Chickpeas Curry

Chickpeas Curry Recipe

0 Rating

About Chickpeas Curry Recipe:

An easy and quick Punjabi chhole recipe with onions and vinegar. 

... Read More
  • 21 Ingredients
Adjust Servings :

Ingredients for Chickpeas Curry Recipe

  • 2 cup Chickpeas/Chole
  • 6 No.s Cardamom
  • 5 No.s Black peppercorn
  • 2 No.s Bay leaves
  • 2 stick Cinnamon pieces
  • 2 No.s Tea bags
  • 5 cup Water
  • 3/4 cup Onion, grated or pureed
  • 2.50 cup Tomatoes
  • 4 No.s Cloves
  • 2 teaspoon Ginger garlic paste
  • 3 teaspoon Chole Masala
  • 3/4 teaspoon Cumin powder
  • 1/2 teaspoon Paprika powder
  • 1/2 teaspoon Red chili powder
  • 1 tablespoon Ghee
  • 1 piece Ginger
  • 1/2 tablespoon Dried fenugreek leaves [kasuri methi
  • 2 tablespoon Coriander leaves
  • 1/4 teaspoon Garam masala
  • As required Salt
  • 31g Fat(3.91%)
  • 102g Protein(12.72%)
  • 395g Carbs(49.33%)
  • 266g Fiber(33.24%)
  • Other(0.81%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make Chickpeas Curry Recipe


Soak the chickpeas overnight in enough water to cover them.

step 2


In a pressure cooker, add the soaked and drained chickpeas, around 5 cups water, 2 tea bags, bay leaves, cardamom, cinnamon stick and some salt. Pressure cook at high flame till you get 1-2 whistles. After that lower the flame to medium and let the chickpeas cook for another 10-12 minutes. Once the steam is gone, open the cooker and check the chickpeas.


In a pan, heat 2 tsp of oil, add cloves and grated onions. Fry the onions till the raw smell goes away and they are light golden brown in color. Add ginger-garlic paste and cook for 3-4 minutes till the smell of ginger-garlic goes away. Now add the tomato puree, stir and let it cook for 12-15 minutes on medium-low flame.


Add the chole masala, red chilli powder, paprika powder, cumin powder, salt and mix for a 1-2 minutes. Drain the the chickpeas and add them to the tomato-onion mixture, stir till all the chickpeas are coated with spices, around 2 minutes. Do not throw away the water once you have drained the chickpeas. Add water, cover the pan and let it simmer at medium-low flame for around 30 minutes.


After 30 minutes the gravy, chickpeas and all the spices would have mixed well together. We can now do the tempering.


Heat 1 tbsp of ghee in a pan and the ginger julienne to it. Fry till the juliennes are golden brown in color but do not burn them. Add to the chole curry, mix and switch off the flame. Serve hot.