Authentic Chole Recipe – Indian Chickpea Curry with Tea & Amchur

Last Updated on 4 months by Neha Deshmukh

Authentic Chole Recipe – Indian Chickpea Curry with Tea & Amchur

Introduction

Chole, or chickpea curry, holds a very special place in my heart (and my stomach!). It’s the kind of dish that instantly feels like a warm hug, packed with flavour and comforting spices. I first made this recipe years ago, trying to recreate the chole I’d fallen in love with during a trip to Delhi. After a few attempts (and a lot of taste-testing!), I finally nailed a version that’s both authentic and incredibly satisfying. I’m so excited to share it with you! This isn’t just a recipe; it’s a little piece of India you can make right in your own kitchen.

Why You’ll Love This Recipe

This chole recipe isn’t just delicious, it’s also surprisingly easy to make. It’s perfect for a weeknight dinner, a weekend gathering, or even a festive occasion. The secret? A few unexpected ingredients – black tea and amchur powder – that take the flavour to a whole new level. You’ll love the rich, dark colour, the tangy kick, and the incredibly tender chickpeas.

Ingredients

Here’s what you’ll need to create this flavourful chole:

• 5-6 cups boiled chickpeas (or 3 cans – about 700g)
• 3 tablespoons oil (vegetable, canola, or mustard oil)
• 1 red onion, finely chopped (about 200g)
• 3 cloves garlic, minced
• 1 inch piece ginger, grated or finely minced
• 2 Thai green chilies, finely chopped (adjust to your spice preference)
• 2 medium tomatoes, finely chopped (about 300g)
• ½ – 1 teaspoon turmeric powder (about 2-4g)
• 1 teaspoon cumin powder (about 5g)
• 1 teaspoon cayenne red chili powder (about 5g)
• 1 black tea bag
• 1 bay leaf
• 2 teaspoons amchur (dry mango powder) (about 10g)
• 2 teaspoons chole masala (about 10g)
• ½ cup minced cilantro, for garnish
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few of these are key to getting that authentic chole flavour:

• Black Tea: Don’t skip the tea bag! It adds a beautiful dark colour and a subtle, earthy flavour to the curry. It sounds strange, but trust me – it works wonders.
• Amchur (Dry Mango Powder): This is essential for that signature tangy flavour. It balances the spices beautifully. You can find it at Indian grocery stores or online.
• Chole Masala: This spice blend varies from region to region in India. Some blends are hotter, some are more fragrant. Feel free to experiment with different brands to find your favourite. MDH and Everest are popular choices.
• Chickpeas: Using pre-boiled chickpeas (canned or pre-cooked) saves a lot of time. If you’re using dried chickpeas, you’ll need to soak them overnight and then boil them until tender.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chopped red onion and sauté until softened and lightly golden – about 5-7 minutes.
2. Crush the green chilies, ginger, and garlic into a paste (a mortar and pestle works great, or you can use a small food processor). Add this paste to the onions and cook for another 2 minutes, until fragrant.
3. Stir in the chopped tomatoes and cook for 4-5 minutes, until they soften and break down.
4. Add the turmeric powder, cumin powder, cayenne red chili powder, and salt. Cook for 1-2 minutes, stirring constantly, to toast the spices. This really wakes up their flavour!
5. Now, add the boiled chickpeas (with their water – this is important for the gravy!), the bay leaf, and the black tea bag. Bring to a simmer, then cover and cook for 15-20 minutes, adding a little water if the curry gets too thick.
6. Using the back of a spoon or a potato masher, partially mash some of the chickpeas. This helps to thicken the curry and create a lovely texture.
7. Remove the tea bag and bay leaf. Stir in the amchur powder and chole masala. Taste and adjust the seasoning as needed.
8. Garnish generously with minced cilantro and serve hot!

Expert Tips

• Don’t be afraid to adjust the spice level to your liking. Add more or less cayenne pepper depending on how hot you like it.
• For a richer flavour, use mustard oil instead of vegetable oil.
• If you don’t have a Dutch oven, any heavy-bottomed pot will work.

Variations

• My Family’s Secret: My aunt always adds a tablespoon of kasuri methi (dried fenugreek leaves) towards the end of cooking. It adds a beautiful aroma and flavour.
• Spicy Chole: My friend loves to add a pinch of asafoetida (hing) while sautéing the onions for an extra layer of flavour.
• Sweeter Chole: A tiny pinch of sugar can balance the tanginess of the amchur, if you prefer a slightly sweeter curry.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your chole masala doesn’t contain any hidden animal products.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment

• Mild: Reduce the cayenne pepper to ¼ teaspoon or omit it altogether.
• Medium: Use the 1 teaspoon of cayenne pepper as written in the recipe.
• Hot: Add an extra ½ teaspoon of cayenne pepper or a pinch of red chili flakes.

Festival Adaptations

Chole is a popular dish during festivals like Navratri and Diwali. It’s often served with poori (fried bread) or rice.

Serving Suggestions

Chole is traditionally served with:

• Bhature (fluffy fried bread)
• Poori (deep-fried bread)
• Rice (jeera rice or plain basmati rice)
• Roti or naan (Indian flatbreads)
• A side of sliced onions and lemon wedges

Storage Instructions

Leftover chole can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 2 months.

FAQs

What is the secret to a dark, rich Chole color?

The black tea bag is the key! It imparts a beautiful dark colour without affecting the flavour negatively.

Can I use dried chickpeas instead of canned? What’s the soaking time?

Yes, absolutely! Soak 1 cup of dried chickpeas in plenty of water overnight (at least 8 hours). Then, drain and rinse them, and boil them in fresh water until they are tender – about 1-1.5 hours.

What can I substitute for Amchur powder?

If you can’t find amchur, you can use lemon juice or tamarind paste as a substitute, but the flavour won’t be quite the same. Start with 1 tablespoon of lemon juice or 1 teaspoon of tamarind paste.

What is Chole Masala, and where can I find it?

Chole masala is a spice blend specifically for chole. You can find it at Indian grocery stores or online.

How can I adjust the heat level of this Chole recipe?

Adjust the amount of cayenne pepper or add a pinch of red chili flakes for extra heat.

Is it necessary to partially mash the chickpeas? What does it achieve?

Yes, partially mashing the chickpeas helps to thicken the curry and create a creamier texture.

Can this Chole be made in an Instant Pot?

Yes! Sauté the onions and spices as directed, then add the chickpeas, water, tea bag, and bay leaf. Cook on high pressure for 15-20 minutes, followed by a natural pressure release. Then, proceed with mashing the chickpeas and adding the amchur and chole masala.