How to get a rich, dark brown color in Chole without using tea bags, perhaps through caramelizing onions?

Question

How do you get a rich, dark brown color in Chole without using tea bags? Discover how techniques like caramelizing onions can achieve a similar result.

Answer 1

To achieve a rich, dark brown color in Chole without tea bags, caramelize your onions deeply until they are a dark brown, almost black, color. This will impart a beautiful color and depth of flavor to your dish.

Detailed Explanation:

The key to a dark, rich Chole color without tea bags lies in the Maillard reaction and caramelization. Here's a step-by-step guide:

1. Start with the Onions: Use a generous amount of onions, finely chopped or ground into a paste. The more onions you use, the more color you can extract.

2. Caramelize Slowly: Heat oil (mustard oil is traditional, but any cooking oil works) in a heavy-bottomed pot or pressure cooker. Add the onions and cook them over medium-low heat. Patience is crucial here. Don't rush the process.

3. Stir Frequently: Stir the onions frequently to prevent them from burning. As they cook, they will first turn translucent, then golden brown, and eventually a deep, dark brown.

4. Deglaze if Needed: If the onions start to stick to the bottom of the pot and burn, deglaze with a tablespoon or two of water. Scrape up any browned bits from the bottom of the pot; these are packed with flavor and color.

5. Add Ginger-Garlic Paste: Once the onions are deeply caramelized (almost black but not burnt), add ginger-garlic paste and sauté for a minute or two until the raw smell disappears.

6. Add Spices: Add your dry spices (turmeric, chili powder, coriander powder, cumin powder, garam masala, etc.) and sauté them briefly in the oil and onion mixture. This will bloom the spices and enhance their flavor.

7. Add Tomatoes: Add pureed or finely chopped tomatoes and cook until the oil separates from the mixture. The acidity of the tomatoes will help to further deepen the color.

8. Add Chickpeas: Finally, add your soaked and boiled chickpeas (chole) to the pot, along with water or chickpea stock. Pressure cook or simmer until the chickpeas are tender and the flavors have melded together.

Pro Tip:

Don't be afraid to let the onions get very dark. The deep caramelization is what provides the color. However, watch them carefully to ensure they don't actually burn, as burnt onions will impart a bitter taste.