Punjab style chole
Chef
Sean Harp
Hospital
Seattle Children's Hospital
Cook time
1 hour
Yield
40 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
1 pound yellow onion
1/2 pound zucchini
1/2 pound Pasilla peppers
1/2 pound mushrooms, quartered
1/4 pound red bell pepper
1/2 pound yellow squash
1 pound sweet potatoes
2 bunches cilantro
3 tablespoons kosher salt
1 teaspoon black pepper
1 teaspoon garam masala
1 tablespoon paprika
2 teaspoons ground turmeric
1 teaspoon ground cinnamon
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon crushed red pepper flakes
1/2 teaspoon cayenne
1 teaspoon ancho chili powder
1/2 cup canola oil
2 cups tomatillo salsa
1/4 cup tamarind paste
3 tablespoons tomato paste
2 cups diced tomatoes
1 cup tomato sauce
1 can garbanzo beans, 10-can size
17 ounces canned green chilis
1 cup coconut milk
1/2 cup sugar
1 cup Chinese chili pepper spice
1 tablespoon canola oil
20 cups cooked jasmine rice
1/2 pound zucchini
1/2 pound Pasilla peppers
1/2 pound mushrooms, quartered
1/4 pound red bell pepper
1/2 pound yellow squash
1 pound sweet potatoes
2 bunches cilantro
3 tablespoons kosher salt
1 teaspoon black pepper
1 teaspoon garam masala
1 tablespoon paprika
2 teaspoons ground turmeric
1 teaspoon ground cinnamon
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon crushed red pepper flakes
1/2 teaspoon cayenne
1 teaspoon ancho chili powder
1/2 cup canola oil
2 cups tomatillo salsa
1/4 cup tamarind paste
3 tablespoons tomato paste
2 cups diced tomatoes
1 cup tomato sauce
1 can garbanzo beans, 10-can size
17 ounces canned green chilis
1 cup coconut milk
1/2 cup sugar
1 cup Chinese chili pepper spice
1 tablespoon canola oil
20 cups cooked jasmine rice
preparation
Instructions
1. Cut all vegetables to a 3/4-inch dice, except mushrooms and sweet potatoes. Peel and dice sweet potatoes to a 1/2-inch dice and quarter mushrooms. Wash and roughly chop cilantro.
2. Toast spices in a sauté pan or in a tilt skillet over medium heat, stirring frequently. Be careful not to burn the spices. Add oil and vegetables. Sauté for 3 to 4 minutes, stirring as needed. Add all remaining ingredients except the last three. Sauté an additional 10 to 12 minutes, stirring frequently, until the stew reaches a minimum temperature of 165°F.
3. Place in 4-inch half hotel pans.
4. After adding all ingredients in step 2, portion into 4-inch half hotel pans and cook in a combi-oven on the combination setting at 400°F, 60 percent humidity, and 6 percent fan speed with the probe inserted with a finishing temperature of 165°F. Toast the Chinese chilis on a 350-degree flat top in oil, turning frequently until lightly toasted, about 10 minutes. Combine the chilis with the stew and store them in a warmer for service. Serve with rice.
2. Toast spices in a sauté pan or in a tilt skillet over medium heat, stirring frequently. Be careful not to burn the spices. Add oil and vegetables. Sauté for 3 to 4 minutes, stirring as needed. Add all remaining ingredients except the last three. Sauté an additional 10 to 12 minutes, stirring frequently, until the stew reaches a minimum temperature of 165°F.
3. Place in 4-inch half hotel pans.
4. After adding all ingredients in step 2, portion into 4-inch half hotel pans and cook in a combi-oven on the combination setting at 400°F, 60 percent humidity, and 6 percent fan speed with the probe inserted with a finishing temperature of 165°F. Toast the Chinese chilis on a 350-degree flat top in oil, turning frequently until lightly toasted, about 10 minutes. Combine the chilis with the stew and store them in a warmer for service. Serve with rice.
