Chole Ki Sabji
Dive into the irresistible flavors of 'Chole Ki Sabji,' a hearty and flavorful Indian chickpea curry that embodies the essence of comfort food. This vibrant dish features perfectly tender chickpeas simmered in a rich tomato-onion gravy infused with aromatic spices like cumin, coriander, and garam masala. The addition of ginger-garlic paste and green chili adds a delightful kick, while the finishing touch of fresh coriander leaves enhances the curry's earthy aroma. Simple to prepare, this recipe uses pantry staples and comes together in just under an hour, making it perfect for weeknight dinners or celebratory feasts. Serve this wholesome vegetarian delight with steamed rice or warm rotis to complete your meal. With keywords like "Chole recipe," "Indian chickpea curry," and "easy vegetarian dinner idea," this all-time favorite is bound to become a centerpiece in your kitchen!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 250 grams Chickpeas (Kabuli Chana)
- 2 medium, finely chopped Onion
- 2 medium, pureed Tomato
- 1 tablespoon Ginger-Garlic Paste
- 1 finely chopped Green Chili
- 1 teaspoon Cumin Seeds
- 2 teaspoons Coriander Powder
- 1 teaspoon Cumin Powder
- 0.5 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- 1 teaspoon Garam Masala
- 1 to taste Salt
- 3 tablespoons Oil
- 2 cups Water
- 2 tablespoons, chopped Coriander Leaves
Instructions
Soak the chickpeas in water overnight or for at least 8 hours. Drain and rinse them thoroughly.
In a pressure cooker, add the soaked chickpeas and 2 cups of water. Cook for 4-5 whistles or until the chickpeas are soft. Let the pressure release naturally.
Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter.
Add the chopped onions and sauté until they turn golden brown.
Add the ginger-garlic paste and chopped green chili. Sauté for another 2 minutes until the raw aroma of the ginger-garlic fades.
Stir in the pureed tomatoes and cook until the oil separates from the mixture.
Add coriander powder, cumin powder, turmeric powder, and red chili powder. Cook for about 2 minutes, stirring continuously.
Add the boiled chickpeas along with the cooking water to the pan. Stir to mix everything well.
Add salt to taste and let the curry simmer on low heat for about 15-20 minutes until the flavors blend well.
Add the garam masala and mix well. Adjust the consistency of the gravy by adding more water if needed.
Garnish with chopped coriander leaves before serving.
Serve hot with rice or Indian bread like roti or naan.
Nutrition Facts
Calories |
251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 504 mg | 22% | |
| Total Carbohydrate | 29.8 g | 11% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 8.2 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 532 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
