Chhole Recipe with VRD Masale Whole Spices

Posted by

VRDADMIN

On June 13, 2025

Here’s a flavorful recipe for Chhole (Chickpea Curry) using a variety of whole spices from VRD Masale, adding depth and authentic flavor to this classic dish.

Ingredients:

2 cups dried chickpeas (chole), soaked overnight and boiled (or 2 cans of canned chickpeas)
2 tablespoons vegetable oil or ghee
1 large onion, finely chopped
2 tomatoes, finely chopped
1 teaspoon ginger-garlic paste
1-2 green chilies, slit (optional)
Salt, to taste
Fresh coriander leaves, chopped (for garnish)
Whole Spices from VRD Masale:
2 bay leaves
1 teaspoon cumin seeds
2-3 green cardamom pods
4-5 cloves
1-inch cinnamon stick
1 black cardamom (optional, for added aroma)
1 dried red chili (optional, for heat)
Ground Spices from VRD Masale:
1 teaspoon turmeric powder
1 tablespoon coriander powder
1 teaspoon cumin powder
1 teaspoon red chili powder (adjust to spice preference)
1 teaspoon garam masala (or your special spice blend)

Instructions:

Prepare the chickpeas: If using dried chickpeas, soak them in plenty of water overnight. Drain and rinse them, then cook them in a pressure cooker or stovetop with enough water and a pinch of salt until soft (about 15-20 minutes in a pressure cooker). If using canned chickpeas, drain and rinse them well.

Temper the whole spices: In a large pan, heat the oil or ghee over medium heat. Add the whole spices (bay leaves, cumin seeds, cardamom pods, cloves, cinnamon stick, black cardamom, and dried red chili). Let them sizzle for about 30 seconds, releasing their flavors.

Sauté onions and ginger-garlic paste: Add the chopped onions to the pan and sauté them until golden brown, about 7-8 minutes. Then, add the ginger-garlic paste and green chilies (if using) and sauté for another minute until fragrant.

Add tomatoes and ground spices: Stir in the chopped tomatoes and cook until they soften and the oil starts separating from the masala (about 5-7 minutes). Now, add the ground spices—turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Mix well and cook for another 2 minutes until the spices are well incorporated.

Cook the chickpeas: Add the cooked chickpeas to the pan and stir to coat them in the masala. If needed, add some water to adjust the consistency (about 1 cup or more, depending on how thick or thin you want your curry). Bring the curry to a simmer and cook for 15-20 minutes, allowing the chickpeas to absorb the flavors.

Finish with garam masala: Once the chickpeas are cooked and the curry is well blended, add the garam masala. Stir and let it simmer for another 2-3 minutes to allow the spices to infuse.

Garnish and serve: Garnish with fresh coriander leaves. Serve the Chhole hot with naan, roti, or rice.

Notes:

The whole spices from VRD Masale (bay leaves, cumin, cardamom, cloves, and cinnamon) provide a rich, aromatic base that enhances the depth of the curry.
If you prefer a spicier kick, adjust the amount of red chili powder or increase the number of dried red chilies.
You can add a squeeze of lemon juice or a dollop of yogurt to balance the flavors and add a tangy touch.
This Chhole made with VRD Masale whole spices will surely make your meal extra special with its fragrant, hearty, and flavorful profile. Enjoy it as a comforting meal or serve it at gatherings!