Chole / Chick peas curry

How to prepare chick peas curry ?IMG_4734






  • chole/ chick peas – 2 cups
  • tomatoes – 3
  • chilli – 1
  • ginger – half inch piece
  • cumin seeds – 2 tsp
  • carom seeds – 1 tsp
  • asafoetida – a pinch
  • turmeric powder- a pinch
  • red chilli powder/ cayenne pepper- 1 tsp
  • butter/ ghee – 2 tbsp
  • chole masala powder – 1 tbsp
  • salt to taste
  • fresh coriander leaves – 1 tbsp (garnish)
  • juice of half a lemon
  • sugar – 1/2 tsp (optional)


  • Soak chole overnight.
  • Pressure cook them and keep aside.
  • Place the tomatoes, chilli and ginger in a blender and blend them into a paste and keep aside (if you want the gravy to be thick just add a 3 tbsp of boiled whole to the tomatoes and blend together).
  • In a wok/ kadai, heat the butter or ghee on medium high heat. Once the ghee/ butter is hot add the cumin and carom seeds and asafoetida and fry it for a minute.
  • To the above add red chilli powder/ cayenne pepper and fry it for a minute. Now, add the chole masala powder and fry it for a minute .
  • To the above add the tomatoes paste and roast it.
  • Add the boiled / cooked chole to the tomatoes and add salt and mix well.
  • Let them boil for 10 minute for the peas to soak the masalas. Mash the peas a little bit with a potato masher and mix well.
  • Now, remove form heat. Add lemon juice , sugar(optional) and coriander and mix well.
  • Serve the chole sabzi with rotis/ puris or rice to Krishna and enjoy His prasadam.