Comfort Food · Curry · Herbs · Indian · Main Course · North Indian · Punjabi · Vegetarian

Chole/Chickpeas in a tangy spicy Indian sauce

K loves North Indian food. Any curry that serve as an accompaniment for chapatis’ or roti’s is a big YES for him (but they need to be made out of veggies or meat he likes). Chole is one of his favourites & while I was in India & he studying here in Glasgow he asked a friend of mine – Anupampreet Kaur for the authentic Punjabi recipe & passed it on to him. From then on he prepared it so many times that he has mastered it. So now when I feel like eating chole on the days K is off work, he makes it.. 🙂


This is that very same recipe. One of my blog followers – Jeff, had requested for Chana Masala recipe, that’s on my list and will be up soon. If you like Indian curry’s with chickpeas, you will surely love this one.

Yes all the basic Indian spice powders along with a paste of onions, ginger & garlic. Chilli’s for the spice. Tomatoes add the tangy flavour. Some coriander leaves to garnish & there you go.. but remember you need to soak chickpeas overnight or a minimum of 6 hours. Potatoes are added just to add some thickness in the curry.

You could use canned chickpeas as well. If they are the one which are ready cooked you can skip the pressure cooking process. But if they are not then you would need to pressure cook them. I soaked chickpeas and prepared the chole. Some also use a tea bag when they pressure cook the chickpeas. This is just to add some colour to the chickpeas. I did not use a tea bag.

Soaked & drained chickpea..

Ingredients: (Serves 4)          Preparation Time: 25-30 mins
Chickpeas – Soaked,4 cups
Potatoes – 1 large, peeled, cut into 4-6 pieces
Green chilli – 2, finely chopped
Tomatoes – 2 medium-sized, chopped
Cumin seeds – 1 tsp
Coriander powder – 1 tsp
Turmeric powder – 1/4 tsp
Red chilli powder – 1 tsp or more depending on your taste
Garam Masala powder – 1 tsp
Coriander leaves – 3-4 sprigs, finely chopped
Cooking oil – 3 tbsp
Salt to taste
for the paste:
Onions – 2 medium-sized, chopped
Garlic – 4 cloves, chopped
Ginger – 1 inch piece, chopped

Wash the soaked chickpeas and drain. Add all of the chickpeas into a pressure cooker. Add enough water. Make sure the water level is about an inch above the chickpeas level. Also add some salt, a pinch of turmeric and pressure cook for 2 whistles. Keep the pressure cooker. Do not open the pressure cooker till the pressure is off. It should take about 15 minutes.

Pressure cooked chickpea... along with potaoes..

Meanwhile while the chickpeas is cooking you can chop the veggies and prepare the paste.
Add the onions, ginger, garlic to a food processor jar and grind it into a smooth paste. If you do not want to grind them into a paste then you need to chop them very finely.

Once the paste is ready, heat oil in a deep bottom vessel and sauté the cumin seeds when the oil is hot. Make sure the heat is set to medium & do not burn the cumin seeds. As soon as they cumin seeds turn a light brown add the chopped green chilli’s and sauté them for a minute so that all the spice is absorbed by the oil.

Next add the paste and lower heat and fry the paste till it turns translucent.

Frying the onion, garlic & ginger paste..

Would take about 4-5 minutes. Add some salt to fasten the paste frying process. Also wait till the raw flavours of the ginger & garlic fade away.

Add the different spice powders except the garam masala. Garam masala is added towards the end.Fry all the spice powders for about 3-4 minutes. Now add the chopped tomatoes. Fry the tomatoes till they become lifeless.

Fry the different spice powders..

The pressure should be off the cooker by now & you should be able to open it.Now add the pressure cooked chickpeas and mix well.

Add the pressure cooked potatoes & chickpea..

Add water used to cook the chickpeas. But add accordingly, based upon how much of gravy you need in the chole. Increase the heat to high. Add salt to taste.

Add the required amount of water & let the curry bubble..

Lower the heat when the water added begins to boil. When the curry has bubbled for about 5 minutes add the garam masala powder, mix well. Let the curry bubble for another 8-10 minutes so that the chickpeas absorbs all the flavours.

Garnish with some chopped coriander leaves.

Serving suggestions:
Serve hot along with Indian breads. Is a good accompaniment for rice as well.

Chole/Chickpea in a tangy spicy Indian sauce..

We tried this with some Pita bread. Pita bread seems to be a good accompaniment as well. Also at times I have it with bread slices as well. 🙂

You could also try this recipe with black chickpeas. The only issue with black chickpeas is that if you happen to have an unlucky batch of them, they may take a while to pressure cook..

Chole with Pita bread..

If you like chickpeas, you can also check out Kala chana chaat recipe.

You may also want to check out – Palak Paneer, Grilled Filled Capsicum, Mix-veg skewers with a Yogurt dip etc.

For more Indian dishes check – more Indian dishes .


18 thoughts on “Chole/Chickpeas in a tangy spicy Indian sauce

  1. What an outright FABULOUS recipe! I really can not wait to give this a try. I love vegetables, and know I will be especially crazy about this serving idea. Thanks for such an inspirational post!


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