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Chole -chickpea curry

INGREDIENTS:
 

For the saute mixture:

2 and 1/4 cups soaked/canned chickpeas

1 and 1/2 cups water 

1 tbsp oil 

2 large onions thinly sliced

3/4 tbsp ginger (finely chopped)

1/2 tbsp garlic (finely chopped)

2 and 1/2 medium tomatoes 

1/2 tbsp red chilli powder

1/4 tsp turmeric 

1/2 - 3/4 tsp salt

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For the gravy:

2 tbsp oil

1 medium onion finely chopped 

1 small bay leaf (optional)

1 medium cinnamon stick (optional)

2-3 cloves 

2 - 3 cardamon seeds 

1/2 tsp Garam masala (optional)

1 and 1/2 tsp coriander powder

2 tbsp or more of freshly chopped cilantro

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All optional ingredients are highly recommended! 

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INSTRUCTIONS:

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Saute mixture:

1. Heat 2 tbsp of oil. Saute the onions with 1 tbsp of oil until golden brown then add in the ginger, garlic and saute for 1 minute. 

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2. Add in the chopped tomatoes and sprinkle some salt. Saute until tomatoes are soft and well cooked.

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3. Add in chilli powder, turmeric and onions. Saute until you can no longer smell the raw tomatoes and onions. 

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4.Cool completely and blend(optional). If you are not doing this then ensure that your saute mixture is well cooked and slightly soft.

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Chickpea  curry recipe:

1. Heat 2 tbsp of oil and saute cinnamon stick, cloves, bay leaves and cardamons seeds for a minute.

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2. Add the finely chopped onions and saute until golden brown. Add in the saute mixture/paste, chilli, masala powder and coriander powder.

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3. Saute the mixture until it no longer sticks to the side of the pan and you get a nice fragrance from the mixture. 

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4. Add in your chickpeas followed by water. You may add more water if needed.

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5. Bring it to boil or simmer for about 5-7minuets. If you like a creamy texture you can add lesser water and substitute the remaining water with a little heavy cream. 

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6. Add in any additional ingredients (salt, pepper, chilli, etc) top with finely chopped coriander and serve with rice or flatbread!

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