Heat oil in a large, nonstick skillet over medium heat.
Slightly crush the cardamom - you don''t want to expose the seeds inside, just enough to release the fragrance. Add cumin, coriander, cardamom, bay leaves and cinnamon sticks; cook 30 seconds or until fragrant, stirring constantly. (Be careful, the seeds will pop and splash oil).
Add onion and cook for 2 minutes, stirring frequently.
Add ginger and garlic, cook 30 seconds, stirring constantly.
Stir in garam masala and cook 10 seconds, stirring constantly.
Stir in 2/3 cups water, tomato, salt, and garbanzo beans. Bring to a simmer. Cook for 5 more minutes, stirring occasionally.
Remove from heat and discard the cinnamon sticks, bay leaves, and cardamom pods.
Stir in the yogurt and cilantro.
Serve with roti or naan, raita, and steamed spinach on the side.
Be sure to mix the cumin and coriander seeds together well before adding to the oil. This is because the first time I made this recipe, I was getting some bites of one or the other, but the tastes weren't blended. This time they were perfect.
I used regular yogurt because I didn't have any Indian yogurt. Indian yogurt has a higher water content than the yogurt that American's are used to, and a much more diverse taste. That said, I like the creaminess that the American yogurt added to this dish, and will use this in the future. Regardless, don't use the low fat version, and be sure to use whole milk yogurt. Anything less and you lose out on the sweetness of the yogurt, which cuts down the spiciness of the chole, and lose out on the texture.
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|Serving Size: 1 Serving (98g)|
|Recipe Makes: 6|
|Calories from Fat: 21 (30%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 1.2mg||0 %|
|Sodium 47.8mg||2 %|
|Potassium 187.5mg||5 %|
|Total Carbohydrate 10.8g||3 %|
|Dietary Fiber 2.1g||9 %|
|Sugars, other 8.6g|
|Protein 2.6g||4 %|
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Calories per serving: 69
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