Chole (Chickpeas curry)
Chole is Punjab’s most favorite dish, popular all-over North India. It is a spicy, mouth watery and delicious dish. Chole is prepared with Kabuli chana (chick peas). First kabuli chanas are soaked overnight then after boiling they are simmered in spicy gravy made by onion, garlic, tomatoes and aromatic spices. Chole is traditionally served with Bhatura, the combination known as chole Bhature, but they can be served with rice, poories, chapatti or parathas.
Chloe’s are enjoyed by the people of all age group. There is not any wedding or lunch or dinner party's menu complete without it. You will find chole in all most all the Indian restaurants all over the world. Chickpea Curry not only tastes good it is packed with healthy ingredients. It is easy to make and is even better if made in advance and kept for a day before eating. Chick pea Curry also freezes very well so make extra and eat it whenever you feel like eating spicy food. I always enjoy making this dish.
Chloe’s are enjoyed by the people of all age group. There is not any wedding or lunch or dinner party's menu complete without it. You will find chole in all most all the Indian restaurants all over the world. Chickpea Curry not only tastes good it is packed with healthy ingredients. It is easy to make and is even better if made in advance and kept for a day before eating. Chick pea Curry also freezes very well so make extra and eat it whenever you feel like eating spicy food. I always enjoy making this dish.
Chole- (Chick Peas)
Ingredients for boiling chick peas:
1 Pound chickpeas (Garbanzo beans)
1 Teaspoon cumin seeds
2 Bay leaves
1” Stick of cinnamon
2 Black cardamoms-optional (Big Elichai)
1 Teaspoons salt or to your taste
1 Teaspoon of vegetable oil
3 Tea Bags (optional)
Water as needed
Cooking measurement conversion
Measurement converter
1 Pound chickpeas (Garbanzo beans)
1 Teaspoon cumin seeds
2 Bay leaves
1” Stick of cinnamon
2 Black cardamoms-optional (Big Elichai)
1 Teaspoons salt or to your taste
1 Teaspoon of vegetable oil
3 Tea Bags (optional)
Water as needed
Cooking measurement conversion
Measurement converter
Cumin seeds
Black Black cardamoms
Oil
|
Bay leaves
Tea Bags
Water
|
cinnamon stick
Salt
|
Ingredients for chole masala:
3 Medium onions
1 Tablespoon minced garlic
2 Medium ripe tomato - purred
2 Tablespoons fresh grated ginger
2 Medium green chilies- chopped- (Remove the seeds and membrane to
reduce the heat)
2 Teaspoons coriander powder
½ Teaspoon red chili powder
½ Teaspoon turmeric powder
½ Teaspoon garam masala or to your taste
1 Teaspoon chat masala
½ Teaspoon tamarind pulp (Imli pulp)
1 Teaspoon lemon juice- optional
3 Tablespoons vegetable oil
3 Medium onions
1 Tablespoon minced garlic
2 Medium ripe tomato - purred
2 Tablespoons fresh grated ginger
2 Medium green chilies- chopped- (Remove the seeds and membrane to
reduce the heat)
2 Teaspoons coriander powder
½ Teaspoon red chili powder
½ Teaspoon turmeric powder
½ Teaspoon garam masala or to your taste
1 Teaspoon chat masala
½ Teaspoon tamarind pulp (Imli pulp)
1 Teaspoon lemon juice- optional
3 Tablespoons vegetable oil
Onions, Tomatoes, garlic, Ginger Green chili & Coriander leaves
Coriander powder
Ginger-Grated
Chat masala
Oil
|
Red chili powder
Green chili- chopped
Tamarind pulp
|
Turmeric powder
Garam masala
Lemon juice
|
Ingredients for garnishing:
¼ Cup fine chopped onions
¼ Cup of fine chopped coriander leaves
Optional ingredients for garnishing:
2 Tablespoons of fine sliced fresh ginger
¼ Cup grated white horse radish (optional)
2 Small green chilies- fine chopped
¼ Cup fine chopped onions
¼ Cup of fine chopped coriander leaves
Optional ingredients for garnishing:
2 Tablespoons of fine sliced fresh ginger
¼ Cup grated white horse radish (optional)
2 Small green chilies- fine chopped
Chopped onion
|
Chopped Coriander leaves
|
Directions for boiling the chick peas:
1. Sort through chickpeas removing any debris, discolored, with moldy spots or
holes.
2. Place Chickpeas in a bowl and wash, changing water several times until the
water appears clear and then soak them in 6 cups of water over night or at least
8 hours. As the Chickpeas soak they will double in size, so make sure there is
plenty of water and enough room for expansion in the bowl.
1. Sort through chickpeas removing any debris, discolored, with moldy spots or
holes.
2. Place Chickpeas in a bowl and wash, changing water several times until the
water appears clear and then soak them in 6 cups of water over night or at least
8 hours. As the Chickpeas soak they will double in size, so make sure there is
plenty of water and enough room for expansion in the bowl.
In a bowl add chickpeas
Wash chickpeas in running water
Soak Chickpeas in water
3. Once chickpeas are soaked, drain the soaking water out and wash and rinse
them several time.
them several time.
Chickpeas's are soaked
Wash and rinse soaked- chickpeas
4. Add soaked chickpeas in a pressure cooker and add 5 cups of water.
In a Pressure cooker add soaked chickpeas
Add water
5. Add Cumin seeds, Bay leaves, cinnamon stick, black cardamoms, 3 tea bags.
(Adding tea bags to chole (chickpea curry) is primarily done for flavor
enhancement and to create a richer, more appealing color)
(Adding tea bags to chole (chickpea curry) is primarily done for flavor
enhancement and to create a richer, more appealing color)
Add Cumin seeds, Cinnamon, Cardamoms, Bay leaves and Tea Bags
6. Add salt and 1 Teaspoon of oil and mix. (While chick peas are boiling, they
create lot off foam and it can plug up the pressure cooker hole to avoid that
little oil is add to the chickpeas)
create lot off foam and it can plug up the pressure cooker hole to avoid that
little oil is add to the chickpeas)
Add salt and mix
Add oil and mix
Chickpeas create foam when boiling
7. Cover the lid of pressure cooker with the weight & let them cook on medium
high heat.
8. In about 10 to 12 minutes pressure cooker will start steaming turn the heat
down to medium and let the chick peas cook for 20 to 25 minutes, turn the
heat off and wait until steam goes down. Different brand of cooker requires
different time to cook.
high heat.
8. In about 10 to 12 minutes pressure cooker will start steaming turn the heat
down to medium and let the chick peas cook for 20 to 25 minutes, turn the
heat off and wait until steam goes down. Different brand of cooker requires
different time to cook.
Close the Pressure cooker
9. Once the steam of the pressure cooker goes down open the lid.
Open the Pressure cooker
10. With a spoon mix chickpeas and check if the Chickpeas become tender. After
cooking 25 minutes chickpeas should become tender if not then close the
pressure cooker and cook them little longer.
cooking 25 minutes chickpeas should become tender if not then close the
pressure cooker and cook them little longer.
With a spoon mix chickpea
Check if chickpeas are cooked
11. With the spoon squeeze the tea bags and take them out. (Tea bags are added to
chole’s to give nice color)
chole’s to give nice color)
Take the Tea bags out
Boiled Chickpeas (Chole)
12. Transfer the onion masala from frying pan to the pressure cooker. Add
water if needed. (See below how to make onion masala for chole)
13. With the cooking spoon mix onion masala and cook for 10 to 12 minutes,
keep the heat to medium, while stirring periodically.
water if needed. (See below how to make onion masala for chole)
13. With the cooking spoon mix onion masala and cook for 10 to 12 minutes,
keep the heat to medium, while stirring periodically.
Add onion masala in boiled chickpeas (Chole)
Mix onion masala with chickpeas (Chole)
Onion masala is mixed well
Chickpeas are cooked (Chole)
14. With the cooking spoon mash some of the chickpeas this will thicken the
gravy and the chickpeas and onion masala will blend in together.
gravy and the chickpeas and onion masala will blend in together.
Mash some chickpeas
Chickpeas (Chole) blend in with Onion masala
15. Once chickpeas become tender and gravy start becoming thick add grated
ginger, chopped, green chilies. chat masala, garam masala & Imli Pulp
(Tamarind Pulp) and mix.
ginger, chopped, green chilies. chat masala, garam masala & Imli Pulp
(Tamarind Pulp) and mix.
Add grated Ginger & chopped green chilies
Mix Ginger and green chilies with chickpeas (Chole)
Add Imli (Tamarind Pulp) and mix
Add chat masala and mix
Add Garam masala and mix
Add lemon juice and mix
Mix chole well with all the ingredients and cook
16.. Once you have the desired consistency of gravy turn the stove off.
Chole curry is cooked
17. When ready to serve take bay leaves, cinnamon and cardamoms out and
heat.
18. Add some of chopped coriander leaves in cooked chole and mix and cook for
few minutes.
19. Transfer cholas into a serving dish and garnish with chopped onions,
chopped green chilies and chopped coriander leaves.
heat.
18. Add some of chopped coriander leaves in cooked chole and mix and cook for
few minutes.
19. Transfer cholas into a serving dish and garnish with chopped onions,
chopped green chilies and chopped coriander leaves.
Take out Bay leaves, Cinnamon & Cardamoms
Chole's (Chickpea curry)
Add chopped Coriander leaves
Mix coriander leaves
Chole's are ready to serve
Chole (Chickpea curry)
How to make onion masala for chole:
1. Chop onion and garlic in small pieces.
1. Chop onion and garlic in small pieces.
Chopped Onion
|
Chopped Garlic
|
2. Use a chopper or food processer to mince and garlic. Add chopped onion and
garlic in a chopper and mince. Mixture should be coarse.
garlic in a chopper and mince. Mixture should be coarse.
Add chopped onion & garlic in a chopper
|
Minced onion and garlic
|
3. On high heat add 2 tablespoon of oil oil in a nonstick frying pan or a heavy
bottom stainless steel frying pan. Add onions and garlic puree and sauté, while
periodically stirring. Onions will have a lot of water so for the first 8 to 10
minutes keep the heat high so that all the onion water evaporates quickly.
bottom stainless steel frying pan. Add onions and garlic puree and sauté, while
periodically stirring. Onions will have a lot of water so for the first 8 to 10
minutes keep the heat high so that all the onion water evaporates quickly.
In a pan add oil
|
Add minced onion and garlic
|
Mix minced onion, garlic with oil & fry
|
Let the onion, Garlic fry
|
4. Once the onion water has evaporated turn the heat down to medium and let the
onions fry for 8 to 9 minutes, frequently stir the onions.
5. While onion mixture cooks add the tomato to the same food chopper and puree.
onions fry for 8 to 9 minutes, frequently stir the onions.
5. While onion mixture cooks add the tomato to the same food chopper and puree.
Add chopped tomatoes in a chopper
|
Puree Tomatoes
|
6. Once the onions become light brown add Coriander powder, red chili
powder, Turmeric powder and mix with the fried onions and fry for few
seconds.
powder, Turmeric powder and mix with the fried onions and fry for few
seconds.
Onion become light brown
|
Add coriander powder, red chili powder and turmeric powder
|
7. Add tomato puree and yogurt.Wth the tomato puree and yogurt onion masala
become watery turn the heat to high for 2 to 3 minutes, so that water evaporates
quickly, and then turn the heat down. Frequently keep stirring the onion
masala.
become watery turn the heat to high for 2 to 3 minutes, so that water evaporates
quickly, and then turn the heat down. Frequently keep stirring the onion
masala.
Mix spices with fried onions and fry
|
Add tomato puree
|
Mix tomato puree with fried onion and spices
|
Add yogurt
|
Mix yogurt well with fired onion and spices
|
Let the masala cook
|
8. In about 5 to 6 minutes tomato puree and onion will blend together.
9. Once all the water has evaporated and you see the oil in the pan that means
masala is done. Turn the stove off.
9. Once all the water has evaporated and you see the oil in the pan that means
masala is done. Turn the stove off.
Onion masala is ready
Tips:
1. If you like sweet and savory taste and little sugar.
2. If you like Methi flavor then add some dry Methi (Fenugreek leaves)
3. Use pressure cooker for cooking chole, otherwise it takes too long to cook
chole.(chick peas)
4. If you did not plan and do not have time to soak the beans, then try
Power soaking method
5. Tea bags are added to chole’s to give nice color and in hence the flavor. If you
do not have tea bags then you can black tea leaves. (See instruction below)
6. You could also use 3-4 dry Amla (Indian gooseberry) pieces to help deepen the
color.
* Boil four cup of water and add 2 tablespoon of black tea and boiled for a few
minutes. Turn the stove off. (Add more tea if you like dark color of chole)
* Strain the tea, and then added to the chickpeas.
* Chole gets nice dark rich color.
(Adjust the amount of tea bag and black tea according to your taste and the color
of curry you like. If you are not fussy about the dark color, then just cook the
chickpeas in water, salt and some spices.)
1. If you like sweet and savory taste and little sugar.
2. If you like Methi flavor then add some dry Methi (Fenugreek leaves)
3. Use pressure cooker for cooking chole, otherwise it takes too long to cook
chole.(chick peas)
4. If you did not plan and do not have time to soak the beans, then try
Power soaking method
5. Tea bags are added to chole’s to give nice color and in hence the flavor. If you
do not have tea bags then you can black tea leaves. (See instruction below)
6. You could also use 3-4 dry Amla (Indian gooseberry) pieces to help deepen the
color.
* Boil four cup of water and add 2 tablespoon of black tea and boiled for a few
minutes. Turn the stove off. (Add more tea if you like dark color of chole)
* Strain the tea, and then added to the chickpeas.
* Chole gets nice dark rich color.
(Adjust the amount of tea bag and black tea according to your taste and the color
of curry you like. If you are not fussy about the dark color, then just cook the
chickpeas in water, salt and some spices.)
Boil four cups of water
Let the tea boil
Add strained tea in chickpeas
|
Add black tea leaves
Strain the tea
Chickpeas with Tea water
|
Chole (Chickpeas curry)
7. You can also take some tea leave and tie them in a cloth and place the cloth in
into boiling chick peas. You could also use tea infuser.
into boiling chick peas. You could also use tea infuser.
Place some tea leave in cloth
|
Tie the knot
|
Tea infuser
|
Add the cloth with tea into Chickpeas
|
OR use Tea infuser
|
Tadka for Chole:
Tadka is a type of tempering with spices, garlic and chili fried with ghee or butter. It is added to chole (chickpeas curry) to enhance its flavor, aroma, and visual appeal and also contribute to the rich, dark brown color that is often associated with chole. Tadka also often include green chilies, ginger and other spices of your taste.
Heat chole (Chickpeas curry) before serving and add tadka to the dish.
1. In a pan add ghee or butter and heat on low heat.
2. Add minced garlic and fry.
3. Add Kashmiri red chili powder and fry. (Kashmiri chili is mild and give nice
color to dish)
4. If you like ginger and green chili then add and fry.
Tadka is a type of tempering with spices, garlic and chili fried with ghee or butter. It is added to chole (chickpeas curry) to enhance its flavor, aroma, and visual appeal and also contribute to the rich, dark brown color that is often associated with chole. Tadka also often include green chilies, ginger and other spices of your taste.
Heat chole (Chickpeas curry) before serving and add tadka to the dish.
1. In a pan add ghee or butter and heat on low heat.
2. Add minced garlic and fry.
3. Add Kashmiri red chili powder and fry. (Kashmiri chili is mild and give nice
color to dish)
4. If you like ginger and green chili then add and fry.
In a pan add ghee or butter
Fry Garlic
Fry chili powder
|
Add minced garlic
Add Kashmiri chili powder
& Fry Garlic
Garlic, Chili tadka
|
Pour tadka over Chole
|
Mix tadka in chole
|
Chole (Chickpea curry)
Chole
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Other recipes:
Black beans Bhature
Rajma (Red kidney beans) Poori
Lima beans Power soaking the beans
Boiled white rice paratdar roti (Layered paratha)
Lachha paratha (Spiral layered paratha) Mughali paratha
Black beans Bhature
Rajma (Red kidney beans) Poori
Lima beans Power soaking the beans
Boiled white rice paratdar roti (Layered paratha)
Lachha paratha (Spiral layered paratha) Mughali paratha
Copyright © 2011 www.northindiancooking.com, All Rights Reserved
