Here’s a quick and easy Chole (Chickpea Curry) recipe with ingredients measured in grams. Begin by heating 15g of oil or ghee in a pan and adding 5g of cumin seeds, letting them splutter. Next, add 10g of minced garlic, 10g of minced ginger, and 2 slit green chilies (optional), sautéing for 1-2 minutes. Toss in 100g of finely chopped onions and cook until golden brown. Then, add 150g of chopped tomatoes or 120g of tomato puree, and cook until the tomatoes break down into a thick mixture. Incorporate 5g each of turmeric, coriander powder, and garam masala, along with 2g of red chili powder and salt to taste. Stir and cook for another 2-3 minutes. Add 240g of cooked or canned chickpeas and mix well so they’re coated with the spices. Pour in around 120ml of water, cover, and let it simmer on low heat for 10 minutes, stirring occasionally. Once done, adjust salt and spice levels, then garnish with fresh cilantro. Optionally, you can add lemon wedges for extra tanginess. This Chole can be served hot with rice, naan, or roti for a delicious and comforting meal.
Ingredients:
- 240g cooked or canned chickpeas (garbanzo beans)
- 100g onion, finely chopped
- 150g tomatoes, finely chopped or 120g tomato puree
- 10g garlic (about 2-3 cloves), minced
- 10g ginger, minced
- 2 green chilies, slit (optional)
- 5g cumin seeds (about 1 tsp)
- 5g turmeric powder (about 1 tsp)
- 5g coriander powder (about 1 tsp)
- 5g garam masala (about 1 tsp)
- 5g chole masala (optional, but adds flavor)
- 2g red chili powder (about 1/2 tsp, adjust to taste)
- Salt to taste
- 15g oil or ghee (about 1 tbsp)
- Fresh cilantro for garnish
- Lemon wedges (optional)
Instructions:
- Prepare the base: Heat oil or ghee in a pan. Add cumin seeds and let them splutter. Then, add minced garlic, ginger, and green chilies. Sauté for 1-2 minutes.
- Add onions: Toss in the chopped onions and cook until they turn golden brown.
- Tomatoes and spices: Add the chopped tomatoes or tomato puree. Cook until the tomatoes break down and the mixture thickens. Add turmeric, coriander powder, chili powder, and salt. Cook for another 2-3 minutes.
- Chickpeas: Add the cooked or canned chickpeas to the pan. Stir well, ensuring the chickpeas are coated in the spice mixture.
- Simmer: Pour in about 120ml of water, cover, and let it simmer for about 10 minutes on low heat. Stir occasionally to prevent sticking.
- Finish up: Add garam masala and chole masala (if using). Stir well, taste, and adjust salt or spice levels as needed.
- Garnish and serve: Garnish with fresh cilantro and serve hot with rice, naan, or roti. You can also squeeze lemon juice on top for added tanginess.