DELHI-STYLE CHOLE/ CHICKPEAS CURRY

this recipe

Delhi Style Chole - Chickpeas Curry is a delectable recipe made in a deep dish by adding boiled chickpeas with lots of spices in a masala. This is the same as Amritsari Chole but in Delhi style.

There are many varieties like Pindi Chole, Amritsari Chole, Restaurant Style, Delhi style, and many more. They are pretty much the same with some variations. Being a Punjabi, this dish has always been on top of my list. This is a favorite weekend brunch with naan or kulcha. This chickpeas curry goes great with some Garlic Naan.

You can enjoy this amazingly tasty dish with Kulcha, Bhature, Poori, Bread, or even add it in some Chaats. This is one recipe which is served as a street-food as well as the main course meal in all the restaurants. And it is also one of the main dishes served at weddings in North India. It is relished by everyone.

1. Amla/Gooseberry: Adding gooseberry gives a nice tart flavor to the overall recipe. When gooseberry is added to chickpeas with tea leaves, it gives a nice brown color.

2. Black Tea Leaves: These are added only to give brownish color to the chickpeas. Chole is supposed to be dark brown in color, adding tea leaves helps in bringing that authentic chole color to the recipe.

3. Chickpeas: Of course for making this recipe, Chickpea is the main ingredient. The best flavor comes when chickpeas are perfectly boiled. Some add baking soda while boiling to get extremely soft chickpeas. But it's best to soak them in water for 6-8 hours and then boil it.

4. Whole Spices: Adding whole spices when boiling chickpeas gives a nice extra layer of flavoring to the dish. I usually add Black Cardamoms, Cinnamon, Black Peppercorns, Bay Leaf and Kashmiri Red Chilies.

5. Masala: This gives the texture to the recipe. It is basically onion-tomato masala with some Indian spices like Anardana Powder (Pomegranate Seeds), Kasuri Methi. Adding Anardana gives color and a sour taste to Chole, this is a secret ingredient used by Punjabis to make the recipe so special.

6. Ghee: To get authentic Delhi style taste, ghee is added to the recipe. Ghee elevates the taste of the recipe. I add Oil & Ghee to the dish but for a vegan option, you can eliminate Ghee.

7. Ginger: Complete the dish by adding julienned ginger at the end before serving. It gives a perfect taste to the recipe. Also, put some flavored onion on the side.

With making Kidney Beans or Black Chickpeas or Pinto Beans, you just add boiled beans in masala with some spices. But with Chickpeas (Chole) you add so many different flavoring to give it a unique flavor altogether. I make Chole or safed chane in 3 different levels.

First Level: I boil chickpeas (chole/safed chane) with some whole spices with Amla and tea leaves.

Second Level: I make masala with some spices.

The Third Level: Mixing and stirring the chickpeas at low heat and later garnish with some julienned Ginger.

I use my Homemade Garam Masala in the recipe, but if you don't have freshly made Garam Masala then I recommend making one. Adding fresh masala makes a big difference in the taste. Mentioned below is a smaller quantity for Garam Masala. For that, you just need a spice grinder and some whole spices.

• 1 tablespoon Coriander Seeds
• ¼ teaspoon Green Cardamons
• 1 tablespoon Cumin Seeds
• ¼ teaspoon Black Cardamons
• 1 tablespoon Cinnamon
• 1 tablespoon Black peppercorns
• ¼ teaspoon Cloves

Toast all the spices in a pan on the stove and grind it finely using a spice grinder. Or you can also grind using a mortar pestle.

HOW TO COOK CHICKPEAS FOR CHOLE KULCHE

I prefer to cook chickpeas on my own rather than using canned chickpeas. I always have dry chickpeas at home, so it is cost-effective for me plus free of any preservatives. First, I soak dried chickpeas overnight in at least 2 qt of water. Then drain out the water and cook the chickpeas by adding them in an Instant Pot or any other pressure cooker with a quart of water and some salt.

If you don’t want to soak them overnight, then add chickpeas in boiling water for 1 hour. Then add them with a quart of water in an instant pot and pressure cook for 30 minutes.

• RAJMA MASALA
• DAL MAKHANI
• BUTTER PANEER
• PUNJABI KADHI
• MATAR PANEER
• PALAK PANEER