Chole recipe, also known as Chickpea Curry, is a beloved Indian dish celebrated for its rich, robust flavors and comforting qualities. This classic recipe is a staple in Punjabi cuisine and is enjoyed across India and beyond.
Chole Recipe
Equipment
- Large bowl
- Large pot or pressure cooker
- Wooden spoon
- Measuring cups and spoons
- Knife and chopping board
- Blender or food processor (optional)
- Heat-resistant spatula
- Serving bowls
Ingredients
- 1 cup dried chickpeas (kabuli chana)
- 4 cups water (for soaking chickpeas)
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 tomatoes, finely chopped or blended into a puree
- 3 garlic cloves, minced
- 1 inch piece of ginger, minced
- 2 green chilies, slit lengthwise (adjust to taste)
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- ½ teaspoon red chili powder (adjust to taste)
- 1 teaspoon chole masala (optional, for extra flavor)
- 1 bay leaf
- 1 cinnamon stick
- 3-4 cloves
- Salt, to taste
- Fresh cilantro leaves, for garnish
- Lemon wedges, for serving
Instructions
- Soak Chickpeas:Place the dried chickpeas in a large bowl and cover with 4 cups of water. Let them soak overnight or for at least 1 hour.
- Cook Chickpeas:Drain and rinse the soaked chickpeas. Transfer them to a large pot or pressure cooker. Cover with fresh water (about 4 cups) and cook until tender. In a pressure cooker, this should take about 20-25 minutes. In a pot, it might take 45-60 minutes. Once cooked, drain and set aside.
- Prepare the Base:Heat the vegetable oil in a large pot over medium heat. Add cumin seeds, mustard seeds, bay leaf, cinnamon stick, and cloves. Sauté for about 30 seconds until fragrant.Add the chopped onions and cook until golden brown, about 5-7 minutes.
- Add Aromatics:Stir in the minced garlic, ginger, and green chilies. Cook for another 2 minutes.
- Add Tomatoes and Spices:Add the chopped tomatoes or tomato puree. Cook until the oil begins to separate from the tomato mixture, about 5-7 minutes.Stir in the turmeric powder, ground coriander, garam masala, ground cumin, red chili powder, and chole masala. Cook for 2 minutes until the spices are well incorporated.
- Combine Chickpeas and Simmer:Add the cooked chickpeas to the pot and mix well with the tomato-spice mixture.Pour in enough water to reach your desired consistency (about 1-2 cups). Bring to a boil, then reduce heat and let simmer for 20-30 minutes, allowing the flavors to meld together. Adjust salt to taste.
- Finish and Serve:Garnish with fresh cilantro leaves. Serve hot with lemon wedges on the side. Chole pairs well with rice, naan, or bhature.
Notes
Enjoy your delicious homemade Chole!
Made with tender chickpeas simmered in a spiced tomato gravy, Chole is perfect for a hearty meal, whether you’re serving it with fluffy basmati rice, warm naan, or crispy bhature. Packed with protein and flavor, this dish is both nutritious and satisfying, making it a favorite for family dinners and special occasions.
More Vegetarian Recipes:
- Vegan Chickpea Curry Jacket Potatoes Recipe
- Creamy Halloumi Tomato Curry Recipe
- Keep it Green Sandwich Recipe
- Rhubarb Custard Fluffy Pancakes Recipe
Ingredients for Chole Recipe:
- Chickpeas: 1 cup dried chickpeas (or 2 cups canned chickpeas, drained and rinsed)
- Onion: 1 large, finely chopped
- Tomatoes: 2 medium, finely chopped or pureed
- Green Chili: 1, slit lengthwise (optional, adjust to taste)
- Ginger-Garlic Paste: 1 tablespoon
- Chole Masala: 2 tablespoons (store-bought or homemade)
- Cumin Seeds: 1 teaspoon
- Coriander Powder: 1 teaspoon
- Turmeric Powder: 1/2 teaspoon
- Red Chili Powder: 1 teaspoon (adjust to taste)
- Garam Masala: 1/2 teaspoon
- Salt: To taste
- Oil: 2 tablespoons
- Fresh Coriander Leaves: For garnish
- Lemon Juice: 1 tablespoon (optional, for added tanginess)
Instructions:
- Prepare the Chickpeas:
- If using dried chickpeas, rinse them thoroughly and soak them in water overnight. Drain and rinse again. Cook them in a pressure cooker with enough water for 3-4 whistles or until tender. If using canned chickpeas, skip this step.
- Cook the Base:
- Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter.
- Add finely chopped onions and cook until golden brown. Stir occasionally to prevent burning.
- Add Spices and Tomatoes:
- Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
- Stir in the slit green chili (if using) and cook for another minute.
- Add chopped or pureed tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the oil begins to separate from the tomato mixture and the tomatoes are fully cooked.
- Combine Chickpeas and Spice Mixture:
- Add the cooked chickpeas to the tomato base. Mix well to coat the chickpeas with the spices.
- Pour in enough water to achieve your desired consistency (about 1-2 cups). Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes to allow the flavors to meld together.
- Finish and Garnish:
- Stir in Chole Masala and garam masala. Adjust salt and spices as needed.
- Simmer for another 5 minutes, then turn off the heat. Garnish with fresh coriander leaves and a squeeze of lemon juice if desired.
- Serve:
- Serve hot with steamed rice, naan, or bhature. Enjoy the hearty and flavorful Chole with your favorite accompaniments.
Tips:
- For extra flavor: Try adding a bay leaf or a cinnamon stick while cooking the onions for a subtle depth of flavor.
- For a thicker gravy: Mash a few of the chickpeas with the back of a spoon while simmering to thicken the sauce.
- Spice level: Adjust the green chili and red chili powder according to your spice preference.