CooQ : Recipe: Safed Tari Wale Chole

Safed Tari Wale Chole

North indian | Mains

188 calories/serving
30 mins
White chickpeas cooked in a onion-tomato based curry and seasoned with the tradational Indian spices and herbs, this recipe is flavorful and very healthy. It is best served with steamed rice, but can also be enjoyed with hot phulkas.
Recipe by:
Sanjeev Kapoor Khazana


1. To make the masala paste we need 2 medium onions roughly chopped, 2 medium tomatoes roughly chopped, 2 inches of ginger roughly chopped and 12 garlic cloves. to prepare the paste grind the ingredients and add a little water. blend it to a paste.

2. In a pressure cooker, heat 3 tablespoons of oil. add one cinnamon stick, bay leaf, one black cardamom and 1 teaspoon of cumin seeds. sauté this.

3. Add the blended paste and keep the flame on low. stir it well. add half teaspoon turmeric powder, 1.5 teaspoon red chilli powder, half teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon of garam masala powder and mix it well. (you can also add chola masala in case you have it).

4. Cook it for 8 to 10 minutes on low flame and cover the pan. keep stirring in between. so that the masalas don’t burn. keep cooking till the oil separates.

5. Now add 1 cup soaked chole and mix it well cook it for two more minutes. cover the pan and let it cook.

6. After two minutes, stirring the mixture and add 600 ml of water. add salt as required and stir it. now close the lid properly and cook it for 8 to 9 whistles on medium flame.

7. After nine whistles, turn off the flame and let the cooker cool down and then open it.

8. In case the chole seem to be raw you can cook it for 2 to 3 more whistles.

9. You may add chopped coriander leaves and 1 tsp ghee on top to enhance the taste. chole ready!!!

By Kabitas Kitchen