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Punjabi-Style Chole Chickpea Curry Recipe
Calories238 Kcal
Protein11 g
Fat4 g
Carbs42 g

Punjabi-Style Chole Chickpea Curry Recipe

Indian cuisineVegan3900 min

There are few foods more North Indian than chole (pronounced chho-lay) or chickpea curry, and there are probably as many recipes for making chole as there are households in North India. This is the recipe my Mother has always used. Serve this crowd pleaser piping hot and accompanied by pooris or bhatooras (fried Indian bread).

ChickpeaLunchIndian

Ingredients

  1. 3 large onions (sliced thin, divided)
  2. 2 large tomatoes (chopped)
  3. 1 tablespoon ginger paste
  4. 2 tablespoons garlic paste
  5. 2 tablespoons vegetable oil (or canola or sunflower cooking oil)
  6. 2 bay leaves
  7. 5 to 6 cloves
  8. 3 to 4 green cardamoms
  9. 5 to 6 peppercorns
  10. 1 teaspoon cumin powder
  11. 2 teaspoons coriander powder
  12. 1/2 teaspoon red chili powder
  13. 1/4 teaspoon turmeric powder
  14. 2 teaspoons garam masala
  15. 2 (15 1/2-ounce) cans of chickpeas
  16. Kosher salt (to taste)
  17. Water (enough to make a gravy)
  18. 1-inch piece of ginger (julienned)
  19. 2 tablespoons fresh coriander leaves (chopped fine)

Directions

  1. Gather the ingredients.
  2. Grind 2 of the sliced onions, the tomatoes, and the ginger and garlic paste together into a smooth paste in a food processor.
  3. Heat the vegetable oil in a deep, thick-bottomed pan on medium heat.
  4. Add the bay leaves, cloves, cardamom, and peppercorns and sauté until slightly darker and mildly fragrant.
  5. Add the remaining sliced onion and fry until light golden in color.
  6. Add the onion-tomato paste you made earlier and fry till the oil begins to separate from the paste.
  7. Add the dry, powdered spices—cumin, coriander, red chili, turmeric, and garam masala powders. Sauté, stirring frequently, for 5 more minutes.
  8. Drain the water in the can from the chickpeas and rinse them well under running water.
  9. Now add the chickpeas to the masala you fried up earlier. Stir to mix everything well.
  10. Add salt to taste and enough hot water to make the gravy—about 1 1/2 cups.
  11. Simmer and cook covered for 10 minutes.
  12. Use a flat spoon or potato masher to mash some of the chickpeas coarsely. Stir to mix everything well.
  13. Garnish with juliennes of ginger and finely chopped fresh coriander leaves. A squeeze of lemon and a handful of very finely chopped onion tastes great as a garnish too.
  14. Serve hot and enjoy!
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