Rasoi.Kitchen

Chole (Chickpea Curry)

Ingredients

  • 400g* cooked chickpeas
  • 2 medium onions finely chopped
  • 1/4 inch piece of ginger
  • 2-3 cloves of garlic
  • 2 medium tomatoes pure
  • 2 tbs cooking oil
  • 1 tsp cumin seeds
  • 1 inch cinnamon stick
  • 2 bay leaves
  • 1/2 tsp turmeric powder
  • 1/2 tsp chilli powder
  • 1 tsp of coriander and cumin powder
  • 1/2 tsp Garam Masala
  • 1/2 tsp mango powder
  • A small bunch of coriander leaves, washed and chopped finely
  • 1 cup of water
  • Salt to taste

Method

  • Heat oil in a pan at low heat.
  • Add cumin seeds, cinnamon stick and bay leaves and let the seeds splutter.
  • Then add onions and cook until very light brown (for about 10 minutes). Stir every 3 to 4 minutes.
  • Now add ginger and garlic and cook another 5 minutes on low heat.
  • Add all powdered spices except garam masala and salt. Stir for 10 -15 seconds to release flavours. Add 2 tbsp water and cook for further 5 minutes.
  • Add tomatoes and cook until the oil separates.
  • Add the chickpeas with its water, stir and add more water if the gravy is too thick for your liking. I usually make it with a thicker gravy.
  • Adjust salt, mango powder and chilli to your own taste.
  • Let it cook for another 15 minutes.
  • Add garam masala and coriander leaves, saving a few leaves for garnish. Cook for an additional 5 minutes.
  • Serve with bhatura or any other Indian bread.

* 400g tinned chickpeas ( 1 tin)

OR

300g dry chickpeas, soaked overnight and boiled -with 500ml water and a tea bag for colour- in a pressure cooker on low heat for 40-50 minutes, or until they are cooked through and quite soft enough to squeeze. If you’re not sure if there’s enough water, switch the cooker off after 15-20 min, let it cool down before opening the lid and check for the water and add more if required.