An authentic Delhi street-style chickpea curry enriched with spinach purée and tamarind purée, featuring aromatic whole spices and ground spice blends. The creamy, flavorful base with potatoes pairs perfectly with bhature, puri, or rice.
High-protein
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Adapted from a video by HomeCookingShow
Delhi Style Chole Masala | Perfect for Bhature & Rice
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1
Soak the dried chickpeas for about 8 hours until they are plump.
2
Add soaked chickpeas to a pressure cooker with 2 medium-sized potato pieces, water, a pinch of turmeric powder, and 1 tsp ghee. Cook on medium flame for 6–7 whistles until soft.
3
Once cooked, add 1 tsp salt, mix well, and set aside.
4
Heat 1 tbsp oil and 1 tbsp ghee in a large kadai, add bay leaves, peppercorns, cloves, green cardamom, black cardamom, and cinnamon, and roast briefly.
5
Add 1 tsp cumin seeds, then add 2 large chopped onions and 1 chopped green chilli, sauté until golden brown.
6
Add 1 tsp ginger-garlic paste and sauté for about a minute, then add tomato puree and cook until oil begins to separate.
Stir in 1/4 cup spinach puree, 1/4 cup tamarind puree, and a small piece of jaggery to balance the flavors.
9
Transfer cooked chickpeas and potatoes to the spice mixture and mix thoroughly. Gently mash some of the chickpeas and potatoes with a heavy spatula or masher to thicken the gravy.
10
Remove bay leaves, cover the pan, and simmer for about 5 minutes on medium-low flame to let the chickpeas absorb all the flavors.
11
After 5 minutes, adjust consistency with water, add a generous amount of freshly chopped coriander leaves, and turn off the heat.
12
For the tempering: heat 3 tbsp ghee, add 3 red chillies and 1 tsp cumin seeds, then add ginger juliennes. Turn off heat and stir in 1 tsp Kashmiri chilli powder.
13
Pour the tempering over the chole masala, garnish with more fresh coriander leaves and ginger juliennes, and serve hot.
PrimedTableBETA
