Boiled Chic Peas Recipe in My Style
Summary
- This recipe demonstrates how to prepare a flavorful and hearty boiled chickpea curry, also known as Chole, in a unique style. It involves blending a portion of the chickpeas with potatoes and green chilies to create a thick base, then cooking it with aromatic spices and a curd mixture for a rich and creamy texture. The dish is finished with whole chickpeas and a final blend of masalas, perfect to enjoy with naan or paratha.
All Ingredients - For Grinding Paste
- Boiled Chickpeas 1 cup
- Boiled Potatoes 2 medium, chopped
- Green Chilies 2-3
All Ingredients - For Tempering & Base Gravy
- Oil 3 tbsp
- Bay Leaf 2
- Cumin Seeds 1 tsp
- Onion Paste 1 large onion, blended
- Ginger Garlic Paste 1 tbsp
All Ingredients - For Curd & Spice Mixture
- Curd 1/2 cup
- Turmeric Powder 1 tsp
- Red Chili Powder 1 tsp
- Coriander Powder 1.5 tbsp
- Garam Masala 1 tsp
- Kashmiri Red Chili Powder 1 tsp
All Ingredients - Other Ingredients
- Boiled Chickpeas 1 cup (whole)
- Salt To taste
- Water 1/2 cup
- Kitchen King Masala 1 tsp
- Amchur Powder 1 tsp
- Chole Masala 1 tbsp
- Coriander Stalks 1 tbsp, chopped
Tools You'll Need
- Pan
- Blender
- Bowl
Don't have an ingredient? Try these swaps
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare the Chickpea-Potato Paste
Add 1 cup of boiled chickpeas, 2 medium chopped boiled potatoes, and 2-3 green chilies to a blender jar. Blend until a smooth paste is formed. Set aside.
Step 2: Temper Spices
Heat 3 tablespoons of oil in a pan. Add 2 bay leaves and 1 teaspoon of cumin seeds. Let them splutter for about .
Step 3: Sauté Onion Paste
Add the blended paste of 1 large onion to the pan. on medium heat, stirring continuously, until the onion paste turns golden brown, which should take about .
Step 4: Add Ginger Garlic Paste
Add 1 tablespoon of ginger garlic paste to the pan. Cook for another until its raw smell disappears.
Step 5: Cook Chickpea-Potato Paste
Now, add the prepared chickpea-potato-green chili paste to the pan. Mix well and cook for , stirring occasionally.
Step 6: Prepare Curd and Spice Mixture
In a separate bowl, combine 1/2 cup of curd, 1 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1.5 tablespoons of coriander powder, and 1 teaspoon of garam masala. Mix thoroughly until no lumps remain. Then, add 1 teaspoon of Kashmiri red chili powder for color and mix again.
Step 7: Add Curd Mixture to Gravy
Pour the curd and spice mixture into the pan with the cooking paste. Mix everything well.
Step 8: Simmer Gravy with Water and Masalas
Add 1/2 cup of water to the pan and stir. Then, add 1 teaspoon of Kitchen King masala and 1 teaspoon of Amchur powder. Mix well, cover the pan, and let it for on low heat until the gravy thickens and oil starts to separate.
Step 9: Add Whole Chickpeas and Chole Masala
Uncover the pan and add the remaining 1 cup of whole boiled chickpeas. Add salt to taste and 1 tablespoon of chole masala. Mix everything gently.
Step 10: Final Simmer and Garnish
Stir in 1 tablespoon of chopped coriander stalks. Cover the pan again and let it for another to allow the flavors to meld. Serve hot with naan or paratha.
Pro Tips
• Adjust the amount of green chilies and red chili powder according to your spice preference.
• Ensure the onion paste is well-browned before adding other ingredients for a deeper flavor.
• Cook the gravy on medium-low heat, stirring occasionally, to prevent sticking and ensure even cooking.
Variations
• For a richer taste, you can add a tablespoon of ghee along with the oil for tempering.
• Garnish with fresh ginger juliennes or a squeeze of lemon juice before serving for an extra zing.
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