In the wide range of chole recipes, each kind brings a special flavor and cooking adventure.
Whether it’s the strong taste of Amritsari Chole or the straightforward Jain Chole, there are so many options.
Also Read: Kale chane ki Recipe
But today, we’re introducing something easy and delicious – the Instant Chole Recipe.
The combination of red chana, boiled potatoes, tomatoes, and minimal spices creates a symphony of flavors in this instant chole recipe.
The mustard oil tadka adds a distinctive aroma, while the DIY garam masala elevates the dish to new heights
Beyond its delicious taste, this instant chole recipe packs a nutritional punch.
Red chana is an excellent source of protein, while tomatoes and green chilies contribute vitamins and antioxidants.
The dish is a wholesome addition to a balanced diet.
I like this recipe because it’s so versatile.
I often eat it with traditional Indian bread like puri or parantha.
Since my son doesn’t enjoy dishes with a lot of spices and oil, I make this for him twice a week.
I also make it quite often, especially after weddings or events, adding a nice touch to our meals.
The Instant Chole Recipe is simple to make, fitting well into our preferences and making it a frequent choice for different occasions.
It’s not just tasty, it’s an easy and go-to option for us.
Recipe Ingredients:
500g Red Chana: Red chana, also known as red chickpeas, are a variety of chickpeas that are slightly smaller and darker in color compared to regular chickpeas.
They’re rich in protein, fiber, and essential nutrients.
3 Medium-sized Potatoes: Potatoes add a hearty and starchy element to the dish, contributing to its overall texture.
They also absorb and complement the flavors of the spices.
1 Medium-sized Onion: Onions provide a sweet and savory base to the recipe.
They add depth of flavor and enhance the overall taste of the dish.
2 Medium-sized Tomatoes: Tomatoes bring a tangy and juicy element to the recipe.
They contribute acidity and help balance the flavors.
A Handful of Dhania Leaves: Dhania leaves, also known as coriander or cilantro, add a fresh and citrusy flavor.
They are often used as a garnish to brighten up the dish.
3 Green Chilies: Green chilies provide heat and spiciness to the dish.
The quantity can be adjusted based on personal spice preferences.
1 Teaspoon Haldi Powder: Haldi, or turmeric powder, adds a warm and earthy flavor to the dish.
It also contributes a vibrant yellow color.
DIY Garam Masala Powder: Garam masala is a blend of ground spices, and the DIY (Do It Yourself) version here typically includes papers, green elaichi (cardamom), dalchini (cinnamon), and long (cloves).
It imparts a rich and aromatic essence.
Mustard Oil: Mustard oil is used for the tadka (tempering) and adds a distinct pungent flavor to the dish.
It’s commonly used in Indian cooking.
Salt: Salt is a fundamental seasoning that enhances the overall taste of the recipe.
It balances the flavors and brings out the natural taste of the ingredients.
Raw Cumin and Methi Seeds (1/2 Teaspoon Each): Cumin seeds provide a warm and nutty flavor, while methi seeds (fenugreek) add a slightly bitter taste.
Both seeds are used for tempering and contribute to the dish’s aroma.
1 Dry Chili: The dry chili adds a hint of smokiness and mild heat to the dish.
It’s typically used in the tadka for flavoring.
Ingredients for Chole Recipe:
- 500g red chana
- 3 medium-sized potatoes
- 1 medium-sized onion
- 2 medium-sized tomatoes
- A handful of Dhania leaves
- 3 green chilies
- 1 teaspoon haldi powder
- 1/3 DIY garam masala powder
- Mustard oil
- Salt
- Raw cumin and methi seeds (1/2 teaspoon each)
- 1 dry chili
Step-by-Step Cooking Process (Chole Recipe):
Begin by soaking the red chana overnight for optimal softness.
In a pressure cooker, combine soaked chana, potatoes, green chilies, and water.
Cook for 5 to 6 whistles.
Heat mustard oil in a kadai and add dry chili, 1/4 teaspoon raw cumin(jeera), and 1/4 teaspoon methi seeds.
Stir for a few seconds before adding chopped onions.
Continue stirring until golden brown.
Incorporate chopped tomatoes haldi powder and red chilli into the kadai.
Stir on medium heat for 2 minutes.
Introduce 1/3 DIY garam masala (3 papers, 1 green elaichi, 1 dalchini, 2 long) and stir for an additional minute.
Add the boiled chana and potatoes along with the water used for boiling.
Season with salt and let it boil for 5 to 7 minutes.
Adjust the consistency by adding more water if desired.
Finish by adding chopped dhania leaves.
Serve the instant chole Recipe with parantha, roti, Indian puri, or rice.
Also Read:
Petha ki sabji | Delicious petha ki sabji kaise banti hai
baingan ka bharta|how to make baingan ka bharta
Dal Fry| How To Make Dal Fry Instantly|Masoor Dal
FAQs (Chole Recipe):
Can I use canned chickpeas instead of red chana?
While you can, the texture and flavor may differ. Red chana adds a unique taste to the dish.
Is mustard oil essential for the tadka?
Yes, mustard oil adds a distinct flavor. If unavailable, you can use vegetable oil as an alternative.
Can I make this recipe without potatoes for a lighter version?
Absolutely! Adjust the recipe to suit your preferences.
What can I serve with instant chole other than parantha and rice?
Try it with naan or even as a filling for wraps for a creative twist.
How long can I store leftovers in the refrigerator?
Store in an airtight container for up to 1 day.
Reheat before serving.
Embark on a culinary journey with our Instant Chole Recipe.
Simple, delicious, and filled with Indian flavors, this dish is a testament to the joy of quick cooking.
Try it today and savor the richness of this delightful creation.
RECIPE CARD( Chole Recipe):
Instant Chole Recipe: A Flavorful Journey to Quick and Easy Indian Cooking
Ingredients
Ingredients for Chole Recipe:
- 500 g red chana
- 3 medium-sized potatoes
- 1 medium-sized onion
- 2 medium-sized tomatoes
- A handful of dhania leaves
- 3 green chilies
- 1 teaspoon haldi powder
- 1/3 DIY garam masala powder
- Mustard oil
- Salt
- Raw cumin and methi seeds 1/2 teaspoon each
- 1 dry chili
Instructions
Step-by-Step Cooking Process:
- Begin by soaking the red chana overnight for optimal softness.
- In a pressure cooker, combine soaked chana, potatoes, green chilies, and water.
- Cook for 5 to 6 whistles.
- Heat mustard oil in a kadai and add dry chili, 1/4 teaspoon raw cumin(jeera), and 1/4 teaspoon methi seeds.
- Stir for a few seconds before adding chopped onions.
- Continue stirring until golden brown.
- Incorporate chopped tomatoes and haldi powder into the kadai.
- Stir on medium heat for 2 minutes.
- Introduce 1/3 DIY garam masala (3 papers, 1 green elaichi, 1 dalchini, 2 long) and stir for an additional minute.
- Add the boiled chana and potatoes along with the water used for boiling.
- Season with salt and let it boil for 5 to 7 minutes.
- Adjust the consistency by adding more water if desired.
- Finish by adding chopped dhania leaves.
- Serve the instant chole with parantha, roti, indian puri or rice.