Chhole Recipe Veg Recipes Of India Made Easy And Delicious

Chhole, also known as chana masala, is a beloved North Indian dish that showcases the humble chickpea in a robust and flavorful curry. This vegetarian classic is a staple at Indian households and street food stalls alike, cherished for its hearty texture and rich spice blend.

Whether served with fluffy bhature, steaming basmati rice, or warm rotis, chhole brings a perfect balance of tanginess, heat, and earthiness to the table.

What makes chhole truly special is its versatility and depth of flavor, achieved through a combination of aromatic spices and slow cooking. This dish is not only a comfort food but also packed with protein and nutrients, making it an excellent choice for vegetarians and vegans.

In this post, I’ll walk you through an authentic chhole recipe that’s easy to prepare and guaranteed to please your taste buds.

Why You’ll Love This Recipe

This chhole recipe is a celebration of traditional Indian flavors with a modern approach to cooking convenience. It uses simple, everyday ingredients that you likely already have in your pantry.

The chickpeas become tender and soak up a tangy tomato-onion gravy infused with an array of spices, creating a dish bursting with taste.

Perfect for meal prepping, this recipe tastes even better the next day as the flavors deepen. It’s also gluten-free and vegan, making it suitable for many dietary preferences.

Whether you’re a seasoned cook or a beginner, this step-by-step guide will help you master chhole in your own kitchen.

Ingredients

• 1 cup dried chickpeas (kabuli chana), soaked overnight
• 2 tablespoons oil (vegetable or mustard oil preferred)
• 1 large onion, finely chopped
• 2 large tomatoes, pureed or finely chopped
• 2 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 tablespoon coriander powder
• 1 teaspoon garam masala
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon amchur (dry mango powder) or juice of 1 lemon
• 1 teaspoon chhole masala (optional but recommended)
• Salt, to taste
• Fresh coriander leaves, chopped for garnish
• Water, as needed for cooking

Equipment

• Pressure cooker or large pot
• Blender or food processor (for tomato puree)
• Heavy-bottomed pan or kadhai
• Wooden spoon or spatula
• Knife and chopping board
• Measuring spoons and cups

Instructions

1. Soak the chickpeas: Rinse and soak the dried chickpeas in enough water overnight or for at least 8 hours. This softens them and reduces cooking time.
2. Cook the chickpeas: Drain the soaked chickpeas. In a pressure cooker, add chickpeas with 3 cups of water and a pinch of salt. Cook for 6-7 whistles or until soft but not mushy. If using a pot, simmer covered for 1-1.5 hours until tender.
3. Prepare the tomato puree: While chickpeas cook, blend the tomatoes into a smooth puree and set aside.
4. Sauté the aromatics: Heat oil in a heavy-bottomed pan over medium heat. Add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown, about 8-10 minutes. Stir in ginger-garlic paste and green chilies, cooking for 2 minutes until fragrant.
5. Add spices and tomato puree: Add turmeric, coriander powder, red chili powder, and chhole masala. Stir well to combine. Pour in the tomato puree and cook on medium heat until the oil starts separating from the masala, about 10-12 minutes.
6. Combine chickpeas with masala: Add the cooked chickpeas along with the cooking liquid to the pan. Mix thoroughly and simmer uncovered for 15-20 minutes. Adjust water if the gravy is too thick.
7. Add tanginess and finish: Stir in amchur powder or lemon juice for the perfect tang. Add salt to taste and sprinkle garam masala. Cook for another 5 minutes to blend flavors.
8. Garnish and serve: Turn off heat and garnish with chopped fresh coriander leaves. Serve hot with bhature, puris, or steamed rice.

Tips & Variations

For best results, use fresh spices and soak your chickpeas overnight. If you prefer a smoky flavor, add a pinch of dry roasted cumin powder at the end.

You can also use canned chickpeas to save time; just rinse well and reduce cooking time in the masala.

• Make it creamy: Add a tablespoon of cashew paste or coconut milk for richness.
• Spice level: Adjust green chilies and red chili powder to your heat preference.
• Chhole with potatoes: Add boiled, cubed potatoes for a heartier version.
• Slow cooker option: After sautéing the masala, add all ingredients to a slow cooker and cook on low for 6-8 hours.

Nutrition Facts

Serving Suggestions

Chhole pairs wonderfully with a variety of Indian breads like bhature, puri, or naan. For a lighter meal, serve it with steamed basmati rice or jeera rice.

Accompany the dish with a side of onion rings, sliced lemon, and fresh green chutney for a complete experience.

To balance the spiciness, you can serve it alongside a cooling raita or yogurt dip. This dish also works great as a filling for wraps or stuffed parathas.

For more Indian vegetarian recipes, check out Thelma Sanders Squash Recipe and for a sweet treat after your meal, try the Peda Recipe Ricotta Cheese.

Conclusion

Chhole is more than just a chickpea curry — it’s a flavorful journey into Indian cuisine that brings warmth and satisfaction to your dining table. This recipe captures the essence of traditional chana masala while remaining accessible for home cooks.

The combination of spices, tangy tomato base, and tender chickpeas creates a comforting dish that’s perfect for any occasion.

Whether you’re cooking a festive meal or a simple weeknight dinner, this chhole recipe will surely become a favorite in your repertoire. Don’t forget to experiment with the tips and variations to tailor it to your taste.

For more diverse and delicious recipes, explore the Pickled Cherry Pepper Recipe or the Bariatric Meatloaf Recipe for a unique twist on comfort food. Happy cooking and enjoy your flavorful chhole!

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