Chole
- Home
- Chole
Recipe
Ingredients
For Cooking Chole (Chickpeas)
- Chickpeas (Kabuli Chana): 1 cup, soaked overnight
- Tea Bag: 1 (optional, for color)
- Salt: 1/2 tsp
- Water: 4-5 cups
For the Gravy
- Tiger Chole Masala: 3-4 tbsp (adjust to taste)
- Onions: 2 medium, finely chopped
- Tomatoes: 2 large, pureed
- Ginger-Garlic Paste: 1 tbsp
- Green Chilies: 1-2, finely chopped (optional)
- Cumin Seeds: 1/2 tsp
- Bay Leaf: 1
- Turmeric Powder: 1/4 tsp
- Red Chili Powder: 1/2 tsp (optional for extra spice)
- Oil or Ghee: 3-4 tbsp
- Salt: To taste
- Water: 1-2 cups (adjust for gravy consistency)
For Garnishing
- Coriander Leaves: 2 tbsp, chopped
- Onion Rings: For serving
- Lemon Wedges: For serving
Instructions
- 1. Cook the Chole (Chickpeas) :
- Drain the soaked chickpeas and rinse them well.
- In a pressure cooker, add the chickpeas, a tea bag (optional), salt, and 4-5 cups of water.
- Pressure cook for 6-8 whistles or until the chickpeas are tender. Remove the tea bag and set the chickpeas aside with the cooking water.
- 2. Prepare the Masala Base :
- Heat oil or ghee in a heavy-bottomed pan.
- Add cumin seeds and bay leaf. Sauté until aromatic.
- Add finely chopped onions and cook until golden brown.
- Stir in ginger-garlic paste and green chilies (if using) and sauté for 1-2 minutes until the raw smell disappears.
- Add turmeric powder, red chili powder (if using), and Tiger Chole Masala. Mix well and sauté for 1-2 minutes.
- 3. Add Tomatoes and Cook :
- Add tomato puree to the pan. Cook the mixture until it thickens and oil separates from the masala.
- 4. Add Chole and Simmer :
- Add the cooked chickpeas along with their cooking water to the masala. Mix well.
- Adjust the consistency of the gravy by adding more water if needed.
- Simmer the chole on low heat for 10-15 minutes, allowing the flavors to blend.
- Add salt to taste.
- 5. Garnish and Serve :
- Garnish with freshly chopped coriander leaves.
- Serve hot with bhatura, puri, steamed rice, or jeera rice. Add onion rings and lemon wedges on the side.
Tips
- For a richer flavor, you can add a dollop of butter or cream toward the end.
- Mash a few chickpeas while simmering to thicken the gravy naturally.
- Use black tea leaves tied in a muslin cloth if you don't have a tea bag for the color.
