Learn how to make Chickpea Curry recipe by Sagar’s Kitchen, Chhole recipe by Sagar’s Kitchen, Kabuli Chana recipe by Sagar’s Kitchen. This easy-to-follow recipe combines the goodness of chickpeas with aromatic spices, creating a hearty and satisfying main course. Perfect for vegans and curry lovers alike, enjoy this classic Indian dish that will leave your taste buds wanting more.

Chickpea Curry Recipe | Chhole | Kabuli Chana

Recipe by Sagar KumarCourse: MainCuisine: Indian

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

295

kcal

Total time

minutes

Today, I will share a recipe for Kabuli chana or Chickpea curry, also known as Chole. You’ll be licking your fingers and… well, let it be just until the fingers.

Ingredients

Clarified butter (ghee)
2 small pieces of cinnamon
2-3 cardamom pods
1/2 teaspoon cumin seeds
1 chopped large onion
1 teaspoon ginger garlic paste
8-10 curry leaves
3-4 pieces of green chili
2 chopped tomatoes
1/2 teaspoon turmeric powder
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
1 teaspoon coriander powder
A pinch of nutmeg (jailphal) powder
A pinch of cinnamon powder
Salt to taste
Water
10-15 soaked cashew paste
250 grams soaked and boiled chickpeas
100 grams crumbled paneer (Indian cottage cheese)
1 teaspoon garam masala
1 teaspoon fenugreek leaves, dried (kasuri methi)
A small cup of dhaniya (coriander or cilantro) leaves

Instructions

Firstly, take a pan and heat 2 tablespoons of clarified butter (ghee) in it. Then, add 2 small pieces of cinnamon, 2-3 cardamom pods, and 1/2 teaspoon of cumin seeds to the pan. Give it a good tempering (tadka) by stirring the spices in the hot ghee.
Now, add 1 chopped large onion to the pan and cook it for 6-7 minutes.
Add 1 teaspoon of ginger garlic paste, 8-10 curry leaves, and 3-4 pieces of green chili to the pan. Next, include 2 chopped tomatoes, along with 1/2 teaspoon of turmeric powder, 1/2 teaspoon of coriander powder, 1/2 teaspoon of cumin powder, 1 teaspoon of coriander powder, a pinch of nutmeg powder, a pinch of cinnamon powder, and salt. Keep cooking the mixture, adding water in between, until the oil separates.
Add water to the pan according to the desired consistency of the gravy, and then add 10-15 soaked cashew paste. Mix it well to combine.
Now, add 250 grams of soaked and boiled chickpeas, 100 grams of crumbled paneer (Indian cottage cheese), 1 teaspoon of garam masala, and 1 teaspoon of dried fenugreek leaves to the pan. Cook them well for 5-6 minutes.
Aiyo, garnish the dish with a small cup of coriander (cilantro) leaves before serving. Enjoy your flavorful Chickpea Curry!

Tips

To soak cashews, place them in a container, cover them with water, and let them soak for 4-6 hours or overnight. Once soaked, drain the water before using the softened cashews in your recipe.
To soak chickpeas (chana), place them in a container, rinse them under running water, and then fully submerge them in water for 8-12 hours or overnight. After soaking, drain the water, rinse the chickpeas again, and they are ready to be cooked or used in your recipe.
This Chickpea Curry pairs well with rice, naan bread, roti, or any Indian bread of your choice. You can also serve it with a side of yogurt or pickles for added flavor.