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Gobi Chole (Cauliflower with Chickpeas)
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| By Indira December 10, 2009 “Have you ever met a vegetable that you didn’t like?” “There is no comparison to the comfort you bring.” “You are a charming legume.” “Cuddle with me.” The result of this legendary love affair between cute cauliflower and charming chickpea is a hearty stew called Gobi Chole. This classic of Bharath cooking is very easy to make and very forgiving. No need to fuss or fidget over the ingredients or lack of. All it needs is love. Gobi Chole | |
| 1 tablespoon | , peanut oil |
| 1 tablespoon | kasuri methi |
| 1/4 teaspoon | cumin seeds |
| 1 | onion, finely chopped lengthwise, about 1 cup |
| 4 | ripe tomatoes, finely chopped, about 2 cups |
| 1 small head | cauliflower, florets cut, about 3 to 4 cups |
| 1 cup, cooked chickpeas | |
| 1 tablespoon | each, garlic-ginger-cilantro paste and garam masala powder |
| 1 teaspoon | each, salt and red chilli powder or to taste |
1/4 teaspoon, turmeric
Place a large, wide pot over high heat and add oil. When hot, put in the kasuri methi and cumin. Let them sizzle for few seconds. Add onion and sauté to soft brown. Add the tomatoes. Stir and cook until they collapse to soft mush.
Add the cauliflower florets and chickpeas to cooking tomatoes. Stir in ginger-garlic-cilantro paste, garam masala powder, salt, red chilli and turmeric. Add about a cup of water. Cover, and turn the heat to low and cook for 15 to 20 minutes.
To thicken the gravy, I usually blend two tablespoons of coconut, cashews or poppy seeds, depending on what I have at that moment in the kitchen and add the smooth paste to simmering gobi chole along with other seasoning. Alternately, blend and add few tablespoons of cooked chickpeas for a low calorie thickener.
Serve the warm gobi chole over hot chapati/paratha/naan or rice. Simple relish made with onion and chillies, and some homemade dahi adds an authentic dabha experience.
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