Allergens in Chole: none of the ten listed below.
Ingredients
Quantities for 4.
- 1.5 cups dried, soaked overnight Chickpeasor 3 tins, drained
- 2 large, finely chopped Onion
- 3, pureed Tomato
- 2 tbsp, grated Ginger
- 6 cloves, crushed Garlic
- 2, slit Green Chillioptional
- 1/2 tsp Turmeric
- 1 tsp Chilli Powder
- 2 tsp Coriander Powder
- 1 tsp Garam Masala
- 1 tsp Cumin Seeds
- 1 Bay Leafoptional
- 1 Black Cardamomthe smoky note that makes chole taste like choleoptional
- 1 Lemon
- a handful Coriander Leavesoptional
- 3 tbsp Neutral Oil
- to taste Salt
Cookware
stovetop, pressure cooker
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- The dark colour of restaurant chole comes from cooking the chickpeas with a black tea bag or a piece of dried amla. Neither is required, but if you want the colour, add a tea bag to the cooking water and remove it before draining.
- If using tinned chickpeas, simmer them in the finished gravy for 15 minutes so they absorb it; they will otherwise taste separate from the sauce.
Method
- Pressure cook the soaked chickpeas with salt and the black cardamom in fresh water for 5-6 whistles, until a chickpea crushes easily between finger and thumb. Reserve the cooking liquid.
- Heat the oil in a heavy pan. Add the cumin seeds and bay leaf, and when the cumin sizzles, add the onion. Fry patiently over medium heat until genuinely brown, 10-12 minutes; this is most of the flavour.
- Add the ginger and garlic and cook for a minute until the raw smell goes, then add the tomato puree, turmeric, chilli powder and coriander powder.
- Cook the masala down until the oil separates and pools at the edges of the pan, 8-10 minutes. Do not rush this.
- Add the drained chickpeas with a cup of the reserved cooking liquid. Simmer uncovered 15 minutes, mashing a few chickpeas against the side of the pan to thicken the gravy.
- Stir in the garam masala, a good squeeze of lemon and the coriander leaves. Rest 10 minutes off the heat before serving; chole improves noticeably in that time.
Storage
Better on the second day. Keeps 4 days refrigerated, freezes 2 months. Reheat gently with a splash of water.
Nutrition Medium estimate
One serving of Chole (272 g) is about 446 calories, or 164 calories per 100 g.
Medium protein: 18 g a serving, 16% of the calories
| Per serving272 g | Per 100 g | |
|---|---|---|
| Calories | 446 kcal | 164 kcal |
| Protein | 18.0 g | 7 g |
| Carbohydrate | 62.8 g | 23 g |
| of which sugars | 14.1 g | 5 g |
| Fibre | 12.8 g | 5 g |
| Fat | 15.7 g | 6 g |
| of which saturated | 1.6 g | 1 g |
| of which unsaturated | 12.4 g | 5 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for garam masala. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Punjabi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.