Best Chole Recipes

CHOLE (VEGETARIAN INDIAN CHICKPEAS)

Steps:

• Heat oil in a pot over medium-high heat. Saute onion until translucent, about 5 minutes. Add garlic, ginger, and anise; stir. Add chickpeas, tomato sauce, water, chile powder, garam masala, salt, cumin, coriander, turmeric, and clove. Reduce heat to medium-low and simmer, covered, until chickpeas start to soften, 5 to 7 minutes.
• Mash some of the chickpeas directly in the pot to give the sauce a chunkier consistency. Cover and continue simmering, stirring occasionally, until flavors come together, about 15 minutes. Remove star anise pieces and clove before serving.

INDIAN CHOLE ALOO TIKKI

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and peel.
• Place cooked potatoes into a bowl and add cornstarch, ginger, cumin, cayenne, cilantro, salt, and pepper. Mash together with a fork. Oil your hands with a little vegetable oil and divide the potato mixture into 4 equal portions. Pat each portion into a potato patty about 1/3-inch thick.
• Heat 1 tablespoon vegetable oil in a skillet over medium heat. Fry potato cakes until golden, about 3 minutes on each side. Remove from heat and keep warm.
• Grind peppercorns and cloves with a mortar and pestle.
• Heat the remaining 2 tablespoons vegetable oil in a skillet over medium-high heat. Stir in red chile peppers, cumin, bay leaves. Add onion, ginger, and garlic. Cook and stir until onion is golden, about 5 minutes. Add pepper-clove mixture, curry powder, and turmeric.
• Mix tomato paste with water. Stir diluted tomato paste and tomato into the skillet. Cook over medium heat until the tomato has softened, about 5 minutes. Stir in chickpeas and simmer over low heat for 10 minutes.
• Spoon chickpea sauce over the potato cakes and sprinkle with cilantro leaves.

NORTH INDIAN SAAG CHOLE (CHICKPEAS AND GREENS)

Steps:

• Wash mustard greens and spinach until all dirt is gone. Trim and remove all fibrous material, then chop greens and set aside.
• Bring 2 cups water and salt to a boil in a large stockpot. Add mustard greens, spinach, cabbage, and broccoli; cook over medium-high heat until soft, about 10 minutes. Puree with an immersion blender until smooth and creamy.
• Combine 1/2 cup water and corn flour in a bowl to make a runny paste with no lumps. Add it to pureed greens and mix until well combined.
• Cover and cook over medium-low heat, stirring occasionally, for 10 minutes. Mixture should be a medium consistency and not too runny; add more water if too thick.
• Heat oil in a pot over medium-high heat. Add cumin seeds, then add onions and garlic. Saute until onions are translucent, about 8 minutes.
• Add tomatoes, chile pepper, coriander, and ginger. Season with salt to taste. Add chickpeas and cook until heated through, about 5 minutes. Gradually stir in cooked greens.

CHOLE SAAG

Steps:

• Heat oil in a large saucepan over medium heat. Stir in garlic, onion, red pepper flakes, cumin, and curry powder, and cook until the onion has softened and turned translucent, about 5 minutes. Add the drained peas and mash well. Stir in garbanzo beans, spinach, yogurt, and chicken broth. Cook and stir until heated through, then season to taste with salt and pepper before serving.

SPICED CHICKPEAS (CHOLE)

Steps:

• Heat the vegetable oil in a large pot over medium heat. Stir in the cumin and ground red chilies, and cook for a few seconds until the spices are fragrant. Add the serrano chiles, onions, garbanzo beans, lemon juice, and water; season to taste with salt. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the vegetables are tender and most of the liquid has evaporated, about 15 minutes. Sprinkle with ginger, tomatoes, and cilantro to serve.

I CAN'T WAIT FOR CHOLE

Steps:

• In large saucepan over medium heat, heat cumin seeds, bay leaf and cinnamon until very fragrant, swirling around to prevent burning.
• Add ginger and garlic, cooking until the smell of those fills the air, then add onions.
• Saute onions, stirring frequently, and adding drops of water to prevent sticking, until they are translucent.
• Add the tomatoes, coriander, turmeric, salt, and cayenne.
• Check for seasoning, adding more as you prefer.
• Bring to a boil.
• Add garbanzo beans (chickpeas), cover, and reduce heat.
• Simmer on low for 10-15 minutes.
• Stir in garam masala and lemon juice just before serving.
• Garnish with a sprinkle of chopped cilantro if you desire.
• Serve with rice, or Indian breads or pitas (breads are best warmed on a hot griddle).

GARBANZO BEANS (CHOLE)

Steps:

• Sauté onions, add garlic and ginger in ghee.
• Fry for about 5 minutes.
• Add tomatoes, and cumin, coriander, turmeric and chili powders, and salt to taste.
• Cook for another 5 minutes.
• Add garbanzo beans, boil for a few minutes.
• Add garam masala, let mixture simmer.
• Remove from stove.
• Serve garnished with coriander leaves and lemon slices.

INSTANT SUPER EASY CHOLE

Steps:

• Heat oil in a skillet,when heated add cumin seeds, green chilies and then add onions, saute until they turn golden brown Add garam masala, chaat masala, red chili powder and amchur powder.
• Saute for another 2-3 minutes.
• Add canned chick peas, keep on cooking for another 2-3 minutes.
• Add 2 tbsp water, cover it and let it cook for 10 minutes on low-medium heat Uncover after 10 minutes,and add diced red onions and tomatoes and cook for another 5 minutes Enjoy with puris/rotis or parathas.

PALAK/SAAG CHOLE

Steps:

• 1. Drain and rinse the chickpeas.
• 2. Puree tomatoes, green chilis, pepper flakes, and ginger in a food processor or blender until a very smooth puree.
• 3. Heat the oil in a pan. To test heat, drop a cumin seed into the oil. If the seed cracks immediately, the oil is ready.
• 4. Add asafetida and cumin.
• 5. After the cumin seeds crack, add tomato puree, coriander, and turmeric. Cook around 5 minutes on medium heat, stirring often.
• 6. Add spinach, and a half cup of water, cook covered about 5 minutes on medium.
• 7 .Add chickpeas.
• 8. Cook uncovered approximately 10 minutes to desired thickness.
• 9. Add garam masala, cook about a minute, then remove from heat and serve.

SAAG CHOLE (SPINACH AND CHICKPEAS)

Steps:

• Slice the onions into thin half rounds. grate the ginger and garlic. In a large heavy-bottomed skillet over medium heat, warm the oil. add the cumin. When it darkens (1 to 2 seconds), add the grated ginger and garlic. Cook for 1 minute, then add the sliced onions and saute until lightly browned (about 8 minutes).
• Add the tomatoes and cook until soft (about 5 minutes). Add the coriander, turmeric, salt, and cayenne. Mix well, then add the spinach. Mix again, cover, reduce the heat to medium-low, and cook for 25 minutes, stirring occasionally. Mix in the chickpeas and cook for 5 more minutes. Add the garam masala and lemon juice; serve hot.

INDIAN KHATTE CHOLE (HOT AND SOUR CHICKPEAS)

Steps:

• Heat oil, keep about 2 tbsp of the onion aside and fry the rest over medium heat for about 4-5 minutes, until tinged brown.
• Add the tomatoes, cook for another 5 minutes, until soft. Stir frequently, mashing the tomatoes to a pulp.
• Stir in coriander, cumin, fenugreek, and cinnamon. Add the chickpeas (including can liquid). Add salt to taste.
• Cover and simmer for 15-20 minutes, stirring occasionally. Add some water if the mixture becomes too dry.
• Meanwhile mix together the chillies, ginger, lemon juice, cilantro, and remaining onion.
• Just before serving, and the ginger and onion mixture. Mix well.

CHOLE (CURRIED GARBANZOS)

Steps:

• Mash one teaspoon of the cooked chickpeas.
• Heat oil or ghee in a heavy skillet over medium heat.
• When heated, add the chopped green chilies and ginger, stir.
• Remove the skillet from the flame and add the red chili powder, turmeric powder and coriander powder.
• Stir, and return the skillet to the flame.
• Add the diced potatoes and saute for about 8 minutes or until the potatoes turn golden brown.
• Now add the cooked chickpeas and salt.
• Saute for a minute, and then add the 1 teaspoon of mashed chickpeas, and mango powder or tamarind pulp.
• Add 1 cup water and bring to a vigourous boil.
• Garnish with chopped coriander and sprinkle with the ground spices.
• Serve hot with baturas (deep fried Indian bread), or rotis (common Indian flatbread), or nan (thick Indian bread).

JUST RIGHT SPINACH & CHICKPEA CURRY (VEGAN) - CHOLE PALAK

Steps:

• Pull out your blender, a small one if you have it, and combine the tomatoes, the ginger and the fresh chili if you are using. Puree until completely smooth the set aside.
• In a medium sized saute pan over medium heat, add the oil. Once the oil is hot add in the asofetida followed by the whole cumin seeds. Stir - and once the spices are sizzling, add in the tomato mixture. Be careful, it will splatter. Mix to combine - it takes quite a few stirs to get it combined so don't worry. Let that saute a few minutes.
• Add the next three spices, (coriander, chili powder & turmeric) as well as the salt. Mix that together and let it all mingle together over medium low heat for about 10 minutes. It will reduce down a bit and the colour will begin to get darker.
• Add in the fresh chopped spinach, followed by about 1/4 cup of water. Add up to 1/2 cup of water if you wish. Let that cook another few minutes and then add your chickpeas. You can mash some of the chickpeas with the back of a spoon if you like, it makes the gravy thicker.
• The last ingredient is the garam masala, add it in and simmer for a few more minutes before serving. Garnish with fresh chopped cilantro if you like. That's it!

INSTANT POT CHOLE MASALA RECIPE BY TASTY

Steps:

• Turn on the Instant pot on Saute mode. Add oil - once heated, add dry spices and roast for 2 minutes.
• Add chopped onions and saute until translucent. Then, add ginger garlic paste and cook until the raw aroma disappears.
• Now, add turmeric powder, red chilli powder, coriander powder, and Chana masala and saute.
• Add tomatoes and cook until soft. Then, add soaked chickpeas and mix well to combine.
• Add salt and water. Close lid, switch to pressure cook mode and cook on high for 20 minutes, leaving the whistle sealed.
• After natural pressure release, open the lid, switch to normal mode, and add garam masala powder. Let simmer for 5 minutes.
• Transfer to a serving dish and mix with ghee. Garnish with chopped cilantro leaves.
• Serve alongside rotis or rice.

CHOLE MASALA

Steps:

• Wash and soak chickpeas in water overnight or for at least 8 hours. Cook in double amount of water plus 1/2 tsp salt. If you are using canned chickpeas drain off all the extra liquid and rinse it in cold water thoroughly before using. Now some people also add potatoes in there Chole Masala. I don't usually do that but if you want feel free to do so. Heat oil in a thick bottom pan. Blend your onion, garlic and ginger in a blender to make a thick paste and add throw it in the pan. Add salt. Turn the heat to medium low. Fry the mixture till it starts changing color and turns light golden in color. Then add turmeric, coriander, pepper and curry powder (if you are adding potato to your curry do it now). Stir for a couple minutes and then add the tomato puree. Fry it for 5 more minutes on medium heat (if you are adding potato it would take a little longer for the potato to cook so turn the heat to low and cover the pan with a lid for the all the juices to get inside the potato) That is it! Your masala is ready. Mix it all together with the boiled chickpeas and add a tablespoon of ready to use chole masala if you want. This dish is usually served with a little tamarind chutney on top of it along with poori or bhatura.

MASALA CHOLE (AUTHENTIC INDIAN CHICKPEA GRAVY) RECIPE BY TASTY

Steps:

• Heat avocado oil in a pan. To this, add bay leaves, dry chili pepper, cinnamon sticks and whole cumin seeds.
• Once cumin seeds start to sizzle, add diced onion and cook until slightly brown and translucent.
• Lower the heat and add the crushed or fresh tomatoes, ginger and garlic and mix well.
• Add salt, turmeric, paprika, red chili powder, chana masala mix and water. Mix well.
• Let simmer for about 5 minutes with lid on.
• Add cooked chickpeas, mix well and let cook for 7-10 minutes until chickpeas are softened.
• Serve alongside basmati (white) rice, naan or roti.
• Enjoy!

SPICY CHANNA MASALA / SPICY CHOLE

Steps:

• Chop the onions, green chillies and tomato.
• Soak the chick peas in water for 6 hrs or overnight, rinse it and cook it with salt and the tea bags.
• If using canned chickpeas, drain the liquid, rinse it, add 1 cup of water and 2 teabags and cook it in low heat till the chick peas gets the tea flavor and colour.
• Roast and grind the first seven spices.
• Combine the above ground spices with coriander powder, mango / amchur powder and chilli powder.
• Add 1 tbs of oil in a pan and stir in the combined spices and cook in low heat for few minutes. Remove from stove and keep it aside.
• Heat oil in a pan, fry the onions and green chillies till the onion turnes soft golden brown.
• Add the ginger garlic paste and fry for few minutes, add the tomatoes and fry till the tomatoes are soft.
• Take 3 tbs of the cooked channa and the cooked onion mixture and grind it to a fine paste.
• Combine the cooked channa, the ground spices, ground channa and onion mix and the fried onion and green chilli, If the channa masala is dry, add 1/2 cup of water.
• Cover the pan and reduce the heat and let it simmer till the oil separates and the raw smell no longer remains.
• Transfer the chole to a serving bowl and garnish with onion, coriander leaves and lemon wedges. Enjoy it with baturas and poories.

MUNG CHOLE KI DAL

Steps:

• Mix the dals and clean them.
• Now wash the dals properly.
• In a pressure cooker, put dal, water, ginger, garlic, turmeric, salt, chili powder and close.
• Place cooker on maximum heat and bring it to full cooking pressure.
• Now reduce the heat to medium and cook for 15 minutes.
• Do not take the steam out.
• Let it cool gradually.
• Meanwhile, heat oil in a frying pan.
• Fry cumin and turn off the heat.
• Now add green onions and garam masala.
• Since the oil is hot, onions will get cooked a little.
• In case you are using normal onion, you will have to fry it a little.
• Pour this mixture on dal and stir.
• Give dal another boil and serve hot.

CHOLE WITH CUMIN RICE & RAITA

Steps:

• Heat the oil in a large pan and fry the onions over a low heat for 10 mins until starting to brown. Add 3 tsp of the cumin, the ginger, garlic and curry powder. Stir for a minute to keep the spices from burning.
• Tip in the chickpeas and the liquid from the can, along with the tomato purée, 20g of the coriander and some seasoning. Simmer over a low heat for about 10 mins. Add a splash of water if it looks too dry.
• Meanwhile, rinse and drain the rice, add the remaining 1 tsp cumin seeds, 2 litres of boiling water and seasoning. Cook for about 10 mins, or until the rice is tender. Drain.
• For the raita, grate the cucumber and stir it into the yogurt with the cumin, mint and the remaining coriander. Season, scatter over the pomegranate seeds, then serve alongside the chole and rice.

CHOLE SAAG

Steps:

• Heat oil in a large saucepan over medium heat. Stir in garlic, onion, red pepper flakes, cumin, and curry powder, and cook until the onion has softened and turned translucent, about 5 minutes.
• Add the drained peas and mash well.
• Stir in garbanzo beans, spinach, yogurt, and chicken broth.
• Cook and stir until heated through, then season to taste with salt and pepper before serving.