Name: Chhole (Chickpea Curry)
Ingredients: 1 TB whole cumin seed; 6 whole cloves; 1 cinnamon stick; 2 TB coriander seeds; 10 whole black peppercorns; 2 to 5 whole red chillies (-2 creates a mild amount of heat; 5 creates a lot); 3/4 cup fresh mint leaves; 1/4 inch peeled, fresh ginger; 1 medium onion (cut in quarters); 3-6 hot chillies or hot peppers (-not Jalapenos-3 creates a mild amount of heat; 6 creates a lot); 2 TB butter; 2 16-oz cans chickpeas (drained); 1/4 lbs potatoes (boiled, peeled, and cubed); 1/2 lbs tomatoes, peeled and chopped (or 1x12oz can tomato sauce); 1 tsp ground tumeric; salt; 1/2 cup minced fresh cilantro

Chhole (Chickpea Curry)

This recipe for Chhole, a traditional Northern Indian vegetarian curry, comes from a newspaper clipping from a while ago. It seems closest to what we used to eat at our favorite restaurants in Atlanta.

Serve with rice, pita bread, and plain yogurt

Print Recipe

Servings: 8 servings

Course: Main Course

Cuisine: Indian

Calories: 215

Ingredients Method

Ingredients

Spices

1 TB whole cumin seed
6 whole cloves
1 cinnamon stick
2 TB coriander seeds
10 whole black peppercorns
2 to 5 whole red chillies -2 creates a mild amount of heat; 5 creates a lot

Chutney

3/4 cup fresh mint leaves
1/4 inch peeled, fresh ginger
1 medium onion cut in quarters
3-6 hot chillies or hot peppers -not Jalapenos-3 creates a mild amount of heat; 6 creates a lot

Chickpea Mixture

2 TB butter
2 16-oz cans chickpeas drained
1/4 lbs potatoes boiled, peeled, and cubed
1/2 lbs tomatoes, peeled and chopped or 1x12oz can tomato sauce
1 tsp ground tumeric
salt
1/2 cup minced fresh cilantro

Method

In a small pan, add the group of whole spices. Cook over low heat until they begin to brown slightly. Set aside to cool. When cool, place in a blender or food grinder and grind them into a powder (I use an old coffee grinder)
In a blender, food grinder or food processor, put together all the chutney ingredients and grind them into a paste. Set aside.
In a medium pot, over low heat, melt the butter.
Add the ground spices and chutney, stirring continuously until the mixture begins to darken.
Add the chickpeas, potatoes, tomatoes, turmeric, and salt to taste.
Continue cooking over low heat for 10 minutes until heated through and tastes are blended.
Garnish serving dish with fresh cilantro. Serve accompanied by rice, pita bread, and yogurt (which adds creaminess and will help cut the pepper heat, if needed).