Description
A flavorful Indian-inspired meal featuring spicy chole (chickpea curry) served with fragrant cumin basmati rice and a refreshing cucumber raita, perfect for a wholesome, balanced dinner.
Ingredients
Scale
For the Chole
- 1 tbsp vegetable oil
- 1 red onion, finely chopped
- 4 tsp cumin seeds (3 tsp for chole, 1 tsp for rice)
- 1 tsp finely grated ginger
- 4 garlic cloves, finely grated
- 2 tsp curry powder
- 2 x 400g cans chickpeas
- 100g tomato purée
- 30g fresh coriander, chopped (20g for chole, 10g for raita)
For the Cumin Rice
- 300g basmati rice
- 2 litres boiling water
- Salt, to taste
For the Raita
- ¼ cucumber, grated
- 200g Greek-style yogurt
- ½ tsp cumin seeds, toasted and crushed
- Small handful fresh mint, chopped
- Remaining coriander (approx. 10g)
- Salt, to taste
- Handful of pomegranate seeds (optional, for garnish)
Instructions
- Cook the onions: Heat 1 tablespoon of vegetable oil in a large pan over low heat. Add the finely chopped red onion and fry gently for about 10 minutes until the onions start to brown and caramelize, developing a sweet and rich base flavor.
- Add spices and aromatics: Stir in 3 teaspoons of cumin seeds, grated ginger, garlic, and 2 teaspoons of curry powder. Cook for about 1 minute, stirring continuously to toast the spices and release their aromas without burning.
- Simmer the chickpeas: Add the drained chickpeas along with the liquid from the cans to the pan. Pour in the tomato purée and add 20 grams of chopped fresh coriander. Season with salt and pepper to taste. Let the mixture simmer gently over low heat for about 10 minutes. If the sauce looks too thick or dry, add a splash of water to loosen it up.
- Prepare the cumin rice: While the chole simmers, rinse the basmati rice thoroughly under cold water until the water runs clear. Drain well. Transfer the rice to a pot and add 2 litres of boiling water, the remaining 1 teaspoon cumin seeds, and salt to taste. Cook the rice for about 10 minutes or until tender. Drain the rice thoroughly once cooked.
- Make the raita: Grate the cucumber and combine it with 200 grams of Greek-style yogurt in a bowl. Add ½ teaspoon of toasted and crushed cumin seeds, chopped fresh mint, and the remaining chopped coriander (about 10 grams). Season with salt, mix well, and scatter pomegranate seeds on top if using.
- Serve: Plate the cumin rice alongside the simmered chole, and add a generous dollop of cucumber raita on the side for a cool, refreshing contrast to the spicy curry.
Notes
- For a richer flavor, consider browning the onions longer or using ghee instead of vegetable oil.
- You can substitute canned chickpeas with cooked dried chickpeas if preferred—adjust cooking times accordingly.
- Adjust the level of spice in the curry powder to suit your taste; mild or hot curry powders both work well.
- The cucumber in the raita can be replaced with grated carrot or diced tomatoes for variation.
- Serve with naan bread or papadums for a more substantial meal.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stove or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: chole, chickpea curry, cumin rice, raita, Indian recipe, vegetarian meal, basmati rice, cucumber raita
