Chole

Chole Recipe - Delicious Vegetarian Dish from India

Region / culture: India | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Chole, also known as Chana Masala, is a popular North Indian dish made with chickpeas cooked in a flavorful and spicy tomato-based gravy. This dish is often enjoyed with rice, naan, or roti.

History

Chole has been a staple in North Indian cuisine for centuries. It is believed to have originated in the Punjab region of India, where chickpeas are a common ingredient in many dishes. Over time, the recipe has evolved to include a variety of spices and seasonings to create a rich and aromatic dish.

Ingredients

1 cup of chopped onions
2 cups of chopped tomatoes
1 can of chickpeas
1 tsp of chopped ginger
0.5 tsp of red chili powder
0.5 tsp of coriander powder
0.5 tsp of cumin powder
0.5 tsp of garam masala
0.5 tsp of dried mango powder (amchoor)
0.25 tsp of turmeric powder
1 tbsp of lemon juice
2 tbsp of chopped coriander leaves
1 tsp of cumin seeds

How to prepare

Heat oil in a pan and add cumin seeds. Allow them to crackle.
Add onions and fry until lightly browned.
Add ginger, red chili powder, coriander powder, cumin powder, dried mango powder, and turmeric powder. Fry for a minute.
Add chopped tomatoes and cook until they turn into a pulp.
Add chickpeas and a cup of water. Cover and cook for 10-12 minutes.
Stir in lemon juice and sprinkle garam masala and coriander leaves as garnish.

Variations

Add potatoes or spinach for extra flavor and nutrition.
Use coconut milk for a creamy twist.
Experiment with different spices and seasonings to create your own unique version of chole.

Cooking Tips & Tricks

Soak the chickpeas overnight to reduce cooking time and improve texture.

- Use fresh tomatoes for a more vibrant flavor.

- Adjust the spice level to suit your taste preferences.

- Garnish with fresh coriander leaves for a burst of freshness.

Serving Suggestions

Serve chole hot with rice, naan, or roti. Garnish with fresh coriander leaves and a squeeze of lemon juice for added freshness.

Cooking Techniques

Use a pressure cooker to cook the chickpeas quickly.

- Simmer the gravy on low heat to allow the flavors to meld together.

- Stir occasionally to prevent sticking and ensure even cooking.

Ingredient Substitutions

Use canned chickpeas instead of dried chickpeas for a quicker cooking time.

- Substitute fresh tomatoes with canned tomatoes for convenience.

- Use ground spices instead of whole spices for a smoother gravy.

Make Ahead Tips

Chole can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving for best results.

Presentation Ideas

Serve chole in a decorative bowl garnished with fresh coriander leaves and a sprinkle of garam masala. Pair with rice or naan for a complete meal.

Pairing Recommendations

Chole pairs well with rice, naan, or roti. Serve with a side of raita or salad for a balanced meal.

Storage and Reheating Instructions

Store leftover chole in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave until heated through before serving.

Nutrition Information

Calories per serving

One serving of chole contains approximately 200 calories, making it a satisfying and nutritious meal option.

Carbohydrates

Chole is a rich source of carbohydrates due to the chickpeas and tomatoes used in the recipe. One serving of chole contains approximately 30 grams of carbohydrates.

Fats

Chole is a low-fat dish, with only a small amount of oil used for cooking. One serving of chole contains approximately 5 grams of fat.

Proteins

Chickpeas are a great source of plant-based protein, making chole a protein-rich dish. One serving of chole contains approximately 10 grams of protein.

Vitamins and minerals

Chole is a good source of vitamins and minerals, including vitamin C, iron, and potassium. These nutrients are essential for overall health and well-being.

Alergens

Chole may contain allergens such as gluten (if served with naan or roti) and nuts (if garnished with cashews). Be sure to check for any allergens before consuming.

Summary

Chole is a nutritious and flavorful dish that is rich in carbohydrates, protein, and essential vitamins and minerals. It is a great option for a satisfying and wholesome meal.

Summary

Chole is a delicious and nutritious dish made with chickpeas cooked in a flavorful tomato-based gravy. With a rich blend of spices and seasonings, this dish is sure to be a hit at your next meal. Enjoy with rice, naan, or roti for a satisfying and wholesome meal.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. It was for Chole, a traditional Indian dish made with chickpeas and a flavorful blend of spices. I had always been intrigued by Indian cuisine, with its bold flavors and aromatic spices, and I was eager to learn how to make this dish.

I had acquired the recipe for Chole from a dear friend of mine, Mrs. Patel, who was originally from India. Mrs. Patel and I had met at a cooking class several years ago, and we had bonded over our shared love of food. She had taught me many recipes from her homeland, and Chole was one of my favorites.

I remember the day Mrs. Patel showed me how to make Chole like it was yesterday. She had invited me over to her house for a cooking lesson, and I was thrilled to learn from her. As soon as I walked into her kitchen, I was greeted by the warm, spicy aroma of the spices she was using. Mrs. Patel smiled at me and handed me a bowl of chickpeas, telling me to soak them overnight before we started cooking.

As we worked together to prepare the Chole, Mrs. Patel explained each step to me in detail. She showed me how to sauté onions, garlic, and ginger in a pan until they were soft and fragrant. Then, she added a blend of ground spices – cumin, coriander, turmeric, and garam masala – to the pan, letting them toast for a few minutes to release their flavors.

Next, Mrs. Patel added the soaked chickpeas to the pan, along with some diced tomatoes and a splash of water. She let the mixture simmer on the stove for over an hour, stirring occasionally to ensure that the flavors melded together perfectly. Finally, she garnished the dish with fresh cilantro and a squeeze of lemon juice before serving it over fluffy basmati rice.

The first bite of Mrs. Patel's Chole was a revelation. The chickpeas were tender and flavorful, infused with the rich, earthy spices of the curry. The dish was a perfect balance of heat and sweetness, with a hint of tanginess from the tomatoes and lemon juice. I couldn't believe that I had made something so delicious – all thanks to Mrs. Patel's guidance.

From that day on, Chole became a staple in my kitchen. I would make it for dinner parties, potlucks, and even just for myself on a cozy night in. Each time I cooked it, I felt a connection to Mrs. Patel and the rich culinary traditions of India. I was grateful for her generosity in sharing her knowledge with me, and I knew that this recipe would be one that I passed down to future generations.

Over the years, I have made a few tweaks to Mrs. Patel's original recipe, adding my own spin on it to suit my tastes. Sometimes I like to add a dollop of creamy yogurt on top of the Chole, or sprinkle it with some crunchy roasted peanuts for extra texture. But no matter how I choose to serve it, the flavors of the dish always remind me of that day in Mrs. Patel's kitchen, learning how to make Chole for the first time.

As I sit down to enjoy a bowl of Chole, I can't help but feel grateful for all the recipes and techniques I have learned over the years. Each dish tells a story, a tale of friendship, love, and cultural exchange. And as I take my first bite, I know that I am carrying on a tradition that Mrs. Patel started – one delicious meal at a time.