Chole Curry

Chole Curry
SOLARA product used : Granite Kadhai
Chole curry, a North Indian favorite made with chickpeas, offers numerous health perks. Chickpeas provide plant-based protein, fiber, vitamins, and minerals, aiding digestion, blood sugar regulation, and weight management. Rich in antioxidants, they help fight inflammation and reduce the risk of chronic diseases like heart disease and diabetes. Prepared with wholesome ingredients, chole curry is a flavorful addition to a balanced diet.


  • 1 cup dried chickpeas (chole)
  • 2 tablespoons oil or ghee
  • 1 large onion, finely chopped
  • 2 tomatoes, finely chopped
  • 2 green chilies, slit lengthwise 
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon cumin seeds
  • 1 bay leaf
  • 1 cinnamon stick
  • 2-3 cloves
  • 2-3 green cardamom pods
  • 1 teaspoon turmeric powder
  • 1 tablespoon coriander powder
  • 1/2 teaspoon red chili powder 
  • 1 teaspoon garam masala
  • Salt to taste
  • Fresh coriander leaves for garnish
  • Lemon wedges for serving


Cook Chickpeas:

  • Drain the soaked chickpeas and rinse them under cold water. In a pressure cooker or large pot, add the chickpeas with enough water to cover them by an inch. Cook until chickpeas are tender. Drain and set aside.

Prepare Kadhai:

  • Heat oil or ghee in a kadhai over medium heat. Add cumin seeds and let them splutter.

Sauté Aromatics:

  • Add chopped onions and sauté until they turn golden brown. Add slit green chilies and ginger-garlic paste. Sauté for another minute until the raw aroma of ginger-garlic disappears.

Add Spices:

  • Add bay leaf, cinnamon stick, cloves, and cardamom pods to the kadhai. Stir in turmeric powder, coriander powder, red chili powder, and garam masala. Sauté for a minute to toast the spices.

Add Tomatoes:

  • Add chopped tomatoes to the kadhai and cook until they turn soft and mushy, stirring occasionally.

Add Cooked Chickpeas:

  • Once the tomatoes are cooked, add the cooked chickpeas to the kadhai. Mix well to coat the chickpeas with the spices.


  • Add salt to taste and a splash of water if the mixture looks too dry. Cover and simmer the chole curry for 10-15 minutes, stirring occasionally, until the flavors meld together and the curry thickens.

Garnish and Serve:

  • Garnish the chole curry with freshly chopped coriander leaves. Serve hot with rice, roti, naan, or bhatura. Squeeze fresh lemon juice over the curry before serving for extra freshness.