Chole, a beloved North Indian dish, celebrates the earthiness of chickpeas cooked in a fragrant blend of spices. Begin by soaking chickpeas overnight, then boil until tender. In a pan, sauté onions, garlic, and ginger until aromatic, adding tomatoes and spices like cumin, coriander, and chili powder. Stir in the cooked chickpeas and simmer until the flavors meld. Serve piping hot, garnished with fresh cilantro, alongside rice or naan for a hearty and satisfying meal.
Ingredients
- 1 cup chole (chickpeas)
- 2 tomatoes (pureed)
- 2 onions (chopped)
- 1/2 tablespoon Narpa Turmeric Powder
- 1 tablespoons Narpa Red Chili Powder
- 1 bay leaf, 1 cardamom stick and 1 badi elaichi
- 1 tablespoon cumin seeds
- 1 tablespoon Narpa Garam Masala
- Salt (to taste)
- 1 tablespoon Narpa Kasoori Methi (crushed)
- Fresh coriander leaves (for garnish)
- 1 tablespoon ginger-garlic paste
Steps
- Take 1 cup chole and soak them overnight.
- Strain the soaked chole.
- Take 2 tomatoes and 2 onions, chop them into big slices.
- Blend the slices into a smooth puree.
- Heat 2 tablespoons of oil in a pan.
- Add a bay leaf, a cardamom stick, badi elaichi, and 1 tablespoon ginger-garlic paste.
- Add 1 tablespoon cumin seeds and cook for 2 minutes.
- Add the blended puree into the pan and cook for 3-5 minutes on medium flame.
- Add Narpa Turmeric Powder, Narpa Red Chili Powder, Narpa Coriander Powder, and Narpa Garam Masala.
- Cook the spices properly for 8-10 minutes on medium flame.
- Add the boiled chole into the pan and mix well.
- Cover the pan and cook for a few minutes.
- Add water along with salt and mix.
- Pressure cook for 8-9 whistles or until the chole is cooked properly.
- Let the pressure cool, then open the pan.
- Add Narpa Kasoori Methi and fresh coriander leaves.
- Mix everything well.
- Chatpate Chole is ready to serve!