Chole (Chickpea Curry)

 

Chole (Chickpea Curry)

Description:
Chole, also known as Chickpea Curry, is a popular North Indian dish made with protein-rich chickpeas simmered in a spicy, tangy tomato-based gravy. It’s often enjoyed with rice, bhature, or naan.

Ingredients:

• 2 cups chickpeas (dry), soaked overnight and boiled (or 2 cans of chickpeas, drained and rinsed)
• 2 tablespoons oil (vegetable or ghee)
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 2 medium tomatoes, pureed
• 2-3 green chilies, slit (adjust to taste)
• 1 teaspoon turmeric powder
• 1 tablespoon coriander powder
• 1 tablespoon cumin powder
• 1 tablespoon garam masala
• 1 teaspoon red chili powder (adjust to taste)
• 1 tablespoon dried fenugreek leaves (kasuri methi), crushed (optional)
• Salt to taste
• Fresh cilantro leaves, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Prepare the Chickpeas:

   • If using dry chickpeas, soak them overnight in water. Drain and boil them in fresh water until soft (about 30-40 minutes in a pressure cooker). If using canned chickpeas, simply rinse and drain them.

2. Make the Curry Base:

   • In a large pot, heat the oil over medium heat. Add cumin seeds and let them splutter.
   • Add the chopped onions and sauté until golden brown.

3. Add Ginger-Garlic Paste:

   • Stir in the ginger-garlic paste and sauté for 1-2 minutes until fragrant.

4. Incorporate Tomatoes and Spices:

   • Add the tomato puree and cook for about 5-7 minutes, stirring occasionally, until the oil starts to separate from the mixture.
   • Add the slit green chilies, turmeric powder, coriander powder, cumin powder, garam masala, red chili powder, and salt. Mix well.

5. Add Chickpeas:

   • Add the boiled chickpeas to the pot. Stir to coat the chickpeas with the spice mixture.
   • If the curry is too thick, add a little water to achieve your desired consistency.

6. Simmer:

   • Let the curry simmer for about 15-20 minutes on low heat, stirring occasionally to prevent sticking. If using kasuri methi, add it at this stage.

7. Serve:

• Once done, garnish with chopped cilantro leaves.
• Serve hot with rice, bhature, or naan, and lemon wedges on the side.