Chole | Indian Chickpeas (Garbanzo Beans) Curry


Chole, The Indian Chickpeas curry or Garbanzo Beans Curry or Chana Masala, is a vegan and a gluten free curry that goes well with almost everything. The Bhatura, which I updated yesterday is incomplete without Chole. But Chole can be Paired along with almost anything like, Naan, roti, Bread ,Rice or pulav. I even have it as is when I do not want to have any bread.


What is Chickpeas | Garbanzo Beans

Chickpeas also known as garbanzo beans has been grown in middle eastern countries for centuries. It is one of a nutrient dense food and have been long valued for its fiber content. It aids in digestion and helps in weight loss. Though in some parts of India it is consumed year long, but sadly I would say we still use this wonder very less. When we think of chickpeas we just think of chole.


Chole | Indian Chickpeas Curry | Garbanzo Beans Curry | Chana Masala


We can make innumerable recipes from it. I love making Chickpea Salad for my quick lunch. I am too exploring new recipes from this healthy gem. My recent additions with this were Chana Madra, Hummus and Baked Falafel . Hummus can be eaten as a spread or as a dip and falafel as is or as a stuffing in wraps.


Bhatura (Without oil or Baking pwd or Baking Soda in dough)


How is Chole | Chickpeas Curry Made?

There are many variations and versions to this recipe and every household has it’s different recipe. In fact even I have modified this recipe over the years. Again this delicious dish is learnt by me from my mom. We use to add potatoes earlier, but now skip it completely as I really do not think it is needed and is more healthier. I do not add any black tea or anything for food colour. I use Home made Garam Masala by my mom, which is strong as well as imparts the lovely color. To add a bit of thickness to the gravy, I roughly crush a small portion of chickpeas while it is boiling. It adds taste as well as consistency.


Chole | Indian Chickpeas Curry | Garbanzo Beans Curry | Chana Masala


Rest the gravy for this chole or garbanzo beans curry is simple. I have added onion but I often make it without onion too. And yes it does taste delicious without onion too. The recipe details the step for with and without onion. I have never made chole or garbanzo beans curry with canned ones as I prefer to make from raw. You just need to soak them for 7-8 hours in normal water. If you are short of time, soak them in hot water(almost boiling) for 2-3 hours.


So here come the recipe:

Ingredients

  • 1 Cup Chickpeas | Kabuli Chana | Garbanzo Beans
  • 4-5 medium sized tomatoes. (pureed)
  • 1 onion finely chopped or grated (Optional for those who want without onion)
  • 1 medium size Bay leaf (tejpatta )
  • 1/4 inch of cinnamon (dalchini )
  • 1 Badi elaichi (Cardamom) (just give it 1 cut in the center. This helps in imparting the flavor)
  • 1 teaspoon of Cumin Seeds (Jeera)
  • 3-4 (loves (long)
  • 1 teaspoon garam masala
  • 2-3 green chillies finely chopped (as per your taste)
  • Red chilly powder as per taste
  • 1 teaspoon of Chole masala
  • 1 tablespoon of oil
  • 1/4 teaspoon Turmeric Powder (Haldi)
  • 1/2 teaspoon of Asafoetida (hing)
  • salt to taste
  • 1/4 teaspoon of sugar (This is not for sweetness but to neutralize the acidic nature of tomatoes as well as remove the sourness.)

Instructions

  • Soak the kabuli chana (Chickpeas) overnight in normal water.
  • Add about 3-4 times more water then the chana quantity as they will double up the next day. (If you want to do it instant like 3-4 hours before, soak it in boiling water for atleast 2 hours. It should be done)
  • Pressure cook the chick peas to 3 whistles or as per your pressure cooker.
  • Let the pressure settle.
  • In a kadai or large pan, add oil.
  • Once the oil is hot add asafoetida(hing) and cumin seeds (Jeera).
  • Once Jeera crackles add clove’s, Bay leaf, Cinnamon, Cardamom.
  • Add the onion’s and saute until translucent. (Skip this step for making without onion)
  • Now add the tomato puree, garam masala, green chillies (This can be added along with oil if you want more spicy), red chilly powder, chole masala. Turmeric.
  • Let the masala cook for 3-4 minutes.
  • Add the boiled Chickpeas along with the water.
  • If you have too much water with the kabuli chana, just preserve it, it can be used in other gravies.
  • I prefer my chole a bit thick, also since we are crushing them it will absorb some water. So adjust consistency accordingly.
  • Let this cook for 8-10 minutes on a medium flame.
  • Lightly crush around a big spoonful (1/4 cup) of kabuli chana with the back of spoon or with a potato masher. This can be done directly in the vessel or take it in a plate and crush it.
  • Let it simmer for 2-3 minutes more.
  • Yummy chole is ready, garnish it with onion (If eating) and serve it hot with Bhatura or Jeera rice or Puri or Bread.
Chole | Indian Chickpeas Curry | Garbanzo Beans Curry | Chana Masala


5 from 1 vote
Chole | Indian Chickpeas Curry | Garbanzo Beans Curry | Chana Masala
Prep Time
10 mins
Cook Time
40 mins
Soaking Time
8 hrs
Total Time
50 mins
 

Learn how to make the most popular Indian Vegan and gluten free curry, Chole or Chickpeas or Garbanzo Beans Curry with or without onion.

Course: Main Course
Cuisine: Indian
Keyword: Chickpeas, Chole, Curry, Garbanzo Beans, Gluten Free, Vegan
Servings: 6 people
Author: Renu Agrawal-Dongre
Ingredients
  • 1 Cup Chickpeas | Kabuli Chana | Garbanzo Beans
  • 4-5 medium sized tomatoes. pureed
  • 1 onion finely chopped or grated Optional for those who want without onion
  • 1 medium size Bay leaf tejpatta
  • 1/4 inch of cinnamon dalchini
  • 1 Badi elaichi Cardamom (just give it 1 cut in the center. This helps in imparting the flavor)
  • 1 teaspoon of Cumin Seeds Jeera
  • 3-4 loves (long
  • 1 teaspoon garam masala
  • 2-3 green chillies finely chopped as per your taste
  • Red chilly powder as per taste
  • 1 teaspoon of Chole masala
  • 1 teaspoon of oil
  • 1/2 teaspoon of Asafoetida hing
  • salt to taste
  • 1/4 teaspoon of sugar This is not for sweetness but to neutralize the acidic nature of tomatoes as well as remove the sourness.
Instructions
  1. Soak the kabuli chana (Chickpeas) overnight in normal water. 

  2. Add about 3-4 times more water then the chana quantity as they will double up the next day. (If you want to do it instant like 3-4 hours before, soak it in boiling water for atleast 2 hours. It should be done)

  3. Pressure cook the chick peas to 3 whistles or as per your pressure cooker.

  4. Once the cooker cools down, In a kadai or large pan, add oil.

  5. Once the oil is hot add asafoetida(hing) and cumin seeds (Jeera). 

  6. Once Jeera crackles add clove’s, Bay leaf, Cinnamon, Cardamom.

  7. Add the onion’s and saute until translucent. (Skip this step for making without onion)

  8. Now add the tomato puree, garam masala, green chillies (This can be added along with oil if you want more spicy), red chilly powder, chole masala.

  9. Let the masala cook for 3-4 minutes.

  10. Add the boiled Chickpeas along with the water. 

  11. I prefer my chole a bit thick, also since we are crushing them it will absorb some water. So adjust consistency accordingly.

  12. If you have too much water with the kabuli chana, just preserve it, it can be used in other gravies.

  13. Let this cook for 8-10 minutes on a medium flame.

  14. Lightly crush around a big spoonful (1/4 cup) of kabuli chana with the back of spoon or with a potato masher. This can be done directly in the vessel or take it in a plate and crush it.

  15. Let it simmer for 2-3 minutes more.

  16. Yummy chole is ready, garnish it with onion (If eating) and serve it hot with Bhatura or Jeera rice or Puri or Bread.


Few moreCurry Recipes on my blog


Updated on 26-Feb-2019, with new pics and Content.


Love to read your comments and feedback. Do drop a line in the comment section if you like and do not forget to rate the Recipe. If you try this recipe, would love to see your creations, take a picture and do tag me at @cookwithrenu using the hashtag #Cookwithrenu on Facebook, Twitter, Google+ and @Renunad on Instagram. Subscribe to my email list so that you get the recipe straight in your mailbox.


Pin it for Later:

Chole | Indian Chickpeas Curry | Garbanzo Beans Curry | Chana Masala - Learn how to make the most popular Indian Vegan and gluten free curry, Chole or Chickpeas or Garbanzo Beans Curry with or without onion.


Sharing this with: 



Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#97


Follow me on Facebook, Pinterest, Instagram, Twitter or Google+.


Sharing is Caring, Click one of the Social networking buttons below to share this recipe.


Disclaimer & Privacy Policy


(Visited 174 times, 1 visits today)
Rate This


15 thoughts on “Chole | Indian Chickpeas (Garbanzo Beans) Curry”

Leave a Reply

Your email address will not be published. Required fields are marked *