Sindhi Chole
A tangy and robust chickpea curry from Sindhi cuisine, with a unique dark gravy made from roasted spices and chickpea flour. It's a comforting dish, perfect with fluffy pooris or rice.
For 4 servings
9 steps. 45 minutes total.
- 1
Step 1
- a.Rinse the dried chickpeas thoroughly and soak them in a large bowl with ample water for at least 8 hours or overnight. Once soaked, drain the water completely.
- 2
Step 2
- a.In a pressure cooker, combine the soaked chickpeas, halved potato, 4 cups of fresh water, and 1 tsp of salt. For a darker color, you can add a tea bag tied in a muslin cloth. Secure the lid and cook on medium-high heat for 5-6 whistles, or about 20-25 minutes, until the chickpeas are very tender. Let the pressure release naturally. Do not discard the cooking water.
- 3
Heat oil in a heavy-bottomed pan or kadai over medium heat
- a.Add the cumin seeds and allow them to sizzle for about 30 seconds. Add the finely chopped onion and sauté for 7-8 minutes until it turns a deep golden brown.
- 4
Add the ginger paste and slit green chilies
- a.Sauté for another minute until the raw smell of ginger disappears. Reduce the heat to low and add the besan (gram flour). Roast for 2-3 minutes, stirring constantly, until it emits a nutty aroma and darkens slightly. Do not let it burn.
- 5
Add the turmeric powder, red chili powder, and coriander powder
- a.Stir for 30 seconds, then immediately pour in the tomato puree. Cook the masala for 5-7 minutes, stirring occasionally, until the oil starts to separate from the mixture.
- 6
Step 6
- a.Once the masala is cooked, carefully transfer the cooked chickpeas and potatoes along with all their cooking water into the pan. Remove the tea bag if you used one. Add the amchur powder, garam masala, and the remaining 0.5 tsp of salt. Stir well to combine.
- 7
Step 7
- a.Using the back of your ladle, gently mash the cooked potato halves and about 1/4 cup of the chickpeas against the side of the pan. This will naturally thicken the gravy and give it a creamy consistency.
- 8
Bring the curry to a boil, then reduce the heat to low
- a.Cover the pan and let it simmer for 10-15 minutes for the flavors to meld together. The gravy will thicken further. Check for seasoning and adjust salt if needed.
- 9
Turn off the heat and garnish with freshly chopped coriander leaves
- a.Let it rest for 5 minutes before serving. Serve hot with pooris, bhature, or steamed basmati rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Roasting the besan on low heat is the most crucial step for the unique nutty flavor and aroma of this dish. Do not rush this process.
- 2For a deeper, darker color, add a tea bag or a few dried amla (Indian gooseberry) pieces while pressure cooking the chickpeas. Remove them before adding to the masala.
- 3Cooking the potato whole or in large halves prevents it from disintegrating and allows it to be mashed easily into the gravy for natural thickening.
- 4Amchur powder is essential for the characteristic tangy taste. If unavailable, you can use 1 tablespoon of tamarind paste or 1 teaspoon of anardana (dried pomegranate seed) powder.
- 5This curry tastes even better the next day as the flavors have more time to develop, making it excellent for meal prep.
Adapt it for your goals.
No Onion No Garlic
Skip the onion and add a pinch of asafoetida (hing) to the hot oil. Increase the amount of tomato puree and ginger for a robust flavor.
Spicier VersionSpicier Version
Increase the number of green chilies to 3-4 and add 1/4 teaspoon of black pepper powder along with the garam masala for extra heat.
With TamarindWith Tamarind
Replace the amchur powder with 1 tablespoon of thick tamarind pulp for a deeper, more complex tangy flavor.
Creamier GravyCreamier Gravy
For a richer finish, you can stir in 1-2 tablespoons of fresh cream or cashew paste at the end of the cooking process, just before garnishing.
Why this is on our healthy list.
Rich in Plant-Based Protein
Chickpeas are an excellent source of protein, which is crucial for muscle repair, building tissues, and overall body function.
High in Dietary Fiber
The high fiber content from chickpeas promotes healthy digestion, helps regulate blood sugar levels, and contributes to a feeling of fullness, aiding in weight management.
Provides Sustained Energy
The complex carbohydrates in chickpeas and potatoes provide a slow and steady release of energy, preventing energy spikes and crashes.
Packed with Essential Minerals
This dish is a good source of important minerals like iron, which is vital for blood health, and magnesium, which supports nerve and muscle function.
Frequently asked questions
The key difference lies in the gravy base. Sindhi Chole gets its unique flavor, color, and thickness from roasted besan (gram flour) and a generous amount of amchur (dried mango powder) for tanginess. Punjabi Chole typically uses an onion-tomato base, often with whole spices, and sometimes tea leaves for color, but does not use besan as a thickener.