There are few foods more North Indian than Chole 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, that I now swear by. In this recipe, I've used canned chickpeas (who doesn't like a shortcut?), but you can also use dried chickpeas, available from most supermarkets and speciality Indian groceries. If you do so, factor in the time required to soak the dried chickpeas... I find overnight works best. After a night of soaking, I boil the chickpeas with a little salt, until soft and then use.
Serve this crowd pleaser piping hot and accompanied by Pooris or Bhatooras (fried Indian bread).
- 2 cans of chickpeas (400 gm each)
- 2 tbsps vegetable/ canola/ sunflower cooking oil
- 2 bay leaves
- 5-6 cloves
- 3-4 green cardamoms
- 5-6 peppercorns
- 3 large onions, sliced thin
- 2 large tomatoes chopped
- 2 tbsps garlic paste
- 1 tbsps ginger paste
- 2 tsps coriander powder
- 1 tsp cumin powder
- 1/2 tsp red chilli powder
- 1/4 tsp turmeric powder
- 2 tsps garam masala
- 1" piece of ginger, julliened
- 2 tbsps fresh coriander leaves chopped fine
- Grind 2 onions, the tomatoes, ginger, garlic together into a smooth paste.
- Heat the oil in a deep, thick-bottomed pan on a medium flame.
- Add the bay leaves, cloves, cardamom and peppercorns and fry for 1/2 a minute.
- Add the remaining sliced onion and fry till light golden. Add the onion-tomato paste and fry till the oil begins to separate from the paste.
- Add the dry spices - cumin, coriander, red chilli, tumeric and garam masala powders. Fry for 5 minutes.
- Drain the water in the can from the chickpeas and rinse them well under running water. Add the chickpeas to the masala. Mix well.
- Add salt to taste and water to make gravy (about 1 1/2 cups).
- Simmer and cook covered for 10 minutes.
- Use a flat spoon to mash some of the chickpeas coarsely. Mix well.
- Garnish with juliennes of ginger and finely chopped fresh coriander leaves.
- Serve piping hot with Poori/ Bhatura.