Chole Chickpea Curry

INGREDIENTS

• 1 cup dried chickpeas (chole), soaked overnight
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1-inch ginger, grated
• 4 garlic cloves, minced
• 2 green chilies, slit
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1/2 tsp amchur (dry mango powder)
• 1 tbsp oil or ghee
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)

Recipe

Step 1: Cook the Chickpeas

- Rinse the soaked chickpeas and cook them in a pressure cooker with 3 cups of water and a pinch of salt for 15–20 minutes.

- or until tender. You can also cook them on the stovetop for about 1–1.5 hours.

Step 2: Prepare the Masala Base

- Heat oil or ghee in a pan. Add cumin seeds, and once they splutter, add chopped onions and sauté until golden brown.

- Add ginger, garlic, and green chilies, sauté for a minute.

Step 3: Add Tomatoes & Spices

- Add pureed tomatoes, turmeric, red chili powder, coriander powder, and salt.

- Cook the masala until the oil separates from the paste (about 7–10 minutes).

Step 4: Add Chickpeas to Masala

- Add the cooked chickpeas along with their cooking water to the masala.

- Stir well and let it simmer for 15–20 minutes, allowing the flavors to combine.

Step 5: Final Touch

- Add garam masala and amchur powder. Let it simmer for another 5 minutes.

- Adjust salt and consistency by adding more water if needed.

Step 6: Garnish and Serve

- Garnish with freshly chopped coriander leaves. Serve hot with rice, bhature, or chapati. Enjoy your hearty Chole! 😋🌱