Tamatari Chole Recipe (Tomato Chole Recipe)

Indulging in a warm bowl of Tamatari Chole, or Tomato Chole, is like wrapping yourself in a comforting blanket of flavors, bringing together the hearty essence of chickpeas with the vibrant notes of fresh tomatoes and spices. This dish, a staple in North Indian cuisine, not only boasts a delightful taste but is also a powerhouse of nutrition, making it an ideal choice for a wholesome lunch or dinner. Perfectly paired with Garlic Naan, Burani Raita, and a refreshing Carrot Cucumber Tomato Salad, this recipe is designed to elevate your dining experience.

Ingredients

Nutritional Information (per serving)

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Servings: 4

Instructions

1. Preparation of Chickpeas: Start by washing and soaking the Kabuli Chana (white chickpeas) in about 2 cups of water for at least 6 hours or overnight. This soaking process not only softens the chickpeas but also enhances their digestibility.

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2. Cooking the Chickpeas: After soaking, transfer the chickpeas into a pressure cooker and add approximately 2 and 1/2 cups of water. Secure the lid and cook on high heat until you hear about 6 to 7 whistles. Then, lower the heat and continue to cook for an additional 15 minutes. Once cooked, release the pressure and set the chickpeas aside.

3. Making the Masala Paste: In a blender, combine the chopped onion, tomato wedges, grated ginger, and mashed garlic to create a smooth paste. If necessary, add a little water to achieve the desired consistency. This paste will serve as the flavor base for your chole.

4. Sautéing the Base: In a spacious saucepan, heat the sunflower oil over medium heat. Once hot, add the grated ginger, finely chopped onion, and mashed garlic, sautéing them together for a few seconds until fragrant and lightly golden.

5. Cooking the Masala: Incorporate the prepared masala paste into the saucepan. Add the turmeric powder, coriander powder, garam masala, red chili powder, and salt. Stir everything together and let it cook until the tomatoes and onions soften thoroughly, and you can no longer detect any raw aroma. The mixture will begin to thicken and come together beautifully.

6. Combining Ingredients: Once the base is ready, gently fold in the cooked chickpeas and the tomato wedges. Pour in approximately 1 cup of water to adjust the consistency. Stir everything to combine and allow the mixture to come to a gentle boil over medium heat.

7. Simmering: When the mixture begins to boil, reduce the heat to low and let it simmer for about 20 to 30 minutes. This allows the flavors to meld together perfectly. As it simmers, taste the dish and adjust the seasoning as needed by adding more water or spices to suit your palate.

8. Serving: Serve the Tamatari Chole hot, garnished with roughly chopped coriander leaves. Pair it with freshly made Garlic Naan, a refreshing Burani Raita, and a vibrant Carrot Cucumber Tomato Salad with a sprinkle of lemon juice and coriander to make your meal a delightful experience.

Tips for the Perfect Tamatari Chole:

• Soaking Time: Ensure you soak the chickpeas long enough for them to become tender. Overnight soaking is ideal.
• Masala Variation: Feel free to adjust the spices according to your heat preference. For a spicier version, add more red chili powder or toss in some chopped green chilies.
• Accompaniments: This dish pairs beautifully with various sides, including rice, rotis, or even stuffed parathas for a more filling meal.

Embrace the joy of cooking and share this delicious Tamatari Chole recipe with family and friends, making mealtimes special with each flavorful bite.