Chole Chickpea Curry Recipe

Chole Chickpea CurryRecipe

Chole, or Chickpea Curry, is a classic North Indian dish, especially popular in Punjabi cuisine. It is packed with flavors from aromatic spices and tangy ingredients, making it a perfect accompaniment for bhature, puri, or rice.

Ingredients

For the Chole:

Chickpeas (chole) – 1 cup (soaked overnight or canned)

Water – 3 cups (for cooking chickpeas)

Bay leaf – 1

Black cardamom – 1

Cinnamon stick – 1 inch

Tea bag – 1 (optional, for color)

For the Masala:

Onion – 2 medium, finely chopped

Tomato – 3 medium, pureed

Green chilies – 2, slit

Ginger – 1 inch, minced

Garlic – 4-5 cloves, minced

Cumin seeds – 1 tsp

Turmeric powder – 1/2 tsp

Red chili powder – 1 tsp

Coriander powder – 2 tsp

Chole masala – 2 tsp (store-bought or homemade)

Garam masala – 1/2 tsp

Amchur (dry mango powder) – 1/2 tsp (or lemon juice)

Kasuri methi (dried fenugreek leaves) – 1 tsp (optional)

Salt – to taste

Oil – 3 tbsp

For Garnish:

Fresh coriander leaves – 2 tbsp, chopped

Sliced onion or lemon wedges – for serving

Instructions

Step 1: Cook the Chickpeas

1. If using dried chickpeas, pressure cook them with water, bay leaf, black cardamom, cinnamon, and a tea bag (optional) for 4-5 whistles until soft. Discard the tea bag and whole spices after cooking.

2. If using canned chickpeas, rinse them well and skip the pressure cooking step.

Step 2: Prepare the Masala

1. Heat oil in a pan. Add cumin seeds and let them splutter.

2. Add minced ginger, garlic, and green chilies. Sauté for a minute.

3. Add chopped onions and cook until golden brown.

4. Add pureed tomatoes and cook until the oil separates.

Step 3: Add Spices

1. Stir in turmeric powder, red chili powder, coriander powder, and chole masala. Cook for 1-2 minutes to enhance the flavors.

2. Add the cooked chickpeas along with some of the cooking liquid (or water). Mix well and simmer for 10-15 minutes until the curry thickens.

Step 4: Finish the Curry

1. Add garam masala, amchur powder, and crushed kasuri methi (if using). Adjust salt and simmer for another 2 minutes.

Step 5: Garnish and Serve

1. Garnish with fresh coriander leaves.

2. Serve hot with bhature, puri, naan, or steamed rice.

Tips for Authentic Flavor

Use fresh, ripe tomatoes for a tangy taste.

Adding kasuri methi gives the dish a distinct Punjabi touch.

Simmering the curry for a longer time enhances the flavors.

Comments

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