Name: Chole (Chickpea Curry)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups canned chickpeas, drained and rinsed; 2 tablespoons vegetable oil; 1 large onion, finely chopped; 2 tomatoes, pureed; 1 tablespoon ginger-garlic paste; 2 green chilies, slit (adjust to taste); 1 teaspoon cumin seeds; 1/2 teaspoon turmeric powder; 1 teaspoon coriander powder; 1 teaspoon cumin powder; 1-2 teaspoons garam masala; 1 teaspoon red chili powder (adjust to taste); 1 teaspoon amchur (dry mango powder) or tamarind paste; Salt to taste; Water, as needed; Fresh coriander leaves, for garnish

CategoryIndian, VegetarianDifficultyIntermediate

Yields4 Servings

Prep Time15 minsCook Time30 minsTotal Time45 mins

2 cups canned chickpeas, drained and rinsed

2 tablespoons vegetable oil

1 large onion, finely chopped

2 tomatoes, pureed

1 tablespoon ginger-garlic paste

2 green chilies, slit (adjust to taste)

1 teaspoon cumin seeds

1/2 teaspoon turmeric powder

1 teaspoon coriander powder

1 teaspoon cumin powder

1-2 teaspoons garam masala

1 teaspoon red chili powder (adjust to taste)

1 teaspoon amchur (dry mango powder) or tamarind paste

Salt to taste

Water, as needed

Fresh coriander leaves, for garnish

Prepare the Ingredients:

Heat oil in a large pot or kadai. Add cumin seeds and let them splutter.
Add the chopped onions and sauté until golden brown.
Stir in the ginger-garlic paste and green chilies, cooking until the raw smell disappears.
Add the pureed tomatoes and cook until the oil separates from the masala.

Cook the Chickpeas:

Add turmeric, coriander, cumin, garam masala, red chili powder, and amchur or tamarind paste to the masala mixture. Cook for a minute until the spices are fragrant.
Incorporate the chickpeas, ensuring they're well coated with the masala. Season with salt.
Add water to achieve the desired curry consistency. Bring to a boil, then simmer for 10-15 minutes, allowing the flavors to meld.

Garnish and Serve:

Check the seasoning and adjust if necessary. Garnish with fresh coriander leaves.
Serve hot with rice, bhature, roti, or naan.

Ingredients