Chole (or Indian Chickpea Curry)

Leave a comment December 4, 2011 in Food & Fun

Chole with red onion and cilantro garnish.

We love chole (pronounced Cho – Lay’) at our house. It’s a comforting, homey dish that’s full of protein, fiber and lots of healthy spices. It’s easy to make and tastes great served over basmati rice or with naan.

The sauce will reduce to be thick and not runny at all. My favourite garnish is finely chopped red onion and fresh cilantro leaves.

Chole

3 large tomatoes, diced
3 tbsp oil
1 tsp coriander powder
1 tsp cumin seeds
1 large onion (or 2 medium), chopped
1″ ginger peeled and grated (or 2 tbsp ginger paste)
2 cloves garlic, minced
1/2 tsp turmeric
1-2 tsp red chili powder (not mexican or smoked chili powder)
1 tbsp garam masala
1 tsp salt
2 cups cooked chickpeas (1 can)

  • Heat oil in a deep pan.
  • When oil is hot add coriander powder and cumin seeds. Stir while frying for about 30 seconds.
  • Add chopped onions and stir until they are golden brown. Do not let them get crispy.
  • Fry the onions until they are browned but not crispy.

  • Add ginger, garlic, turmeric, chili, gram masala and salt. Saute with onions for 1 minute.
  • Add tomatoes and cook for 5 minutes, or until tomatoes are completely mushy.
  • Add chickpeas. Mix it with sauce well.
  • Cook for 30 minutes on medium-low heat, stirring frequently. Add water 1/2 cup at a time as necessary.
    • (If you are using a pressure cooker, add 1 cup water and cook it at high pressure for about 7-9 minutes, the let pressure release naturally.)

    Let Chole simmer for 30 minutes uncovered.

  • Garnish with cilantro leaves, lime wedges and fresh red onion rings.
  • Serve with basmati rice or naan.
Be the first to comment! Uncovering God’s Hope in Everyday Life

Add your comment here