Chhole, also known as Chana Masala, is a popular vegetarian curry found on almost every Indian restaurant’s menu. It is usually served with leavened fried bread.
Garbanzo beans, relatively new to India, were long referred to as Kabuli Chana (beans from Kabul, Afghanistan). My mother vividly recalls tasting Chhole for the first time as a teenager when Punjabi restaurants or ‘Dhabas’ began serving it in her hometown in Eastern India.
I prefer to use dried garbanzo beans (chickpeas), either soaking them overnight or using the hot water soak method. (Check out the Group 1 cooking method in my All About Daals and Beans post.) Then, I cook them in a pressure cooker before incorporating the spices. If you’re pressed for time, canned beans work, but I highly recommend trying the dried ones—the flavor is worth the extra effort. Cook a double batch and save the extra for sprinkling on salads, adding to mixed vegetable curries, or stirring into rice pulao.
1 1/2 cups dried garbanzo beans or 2 (15 ounces) cans (see notes)
1 cup chopped onion
2 1/2 Tbsps. vegetable oil
3/4 inch cube of ginger, minced
2 Tbsps. coriander powder* (see notes)
2 tsp. cumin powder* (see notes)
1/2 tsp. cayenne* (see notes)
1/2 tsp. cinnamon powder* (see notes)
1/4 tsp. cardamom powder* (see notes)
1/4 tsp. clove powder* (see notes)
1/4 cup chopped fresh coriander leaves (optional)
Lime or lemon wedges for garnish
To learn how to cook dried beans, click here or go to ‘All about Daals and Beans.’
You can buy Rashmi’s Blend and Garam Masala on my Shop page.
preparation:
- Drain beans and set aside. You can save the liquid to add to the gravy later.
- Grind onion, ginger, and garlic in 1 1/2 Tbsp—oil using an immersion blender. You can also dice and mince them using a blender, food processor, or cutting board.
- Heat remaining 1 Tbsp. oil in a saucepan. Saute onion-garlic mixture until golden brown.
- Add coriander, cumin, cayenne, and turmeric (or Rashmi’s Blend) and saute for a few seconds until the spices turn fragrant and start to brown.
- Add cinnamon, cardamom, and cloves (if using Garam Masala instead, add it now; do not brown it). Stir.
- Add tomato puree. When the sauce starts to simmer, add cooked beans and enough water to achieve a stew-like consistency.
- Bring to a boil and simmer for 4-5 minutes. Taste and adjust seasonings.
- Add coriander leaves before serving and garnish with lemon wedges and sliced onions.
- Serve with rice or any flat bread such as Naan or Puri.