Traditional Chole
Chole is a traditional Indian dish made with chickpeas simmered in a luscious tomato and onion gravy with spices.
Servings: 4
Ingredients
- 1 can chickpeas (garbanzo beans)
- 1 can diced tomatoes blended
- 2 tbsp oil
- 1 small onion chopped
- 1 tsp ginger paste
- 1 tsp garlic minced
- 1 cinnamon stick
- 1 bay leaf
- 1 green chili chopped
- 1/2 tsp haldi (turmeric) powder
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1 tsp cumin powder
- 1 tsp garam masala
- salt to taste
- 1 cup water
- 1/2 lemon
- 1/4 cup coriander to garnish
Instructions
- Add 2 tbsp of oil to a pan on medium heat. Once heated add cinnamon stick and bay leaf and let that cook for 1-2 min to release the flavors and aroma
- Add in chopped onion and sauté with whole spices until the onion starts to cook down and becomes transluscent. Then add the ginger paste, minced garlic and green chili and continue to cook until the raw smell goes away and the onion starts to brown
- Once the onions have browned, add in the blended tomatoes and allow that to cook together for 3-4 minutes
- At this point, add in all your spices: haldi, coriander powder, cumin powder, red chili powder, and garam masala and salt. Mix thoroughly and let the flavors cook together for about 5-7 minutes until it starts to thicken and become like a paste. You should see the oil start to leave the sides of the pan
- Once the mixture has reduced into a paste, add 1 cup of water and mix on medium low heat. When it starts to simmer, add in your can of chickpeas, drained
- Allow the chickpeas to cook in the gravy for 3-5 minutes uncovered until you see it begin to thicken a bit. Then cover and simmer for another 6-8 minutes or until the chickpeas are soft and cooked
- Once everything is cooked, squeeze the juice from half of a lemon on it and garnish with fresh coriander. Serve hot!
Notes
- Enjoy this with a side of batura or paratha
- Don't forget to squeeze the lemon on top, the acidity gives it a nice finish