Kabuli Chana Chole

Name: Kabuli Chana Chole
Total time: 1800 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 1 1/4 cups dried chickpeas (about 250 grams); 3 onions, finely chopped; 2 tomatoes; 1 bulb garlic, peeled; 1 small piece ginger; 4 whole dried red chilies; 2 tablespoons red chili powder; 1 tablespoon turmeric powder; 1 tablespoon garam masala powder; 6 whole black peppercorns; 1 black cardamom pod; 2 green cardamom pods; 1/2 teaspoon cumin seeds; 1/2 cup oil (about 120 ml); 2 bay leaves; Salt to taste; 4 green chilies, finely chopped

Ajita Srivastava @cook_29174649

Deoria, Uttar Pradesh

Kabuli Chana Chole

Ajita Srivastava @cook_29174649

Deoria, Uttar Pradesh

Saved

Ingredients

30 minutes

Serves 4 servings

1 1/4 cupsdried chickpeas (about 250 grams)
3onions, finely chopped
2tomatoes
1bulb garlic, peeled
1small piece ginger
4whole dried red chilies
2 tablespoonsred chili powder
1 tablespoonturmeric powder
1 tablespoongaram masala powder
6whole black peppercorns
1black cardamom pod
2green cardamom pods
1/2 teaspooncumin seeds
1/2 cupoil (about 120 ml)
2bay leaves
Salt to taste
4green chilies, finely chopped

Saved

Steps

30 minutes

1

Soak the chickpeas overnight. In the morning, drain them. Make a paste of ginger, garlic, and tomatoes.
2

Heat oil in a pressure cooker over medium heat. Lightly crush the whole spices and add them to the oil along with bay leaves, whole dried red chilies, and onions. Sauté the onions until golden brown. Add the ginger-garlic-tomato paste and all the dry spices. Sauté well.
3

Once the spices are well cooked, add the chickpeas and sauté for 5 minutes. Add water as needed, close the pressure cooker, and cook for 4 whistles. Turn off the heat.
4

Open the cooker and stir the chickpeas. Transfer to a serving bowl, garnish with onions and green chilies, and serve hot with bhature, rice, or kulcha. Enjoy this delicious Kabuli Chana Chole.