Few dishes can match the comforting warmth and rich flavors of Chole, a beloved chickpea curry that’s a staple in Indian cuisine. Packed with spices, herbs, and a delightful blend of textures, Chole is both hearty and healthy. Whether you’re a seasoned chef or a home cook exploring new flavors, this blog post will guide you through the history of Chole, delve into its essential ingredients, and offer tips on storing and reheating this delicious dish.
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In this recipe, I use my salt-free Indian spice blend from my spice company – The Spice Girl Kitchen. I’m completely biased because it is, after all, my spice recipe and the best salt-free Indian seasoning on the market. But feel free to use whatever Indian seasoning you have on hand – or make your own at home!
This post is all about Chole (Chickpea Curry)!
Chole (Chickpea Curry) History
Chole, also known as Chana Masala, hails from the northern regions of India, particularly Punjab. Traditionally served with Bhature (a type of fried bread), rice, or naan, it’s a popular dish in Indian households and street food stalls. The history of Chole dates back centuries, rooted in the agricultural traditions of Punjab, where chickpeas are a major crop. Over time, this humble dish has traveled beyond borders, adapting to various regional tastes and becoming a favorite in Indian restaurants worldwide.
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Ingredient Deep Dive
Creating an authentic Chole requires a careful balance of spices and fresh ingredients. Here’s a closer look at what makes this dish so special:
Chickpeas (Garbanzo Beans)
The Star Ingredient: Chickpeas are the heart of Chole, providing a rich source of protein and fiber. They have a slightly nutty flavor and a firm texture that holds up well in stews and curries.
Preparation: While canned chickpeas can be used for convenience, traditional recipes call for dried chickpeas that are soaked overnight and then cooked until tender.
Onions
Flavor Base: Onions are sautéed until golden brown, forming the flavorful base of the curry. They add sweetness and depth to the dish.
Tomatoes
Tangy Richness: Fresh tomatoes or tomato puree are used to add acidity and richness to the curry, balancing the flavors perfectly.
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Spices and Herbs
The Soul of Chole: A blend of spices including cumin, coriander, turmeric, garam masala, and red chili powder gives Chole its distinctive taste. Fresh ginger and garlic paste are also crucial for adding depth and warmth. If you’re not into buying all of the individual spices, you can just grab my Indian spice for everything you need to spice up this dish!
Amchur (Dried Mango Powder): This unique spice adds a tangy note that brightens the dish. It’s a traditional ingredient that enhances the overall flavor profile. We don’t have any amchur in my Indian spice, so I added it as an optional ingredient in the recipe below!
Green Chilies and Cilantro
Freshness and Heat: Green chilies add a bit of heat, while fresh cilantro is used as a garnish to provide a burst of freshness.
Ghee or Oil
For Sautéing: Traditional recipes often use ghee (clarified butter) for its rich flavor, though vegetable oil can be used as a lighter alternative.
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Storage & Reheating Information
Chole is a fantastic make-ahead dish, as its flavors only deepen with time. Here’s how to store and reheat it for the best results:
Storage
- Refrigerating: Once cooled, transfer Chole to an airtight container and store it in the refrigerator for up to 4 days.
- Freezing: For longer storage, Chole can be frozen. Place it in a freezer-safe container or heavy-duty freezer bag, leaving some space for expansion. It will keep well for up to 3 months.
Reheating
- Stovetop: The best way to reheat Chole is on the stovetop. Place the curry in a saucepan, add a splash of water if needed, and heat over medium-low heat, stirring occasionally until warmed through.
- Microwave: For a quicker option, reheat individual portions in the microwave. Place the Chole in a microwave-safe dish, cover loosely, and heat on high for 2-3 minutes, stirring halfway through.
- Consistency: If the curry has thickened too much during storage, simply add a bit of water or vegetable broth while reheating to reach the desired consistency.
Chole is more than just a dish; it’s a culinary journey through the rich traditions of Indian cooking. With its robust flavors and wholesome ingredients, it’s no wonder this chickpea curry has won hearts worldwide. Whether you’re savoring it fresh off the stove or enjoying leftovers, Chole promises a satisfying and nourishing experience every time.
Chole (Chickpea Curry)
Ingredients
- 2 cups dried chickpeas (or 2 cans, drained and rinsed)
- 3 tbsp ghee or oil
- 1 bay leaf
- 1 large onion, finely chopped
- 1 cup tomato puree
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 4-oz can diced green chilis
- 2 tbsp The Spice Girl Kitchen Indian Seasoning
- 1 tsp Amchur (Dried Mango Powder), (optional)
- salt, to taste
- water, as needed
- 1 tbsp fresh squeezed lemon juice
- cilantro, chopped, for garnish
Instructions
Prepare the Chickpeas (If Using Canned, Skip This Step)
- If using dried chickpeas, rinse and soak them in water overnight. Drain and rinse again before cooking.
- In a pressure cooker or large pot, add the soaked chickpeas and enough water to cover them. Cook until tender (about 20-25 minutes in a pressure cooker, 1-1.5 hours in a pot). Drain and set aside.
Make the Curry
- Heat the ghee or oil in a large pan over medium heat.
- Add the bay leaf and sauté until fragrant. Add the chopped onion and cook until golden brown.
- Stir in the ginger paste, garlic paste, and green chilies. Cook for 2-3 minutes until the raw smell disappears.
- Add the tomato puree and cook until the oil separates from the mixture.
- Add the Indian spices, amchur (optional), and salt. Mix well and cook for another 2-3 minutes.
- Add the cooked chickpeas to the pan, along with enough water to create a curry consistency (about 1-2 cups). Mix well.
- Simmer the curry on low heat for 15-20 minutes, allowing the flavors to meld together. Add more water if necessary to achieve the desired thickness.
- Squeeze fresh lemon juice on top, garnish with fresh chopped cilantro, and serve hot with rice, naan, or bhature.
Notes
Storage & Reheating Information
Chole is a fantastic make-ahead dish, as its flavors only deepen with time. Here’s how to store and reheat it for the best results:Storage
- Refrigerating: Once cooled, transfer Chole to an airtight container and store it in the refrigerator for up to 4 days.
- Freezing: For longer storage, Chole can be frozen. Place it in a freezer-safe container or heavy-duty freezer bag, leaving some space for expansion. It will keep well for up to 3 months.
Reheating
- Stovetop: The best way to reheat Chole is on the stovetop. Place the curry in a saucepan, add a splash of water if needed, and heat over medium-low heat, stirring occasionally until warmed through.
- Microwave: For a quicker option, reheat individual portions in the microwave. Place the Chole in a microwave-safe dish, cover loosely, and heat on high for 2-3 minutes, stirring halfway through.
- Consistency: If the curry has thickened too much during storage, simply add a bit of water or vegetable broth while reheating to reach the desired consistency.
This post was all about Chickpea Curry!
Did you make this recipe? Make sure to tag me @thespicegirlkitchen_ on Instagram or @thespicegirlkitchen on TikTok! I love seeing your recreations! I will be your ultimate hype woman!
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