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Cholay for 25

Normally, in part of Punjab, Cholay have distinct black color. They are actually cooked in dry Amla till they turn tender. The black color actually comes from the Amla. Here, we will use canned Garbanzo beans and black tea to emulate the color and reduce cooking time.

Ingredients

Coloring

1. Garbanzo beans drained and rinsed (15 oz) cans: 8
2. Water: 1-1/2 quart
3. Tea bags: 4
4. Bay leaves: 4
5. Cinnamon stick broken: 1 (5" long)

Masala

1. Ghee: 1/2 cup
2. Onions ground: From medium sized onions
3. Minced Garlic: 1 Tablespoon
4. Finely chopped fresh ginger: 2 Inches
5. Ground Cumin: 1 Tablespoon
6. Ground Coriander: 1 Tablespoon
7. Ground Fenugreek seeds: 1 teaspoon
8. Tomato puree (15oz can): 2
9. Kasoori Patta: 1 Tablespoon
10. Cinnamon powder: 1/2 teaspoon
11. Ground cloves: 1/4 teaspoon
12. Ground Cardamom: 1/2 teaspoon
13. Serrano Pepper (Hari Mirch) chopped: 2
14. Salt to taste
15. Cayenne pepper to taste

Garnish

1. Chopped fresh cilantro: 1/2 cup
2. Chopped scallions (Green Onions): 3

Method

Step 1: Coloring In a pot add Garbanzo beans. Add water till the beans are just covered. Add teabags, bay leaves, and cinnamon stick. Let it come to a boil. Cover the pot and let it simmer about 20 minutes. Shut off heat.
Step 2: Masala Heat ghee in a heavy bottom pot. Add onions, sautee till most of the moisture is gone and they turn pasty.
Step 3: Add garlic and ginger. Stir fry about 2 minutes. The paste may look sort of green.
Step 4: Add Cumin, coriander, and fenugreek powders. Continue frying another 2 minutes
Step 5: Add Tomato puree, Kasoori Patta, Cinnamon, cloves, Cardamom, and Serrano peppers. Stir.
Step 6 : Assembly Remove Garbanzo beans from Step 1. Add all the beans except one cup. Mash the Garbanzo beans saved in the cup and add them. Let it simmer for 10 minutes. Turn off heat.
Step 7: Stir in Cilantro, and scallions.