Delicious Restaurant Style Chole

Delicious Restaurant Style Chole

Chole or spicy chickpeas are one of the most iconic Indian curries that you would find in almost every Indian restaurant. It is a favourite in Northern India and has become popular not just in that part of India but throughout the country.

Spices make all the difference, especially some specific spices like black cardamom. Get the spice mix right once and your chickpeas will turn out perfect almost every time. Getting the proportions right and to your taste takes some time and might take you a few attempts to discover your ideal balance – but it is worth the time invested. Chole are a great curry not just because they are delicious, but also because they are super nutritious – full of protein.

These chickpeas can be served with a side of rice or a naan bread. With rice, leave the consistency a little runny as the chickpeas by themselves tend to feel dry. If serving with bread, I usually keep the gravy thicker than normal which makes it easier to enjoy. Any type of bread works can accompany chole – Naan’s, Roti’s, Rumali Roti’s, Paratha’s. You can also use chole in a wrap if you are looking for packed lunch ideas.

I often garnish with raw onions soaked in lemon juice and coated with a layer of salt. These I find add a touch of freshness and complements the flavours beautifully. You could serve some extra sliced green chillies on the side if someone at the dinner likes their food of the spicy persuasion.

Chole last for several days if stored in the fridge, and in fact the flavours tend to get richer the day after you make the chole. Some friends of mine will swear by second day chole and sometimes even make them a day in advance of a dinner.

AuthorAndreia Machado

Yields2 Servings
Prep Time6 hrsCook Time40 minsTotal Time6 hrs 40 mins

 1 cup Dried chickpeas to soak overnight
 1 Onion chopped
 ½ Onion cut in rigs
 2 Garlic cloves minced
 ½ Inch ginger minced
 2 Ripe tomatoes
 1 tbsp Roughly chopped coriander
 1 Black cardamom
 1 Indian bay leaf
 1 Green cardamom
 1 Inch cinnamon stick
 ½ tsp Turmeric
 1 tsp Red chilli powder
 1 tsp Cumin powder
 1 tsp Coriander powder
 1 tsp Dried pomegranate seeds powder
 ¼ tsp Garam masala
 Salt to taste
 2 tbsp Vegetable oil

1

Wash the chickpeas in running water until it runs clear and soak them overnight.

2

Blend together into a pure the chopped onions, garlic, ginger and 1 tbsp of water. Keep aside.

3

Chop the tomatoes into chunks and blend into a puree, then keep aside.

4

Heat up the oil in a pressure cooker then add the whole spices, Indian bay leaf, black cardamom, green cardamom and cinnamon stick, fry until aromatic then add the cumin seeds and let them sizzle.

5

Reduce flame and add the turmeric and red chilli powder fry for a few seconds then add the onion paste and let it cook until thick.

6

Add now the cumin, pomegranate seeds and coriander powder, cook for 1 minute and after add the tomato puree cook on medium high flame for 3 minutes.

7

Add the chickpeas coat them on the tomato for a few minutes, then add the garam masala, salt and 2 cups of water and pressure cook for 20 minutes on medium flame.

8

Serve with the chopped coriander and the raw onion rings.

Ingredients

 1 cup Dried chickpeas to soak overnight
 1 Onion chopped
 ½ Onion cut in rigs
 2 Garlic cloves minced
 ½ Inch ginger minced
 2 Ripe tomatoes
 1 tbsp Roughly chopped coriander
 1 Black cardamom
 1 Indian bay leaf
 1 Green cardamom
 1 Inch cinnamon stick
 ½ tsp Turmeric
 1 tsp Red chilli powder
 1 tsp Cumin powder
 1 tsp Coriander powder
 1 tsp Dried pomegranate seeds powder
 ¼ tsp Garam masala
 Salt to taste
 2 tbsp Vegetable oil

Directions

1

Wash the chickpeas in running water until it runs clear and soak them overnight.

2

Blend together into a pure the chopped onions, garlic, ginger and 1 tbsp of water. Keep aside.

3

Chop the tomatoes into chunks and blend into a puree, then keep aside.

4

Heat up the oil in a pressure cooker then add the whole spices, Indian bay leaf, black cardamom, green cardamom and cinnamon stick, fry until aromatic then add the cumin seeds and let them sizzle.

5

Reduce flame and add the turmeric and red chilli powder fry for a few seconds then add the onion paste and let it cook until thick.

6

Add now the cumin, pomegranate seeds and coriander powder, cook for 1 minute and after add the tomato puree cook on medium high flame for 3 minutes.

7

Add the chickpeas coat them on the tomato for a few minutes, then add the garam masala, salt and 2 cups of water and pressure cook for 20 minutes on medium flame.

8

Serve with the chopped coriander and the raw onion rings.

Chole | Chickpea Curry


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