Chole

Chole is a popular North Indian curry made with chickpeas simmered in a richly spiced onion-tomato gravy, often served with bhature or rice.

Ingredients:

For Pressure Cooking Chickpeas:

• 1 cup dried white chickpeas (kabuli chana)
• 3 cups water (for pressure cooking)
• 1 black tea bag or 1 tsp tea leaves in muslin cloth (optional – for dark color)
• 1 bay leaf
• 1-inch cinnamon stick
• Salt – 1 tsp

For Gravy:

• 2 tablespoons oil or ghee
• 1 teaspoon cumin seeds
• 2 medium onions, finely chopped
• 1 tablespoon ginger-garlic paste
• 2–3 green chillies, slit (optional)
• 2 medium tomatoes, pureed or finely chopped
• 1/4 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon red chilli powder (adjust to taste)
• 1 teaspoon amchur (dry mango powder)
• 1–2 teaspoons chole masala (store-bought or homemade)
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)

Instructions:

Step 1: Soak & Cook the Chickpeas

1. Wash the chickpeas thoroughly and soak them in enough water overnight (or at least 8 hours).
2. Drain the water, rinse again, and add chickpeas to a pressure cooker with 3 cups water, salt, tea bag, bay leaf, and cinnamon stick.
3. Pressure cook for 4–5 whistles on medium flame or until soft but not mushy. Discard tea bag after cooking.

Tip: The tea bag gives the chickpeas a rich, dark color typical of Punjabi chole.

Step 2: Prepare the Masala

4. Heat oil or ghee in a heavy-bottomed pan or kadhai.
5. Add cumin seeds and let them splutter.
6. Add chopped onions and sauté on medium heat till golden brown.
7. Add ginger-garlic paste and green chillies; cook until raw smell disappears.
8. Add pureed tomatoes and cook till oil starts to separate.
9. Mix in turmeric, coriander, cumin, and red chilli powder. Cook for 2–3 minutes to enhance the flavor.

Step 3: Combine and Simmer

10. Add the cooked chickpeas along with their cooking liquid (remove bay leaf and cinnamon).
11. Add chole masala and amchur powder. Adjust salt as needed.
12. Simmer on low heat for 15–20 minutes, mashing a few chickpeas for thickness. Add more water if needed.
13. Stir occasionally to prevent sticking. The gravy should become thick and flavorful.

Step 4: Garnish and Serve

14. Garnish with fresh coriander leaves.
15. Optionally top with a dollop of butter, raw onion slices, and a wedge of lemon.

Serving Suggestions:

• Chole Bhature – Classic combination.
• Chole with Poori – Popular breakfast or festive meal.
• Chole Chawal – Comforting meal with steamed rice.
• Serve with naan, kulcha, or jeera rice for variety.