Easy Chole

PREP TIME: 10 minutes

COOK TIME: 20 minutes

TOTAL TIME: 30 minutes

Recipe by Nihala Jaleel

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INGREDIENTS

2½ cup of cooked chickpeas

1 medium sized potato, peeled and boiled

1½ tbsp yogurt

2 tbsp Homegrown's Groundnut Oil

2 medium sized onion, chopped

1 medium sized ginger slice, chopped

3 green chillies, halved

1 tbsp kashmiri chilli powder

1/4 tsp turmeric powder

1/2 tsp coriander powder

1 tsp fennel powder

Salt to taste

For the tadka (tempering)

3 tbsp Homegrown's Groundnut Oil

Sliced ginger and green chillies

A simple chole recipe that doesn't rely on store-bought masala paste or heavy cream. Blending a small portion of the boiled chickpeas and potato with yogurt gives the gravy a naturally thick and rich body. Let everything simmer until the chickpeas soak in the spices, then finish with a quick ginger and green chilli tadka for heat and aroma. It comes together quickly and pairs well with steamed rice, poori, or rotis.

INSTRUCTIONS:

Add 1/2 cup of cooked chickpeas, potato, yogurt to a blender with some water and blend until smooth.
Heat oil in a pan and add the chopped onion, ginger and chilli. Saute until the onion turns golden and pour the blended mixture with the spices and salt. Mix well until combined and let it simmer for 3-4 minutes (Add water if it's too thick).
Add the cooked chickpeas to the pan and mix well. Let it simmer until the chickpeas are a bit mushy and creamy.
Heat groundnut oil in a pan and add the ginger and chilli slices. When it's slightly fried pour on a chole and mix well. Serve with rice and enjoy!

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