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–+ servings
delhi style chole

Delhi Style Chole - Chickpeas Curry

Gari
Amritsari Chole – Chickpeas Curry is delectable recipe made in a deep dish by adding boiled chickpeas with lots of spices in a masala.
5 from 3 votes
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Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Breakfast
Cuisine Indian
Servings 4 people
Calories 48 kcal

Equipment

Instant Pot
Immersion Blender

Ingredients
  

Boiling:

Masala

For Serving

  • ½ Onion sliced
  • 1 ½ inch Ginger julienned
  • 2 tablespoon Mixed Pickle achaar or Green Chutney - optional

Instructions
 

HOW TO MAKE CHOLE IN INSTANT POT

  • Wrap Black Cardamoms, Cinnamon, Tea Leaves, Amla, Cloves, Kashmiri Red Chili & Black Peppercorns in a muslin cloth and tie a knot.
  • Press Saute in Instant Pot and add oil & ghee to it. When the oil is hot, add Bay Leaf and let it fry for 1-2 minutes, and then add onions.
  • When onions start to change color, add tomatoes and let it cook for 3-5 minutes.
  • When the tomatoes turn mushy, add Ginger- Garlic Paste and cook for 1 minute. Now add all the spices (Coriander Powder, Garam Masala Powder, Red Chili Powder, Cumin Powder, Caraway Seeds, Anaardana Powder) and cook for 1-2 minutes.
  • Cancel Saute and de-glaze the pot. Add water and salt to the pot and stir. Add the muslin cloth bundle in the pot and sprinkle Kasuri Methi over the Chickpeas.
  • Close the lid, at the vent in the sealing position pressure cook using Bean setting for 30 minutes.
  • Let pressure release naturally using NPR. When the valve goes down, open the lid. Give it one last stir so that everything gets combined.
  • For Serving:
    Mix Onions with some Achaar/Pickle or with Green Chutney and serve them as a salad with the chickpeas. Add julienned Ginger over Chickpeas and enjoy your delicious Chole with some Kulchas/Bhatura/Poori.

STOVE- TOP COOKING

  • Wrap Black Cardamoms, Cinnamon, Tea Leaves, Amla, Cloves, Kashmiri Red Chili & Black Peppercorns in a muslin cloth and tie a knot.
  • Take a pressure cooker and add Chickpeas with Salt, Water, Ginger- Garlic Paste, and the muslin cloth bundle. Close the lid and pressure cook on medium heat for 3 whistles and then medium-low heat for 20 minutes. When the pressure is released, open the lid and set it aside.
  • Take a Wok/Kadai or any deep-dish and put it at medium- heat. Add oil & ghee to the pan. Once the oil is hot, add Bay Leaf and fry for 1 minute.
  • Add chopped onion and fry for 2-3 minutes. Once they start to change color, add chopped tomatoes. When they turn mushy, add all the spices (Coriander Powder, Garam Masala Powder, Red Chili Powder, Cumin Powder, Caraway Seeds, Anaardana Powder) and cook for 1-2 minutes.
  • Once the masala is done, add Kasuri methi and let it cook for 1 minute. Transfer the boiled Chickpeas in the pan and mix it with the masala. Let it boil till you get the desired consistency.
  • For Serving:
    Mix Onions with some Achaar/ Pickle or with the Green Chutney. Serve these onions as a salad with the chickpeas. Add julienned Ginger over Chickpeas and enjoy them with some Kulchas/Bhatura/ Poori.

Notes

  • I usually soak Chickpeas for 6- 8 hours or overnight. If you don't have that much time you can add them in the Instant Pot and boil for 40 minutes using bean setting with a pinch of Baking Soda.
  • You can also use canned Chickpeas to enjoy this recipe - just wash it well and pressure cook in an Instant pot for 5 minutes.
GARAM MASALA
  • 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 and grind it finely using a spice grinder. Or you can also grind them using a mortar pestle.
I like Chickpeas dry with Kulcha so I cook for 15- 20 minutes before serving. But if you like curry, boil them for 3-4 minutes before serving.
I always serve Chickpeas with onion on the side with either Pickle or Green Chutney. It tastes even better when you add some lemon juice on Chole.
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Nutrition Facts
Delhi Style Chole - Chickpeas Curry
Serving Size
 
1 g
Amount per Serving
Calories
 
48
Calories from Fat 9
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Sodium
 
302
mg
13
%
Potassium
 
413
mg
12
%
Carbohydrates
 
10
g
3
%
Fiber
 
3
g
13
%
Sugar
 
5
g
6
%
Protein
 
2
g
4
%
Vitamin A
 
240
IU
5
%
Vitamin C
 
20
mg
24
%
Calcium
 
84
mg
8
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword delhi-styel chole, chickcpeas curry, chole kulche
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