Chole (n) : Chickpeas stewed in an aromatic tomato and onion gravy that’s been infused with choice spices

I live in a neighborhood where food and recipes are shared more often than I can keep track of. In one such dabba (container), came this delicious chole from my neighbor Mansi. I asked her for the recipe and I was taken aback by it’s simplicity. Up until this point, the chole I made was a two-hour process that required chopping, grinding, and whole lot of cooking. This recipe cuts the cooking time by a third and yet delivers delicious results. Cook and see for yourself!



  1. Dried Chickpeas – 1 cup
  2. Oil – 1 tbsp + 1 tsp
  3. Onion – 1 medium, finely chopped
  4. Ginger Garlic paste – 2 tsps
  5. Corriander powder (Dhania) – 1 tsp
  6. Channa Masala – 2 tsps
  7. Red Chilli powder – 1/2 tsp
  8. Amchur powder – 1/2 tsp
  9. Turmeric powder – 1/2 tsp
  10. Salt – 1 tsp + as needed
  11. Tomatoes – 2 large finely chopped
  12. Kasoori Methi – 1 tbsp
  13. Chopped Corriander – to Garnish


  1. Wash and soak the chickpeas for at least 8 hours. Drain the water. Add freshwater (1 inch above the level of chickpeas), turmeric powder, 1 tsp salt and 1 tsp oil. Pressure cook for 6 whistles or until the chickpeas are cooked.
  2. Heat 1 tbsp oil in a heavy-bottomed vessel. Add the onions and a pinch of salt and cook until the onions turn a light shade of brown. Add the ginger-garlic paste and cook for another 2 mins
  3. Turn down the heat to medium-low. Add the chole masala, dhania powder, red chili powder, and amchur. Cook on low for about 2 mins until the raw smell of the spices is gone.
  4. Add the tomatoes and cook until it gets mushy.
  5. Reserve all but 1/2 cup of water from the chickpeas. Add the cooked chickpeas into the onion-tomato gravy. Cover and cook on low for about 10-15 mins. Stir and replenish with the reserved water from time to time. Use up all the reserved water in the course of the cook time.
  6. Once the desired consistency has been achieved, add the kasoori methi. Cook for another 2 minutes. Garnish with Corriander leaves.
  7. Serve hot with rice, puris, or chapatis. I served them with puris, the recipe for which coincidentally also came from Mansi’s kitchen.

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