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Afghani chickpeas are prepared with creamy gravy, mild spices and cheese or cream, which makes them different from other chickpea recipes. The taste of this dish is rich but also light, due to which it does not become heavy on the stomach. Afghani chickpeas are rich in nutrition and a great option for special occasions or weekend specials.
Afghani Chole is a very tasty and special recipe, which is slightly different from the traditional Indian Chole. The biggest feature of this dish is its creamy gravy and light spices, which are not heavy on the stomach and taste amazing too. Afghani style recipes replace the harshness of spices with cream, cheese and aromatic ingredients, resulting in chickpeas with a rich and mild flavour. If you want to make something different and new for a special occasion at home, then Afghani Chole can be a great option.
Ingredients required for Afghani chickpeas:
Chickpeas – 1 cup (soaked overnight)
Onion – 1 large (finely chopped)
Tomato – 2 medium (make puree)
Ginger – 1 inch piece (paste)
Garlic – 4-5 cloves (paste)
Fresh cream or paneer paste – 2 tbsp
Turmeric powder – ½ tsp
Red chilli powder – 1 tsp
Garam masala – ½ tsp
Ghee or oil – 2 tbsp
salt to taste
Green coriander – for decoration
Method to make Afghani Chole:
First of all, put the chickpeas soaked overnight in a pressure cooker, add water and a little salt and boil for 5 to 6 whistles. Grams should be so soft that they get mashed easily when pressed with fingers. Now heat ghee or oil in a pan and add finely chopped onion and fry on low flame till it turns golden. After this, add ginger and garlic paste and fry for 1 to 2 minutes, so that the rawness goes away.
Now add tomato puree to it and cook while stirring well. When the masala becomes thick and starts releasing oil, add turmeric, red chili powder and salt to it. After mixing all the spices well, add boiled chickpeas to the pan. Now add some water and set the consistency of the gravy as per your choice. Let it cook on medium flame for 10 to 15 minutes, so that the chickpeas absorb the flavor of the gravy properly.
Finally add fresh cream or cheese paste and mix gently. Now add garam masala, reduce the flame and cook for 2 to 3 minutes. This makes the texture of Afghani chickpeas even creamier and richer. When ready, garnish with finely chopped coriander.
