What comes to your mind everytime to see Chole or Indian Chickpea Curry – maybe Bhatura or Poori. Well I can always think of rice and variations of rice. That’s how I ended up pairing my Punjabi Chole with Jeera Rice (cumin flavored rice) for my meals one of the weekends. And mind you it is one of my favorite curries at home. So so easy and at the same time full of vegan protein.
I have few other recipes of Chole on my blog and I keep making all of them from time to time. An authentic Indian chole/chickpea curry never comes with carrots, zucchini or bunch of other veggies that a lot of western bloggers use. That is mainly because we never eat just one curry for a meal, it is always substituted with a veggie side. And that’s why I thought of writing the authentic version of chickpea curry that I think is extremely flavorful and easy to be made at home.
How do you like your chole? Spicy, tangy or mild? Let me know below.
If using dried chickpeas, you can soak them overnight and next day morning cook them in a pressure cooker along with 2-3 tea bags. The tea bags will bring that brownish black color to the chickpeas and an earthy flavor as well. If you are using canned chickpeas, you need to wash them well and boil it for 10 mins with the tea bags for the color and let it soak without the heat while you prep for the base of the curry.
In a pan/wok add oil and once its reasonably hot add the cumin seeds and asafoetida. Saute it for 30 seconds before adding the sliced green chilli
Now add the chopped onion and saute till it turns slightly brownish. Add the ginger garlic paste and cook it till the raw smell goes away. This should take 2-3 mins on medium flame.
Add the chopped tomatoes or tomato puree and cook everything till you see oil separating from the edge of this paste. At this stage add the turmeric powder, red chilli powder, cumin and coriander powder. Cook everything on medium flame for another 5-8 mins.
Now the chickpeas without the tea bag can be added. Don't discard the water used for boiling as that consists of good nutrition and we can use it to make the gravy of the dish. Mix everything very well and add 1/2 tsp of salt. Add some of the water used for boiling the chickpeas and let this entire content simmer for 10-12 mins on medium flame with occasional stirring. You can add the tamarind pulp at this stage. (Adjust the quantity based on how sour you like it)
You will soon see oil appearing on the edge of the pan, this indicates that the dish is ready. Check for seasoning and add the rest of the salt or none to the dish and the garam masala to the gravy. Garnish it with as much coriander leaves as preferred. Adjust how liquid you like your dish by adding or not adding water.
Serve it hot with Pooris/Bhaturas or Jeera Rice.
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