Street-style Chickpea Curry (Chole)

1 h    Dinner This North Indian-inspired chole is a bold and flavourful chickpea curry made with tender, pressure-cooked chickpeas and a rich, spiced tomato gravy. It’s packed with deep, aromatic flavours, and the secret? The perfect balance of warming spices, a touch of kasoori methi for earthiness, and a tea bag in the cooking process to enhance color and depth. Served with cumin rice or naan, this dish brings the true essence of Indian street food to your table - hearty, vibrant, and utterly delicious. One bite, and you’ll feel as if you’re wandering through a bustling market, savoring every spoonful as the flavors awaken your taste buds. Servings: 4 Prep: 15 minutes (plus overnight soak for chickpeas) Cook: 1h 25 minutes (55 minutes pressure cook time and 30 minutes curry cook-time) Total: 1h 40 minutes Contains: Gluten, Meat Free from: Seafood, Dairy, Meat Vegan: Yes

Street-style Chickpea Curry (Chole)

Ingredients

For the Chickpeas

• 200g whole chickpeas (soaked overnight)

• 1 tea bag

• 1-inch cinnamon stick

• 1 bay leaf

• 2 teaspoons salt

For the Curry

• 2 tablespoons ghee or butter

• 2 tablespoons oil

• 1 teaspoon cumin seeds

• 1 teaspoon cloves

• 1 bay leaf

• 1-inch cinnamon stick

• 2 medium onions, finely chopped

• ½ teaspoon asafoetida

• 1 tablespoon garlic, crushed

• 1 teaspoon ginger, crushed

• 1–2 Thai green chilies, halved (adjust to your spice preference)

• ½ teaspoon turmeric powder

• 1 teaspoon cumin powder

• 1 teaspoon coriander powder

• 2 teaspoons Kashmiri red chili powder

• 2 teaspoons salt

• 1 cup blended tomatoes (canned or fresh)

• 2 teaspoons Kasoori methi (dried fenugreek leaves)

• 2 tablespoons chopped cilantro, for garnish

• Lemon slices (optional, for serving)

Serving suggestion: Naan, Cumin rice, sliced red onions and lemon slices.

Method

1. Cook the Chickpeas
Rinse the soaked chickpeas well. Add them to a pressure cooker along with the tea bag, cinnamon stick, bay leaf, salt, and 4 cups of water. Cook until the chickpeas are soft, about 50-55 minutes (the teabag bring a rich colour and flavour).

2. Prepare the Curry Base
Heat a deep pan over medium heat and warm the ghee and oil. Add cumin seeds, cloves, bay leaf, and cinnamon stick. Let them sizzle for about a minute to release their aroma.

3. Sauté the Onions & Spices
Stir in the chopped onions and cook until golden brown, about 10 minutes. Add garlic, ginger, asafoetida, and green chilies, stirring constantly for another minute. Mix in all the powdered spices and salt, stirring for about 30 seconds. Add ½ cup of water to prevent the spices from burning, and continue cooking until the water evaporates and the spices are well roasted.

4. Add the Tomatoes
Stir in the blended tomatoes and cook for about 5 minutes, or until the oil separates from the mixture.

5. Simmer the Curry
Add the cooked chickpeas along with their cooking water. Stir well and let everything simmer for 5 minutes. Add more water if you prefer a thinner gravy.

6. Toast the Kasoori Methi
In a small dry pan over medium heat, toast the Kasoori methi for about a minute, shaking the pan constantly. Let it cool slightly, then crush it between your fingers and sprinkle over the curry.

7. Garnish & Serve
Finish with a sprinkle of fresh cilantro and serve warm with cumin rice, sliced red onions, and a squeeze of lemon.

If you try the recipe please leave a review, I would love to hear your thoughts!

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