Chhole (Chickpea Curry)
Ingredients
- Chhole (white chickpeas) – 1 cup
- Water – for soaking & cooking
- Oil – 2 tbsp
- Onion (finely chopped) – 1 large
- Tomato puree – 1 cup (or 2 medium tomatoes, blended)
- Ginger-garlic paste – 1 tbsp
- Green chilli – 1 (optional)
- Cumin seeds – 1 tsp
- Bay leaf – 1
- Turmeric powder – ½ tsp
- Red chilli powder – 1 tsp
- Coriander powder – 1½ tsp
- Chhole masala – 2 tsp
- Garam masala – ½ tsp
- Salt – to taste
- Tea bag or dried amla – 1 (for dark color, optional)
- Fresh coriander – for garnish
Preparation
- Soak & cook chhole
- Wash and soak chickpeas overnight (8–10 hours).
- Pressure cook with salt, tea bag/amla, and enough water for 5–6 whistles until soft.
- Discard tea bag after cooking.
- Prepare masala
- Heat oil in a pan.
- Add cumin seeds and bay leaf.
- Add onions and sauté till golden brown.
- Add ginger-garlic paste & green chilli; sauté till fragrant.
- Tomato & spices
- Add tomato puree, turmeric, chilli powder, coriander powder, salt.
- Cook till oil separates.
- Add chhole
- Add boiled chickpeas with some cooking water.
- Mash a few chickpeas to thicken gravy.
- Simmer for 15–20 minutes on low heat.
- Finish
- Add chhole masala & garam masala.
- Garnish with fresh coriander.
🍚 Chawal (Steamed Rice)
Ingredients
- Basmati rice – 1 cup
- Water – 2 cups
- Salt – a pinch
Method
- Wash rice well.
- Cook rice with water and salt (pressure cooker: 1 whistle / pot: 10–12 min).
- Fluff gently.
🥗 Serve With
- Onion salad
- Lemon wedges
- Green chilli
- Pickle & papad 😋
Want Punjabi chhole, Amritsari style, or quick no-soak version?
