Comments on: Chana Masala / Chole (Chickpea Curry)

By: Maritza

Maritza — Wed, 10 Mar 2010 11:59:02 +0000

I have longed for authentic chana masala ever since I tasted it at a corner store in Bollywood, CA. I made this one last night. I used maple syrup and lemon as I didn’t have the tamarind. I paired it with garlic tumeric roasted cauliflower and basmati rice. Hello!! Talk about authentic! That crock pot is the key! and that sweet/sour balance. THANK YOU for this guideline/vague recipe.

By: jai bee

jai bee — Mon, 01 Mar 2010 14:34:00 +0000

i usually add tam-date chutney at the end ‘cos that’s already cooked. else, add the tamarind some minutes from the end and cook until the raw flavour goes away.

By: Divya

Divya — Mon, 01 Mar 2010 02:07:53 +0000

Hi Bee

I am a fan and “lurk” regularly around Jugalbandi.

This evening I made chickpeas and tried substituting anardhana (which my mother taught me use..) with puli, after reading your post. I am officially in chholey heaven now. This is that perfect tangy (but not too tangy) kick I have been trying to get all this while !

I have a question: do you simply add in the puli at the end, or stir it in and let it cook for a while?

By: The Kitchn

The Kitchn — Fri, 26 Feb 2010 22:05:15 +0000

Cumin and Coriander: 7 Indian Dishes to Try at Home…

We’ve been in the mood for Indian all week, so this weekend we’ve got curry on the menu. The long list of spices for many Indian recipes can seem intimidating, but really, Indian cooking is all about using what you……

By: notyet100

notyet100 — Tue, 23 Feb 2010 16:01:46 +0000

nice recipe,will try this nd let u knw,..;-)