Скачать или смотреть Chinese Mom first time cook Indian dish Chole Chana masala! with Master Chef Shari from Season 10

Today I am attempting to cook an authentic Indian dish – Chole – for the very first time! 🍽️
To make this cooking adventure even more thrilling, I've invited my dear friend Shari, a seasoned culinary master from our Master Chef Season 10! Shari's connection with India runs deep, as her husband hails from the land of vibrant spices and incredible flavors. Over the years, she's mastered the art of crafting delectable Indian dishes for her family and even made it to the top 5 in our season! 🏆

Today, she's graciously sharing her expert knowledge with me, guiding me through the intricate steps of preparing this mouthwatering chickpea dish. The stage is set for an epic cooking battle – "Chinese Chole" vs. "Master Chef Chole"!
As the final showdown approaches, the moment of truth arrives – the taste-off! Who better to judge this culinary duel than my very own husband and son? Wait until the end to see their reactions!
Chole North Indian Style Chickpea curry ( recipe by Shari Mukherjee) ‪@Spicedupmom‬
Ready in 30 minutes
Serves 4-5 people

This dish cooks quickly–in less than half hour–but tastes like it simmered on the stove-top all day long.

Ingredients:
2 cans chickpeas (garbanzo beans)- drained and rinsed
1 tbsp. oil (or ghee)
1 tsp. cumin seeds
1 bay leaf
2 black cardamon pods(optional)
1 large onion- diced finely
1/2 tsp turmeric
1 tsp coriander powder
Chili powder to taste
1 tbsp garam masala (substitute chole masala–available at Indian grocers or online)
1 tbsp ginger paste
1 tbsp garlic paste
1 cup diced , canned tomatoes
1 tsp. dried fenugreek leaves (optional)
Lemon juice to taste (1-2 tsp)
3 chilies- slit (I used thai chilies)
salt- to taste
pepper- to taste
Handful chopped cilantro to finish.
Directions:
Heat oil in a heavy bottomed pan over medium high heat. Add the cumin seeds, bay leaf and black cardamom pods(if using).Once the seeds begin to sizzle, add onions or shallots. Cook for about 3 minutes or until onions begin to soften.
Add the black cardamom pods(if using), turmeric, ginger,galric,coriander powder , chili powder, garam masala and bay leaf. Stir often and be sure the spices don’t burn. Cook until their onions turn translucent, a little browned and become soft.
Once the onions are cooked, add the diced tomatoes. Continue cooking until the tomatoes break down. Add a little water (PRO TIP: substitute water with vegetable stock/broth for added depth) if the mixture seems dry ( I usually add about 1/2 cup of water)
Once the tomatoes have broken down, add the rinsed and drained chickpeas. Stir until everything is well combined, cover and cook until the gravy becomes thick. About 10 minutes.
Add crushed fenugreek leaves(if using) and a squeeze of lemon, and check seasoning. Add salt and pepper as necessary. Let the mixture cook an additional 5 minutes.
Toss in some chopped cilantro and stir to mix , Garnish with additional chopped cilantro as desired.