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📝 Ingredients:

For Boiling Chickpeas:

• 1 cup dried chickpeas (chole)
• 3 cups water
• 1 black tea bag (optional, for dark color)
• 1 black cardamom (optional)
• ½ teaspoon salt

(If using canned chickpeas, take 2 cups canned, rinse well, and skip boiling step.)

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For the Curry:

• 2 tablespoons oil (or ghee for richer flavor)
• 1 bay leaf
• 1 inch cinnamon stick
• 2–3 cloves
• 2–3 green cardamom pods
• 1 teaspoon cumin seeds
• 1 large onion (finely chopped)
• 2 large tomatoes (pureed or finely chopped)
• 1 tablespoon ginger-garlic paste
• 2 green chilies (slit or chopped)

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Spices:

• 1 teaspoon turmeric powder
• 1½ teaspoon red chili powder (adjust to taste)
• 2 teaspoons coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• 1 teaspoon chole masala (optional but gives authentic taste)
• ½ teaspoon amchur (dry mango powder) or 1 teaspoon lemon juice
• Salt to taste
• Fresh coriander leaves (for garnish)

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🥣 How to Make Chole (Step-by-Step):

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1. Soak and Boil Chickpeas:

• Rinse 1 cup chickpeas thoroughly.
• Soak overnight in plenty of water (at least 8–10 hours).
• Next day, drain and transfer to a pressure cooker.
• Add 3 cups water, ½ teaspoon salt, 1 tea bag (for dark color), and 1 black cardamom (optional).
• Pressure cook for 5–6 whistles on medium flame or until chickpeas are soft and cooked through.

(Tip: If you press a chickpea between your fingers, it should mash easily.)

(If using canned chickpeas, just rinse and keep ready.)

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2. Prepare the Curry Base:

• Heat 2 tablespoons oil/ghee in a heavy-bottomed pan.
• Add cumin seeds, bay leaf, cinnamon stick, cardamom, and cloves.
• Sauté for 30 seconds till fragrant.
• Add finely chopped onions.
• Fry till onions turn golden brown (takes about 7–8 minutes).
• Add ginger-garlic paste and green chilies.
• Sauté for another 1–2 minutes until the raw smell disappears.

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3. Add Tomatoes and Spices:

• Add pureed or finely chopped tomatoes.
• Cook till tomatoes turn soft and oil starts separating from the sides (around 5–7 minutes).
• Now add:
  • 1 teaspoon turmeric powder
  • 1½ teaspoon red chili powder
  • 2 teaspoons coriander powder
  • 1 teaspoon cumin powder
  • Salt to taste
• Mix well and cook for 2–3 more minutes.

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4. Combine Chickpeas and Gravy:

• Add the boiled chickpeas along with some of the cooking water (about 1 to 1½ cups).
• Mix gently but thoroughly.
• Mash a few chickpeas using the back of the spoon — this thickens the gravy naturally.
• Add 1 teaspoon chole masala and ½ teaspoon garam masala now.

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5. Simmer the Curry:

• Cover and simmer on low heat for 15–20 minutes.
• Stir occasionally.
• Adjust water if needed for desired gravy consistency.

(Tip: Chole tastes best when simmered longer!)

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6. Finish with Tanginess:

• Turn off heat.
• Add ½ teaspoon amchur powder or 1 teaspoon lemon juice for that slight tangy flavor.

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7. Garnish and Serve:

• Garnish with fresh coriander leaves.
• Serve hot!

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🍴 What to Serve with Chole:

• Bhature (classic combo!)
• Jeera Rice (cumin-flavored basmati rice)
• Poori
• Naan or Roti
• Plain rice

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💡 Tips for Perfect Chole:

• Tea bag: Gives restaurant-style dark brown chole without affecting taste.
• Chole Masala: Easily available at Indian stores (brands like Everest, MDH, or homemade).
• Spices: Adjust chili based on your spice tolerance.
• Consistency: Thick gravy is best, but you can adjust by adding more chickpea stock if you like it thinner.
• Overnight flavor: Chole tastes even better the next day after flavors develop fully!

📋 Chole (Chickpea Curry) FAQ Sheet

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❓ Can I use canned chickpeas for chole?

➡️ Yes!
Use 2 cups canned chickpeas, rinse well, and directly add to the gravy. No need to boil separately.

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❓ Why do we add a tea bag while boiling chickpeas?

➡️ For a rich dark brown color, just like restaurant-style chole. It does not affect the taste.

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❓ What if I don’t have chole masala?

➡️ No problem!
Use garam masala and add a pinch of amchur (dry mango powder) for tanginess.

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❓ How long should I soak chickpeas?

➡️ At least 8–10 hours or overnight. This helps them cook soft and evenly.

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❓ How can I make chole spicier?

➡️ Add extra green chilies, red chili powder, or a pinch of black pepper.

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❓ Why is my chole watery and thin?

➡️

• Simmer uncovered to evaporate extra water.
• Mash some chickpeas in the curry to naturally thicken it.

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❓ Can I freeze chole?

➡️ Yes!
Cool completely, store in an airtight container, and freeze for up to 1 month. Thaw and reheat when needed.

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❓ What can I add if my chole tastes bland?

➡️

• Add more salt, amchur, or a squeeze of lemon.
• Simmer a little longer with extra masala.

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❓ Is it necessary to add amchur (dry mango powder)?

➡️ Not necessary, but highly recommended!
It gives that authentic tangy kick. If not available, use lemon juice.

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❓ What sides go best with chole?

➡️ Serve with:

• Bhature
• Jeera Rice
• Poori
• Naan
• Plain Rice

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🌟 Quick Tip:

Always let chole rest for 30 minutes after cooking for deeper, richer flavors!