Slow Cooker Chole Recipe – Authentic Indian Chickpea Curry

Last Updated on 2 months by Neha Deshmukh

Slow Cooker Chole Recipe – Authentic Indian Chickpea Curry

Hey everyone! If you’re anything like me, you love a good, flavorful curry. And let me tell you, this Slow Cooker Chole is a game-changer. It’s a classic Indian chickpea curry, packed with aromatic spices, and unbelievably easy to make thanks to the magic of the slow cooker. I first made this when I was craving the chole my grandmother used to make, but didn’t have all day to spend stirring a pot. This recipe delivers that same comforting flavor with minimal effort!

Why You’ll Love This Recipe

This Slow Cooker Chole isn’t just convenient; it’s seriously delicious. The slow cooking process allows the flavors to meld beautifully, creating a rich and complex curry. It’s perfect for a weeknight meal, a weekend gathering, or even meal prepping. Plus, the aroma that fills your kitchen while it’s cooking is simply divine! It serves 2, but can easily be doubled or tripled.

Ingredients

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

• 1 cup raw chickpeas (about 200g)
• 2.5 cups water (600ml)
• 1 teaspoon ginger garlic paste (about 5g)
• 2 bay leaves
• 3 cloves
• 3 black cardamom pods
• 2 green cardamom pods
• 5-6 peppercorns
• 1 teaspoon chole masala (about 5g)
• 1 teaspoon salt (about 6g)
• 2 teaspoons oil (about 10ml)
• 0.5 teaspoon chopped ginger (about 2g)
• 1 small red onion
• 2 medium tomatoes
• 0.25 teaspoon red chili powder (about 1g)
• 0.25 teaspoon garam masala powder (about 1g)
• 0.25 teaspoon cumin powder (about 1g)
• 0.25 teaspoon chole masala (about 1g)
• 1 teaspoon crushed kasuri methi (about 5g)
• Cilantro, for garnish

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this chole:

• Raw Chickpeas vs. Canned: Seriously, use raw chickpeas if you can! They have a much better texture and absorb the flavors beautifully. If you must use canned, reduce the cooking time significantly (see variations below).
• Chole Masala: This is the heart of the chole. Different regions in India have their own unique blends. Feel free to experiment with brands to find your favorite! MDH and Everest are popular choices.
• Black Cardamom: Don’t skip this! It adds a smoky depth that you won’t get with just green cardamom. It’s a bit different, but trust me, it makes a huge difference.
• Kasuri Methi: Also known as dried fenugreek leaves, this adds a wonderful aroma and slightly bitter flavor. It’s essential for authentic chole. If you absolutely can’t find it, a tiny pinch of dried fenugreek powder can work in a pinch, but it won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, add the raw chickpeas, water, ginger garlic paste, bay leaves, cloves, black cardamom, green cardamom, peppercorns, 1 teaspoon of chole masala, and salt to your slow cooker. Give it a good stir to make sure everything is combined.
2. Now, cover and slow cook on low heat for 8 hours, or until the chickpeas are wonderfully tender. You want them to be easily mashed with a fork.
3. While the chickpeas are cooking, let’s make the masala. Heat the oil in a pan over medium heat. Add the chopped ginger and sauté until it’s lightly golden and fragrant.
4. Add the chopped red onion and cook until it becomes translucent and softened.
5. Stir in the chopped tomatoes and a pinch of salt. Cook for about 5 minutes, until the tomatoes have softened and broken down.
6. Now for the spices! Add the red chili powder, garam masala powder, cumin powder, and the remaining 0.25 teaspoon of chole masala. Cook for 6-7 minutes, stirring frequently, until the oil starts to separate from the masala. This is a good sign that the spices are nicely roasted.
7. Carefully transfer the masala mixture to the slow cooker with the chickpeas. Add the crushed kasuri methi and about ½ cup of water if the mixture seems too dry. Stir everything together.
8. Cover and slow cook for an additional 2 hours, allowing the flavors to meld even further.

Expert Tips

• Soaking Chickpeas: For even faster cooking, soak the chickpeas overnight before adding them to the slow cooker.
• Don’t Overcook: Keep an eye on the chickpeas during the last hour of cooking. You want them tender, but not mushy.
• Adjust Seasoning: Taste and adjust the salt and spices as needed. Everyone’s palate is different!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your chole masala blend to ensure it doesn’t contain any hidden animal products.
• Spice Level Adjustment: My family loves a bit of heat, but you can easily adjust the spice level. Reduce or omit the red chili powder for a milder chole. For extra spice, add a pinch of cayenne pepper.
• Pressure Cooker Adaptation: In a hurry? You can make this in a pressure cooker! Follow steps 1-7, then pressure cook on high for 20-25 minutes, followed by a natural pressure release.
• Festival Adaptations: During Navratri or Diwali, I sometimes add a little bit of amchur (dried mango powder) for a tangy twist.

Serving Suggestions

Chole is incredibly versatile! Here are a few of my favorite ways to serve it:

• With fluffy basmati rice.
• With warm, soft naan bread.
• As part of a larger Indian thali (platter).
• Served with a side of sliced onions and lemon wedges.

Storage Instructions

Leftover chole keeps beautifully in the refrigerator for up to 3-4 days. Store it in an airtight container.

FAQs

Let’s answer some common questions:

1. What is the best type of chickpea to use for Chole?

Definitely raw chickpeas (kabuli chana)! They have a superior texture and flavor compared to canned.

2. Can I make this Chole recipe without a slow cooker?

Yes! You can make it in a pot on the stovetop. It will take longer – about 2-3 hours – and you’ll need to stir it frequently to prevent sticking.

3. How can I adjust the spice level of this Chole?

Reduce or omit the red chili powder for a milder flavor. Add a pinch of cayenne pepper for extra heat.

4. What is Kasuri Methi and can I substitute it?

Kasuri Methi is dried fenugreek leaves. It adds a unique aroma and flavor. A tiny pinch of dried fenugreek powder can be used as a substitute, but it won’t be quite the same.

5. How long does Chole keep in the refrigerator?

Chole will keep in the refrigerator for up to 3-4 days in an airtight container.

6. Can I freeze leftover Chole?

Absolutely! Chole freezes very well. Store it in a freezer-safe container for up to 2-3 months.

Enjoy! I hope you love this Slow Cooker Chole as much as my family does. Let me know in the comments how it turns out for you!