Name: Chole Curry (Chickpea Curry)
Prep time: 30 min
Total time: 30 min
Ingredients: 800 gm Chickpeas; 2 tbsp Oil; 2 nos Bay leaves; 6 nos Cloves; 4 nos Cardamoms; 6 nos Peppercorns; 3 nos Onion (sliced); 2 nos Tomato (chopped); 2 tbsp Garlic paste; 1 tbsp Ginger paste; 2 tbsp Coriander powder; 1 tbsp Cumin powder; ½ cup Red chilli powder; ¼ tsp Turmeric powder; 2 tsp Garam masala; 1 small Ginger; 2 tbsp Coriander leaves (chopped)

Chole Curry (Chickpea Curry)

Delicious North Indian Vegetable Curry

Print Recipe

Prep Time 30

Total Time 30

Cuisine North Indian

Servings people

Ingredients

800 gm Chickpeas
2 tbsp Oil
2 nos Bay leaves
6 nos Cloves
4 nos Cardamoms
6 nos Peppercorns
3 nos Onion sliced
2 nos Tomato chopped
2 tbsp Garlic paste
1 tbsp Ginger paste
2 tbsp Coriander powder
1 tbsp Cumin powder
½ cup Red chilli powder
¼ tsp Turmeric powder
2 tsp Garam masala
1 small Ginger
2 tbsp Coriander leaves chopped

Instructions

Grind 2 onions, the tomatoes, ginger, garlic together into a smooth paste.
Heat the oil in a deep, thick-bottomed pan on a medium flame.
Add the bay leaves, cloves, cardamom and peppercorns and fry for 1/2 a minute.
Add the remaining sliced onion and fry till light golden. Add the onion-tomato paste and fry till the oil begins to separate from the paste.
Add the dry spices v cumin, coriander, red chilli, turmeric and garam masala powders. Fry for 5 minutes.
Drain the water in the can from the chickpeas and rinse them well under running water. Add the chickpeas to the masala. Mix well.
Add salt to taste and water to make gravy (about 1 1/2 cups).
Simmer and cook covered for 10 minutes.
Use a flat spoon to mash some of the chickpeas coarsely. Mix well.
Garnish with juliennes of ginger and finely chopped fresh coriander leaves.
:- Serve hot!!!

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Chole Curry (Chickpea Curry)