Authentic Chole Recipe- Kabuli Chana with Anardana & Kasuri Methi

Last Updated on 2 months by Neha Deshmukh

Chole Recipe: Authentic Kabuli Chana with Anardana & Kasuri Methi

Introduction

Chole! Just the word makes my mouth water, doesn’t it? This isn’t just a chickpea curry; it’s a hug in a bowl, a taste of home, and a dish that always brings back memories of bustling street food stalls in Delhi. I first learned to make chole from my dadi (grandmother), and honestly, it took a few tries to get it just right. But trust me, once you master this recipe, it’ll become a family favorite too. Get ready for a flavorful journey – we’re making authentic Kabuli Chana with a delightful tang from anardana and the unique aroma of kasuri methi!

Why You’ll Love This Recipe

This chole recipe isn’t just about deliciousness; it’s about authenticity. We’re building layers of flavor, from the initial spice bloom to the final tadka (tempering). You’ll love how tender the chickpeas become, the rich and complex gravy, and that little something extra from the pomegranate seeds and dried fenugreek leaves. It’s a bit of a process, but every step is worth it.

Ingredients

Here’s what you’ll need to create this magic:

• 2 cups Garbanzo Beans (Kabuli Chana)
• 6 cups Water (for soaking & cooking)
• 1.5 tsp Salt (adjust to taste)
• 2 Bay Leaves
• 1 inch piece Cinnamon Stick
• 2 Black Cardamom pods
• 2 Green Cardamom pods
• 5 Cloves
• 2 Black Tea Bags
• 2 Tbsp Oil
• 0.25 tsp Asafoetida (Hing)
• 0.5 tsp Turmeric Powder
• 1 medium Onion
• 1 Tbsp Ginger-Garlic Paste
• 4 medium Tomatoes
• 2 Tbsp Chole Masala
• 1 Tbsp Kashmiri Red Chili Powder
• 1 tsp Red Chili Powder
• 2 tsp Coriander Powder
• 1 tsp Cumin Powder
• 1 tsp Garam Masala
• 0.5 tsp Anardana (Pomegranate Seeds)
• 0.5 tsp Amchur (Dry Mango Powder)
• 0.5 cup Water (for gravy)
• 1 Tbsp Dry Fenugreek Leaves (Kasuri Methi)
• 2 Tbsp Ghee
• 0.5 tsp Cumin Seeds
• to taste Ginger (for tempering)
• to taste Green Chilies (for tempering)
• as needed Cilantro (for garnish)
• as needed Lime Juice (for serving)

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe:

• Kabuli Chana: These are the star! Use good quality, plump chickpeas. Soaking them overnight (or for at least 8 hours) is crucial for tenderness.
• Anardana: Pomegranate seeds add a lovely tartness. If you can’t find them, you can substitute with a squeeze of lemon juice, but it won’t be quite the same.
• Kasuri Methi: Dried fenugreek leaves have a unique, slightly bitter aroma that’s essential for authentic chole. Don’t skip it! Crush them between your palms before adding to release their flavor.
• Hing/Asafoetida: A little goes a long way! It adds a savory depth and aids digestion. It can be strong, so start with a small amount.
• Kashmiri Chili Powder: This is for color and mild heat. It gives the chole that beautiful red hue without being overly spicy.
• Regional Variations: Spice levels vary wildly across India! Some regions prefer a hotter chole, while others lean towards a milder flavor. Feel free to adjust the red chili powder to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, drain the soaked chickpeas and add them to your pressure cooker. Add 6 cups of water, salt, bay leaves, cinnamon, black cardamom, green cardamom, cloves, and the tea bags. The tea bags are a little secret my dadi shared – they help give the chickpeas a beautiful color!
2. Pressure cook for one whistle, then reduce the heat to low and simmer for about 30 minutes. Let the pressure release naturally. This is important for tender chickpeas.
3. While the chickpeas are cooking, let’s start the gravy. Heat the oil in a pan over medium heat. Add the asafoetida and turmeric powder. Let it sizzle for a few seconds.
4. Add the onion paste and sauté for about 2 minutes, until it starts to turn golden brown.
5. Stir in the ginger-garlic paste and cook until the raw smell disappears and the oil starts to separate from the mixture.
6. Now, add the tomato paste and cook again until the oil separates. This is key to a rich, flavorful gravy.
7. Time for the spices! Add the chole masala, Kashmiri chili powder, red chili powder, coriander powder, cumin powder, garam masala, anardana, and amchur. Mix well.
8. Gradually add the ½ cup of water, mixing thoroughly after each addition to prevent lumps.
9. Add the cooked chickpeas (and their cooking liquid – don’t discard it, it’s full of flavor!). Mix well. Slowly incorporate more of the reserved cooking liquid until you reach your desired consistency.
10. Adjust the salt to taste, cover the pan, and bring the chole to a boil.
11. Crush the dry fenugreek leaves between your palms and add them to the curry. Simmer covered for about 5 minutes.
12. Now for the tadka! Heat the ghee in a small skillet. Add the cumin seeds and let them splutter. Sauté the finely chopped ginger and green chilies until golden brown.
13. Pour the hot tempering over the chole. Garnish with fresh cilantro and a squeeze of lime juice.

Expert Tips

• Don’t rush the gravy! Cooking the onions and tomatoes properly is essential for a flavorful base.
• The tea bags are optional, but they really do enhance the color.
• Adjust the amount of water to achieve your preferred gravy consistency.
• Taste as you go and adjust the spices to your liking.

Variations

• Vegan Chole: Simply substitute the ghee with vegetable oil for a delicious vegan version.
• Gluten-Free Chole: This recipe is naturally gluten-free!
• Spice Level Adjustments:
  • Mild: Reduce the red chili powder to ½ tsp or omit it altogether.
  • Medium: Use the amount specified in the recipe.
  • Spicy: Add an extra ½ tsp of red chili powder or a pinch of cayenne pepper.
• Festival Adaptations: Chole is a popular dish during Navratri and Diwali. You can add singhare ki puri (water chestnut flour flatbread) during Navratri or serve it with bhature (fried bread) during Diwali.

Serving Suggestions

Chole is incredibly versatile! Serve it with:

• Bhature (fried bread) – a classic pairing!
• Puri (deep-fried bread)
• Rice
• Kulche (leavened flatbread)
• 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 perfectly tender chole?

Soaking the chickpeas overnight and simmering them gently after pressure cooking are the keys! Don’t skip the tea bags either – they help with tenderness and color.

Can I make chole without a pressure cooker?

Yes, but it will take much longer! You’ll need to simmer the chickpeas in a pot on the stovetop for about 2-3 hours, or until they are tender.

What does Anardana add to the flavor of chole?

Anardana adds a unique tartness that balances the richness of the gravy and complements the spices beautifully.

How can I adjust the spice level of this chole recipe?

Adjust the amount of red chili powder to your liking. You can also add a pinch of cayenne pepper for extra heat.

What is Kasuri Methi and why is it used in chole?

Kasuri Methi is dried fenugreek leaves. It adds a distinctive aroma and flavor that’s essential for authentic chole.

Can I make chole ahead of time?

Absolutely! Chole actually tastes even better the next day as the flavors meld together.

What is the best way to serve chole?

With bhature! It’s a match made in heaven. But honestly, it’s delicious with just about anything.