North Indian Chickpea curry also known as Chole.
This is quite a classic north Indian curry made with chickpeas and it is best to use dried chickpeas soaked overnight for best results. Enjoy this with chapati, naan, rice or bhature!
500 gms dried chickpeas
Soaked in 1500 ml water
For the curry
5 tbsp sunflower oil
1 tsp carom seeds (or cumin seeds)
small stick of cinnamon
5 cloves
1 black cardamom
6 small onions, blitz to a paste
2 inch ginger, cut into juliennes
6 tomatoes, blitz to a puree
1 1/2 tsp salt
1 tsp turmeric powder
2 tsp coriander powder
1 tsp chilli powder
2 tsp garam masala
200 ml water
2 tbsp strong tea leaves
1 tsp bi carb of soda
1 tsp amchur powder (mango powder or pomegranate seeds)
You can watch the recipe video on my Youtube channel ‘Food with Chetna’ here.
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Not having a pressure cooker, how long should I cook it in a pot?
This is a great recipe. Thanks for sharing it. I made completely on the stovetop and it didn’t take very long.
I made it on the stove top last night and it took 40 mins to cook the chick peas in a cast iron lidded pot. Great recipe.
I loved the curry but not too fond of the mango powder flavor. I want to heat leftovers- any suggestion of what I can add to mask that flavor?
A tablespoon of tomato purée softened the flavour for me!
Hi
This looks absolutely delicious. Does anyone know how this recipe can be adapted for the Instant Pot? How long and at what pressure? Thank you.
Can I access a printed copy of a recipe? I am looking for the “Chick pea Spinach Curry” dish that I saw on YouTube. It is a little different from this dish. Where can I find a list of your recipes?
Peter
I’d love to try this recipe – can anyone clarify what kind of tea leaves they used?