Chole (Chickpea Curry) – Delhi Style

Step 1: Boil Chickpeas

Add 1 cup of soaked white chickpeas, 1 tea bag, a 3-inch cinnamon stick, salt to taste, and a pinch of baking soda to a pressure cooker. Add water as needed to cover the chickpeas. Close the lid and pressure cook until the chickpeas are soft, typically for 5-6 whistles or about 20-25 minutes after the first whistle.

Step 2: Prepare Aromatic Spices

Heat 3-4 tablespoons of oil in a pan. Add 1 bay leaf, 1 big cardamom, 2 small cardamoms, 1 teaspoon cumin seeds, and 2-3 cloves. Sauté for a few seconds until fragrant.

Step 3: Sauté Onions and Green Chili

Add the paste of 2 onions and 1 green chili to the pan. Sauté for 3-4 minutes until the mixture turns light brown and the raw smell disappears.

Step 4: Add Ginger Garlic Paste

Stir in 1 tablespoon of ginger garlic paste. Continue to sauté for 1-2 minutes until it turns golden brown and aromatic.

Step 5: Incorporate Dry Spices

Add 1/2 teaspoon turmeric powder, 1 tablespoon coriander powder, 1 tablespoon red chili powder, and a pinch of asafoetida. Mix well and sauté for about 1 minute.

Step 6: Add Chole Masala and Other Powders

Now add 1 tablespoon chole masala, 1/2 teaspoon black salt, and 1 teaspoon cumin powder. Mix thoroughly with the sautéed ingredients.

Step 7: Cook Tomato Paste

Add the paste of 1 medium tomato to the pan. Cook the tomato paste for 5-7 minutes, stirring occasionally, until the oil starts to separate from the masala.

Step 8: Combine with Chickpeas and Simmer

Add the boiled chickpeas (without the tea bag and cinnamon stick) to the gravy. Mix well to coat the chickpeas with the masala. Pour in approximately 1 cup of tamarind water. Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes, allowing the flavors to meld and the gravy to thicken.

Step 9: Finish with Lemon and Herbs

Squeeze in 1 tablespoon of lemon juice. Sprinkle 1 teaspoon of dried fenugreek leaves (kasoori methi) and 2 tablespoons of fresh chopped coriander. Stir everything together gently.

Step 10: Serve

Serve the hot Delhi-style Chole in a bowl, garnished with a lemon wedge and sliced onions. Enjoy with bhature or your preferred accompaniment.

• Soaking chickpeas overnight is crucial for proper cooking and texture.

• The tea bag and cinnamon stick during boiling give the chole its characteristic dark color and aroma.

• Adjust chili pepper and green chili paste according to your spice preference.

• Serve hot with bhature, puri, or rice, along with sliced onions and a lemon wedge.

• For a richer gravy, add a tablespoon of cashew paste or cream at the end.

• To make it vegan, ensure all ingredients are plant-based (which they generally are in this recipe).