paste to it instead of rice cream.