Chole (Chickpea Curry) Recipe
Introduction
Chole, also known as Chickpea Curry, is one of North India’s most iconic and beloved dishes. Bursting with rich, aromatic spices and simmered in a thick, tangy tomato-based gravy, this vegetarian delight is often served with fluffy bhature, rice, or flatbreads like naan and roti. Popular at Indian weddings, street food stalls, and family gatherings, Chole is hearty, protein-packed, and wonderfully comforting. In this recipe, we’ll guide you step-by-step to create authentic, flavorful Chole right in your kitchen.
Ingredients
For Cooking Chickpeas:
- 1 cup dried chickpeas (or 2 cups canned chickpeas)
- 4 cups water
- 1 black tea bag (for color and earthy flavor, optional)
- 1 bay leaf
- 1-inch cinnamon stick
For the Masala (Spice Base):
- 2 tablespoons oil or ghee
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 1 tablespoon ginger-garlic paste
- 2 green chilies, slit (optional)
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon dry mango powder (amchur)
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
Step 1: Soaking and Cooking the Chickpeas
- Rinse the dried chickpeas thoroughly and soak them in water overnight or for at least 8 hours.
- Drain the soaked chickpeas and place them in a pressure cooker with 4 cups of fresh water, bay leaf, cinnamon stick, and a black tea bag (optional for a rich dark color).
- Pressure cook for 5-6 whistles or until the chickpeas are soft and tender. Discard the tea bag after cooking.
- If using canned chickpeas, rinse and drain them. Skip to Step 3.
Step 2: Prepare the Masala Base
- Heat oil or ghee in a heavy-bottomed pan on medium heat.
- Add cumin seeds and let them sizzle.
- Stir in finely chopped onions and sauté until golden brown.
- Add ginger-garlic paste and green chilies. Sauté for a minute until fragrant.
- Pour in pureed tomatoes and cook until the oil starts to separate from the masala.
Step 3: Spice It Up
- Lower the heat and add turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Stir well.
- Cook this spice mixture for 3-4 minutes, adding a splash of water if it gets too dry.
Step 4: Combine Chickpeas and Masala
- Add the cooked chickpeas along with 1½ cups of their cooking water to the masala.
- Stir to coat the chickpeas with the spice mixture.
- Add garam masala and dry mango powder (amchur) for that tangy, robust flavor.
- Simmer uncovered for 10–15 minutes on low heat, allowing the flavors to meld and the gravy to thicken.
Step 5: Final Touch and Garnish
- Check seasoning and adjust salt or spices if needed.
- Garnish with freshly chopped coriander leaves.
Tips
- For a thicker gravy: Mash a few chickpeas in the pan while cooking — it naturally thickens the curry.
- For extra depth of flavor: Add a pinch of kasuri methi (dried fenugreek leaves) towards the end.
- Serving suggestions: Chole pairs beautifully with bhature, jeera rice, naan, or roti.
- Storage: It tastes even better the next day. Store in the refrigerator for up to 3 days or freeze for longer.