Vegan alert.
Still trying to figure out how to make the perfect chole, or chana masala. This recipe comes from Sailu’s Kitchen and was tangy and spicy. But it didn’t come close to the unctuous, layer-of-flavor chickpea curries that you can get from the 24-hour taxi driver places in Manhattan, like Lahore Deli on Crosby or Punjabi Deli on E. 1st St.
Any cooks out there have any suggestions?
TRY THIS ONE: http://www.theppk.com/2011/08/chana-masala
It’s my favorite chana masala recipe to date.
~Aubrey
Thanks, looks interesting. I will try it.
Did you peel the grain, the yellowish beans? some prefer it peeled, what do you think, does it alter the taste?
That looks great!