Flavourful Hyderabadi Chole
A meal that’s hearty, wholesome and finger-licking good - Chole and Bhatura are a match made in heaven. This simple and delicious Chole recipe hails from Hyderabad mixed in with our own Glamrs flair.
The difference between the Hyderabadi and the Punjabi Chole is that in the Punjabi recipe the whole spices are roasted and ground to form a powder, whereas the Hyderabadi variety leaves the spices whole.
Soaking time: 8 hours | Prep Time: 30 minutes | Cook Time: 40 minutes
Ingredients Required / छोले बनाने की सामग्री:
- Kabuli chana / काबुली चना - 1 cup (soaked for 6-8 hours-overnight)
- Potatoes / आलू - 2 big, boiled
- Onions / प्याज़ - 2 large, chopped
- Ginger-Garlic paste / अदरक - लहसुन पेस्ट - 2 tbsps
- Tomatoes / टमाटर - 3 big, chopped
- Green chillies / हरी मिर्च - 6 to 8, slit
- Red chilli powder /लाल मिर्च पाउडर - 2 tbsps
- Turmeric powder / हल्दी - ¼ tsp
- Garam masala / गरम मसाला - 1 tsp
- Coriander powder / धनिया पाउडर - 1 tsp
- Cumin powder / जीरा पाउडर - ½ tsp
- Chole masala / छोले मसाला - 1 tbsp
- Bay leaves / तेज पत्ता - 2
- Cumin seeds / जीरा - 1 tsp
- Coriander leaves / हरा धनिया - 1 small bunch
- Cloves / लौंग - 2 to 3
- Cinnamon / दालचीनी - 1 inch
- Tamarind pulp / इमली पेस्ट - 1 tbsp
- Oil / तेल - 3 tbsp
- Salt to taste - नमक स्वादानुसार
- Teabag / चाय पत्ती बैग - 1
- Soak the dried chana overnight or for 6-8 hours.
- After soaking, cook it in the pressure cooker along with the potatoes and a tea bag for 4 whistles. The tea bag helps enhance the flavour of the channa and gives it some colour.
- Now in a deep saucepan add your oil followed by the cumin seeds, cloves, bay leaves and cinnamon.
- Allow these to release their aromas and start to crackle and sputter. Then add in the onions. You can even use onion paste if you prefer. Allow them to soften and cook completely on low heat. We don't want them to burn so make sure you leave the heat on low.
- Then add your chopped tomatoes. You can even use tomato puree, if you prefer. Cook these well until the tomatoes break down completely to form a gravy. These will need a good 10 to 15 minutes to cook fully. Don’t be concerned if the mixture appears dry towards the end as we will add more liquid in later.
- Now add in the powdered spices and salt. Stir properly and allow these to cook for a couple of minutes.
- Your chana and potatoes will be cooked by now. Open the cooker. Using tongs or a spoon fish out the tea bag and discard it. The liquid will have gained a deep and dark colour. This will also be added to the chole to form the gravy.
- Now add all the chana and potato along with the liquid to your chole base.
- Stir it in well so that everything is evenly distributed and let this mixture come to a boil. You want to cook this for 15 to 20 minutes to allow the gravy to thicken and the chana to absorb the flavours.
- When it is almost cooked through add in the tamarind paste and check for seasoning.
- Give it another couple of minutes on the heat and then take it off.
- When everything is properly simmered your chole is ready!