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Delhi Style Chole (Indian Chickpeas Curry)

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Ria Pai (@riapai009)
North IndianLunchDinnerMain CourseVegetarianDairy-FreeGluten-FreeSpicyNut-FreeHigh-ProteinProtein-RichProtein-packed

Delhi Style Chole is a rich, spiced chickpea curry that carries the soul of North India’s street food culture. Slow-cooked kabuli chana are simmered in a dark, robust gravy. Perfectly goes with naan, tandoori roti, paratha or jeera rice.

Delhi Style Chole (Indian Chickpeas Curry) recipe
Prep Time
4hr 0min
Cook Time
40min
Total Time
4hr 40min

Ingredients

2 Servings
(1 serving = 1 bowl)

Main Ingredients

  • chickpeas
    chickpeas
    1/2cup
  • salt
    salt
    1pinch
  • garlic
    garlic
    4clove
  • ginger
    ginger
    1in
  • green chillies
    green chillies
    2
  • onion
    onion
    1
  • tomato
    tomato
    1
  • cashews
    cashews
    4
  • oil
    oil
    1tbsp
  • turmeric
    turmeric
    1tsp
  • kashmiri red chilli powder
    kashmiri red chilli powder
    2tsp
  • cumin powder
    cumin powder
    1tsp
  • coriander powder
    coriander powder
    2tsp
  • chole masala powder
    chole masala powder
    2tsp
  • coriander leaves
    coriander leaves
  • water to boil chana
    water to boil chana
    2cup
  • of kasoori methi
    of kasoori methi
    pinch
  • of garam masala (optional)
    of garam masala (optional)
    pinch
  • of anardana
    of anardana
    pinch

How to make Delhi Style Chole (Indian Chickpeas Curry)

Preparation

  1. Step 1

    Soak chickpeas for 3-4 hours or overnight. Pressure cook with a pinch of salt for 5-6 whistles. You can also add a tea bag (or a spoon of tea leaves tied in cloth), this gives the chana its dark brown color and earthy flavor.

    Step 1.1: Soak chickpeas for 3-4 hours or overnight
  2. Step 2

    Soak cashews in warm water for 1 hour.

  3. Step 3

    Grind onion, garlic, ginger, green chillies, and coriander leaves into a fine paste using a mixie jar.

    Step 1.1: Grind onion, garlic, ginger, green chillies, and coriander leaves into a fine paste using a mixie jar
    Step 1.2: Grind onion, garlic, ginger, green chillies, and coriander leaves into a fine paste using a mixie jar

Cooking

  1. Step 1

    Saute the prepared paste in oil until the oil separates.

    Step 2.1: Saute the prepared paste in oil until the oil separates
    Step 2.2: Saute the prepared paste in oil until the oil separates
  2. Step 2

    Grind tomato and soaked cashews into a fine paste and add it to the cooked onion paste. Saute until the raw flavour of the tomato disappears.

    Step 2.1: Grind tomato and soaked cashews into a fine paste and add it to the cooked onion paste
    Step 2.2: Grind tomato and soaked cashews into a fine paste and add it to the cooked onion paste
    Step 2.3: Grind tomato and soaked cashews into a fine paste and add it to the cooked onion paste
  3. Step 3

    Add turmeric, kashmiri red chilli powder, cumin powder, coriander powder, chole masala powder, pinch of anardana powder and salt. Add 1 tbsp chana water so that the masalas don't burn and saute until the oil separates.

    Step 2.1: Add turmeric, kashmiri red chilli powder, cumin powder, coriander powder, chole masala powder, pinch of anardana powder and salt
    Step 2.2: Add turmeric, kashmiri red chilli powder, cumin powder, coriander powder, chole masala powder, pinch of anardana powder and salt
    Step 2.3: Add turmeric, kashmiri red chilli powder, cumin powder, coriander powder, chole masala powder, pinch of anardana powder and salt
  4. Step 4

    Add chopped coriander leaves and boiled chickpeas. Mix and simmer for 10-15 minutes. Lightly mash a few chanas to thicken the gravy naturally.

    Step 2.1: Add chopped coriander leaves and boiled chickpeas
    Step 2.2: Add chopped coriander leaves and boiled chickpeas
    Step 2.3: Add chopped coriander leaves and boiled chickpeas
  5. Step 5

    Add a little garam masala and kasoori methi at the end for aroma.

Nutrition (per serving)

Calories

171.3kcal (8.56%)

Protein

6.3g (12.5%)

Carbs

21.3g (7.75%)

Sugars

3.6g (7.2%)

Healthy Fat

6.0g

Unhealthy Fat

1.1g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Garnish with onion rings, green chilies, lemon wedges, and fresh coriander before serving.

  2. Use ripe red tomatoes for natural sweetness and tang.

  3. For extra depth, add a little amchur (dry mango powder) or lemon juice at the end.

  4. Simmer on low flame after adding chana to absorb flavors.

  5. Resting it for a few hours before serving makes the flavors deepen.

  6. Garnish with onion rings, green chilies, lemon wedges, and fresh coriander before serving

FAQS

  1. Can I use canned chickpeas instead of soaking and boiling?

    Yes, you can use canned chickpeas to save time. Ensure you rinse them well before using.

  2. What can I substitute for cashews?

    You can use almonds or skip them altogether, though cashews add creaminess to the curry.

  3. Can I make this dish ahead of time?

    Yes, Chana Masala can be made ahead and stored in the refrigerator for up to 3 days. Reheat before serving.

  4. Is Chana Masala spicy?

    It has a moderate level of spice, but you can adjust the chilli powder and green chillies to suit your taste.

  5. Can I freeze Chana Masala?

    Yes, you can freeze it in an airtight container for up to a month. Thaw and reheat before serving.

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Ria Pai

(@riapai009)

Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some...

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