Chole (Chickpea Curry)

Preparing the Chickpeas

If using dried chickpeas, soak them in water overnight. Drain and rinse them before cooking.

Cook the soaked chickpeas in a pressure cooker or large pot with enough water to cover them, until they are tender. This can take about 20-30 minutes in a pressure cooker or 1-2 hours in a regular pot. Drain and set aside.

Cooking the Spices

Heat the vegetable oil in a large skillet or pot over medium heat.

Add the cumin seeds and let them sizzle for a few seconds until fragrant.

Cooking the Onion, Garlic, and Ginger

Add the finely chopped onion to the skillet and cook until it becomes soft and translucent.

Stir in the minced garlic and ginger, and cook for another minute.

Adding the Tomatoes and Spices

Add the chopped tomatoes to the skillet and cook until they soften and release their juices.

Stir in the ground coriander, ground cumin, turmeric powder, garam masala, red chili powder, and salt. Cook for a few minutes until the spices are well combined with the tomatoes.

Cooking the Chickpeas

Add the cooked chickpeas to the skillet, stirring to coat them with the spice mixture.

Add enough water to achieve your desired consistency (usually about 1 to 2 cups).

Simmer the chickpea curry for about 15-20 minutes, allowing the flavors to meld together.

Final Adjustments

Stir in the amchur (dried mango powder) or lemon juice for a tangy flavor.

Taste and adjust the seasoning with salt if needed.

Serving

Garnish the Chole with freshly chopped cilantro before serving.