Chole (Chickpea Curry)

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.

Nutrition Facts

0 servings

Serving size

150g

Amount per serving
Calories250

% Daily Value *
Total Fat 10g13%

Saturated Fat 2g10%
Sodium 400mg18%
Total Carbohydrate 30g11%

Dietary Fiber 10g36%

Total Sugars 7g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Print Options:

Chole (Chickpea Curry)