Henson Estate Chole

CHOLE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Henson Estate in Dallas, Texas in 1982. 2 white onions thinly sliced 4 cloves garlic crushed 2 green chilies finely sliced 1 teaspoon turmeric 1 teaspoon paprika 1 tablespoon garam masala 4 tomatoes chopped 2 tablespoons fresh cilantro leaves chopped 2 tablespoons fresh mint chopped 1-1/4 cups cooked garbanzos 3 tablespoons ghee 1 teaspoon salt 1 teaspoon freshly ground black pepper Heat ghee in heavy pan. When heated add onions and garlic and saut� gently for 5 minutes. Add chilies, turmeric, paprika, cumin, ground coriander and garam masala then fry for 2 minutes stirring frequently. Add tomatoes, 1 tablespoon cilantro leaves and mint. Cook stirring for 10 minutes. Add garbanzos and cook 15 minutes. Allow to sit covered for a few hours to allow the flavors to blend. Reheat and serve in a dish with the remaining cilantro.

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