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.
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Ingredients for chole masala:
3 Medium onions 1 Tablespoon minced garlic 2 Medium ripe tomato - purred or 2 tablespoons tomato sauce 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 or chana masala ½ Teaspoon tamarind pulp (Imli pulp) 3 Tablespoons vegetable oil 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 (badi elichai) 1½ Teaspoons salt or to your taste 1 Teaspoon of vegetable oil 2 Tea Bags (optional) 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 Cooking measurement conversion Measurement converter |
Onions, Tomatoes, Ginger,
Garlic, Green chili & Tamarind Pulp  Chole (Chickpeas)
Bay leaves, Cinnamon, Black Cardamoms, Cumin Seeds
& Tea Bags 
Coriander Leaves & Chopped Onions
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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.
Wash chickpeas in running water
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Soak Chickpeas (Chole) in water
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3. Once chickpeas are soaked, drain the soaking water out and wash and rinse
them several time and add them in the Pressure cooker.
them several time and add them in the Pressure cooker.
Chickpeas are soaked
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Add soaked Peas in a Pressure cooker
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4. Add 5 cups of water, oil and salt 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)
Add water in soaked chickpeas
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Add Oil and
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5. Add Cumin seeds, Bay leaves, cinnamon stick, black cardamoms, 2 tea bags.
Add Cumin seeds, Cinnamon, Cardamoms, Bay leaves and Tea Bags
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Chickpeas water is foaming
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6. Cover the lid of pressure cooker with the weight & let them cook on medium
high heat.
7. 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 required
different time to cook.
8. Once the steam of the pressure cooker goes down open the lid.
high heat.
7. 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 required
different time to cook.
8. Once the steam of the pressure cooker goes down open the lid.
Close the Pressure cooker
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Open the Pressure cooker
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9. 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.
10. With the spoon squeeze the tea bags and take them out. (Tea bags are added to
chole’s to give nice color)
should become tender if not then close the pressure cooker and cook them little
longer.
10. With the spoon squeeze the tea bags and take them out. (Tea bags are added to
chole’s to give nice color)
Check if chickpeas become soft
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Take the Tea bags out
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Direction for making the masala for cholas:
1. Use a food chopper or blender to puree the onions and garlic. Mixture should
be coarse.
2. On high heat add the oil in a nonstick frying pan or a heavy bottom stainless
steel frying pan. Add onion 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. Then turn the heat
down.
1. Use a food chopper or blender to puree the onions and garlic. Mixture should
be coarse.
2. On high heat add the oil in a nonstick frying pan or a heavy bottom stainless
steel frying pan. Add onion 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. Then turn the heat
down.
Mince Onion and Garlic
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In a pan add oil, minced onion, garlic
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3. While onion mixture cooks add the tomato to the same food chopper or
blender and puree.
4. Once the onion water has evaporated turn the heat down to medium and let the
onions cook for 8 to 9 minutes, frequently stir the onions.
5. 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.
blender and puree.
4. Once the onion water has evaporated turn the heat down to medium and let the
onions cook for 8 to 9 minutes, frequently stir the onions.
5. 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.
Onions become light brown
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Add Coriander powder, Red chili powder and Turmeric powder
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Mix spices with fried onions
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Add tomato puree
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6. Add tomato puree (or tomato sauce) and mix with fried onion and spices.
With the tomato puree onion masala become watery turn the heat high for
2 to 3 minutes, so the water evaporates quickly, and then turn the heat
down. Keep stirring onion masala frequently.
7. In about 5 to 6 minutes tomato puree and onion will blend together.
8. Once all the water has evaporated and you see the oil in the pan that means
the onion masala is done. Turn the stove off.
With the tomato puree onion masala become watery turn the heat high for
2 to 3 minutes, so the water evaporates quickly, and then turn the heat
down. Keep stirring onion masala frequently.
7. In about 5 to 6 minutes tomato puree and onion will blend together.
8. Once all the water has evaporated and you see the oil in the pan that means
the onion masala is done. Turn the stove off.
Mix Tomato puree with fried Onions & spices
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Onion masala is done
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Directions for making the Cholas:
1. Transfer the onion masala from frying pan to the pressure cooker, add water
if needed.
2. With the cooking spoon mix onion masala and cook for 10 to 12 minutes, keep
the heat to medium, while stirring periodically.
1. Transfer the onion masala from frying pan to the pressure cooker, add water
if needed.
2. 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 into Boiled chickpeas
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Mix onion masala well with chickpeas
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Onion masala is mixed well
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Chole's are cooked
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3. 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 few chickpeas
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Chickpeas are blend in with Onion masala
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4. Once chickpeas become tender and gravy start becoming thick add grated
ginger, chopped, green chilies. chat masala, garam masala & Imli Pulp
(Tamarind Pulp) mix and cook for 5 to 6 minutes. If the gravy looks thick, add
some more water.
ginger, chopped, green chilies. chat masala, garam masala & Imli Pulp
(Tamarind Pulp) mix and cook for 5 to 6 minutes. If the gravy looks thick, add
some more water.
Add grated Ginger & chopped Green chilies & mix
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Add chat masala and mix
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Add Garam masala and mix
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Add Imli (Tamarind) Pulp & mix
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5. Once you have the desired consistency of gravy turn the stove off.
6. When ready to serve take bay leaves, cinnamon and cardamoms out.
7. Transfer cholas into a serving dish and garnish with chopped onions,
chopped green chilies and chopped coriander leaves.
6. When ready to serve take bay leaves, cinnamon and cardamoms out.
7. Transfer cholas into a serving dish and garnish with chopped onions,
chopped green chilies and chopped coriander leaves.
Take Bay leaves, cinnamon & Cardamoms out
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Chole's are cooked
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Chole (Chick pea curry)
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. 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 boil 2 teaspoon of tea leaves, then strain the
tea water and add to the chole.
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. 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 boil 2 teaspoon of tea leaves, then strain the
tea water and add to the chole.
Tea water
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Pour Tea water into Chickpeas
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5. 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
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Tie the knot
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Tea infuser
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Add the cloth with tea into Chickpeas
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OR use Tea infuser
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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
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