Chole (kabuli chana) Recipe

Cooking Directions

• STEP 1.Soak chickpeas overnight and pressure cook them until tender.
• STEP 2.Heat oil in a pan and add cumin seeds, onions, and ginger-garlic paste. Sauté until onions turn golden brown.
• STEP 3.Add tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft.
• STEP 4.Add the cooked chickpeas and simmer for a few minutes.
• STEP 5.Garnish with fresh coriander leaves and serve hot with rice, roti, or bhatura.

Storage and Serving

• Leftover chole can be stored in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the chole hot with rice, roti, or bhatura.