Indian Chole (Chickpeas Curry)

Punjabi Chole or Chickpeas
Chickpeas or Garbanzo beans in a spicy onion tomato gravy.

Dry Chickpeas/Garbanzo Beans/Kabuli Chana - 1 cup
Cloves/Lavang/Long - 4
Cinnamon/Dalchini - small piece
Bay Leaf - 1
Cilantro/Coriander leaves - few sprigs
Red chilli powder/Cayenne pepper - 1 tsp
Oil - 2 tbsp

Onions - 3 medium
Tomatoes - 2 medium
Green Chilies - 4
Garlic - 4 big cloves
Ginger - 1/2 inch piece
Coriander Seeds - 2 tsp
Cumin/Jeera Seeds - 1 tsp

How to cook Indian Chole:
  • Soak chickpeas in water for about 6 hours. Wash and cook soaked chickpeas in 2 - 3 cups water till soft.
  • Roughly dice onions and tomatoes. Grind onions, tomatoes, green chilies, ginger, garlic, coriander seeds, cumin seeds, 1 tbsp cooked chickpeas to a fine paste.
  • Heat about 2 tbsp oil in a pan/skillet. Add bay leaf, cloves and cinnamon. After a couple of minutes, add the ground paste. Stir fry the paste for about 10 minutes or till oil starts leaving.
  • Add cooked chickpeas, red chili powder, and salt. Cook it covered for 10 - 15 minutes at low flame. Continue cooking until you get the desired consistency. Turn off the heat and add chopped cilantro leaves.
Serve Chole with roti/chapati or steamed rice.


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