Chole
Chole is an aromatic Indian chickpea curry, slow-cooked with ginger, chilli and mango powder, best served with puris or bhaturas.
Ingredients
- 250g/9oz dried chickpeas, soaked in water overnight
- 1 strong tea bag (English breakfast)
- 1 tsp baking powder
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 1 tbsp coriander seeds
- 3 tbsp ghee or vegetable oil
- 2 dried bay leaves
- 150²µ/5½´Ç³ú onion, thinly sliced
- 5cm/2in piece fresh root ginger, peeled and finely chopped
- 2 bird’s-eye green chillies, finely chopped
- 120g/4½oz fresh tomatoes, chopped
- ½ tsp Kashmiri chilli powder
- ½ tsp garam masala
- 2 tsp amchoor (dried mango powder)
- handful coriander leaves, roughly chopped
- salt
Method
Tip the chickpeas into a large saucepan with 2 litres/3½ pints water. Bring to the boil, then reduce the heat and simmer for 1 hour. Add the tea bag and baking powder, and cook for another 20 minutes. Drain the chickpeas, discarding the tea bag and reserving 500ml/18fl oz of the cooking water. Set aside.
Crush the cumin seeds, peppercorns and coriander seeds to a coarse mixture using a pestle and mortar. Set aside.
Heat the ghee or oil in a heavy-bottomed large saucepan over a medium heat. Add the bay leaves and onion and fry for 15 minutes. Add the ginger and chillies, stir well, then add the tomatoes. Cook for 5 minutes to soften.
Add the crushed spices, Kashmiri chilli powder and cooked chickpeas, stirring well to coat the chickpeas in the masala. Add the reserved cooking water and season to taste with salt. Cover with a lid and simmer over a low heat for 20 minutes. Stir halfway through as the chole thickens and becomes mushy.
Remove from the heat and stir through the garam masala, amchoor and coriander. Serve with puris or bhaturas.
Summer
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