Spicy Chole

    55 mins

    I love making this dish with lots of fresh tomatoes and garnish it with generous quantity of coriander. Great on top of rice or with ghee wali chapati or even tandoori roti.

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    Serves: 4 

    • 2 tablespoons vegetable oil
    • 1 teaspoon ground cumin
    • 1/2 teaspoon ground dried red chillies
    • 2 green chilli peppers, seeded and chopped
    • 2 large onions, chopped
    • 900 gms kabuli chole, soaked overnight and boiled
    • 3 tablespoons lemon juice
    • 2/3 cup water
    • salt to taste
    • 3 tablespoons minced fresh ginger
    • 2 large tomatoes, chopped
    • 1/4 cup chopped fresh coriander, for garnish

    Prep:30min  ›  Cook:25min  ›  Ready in:55min 

    1. Heat the vegetable oil in a large pot over medium heat. Stir in the cumin and ground red chilies, and cook for a few seconds until the spices are fragrant. Add the green chiles, onions, kabuli chane, lemon juice, and water; season to taste with salt. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the vegetables are tender and most of the liquid has evaporated, about 15 minutes. Sprinkle with ginger, tomatoes, and coriander to serve.

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