Chole Recipe Veg Recipes: Easy and Delicious Indian Curry

Chole, also known as chana masala, is a beloved North Indian dish that brings a delightful burst of flavors to your plate. Made from chickpeas simmered in a rich, spicy tomato-based gravy, this dish is a fantastic vegetarian option that satisfies both your taste buds and nutritional needs.

Whether you are a seasoned cook or a kitchen newbie, this recipe will guide you through crafting authentic chole that’s perfect for any meal. The blend of aromatic spices combined with tender chickpeas makes it a hearty and comforting dish that pairs wonderfully with rice, puris, or even a simple flatbread.

This chole recipe is versatile, wholesome, and easy to prepare, making it a staple in many Indian households. Plus, it’s packed with protein and fiber, making it a nutritious choice for vegetarians and vegans alike.

Dive into this flavorful journey and discover how to make restaurant-quality chole at home.

Why You’ll Love This Recipe

This chole recipe stands out because it balances the robust flavors of traditional Indian spices with the natural nuttiness of chickpeas. It’s not only delicious but also incredibly nutritious, offering a great source of plant-based protein and fiber.

You’ll appreciate how simple the ingredients are and how they come together quickly to create a dish that is both comforting and satisfying. This recipe is perfect for meal prep, freezes well, and can be adjusted to suit your spice tolerance.

Whether you’re cooking for family dinners or looking to impress guests, this chole recipe is sure to become a favorite in your veg recipe collection.

Ingredients

• 2 cups dried chickpeas (or 3 cups canned chickpeas, drained and rinsed)
• 3 tablespoons oil (vegetable or mustard oil preferred)
• 1 large onion, finely chopped
• 2 large tomatoes, pureed or finely chopped
• 1 tablespoon ginger-garlic paste
• 2 green chilies, slit (optional)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon amchur (dry mango) powder or 1 tablespoon lemon juice
• 1 teaspoon garam masala
• 1 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon asafoetida (hing) (optional but recommended)
• Salt to taste
• Fresh coriander leaves for garnish
• Water as needed

Equipment

• Pressure cooker or large pot for cooking chickpeas
• Large skillet or saucepan for preparing the gravy
• Blender or food processor (optional, for pureeing tomatoes)
• Wooden spoon or spatula
• Measuring spoons and cups
• Knife and chopping board
• Bowl for soaking chickpeas (if using dried)

Instructions

1. Soak and cook the chickpeas: If using dried chickpeas, rinse them thoroughly and soak in plenty of water overnight or for at least 8 hours. Drain and rinse again before cooking.
2. Pressure cook the chickpeas: Place soaked chickpeas in a pressure cooker with enough water to cover them by about 2 inches. Cook for 20-25 minutes or about 5-6 whistles until soft but not mushy. If using canned chickpeas, rinse and drain them, then skip this step.
3. Prepare the tomato puree: While the chickpeas cook, blend the tomatoes into a smooth puree or finely chop them if you prefer a chunkier texture.
4. Sauté the spices and aromatics: Heat oil in a large skillet over medium heat. Add cumin seeds and let them sizzle for a few seconds. Next, add asafoetida, chopped onions, and green chilies. Sauté until the onions turn golden brown.
5. Add ginger-garlic paste: Stir in the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.
6. Cook the tomato base: Pour in the tomato puree along with salt, turmeric, red chili powder, coriander powder, and cumin powder. Cook on medium heat until the oil starts to separate from the masala, about 10-12 minutes.
7. Add chickpeas and water: Add the cooked chickpeas along with some of the cooking liquid or fresh water to adjust the gravy thickness. Stir well to combine.
8. Simmer and season: Let the chole simmer for 15-20 minutes on low heat, allowing the chickpeas to soak up the flavors. Stir occasionally to prevent sticking.
9. Finish with amchur and garam masala: Stir in the amchur powder or squeeze lemon juice and sprinkle garam masala. Mix well and cook for another 2 minutes.
10. Garnish and serve: Turn off the heat and garnish with freshly chopped coriander leaves. Serve hot with bhature, puri, roti, or steamed rice.

Tips & Variations

“For extra depth, try roasting the dry spices before grinding or using a chole masala mix available in Indian stores.”

If you prefer a creamier texture, add a tablespoon of yogurt or cashew paste towards the end of cooking. You can also experiment by adding diced potatoes or bell peppers for a different twist.

For a quicker version, canned chickpeas work great and save a lot of time. Just be sure to rinse them well to reduce sodium.

To make this recipe oil-free, sauté the onions and spices in vegetable broth instead of oil.

Nutrition Facts

Serving Suggestions

Chole is incredibly versatile and pairs beautifully with a variety of Indian breads like bhature, puri, or roti. It also complements steamed basmati rice or jeera rice for a wholesome meal.

For a complete feast, serve chole alongside cool cucumber raita, fresh salad, and a tangy pickle. If you enjoy experimenting, try our Pickled Cherry Pepper Recipe for an exciting spicy side.

Looking for more vegetarian inspiration? Check out our Thelma Sanders Squash Recipe for a delicious side dish or try the Peda Recipe Ricotta Cheese for a sweet finish to your meal.

Conclusion

Chole is a timeless vegetarian classic that offers rich flavors, satisfying textures, and impressive nutritional benefits. This recipe makes it easy to bring the authentic taste of Indian cuisine into your kitchen with everyday ingredients and straightforward steps.

Whether you’re cooking for yourself, family, or guests, this recipe promises a hearty meal that warms the soul. Its adaptability means you can adjust the spice level and ingredients to your preference, making chole a truly personalized dish.

Give this recipe a try, and you might find it becoming a regular favorite in your veg recipe repertoire.

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