Chole Or Chane (Chickpeas Curry)

Course : Curry
Serves: 1
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2 tablespoons oil or ghee
1/2 cup grated onion
1 tablespoon ginger garlic paste
2 cups canned -- drained chickpeas
1 medium teabag
1/4 teaspoon red chile powder
1 tablespoon coriander powder
2 teaspoons cumin powder
1 tablespoon mango powder
1 tablespoon garam masala powder
1/2 teaspoon cumin seeds
2 whole brown cardamoms
4 whole cloves
4 whole peppercorns
1 piece cinnamon stick
1 teaspoon kala namak -- (black rock salt)
1/4 cup chopped coriander and mint leaves
2 teaspoons seeded and chopped green chiles
1/2 cup tamarind juice
1 teaspoon roasted cumin powder
---for the garnish---
1 bunch chopped coriander leaves
1 piece ginger -- julienne
1 medium tomato wedges
1 medium Onion slices

Preparation / Directions:

This dish tastes well with any Indian bread or rice. Place the teabag in about 1 1/2 - 2 cups of boiling water. Add the chickpeas to it. Leave for a couple of hours (1 -8 hrs); until the chickpeas acquire a light brown color. Squeeze and discard the teabag. Heat oil in a pan. Add the cumin seeds, cloves, cinnamon, peppercorns, brown cardamoms. When the cumin seeds splutter, add the grated onion. Fry the onion until it is brown. Add the ginger garlic paste and fry a few seconds. Add the mango, garam masala, coriander, cumin, red chile powders. Add a little more oil or some chickpea liquid, if required and fry a few seconds. Add the green chiles. Add the coriander and mint leaves. Add the chickpeas, along with the liquid. Add the kala namak, salt, roasted cumin powder and the tamarind juice. Bring to a boil. Mash about 3 tablespoons of chickpeas and return to the pan. This will thicken the gravy. Taste and adjust salt. Reduce heat and simmer for about 5 minutes, until gravy reduces. Serve hot, garnishing with chopped coriander leaves, ginger julienne, tomato wedges, onion slices.

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