Wednesday, 3 June 2015

Malaiwala Chole / Chickpeas in a creamy gravy !

Why only Murgh Malaiwala.. why not chole malaiwala? Wanted to try chole in this creamy gravy since a long time. Finally made it today and it was so yummilicious..
Malaiwala Chole is boiled chickpeas simmered in a onion and cream based gravy and paired with any Indian flatbread. Unlike the normal chole this gravy doesnt have tomatoes or much of spices. It is subtle and creamy but yes highly calorific too!


  • 2 cups boiled chickpeas (boiled with salt)
  • a small cube of butter
  • 1 medium onion
  • 2 green chillis (i hv shown 4 in pic.. but later discarded 2 as i felt 4 would be more)
  • 2 Garlic cloves
  • 1 inch piece Ginger
  • 4 cloves
  • 1/2 tsp black pepper corns
  • 1 tsp Cumin Seeds
  • 2 Bay leaves
  • 3 Green Cardamom
  • 1 tsp Kasuri methi
  • 1 tsp White pepper powder
  • 1/2 tsp Garam Masala
  • 8 - 10 almonds (soaked in water for an hour)(or use cashews)
  • 1/4 cup milk
  • 1/3 cup Single Cream (If double cream then use only 1/4 cup)
  • salt as needed
  • 2 almonds to Garnish

  • Heat some butter in a pan and once it melts add garlic, ginger, pepper  and cloves. 
  • Saute them for a minute and then add onions and green chilli.
  • Let the onions saute well and then turn off stove and let the mixture cool.

  • Grind some of the boiled chickpeas with little water to a very smooth paste.
  • Grind the onion mixture to a fine paste adding little water.
  • Also grind the soaked almonds. (pic not shown) (or use cashews)
  • Now again melt some butter, add cardamom, bay leaves followed by jeera.
  • THen add the ground onion paste and stir for a couple of minutes.
  • Then add the ground almond paste and the chickpea paste. Add some water  and required salt (only for gravy) and let it come to a boil.
  • Add the milk and the boiled chickpeas.
  • Sprinkle some white pepper powder and stir in.
  • Add garam masala and crushed kasuri methi and stir well.
  • Close the pan and lower the flame and cook for 5 - 6 minutes and let the chickpea absorb all the flavors.

  • After 5 - 6 minutes of cooking in lower flame, pour the cream slowly and keep stirring.
  • Mix well and cook for another 2 - 3 minutes in low flame only. Turn off stove.
  • After adding the cream do not cook for long time or in high flame, else it would curdle.
  • The gravy thickens with time , so can get ot off the stove when it is slightly thin only.

  • Transfer to a serving plate and garnish with some almond flakes. Serve with hot roti / naan / parathas.

With Love,

No comments:

Post a Comment