Indian Chick Pea Curry (Cholay)


This is a classic North Indian recipe and tastes awesome with jeera (cumin seed) rice, chapatis or naan. Great as a vegetarian alternative at a dinner party. If you’ve ever tried this at a restaurant and liked it, I guarantee you will enjoy this recipe 100 times better!

Serves 2-4 What we need:

  • 1 cup raw or 1/2 can cooked chick peas (also called garbanzo beans)
  • 1tsp cumin seeds
  • 1tsp mustard seeds
  • 1 whole diced onion
  • 2 cloves fresh grated garlic
  • 1 tbsp fresh grated ginger
  • 1/2 can diced plum tomatoes (or 1 diced fresh tomato)
  • 2 tsp salt
  • 1/2 tsp garam masala
  • 1/2 tsp haldi (turmeric)
  • 1/2 tsp paprika/chilly powder
  • 1/2 tsp coriander powder
  • 1 tbsp yogurt
  • Handful of freshly chopped coriander

How we do:

  • If you are using chick peas out of a bag, soak them overnight. Cook in pressure cooker or large pot until tender( usually about 10-12 in pressure cooker). Add a little salt.
  • For the masala, in a pan heat the oil and butter on medium heat. Add the cumin seeds and mustard seeds.
  • When they begin to sizzle add the onion. Once golden add the ginger and garlic.
  • Cook for a couple more minutes. Then add the salt, garam masala, coriander powder and chilly powder. Mix well.
  • Then add the tomatoes.
  • Mix well and cook for about 3-5 minutes.
  • Now time to add the cooked chick peas from the pressure cooker! Mix with the masala and add 1 cup of water. Bring to boil on high heat. Add the yogurt and mix.
  • Sprinkle on the fresh coriander and you’re done.
    BALLE BALLE!