Chole (Chickpea Curry) – North Indian Style

Step 1: Prepare Chickpea/Yogurt Paste

Add 1 cup yogurt and 4 tbsp cooked chickpeas to a blender. Blend until smooth. Set aside the paste.

Step 2: Sauté Aromatics

Heat 3-4 tbsp mustard oil in a pan. Add 1 tsp cumin seeds and let them crackle for 1 minute. Add 1/2 cup chopped onions and 2-3 slit green chilies, then sauté until golden brown. Add 1 tsp ginger/garlic paste and mix well. Add 1 medium pureed tomato and cook until the oil separates.

Step 3: Add Spices

Add 1 1/2 tsp salt, 1 1/2 tsp Kashmiri chili powder, 1 tsp coriander powder, 1/2 tsp turmeric powder, and 1 tsp Chole Masala powder. Mix and cook for 1-2 minutes.

Step 4: Combine Paste and Chickpeas

Pour the chickpea/yogurt paste into the pan. Mix and cook until well combined and slightly thickened. Add the remaining cooked chickpeas to the pan and simmer for 5-7 minutes.

Step 5: Garnish and Serve

Garnish with green chilies, cilantro, and sliced red onion. Serve hot with white rice, naan, or paratha.

• Soak chickpeas overnight. Pressure cook with water, bay leaf, cardamom, cinnamon and salt for about 5-6 whistles.