Authentic Chole Recipe- White Chickpea Curry with Hing & Spices

Last Updated on 2 months by Neha Deshmukh

Authentic Chole Recipe – White Chickpea Curry with Hing & Spices

Introduction

Chole, or chana masala as it’s also known, holds a very special place in my heart (and my stomach!). It’s the kind of dish that instantly feels like home – warm, comforting, and packed with flavour. I remember the first time I tried to make it myself; it wasn’t perfect, but the aroma filled the kitchen and that’s what hooked me. Now, after years of tweaking and perfecting, I’m so excited to share my go-to authentic chole recipe with you. Get ready for a truly delicious experience!

Why You’ll Love This Recipe

This isn’t just any chole recipe. It’s a flavour bomb, thanks to the perfect blend of spices, a touch of hing (asafoetida) for that authentic Indian flavour, and a cooking method that results in incredibly tender chickpeas and a rich, flavourful gravy. It’s relatively easy to make, even for beginners, and it’s guaranteed to impress your family and friends. Plus, it’s wonderfully versatile – perfect with bhature, puri, rice, or even just a simple roti.

Ingredients

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

• 2 cup Kabuli Channa (White Chana)
• 5 cup Water (for soaking)
• ?? tsp Salt (to taste)
• 1 piece Bade Elaichi (Big Cardamom)
• 5 pieces Cloves
• 1 small piece Cinnamon
• ?? tsp minced Garlic
• ?? tsp minced Ginger
• ?? medium chopped Onion
• 1 medium chopped Tomato
• 1 piece Green Chili (slit)
• 1 Tbsp Oil
• pinch Hing (Asafoetida)
• ?? tsp Turmeric (Haldi)
• ?? cup Tomato Sauce
• ?? tsp Garam Masala
• 2 tsp Chole Masala
• 1 tsp Coriander Powder (Dhania)
• ?? tsp Red Chili Powder (to taste)
• ?? tsp Lemon Juice
• 5 sprigs Cilantro (chopped)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Kabuli Channa (White Chana) – Choosing and soaking tips: Look for plump, evenly sized chickpeas. Soaking is crucial for tender chole. I recommend at least 4-6 hours, or even overnight. A quick soak method is to boil the chickpeas for 2 minutes, then let them sit in hot water for an hour.
• Bade Elaichi (Big Cardamom) – Regional variations and aroma: Big cardamom adds a lovely smoky aroma. If you can’t find it, you can skip it, but it really elevates the flavour. Some regions use green cardamom instead, but the flavour profile will be different.
• Hing (Asafoetida) – Benefits and usage in Indian cooking: Don’t be scared of hing! It has a pungent smell in its raw form, but it transforms into a delicious, savoury flavour when cooked. It aids digestion and adds a unique depth to the chole. You can find it at most Indian grocery stores.
• Chole Masala – Homemade vs. Store-bought options: Store-bought chole masala is perfectly fine, and saves time. But if you’re feeling ambitious, making your own allows you to control the spice levels and freshness.
• Spice Level – Adjusting the red chili powder for desired heat: I usually use about 1/2 tsp of red chili powder for a mild-medium spice level. Feel free to add more or less depending on your preference. Kashmiri chili powder gives a beautiful colour with less heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the chole (chickpeas) in 4 cups of water for at least 3 hours. This is super important for getting them nice and tender.
2. Once soaked, drain the chickpeas and add them to a pressure cooker. Add 5 cups of fresh water, salt, the cardamom, cloves, cinnamon, minced garlic, minced ginger, chopped onion, and chopped tomato.
3. Pressure cook for 2 whistles, then reduce the heat to low and simmer for another 30 minutes. This ensures the chickpeas are perfectly cooked through.
4. While the chole is cooking, let’s prepare the masala. Heat oil in a separate pan. Add a pinch of hing (asafoetida) and turmeric. Sauté for about 30 seconds until fragrant.
5. Stir in the tomato sauce and cook until the oil starts to separate from the mixture – this usually takes about 5-7 minutes.
6. Now, add the garam masala, chole masala, coriander powder, and red chili powder. Cook for just a minute, stirring constantly, to toast the spices and release their aroma.
7. Carefully transfer the cooked chole, along with its broth, into the pan with the masala. Mix everything well.
8. Simmer for 5 minutes to allow the flavours to meld and the gravy to thicken. If you prefer a thicker gravy, you can pressure cook the mixture for another 3-4 whistles.
9. Finally, adjust the seasoning with lemon juice and salt to your liking. Garnish with fresh cilantro before serving.

Expert Tips

A few little secrets to make your chole even better:

• Soaking the Chickpeas – Achieving the perfect texture: Don’t skip the soaking! It drastically reduces cooking time and ensures the chickpeas are soft and creamy.
• Pressure Cooking – Avoiding overcooking or undercooking: Keep an eye on the pressure cooker. Overcooked chickpeas will become mushy, while undercooked ones will be hard.
• Tempering the Spices – Releasing maximum flavor: Sautéing the spices in oil is key to unlocking their full flavour potential. Don’t rush this step!
• Adjusting Gravy Consistency – Techniques for thicker or thinner gravy: For a thicker gravy, mash a few chickpeas against the side of the pan. For a thinner gravy, add a little hot water.

Variations

Let’s get creative!

• Vegan Chole: This recipe is naturally vegan!
• Gluten-Free Chole: This recipe is naturally gluten-free!
• Spice Level Adjustments – Mild, Medium, and Spicy: Control the heat by adjusting the amount of red chili powder.
• Festival Adaptations – Navratri/Fasting-friendly version: During Navratri, you can skip the onion and garlic and use rock salt (sendha namak) instead of regular salt.
• Regional Variations – Punjabi, Delhi, and other regional styles: Punjabi chole tends to be spicier and richer, while Delhi chole is often lighter and more tangy. Feel free to experiment with different spice blends to create your own regional twist.

Serving Suggestions

Chole is incredibly versatile!

• Accompaniments – Bhature, Puri, Rice, Salad: It’s traditionally served with fluffy bhature or crispy puri, but it’s also delicious with steamed rice and a refreshing salad.
• Side Dishes – Raita, Pickles, Papads: A cooling raita, tangy pickles, and crunchy papads are the perfect accompaniments.

Storage Instructions

• Refrigerating Leftovers: Store leftover chole in an airtight container in the refrigerator for up to 3 days.
• Freezing Chole: Chole freezes beautifully! Store it in a freezer-safe container for up to 2 months.
• Reheating Instructions: Reheat chole gently on the stovetop or in the microwave. You may need to add a little water to loosen the gravy.

FAQs

• What is the best way to soak chole for optimal texture? Soaking overnight is ideal, but a quick soak method (boiling for 2 minutes then soaking in hot water for an hour) also works well.
• Can I use canned chickpeas instead of dried? Yes, you can! Drain and rinse the canned chickpeas and reduce the pressure cooking time to about 10-15 minutes.
• What is Hing (Asafoetida) and where can I find it? Hing is a resin with a pungent smell that adds a unique flavour to Indian dishes. You can find it at most Indian grocery stores.
• How can I adjust the spice level of this chole recipe? Adjust the amount of red chili powder to your liking. Kashmiri chili powder offers colour with less heat.
• How do I prevent the chole from becoming mushy during pressure cooking? Don’t overcook the chickpeas! Start with the recommended cooking time and check for tenderness.