Chole Ki Sabji
Chole Ki Sabzi is a popular Indian dish made with chickpeas and a blend of aromatic spices. This recipe is gluten-free and vegetarian, making it suitable for many dietary preferences. It is also a great source of protein and dietary fiber, thanks to the chickpeas and vegetables.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
182 kcal
Protein
7 g
Carbs
27 g
Fat
5 g
Fiber
7 g
Ingredients
Onion Finely Chopped
0.5 medium cup (75g)
chopped tomato
0.5 medium cup (80g)
Chopped Green Chilli
0.5 tbsp (4g)
Ginger Paste
1 tsp (5g)
Garlic paste
1 tsp (5g)
Coriander Powder
1 tsp (2g)
Turmeric powder
0.5 tsp (2.5g)
Common salt
0.5 tsp (2.5g)
Garam Masala
1 tsp (3g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Olive Oil
2 tsp (10g)
Cumin Powder
1 tsp (2g)
Chickpeas(dried)
1 small cup (100g)
Plain Water
3 medium cup (750g)
Instructions
Preparation
-Soak chole (Chickpeas) in water overnight.
Cooking Steps
In a pressure cooker, cook the soaked and drained chole (chickpeas) with water and a pinch of salt for 3-4 whistles or until they are soft. Set aside.
Heat oil in a pan over medium heat. Add chopped onions and sauté until they turn translucent.
Add chopped tomatoes, green chili, ginger-garlic paste, turmeric powder, coriander powder, cumin powder, garam masala, and salt. Stir well and cook for 2-3 minutes until the tomatoes have softened.
Add the cooked chole (chickpeas) to the pan and mix well. Add water to adjust the consistency of the gravy.
Cover the pan with a lid and let the curry simmer for 5-7 minutes over low heat, allowing the flavors to blend.
Remove from heat and garnish with fresh coriander leaves.
Serve hot with.