Chole (Chickpea Curry) – North Indian Style
For Chickpea/Yogurt Paste
For Chole Gravy
For Garnish
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Chickpea/Yogurt Paste
Add 1 cup yogurt and 4 tbsp cooked chickpeas to a blender. Blend until smooth. Set aside the paste.
Sauté Aromatics
Heat 3-4 tbsp mustard oil in a pan. Add 1 tsp cumin seeds and let them crackle for . Add 1/2 cup chopped onions and 2-3 slit green chilies, then until golden brown. Add 1 tsp ginger/garlic paste and mix well. Add 1 medium pureed tomato and cook until the oil separates.
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 .
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 for .
Garnish and Serve
Garnish with green chilies, cilantro, and sliced red onion. Serve hot with white rice, naan, or paratha.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 4 swaps
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
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 Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Helpful Tips
Small details that can improve the final result.
Your Notes
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