Chole (Tangy Chickpeas With Tomatoes and Black Tea)
Chana masala, or chickpeas with spiced tomato gravy, has regional variations all over India; chole is a related, but specifically Punjabi, dish from northern India. It’s ubiquitous at snack shops and often served alongside bhatura, a puffed fried bread. While chole is traditionally made with dried chickpeas, canned chickpeas streamline cooking on a weeknight. Chole has numerous versions, but it is characterized by a rich, tangy flavor from black tea and amchur powder, which is made from green mango.
- Total:
- Serves: 4 persons
Ingredients
- 1 ½tablespoons kasoori methi (dried fenugreek leaves)
- 2teaspoons ground coriander
- 2teaspoons kashmiri chile or other mild red chile powder
- 1teaspoon ground cumin
- ½teaspoon amchur (dried mango powder)
- ½teaspoon fennel seeds
- Heaping ¼ teaspoon ground cinnamon
- ¼teaspoon plus 1 generous pinch of hing (asafetida)
- Pinch of ground cloves
- ¼to ½ teaspoon ground cayenne, depending on preference (optional)
- ¼cup plus 2 tablespoons vegetable oil, ghee or butter
- 1large onion, minced
- 1teaspoon coarse kosher salt, plus more if necessary
- 1tablespoon garlic paste or minced garlic
- 1tablespoon ginger paste or minced ginger
- 1to 2 inches peeled ginger root, cut into julienne
- 2bird’s eye green or red chiles, slit
- 1cup strong black tea
- 4(15-ounce) cans chickpeas, drained, or 6 cups cooked chickpeas
- 1(15-ounce) can unflavored tomato sauce or tomato purée
- 1small bunch cilantro, leaves only, for serving (optional)
- Flatbread, such as bhatura, chapati, roti or naan, for serving (see Tip)
Instructions
Step 1
In a small bowl, combine the methi, coriander, chile powder, cumin, amchur, fennel seeds, cinnamon, ¼ teaspoon hing, cloves and cayenne, if using.Step 2
Warm ¼ cup oil, ghee or butter in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1 teaspoon salt and cook, stirring often, until the onion is translucent and starting to brown, 10 minutes.Step 3
Reduce the heat to medium, add the ginger and garlic pastes and the green chiles, and stir to combine. Add the spice mixture and stir to combine into a fragrant paste, about 1 minute. Increase the heat to medium-high, add the tea and scrape up any browned bits on the bottom of the pan. Add the chickpeas and tomato sauce. Let the mixture come to a bubble, then reduce the heat to maintain a very low simmer and cook, uncovered, for 15 to 25 minutes, stirring occasionally, until the sauce has reduced and slightly darkened in color and the flavors have mellowed slightly.Step 4
In a small saucepan or skillet, warm the remaining 2 tablespoons oil, butter or ghee over medium-high heat. Add the julienned ginger and a generous pinch of hing, and cook, swirling the pan, until the ginger sizzles and the mixture is fragrant, about 1 minute. Stir the mixture into the chickpeas. Taste and add more salt if necessary. Top with cilantro and serve with flatbreads.