My Husband loved chole but after he is diagnosed with UC he cannot have spices as well as tomatoes so he stopped eating that but I was feeling bad that he can not have this so I tried to make chole without tomato and I skipped ginger garlic too. He can have ginger and garlic but in moderation so I didn’t wanted to even add it. Turned out that he love this chole and told me to keep this recipe for him, so I told him its going to be on my blog so I can go back and review it when I forgot how did I made this. I did the same thing for Rajma masala , instead of tomatoes I made puree of onion and carrot and add rajma and it becomes delicious dish. So playing around ingredients and spices and you can create your favorite dish in no time. To add some color and vegetable, I added carrot in it but you can skip it.
1 can white chickpeas (drained and washed)
¼ cup Cashews
1/2 carrot chopped in small bites
1 medium onion
1 tsp. Cumin seeds
1 inch piece of Cinnamon
1 bay leaf
1 tsp. Chole masala powder
1 tbsp. Turmeric powder
1 tbsp. cumin coriander powder
Salt to taste
Lime juice to taste
1 tbsp. Oil
Make a puree of onion and cashews with little water.
Heat a oil in pan, when is heated add cumin and other whole spices, when its nice and fragrance, add onion puree and cook till water goes away and puree is little brown.
Add powder spices and mix it. At this stage you can add ginger garlic and tomato puree if using it.
Add chickpeas and carrot. Add enough water to cook and needed gravy.
Add salt and cover the pan and let it cook till it gets desired gravy consistency.
Before serving add lime juice and sprinkle some coriander leaves and enjoy with hot paratha or puries or rice.