chickpea curry recipe chhole kabuli chana sagar kitchen

Chickpea Curry Recipe | Chhole | Kabuli Chana

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


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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.


  • 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


  • 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!


  • 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.
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