Chole Recipe
Description: A hearty and flavorful North Indian dish made with chickpeas (chole) simmered in a spiced, tangy gravy. Perfect with bhature, puris, or rice.
Ingredients:
For the Chole (Chickpeas):
- Dried chickpeas: 1 cup (soaked overnight or 8 hours)
- Baking soda: 1/4 tsp (optional, for softer chickpeas)
- Bay leaf: 1
- Black cardamom: 1
- Cinnamon stick: 1-inch piece
- Tea bag or dried amla: 1 (for color, optional)
For the Gravy:
- Oil or ghee: 3 tbsp
- Onion: 2, finely chopped
- Tomatoes: 3, pureed
- Ginger-garlic paste: 1 tbsp
- Green chilies: 2, finely chopped
- Cumin seeds: 1 tsp
- Coriander powder: 2 tsp
- Cumin powder: 1 tsp
- Red chili powder: 1 tsp
- Turmeric powder: 1/2 tsp
- Chole masala: 2 tsp (store-bought or homemade)
- Kasuri methi (dried fenugreek leaves): 1 tsp
- Salt: To taste
- Fresh coriander leaves: For garnish
Step-by-Step Process:
- Cook the Chickpeas:
- Drain the soaked chickpeas and rinse them well.
- Pressure cook with 3 cups of water, baking soda (if using), bay leaf, black cardamom, cinnamon stick, and tea bag (optional) for 6-8 whistles or until soft.
- Remove the tea bag and whole spices. Reserve the cooking water.
- Prepare the Masala:
- Heat oil in a pan. Add cumin seeds and let them splutter.
- Add onions and sauté until golden brown.
- Stir in ginger-garlic paste and green chilies. Cook until aromatic.
- Cook the Tomatoes:
- Add tomato puree and cook until the oil separates.
- Mix in coriander powder, cumin powder, red chili powder, turmeric powder, and chole masala. Sauté for 2-3 minutes.
- Combine Chickpeas and Masala:
- Add the boiled chickpeas and some of the reserved water to the pan. Adjust the consistency to your liking.
- Simmer for 10-15 minutes, allowing the flavors to meld.
- Enhance Flavor:
- Crush kasuri methi between your palms and sprinkle into the curry. Mix well.
- Adjust salt and spice levels.
- Garnish and Serve:
- Garnish with fresh coriander leaves and a squeeze of lemon juice.
- Serve hot with bhature, naan, jeera rice, or roti.
Tips:
- For a richer gravy, add a tablespoon of cream or a dollop of butter before serving.
- Use canned chickpeas for a quicker version; just skip the soaking and pressure cooking steps.
- You can add a touch of tamarind or pomegranate seed powder (anardana) for a tangy flavor.