Are you craving a hearty, flavorful, and authentic Chole recipe? Look no further! This recipe, inspired by the culinary genius of Ranveer Brar, brings the taste of restaurant-style chole right to your kitchen. It's surprisingly easy to make, perfect for a quick weeknight dinner or a special weekend meal. This healthy and delicious dish is sure to become a family favorite, offering a fantastic example of homemade cooking at its finest. Get ready to experience the magic of this amazing Indian dish!
Ingredients:
- 1 cup dried chickpeas (also known as Kabuli chana), soaked overnight
- 1 large onion, finely chopped
- 2 tomatoes, finely chopped
- 1 tbsp ginger-garlic paste
- 2-3 green chilies, finely chopped (adjust to your spice preference)
- 1 tsp turmeric powder
- 1 tsp red chili powder (adjust to your spice preference)
- 1 tsp coriander powder
- 1 tsp cumin powder
- ½ tsp garam masala
- ½ tsp amchur powder (dry mango powder)
- 1 tsp kasuri methi (dried fenugreek leaves)
- 2 tbsp oil or ghee
- Salt to taste
- Fresh cilantro, for garnish
- 1 cup water
Instructions:
Step 1: Pressure Cooking the Chickpeas
- Drain the soaked chickpeas and pressure cook them with 3 cups of water for about 3-4 whistles or until they are soft and easily mashed. This is crucial for tender and flavorful chole. If using canned chickpeas, skip this step and proceed to the next.
Step 2: Sautéing the Aromatics
- Heat oil or ghee in a large pot or pan over medium heat. Add the chopped onions and sauté until golden brown. Add the ginger-garlic paste and green chilies and sauté for another minute until fragrant.
Step 3: Blending Spices and Tomatoes
- Add the chopped tomatoes to the pan and cook until they soften. Then, add all the dry spices – turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and amchur powder. Sauté for a minute, stirring constantly to prevent burning. This step builds a rich flavour base.
Step 4: Combining and Simmering
- Add the pressure-cooked chickpeas to the pan along with one cup of water. Stir well to combine all the ingredients. Bring the mixture to a gentle simmer.
Step 5: Finishing Touches
- Reduce the heat to low, cover the pot, and let the chole simmer for at least 15-20 minutes, or until the sauce has thickened slightly and the flavors have melded beautifully. Stir occasionally to prevent sticking. Just before serving, stir in the kasuri methi.
Step 6: Garnish and Serve
- Garnish with fresh cilantro leaves. Serve hot with your favorite accompaniments like fluffy rice, naan bread, or roti.
Cooking Tips for Restaurant-Style Chole:
- Soaking Chickpeas: Soaking the chickpeas overnight is essential for tender and easily digestible chole.
- Spice Levels: Adjust the amount of green chilies and red chili powder to your preferred spice level.
- Simmering Time: The longer you simmer the chole, the richer and more flavorful it will become.
- Oil/Ghee: Using ghee adds a distinct richness and aroma to the dish.
Variations:
- Creamy Chole: Add a dollop of cream or yogurt at the end for a creamy texture.
- Spicy Chole: Increase the amount of green chilies and red chili powder for extra heat.
- Lemon Chole: Add a squeeze of fresh lemon juice at the end for a tangy twist.
Nutritional Information (per serving, approximate):
- Calories: Approximately 250-300
- Protein: Approximately 15-20g
- Fiber: Approximately 10-15g
This Ranveer Brar-inspired chole recipe is a fantastic addition to your repertoire of easy recipes and quick dinner ideas. Enjoy this delicious and healthy meal! It’s a perfect example of how simple ingredients can create a truly memorable and flavorful dish. Remember to share your culinary creations with us!