Craving a quick, flavorful, and surprisingly creamy vegetarian meal? Look no further than this 30-minute Yogurt Chickpea Curry (Dahi Chole), a vibrant Indian dish bursting with aromatic spices and the delightful tang of yogurt. Forget complicated recipes and lengthy cooking times; this recipe delivers restaurant-quality taste with minimal effort. The perfect balance of spicy, tangy, and subtly sweet, this curry is a fantastic weeknight dinner option, equally satisfying served with rice, naan, or roti.
This recipe simplifies the traditional Dahi Chole, making it accessible to even beginner cooks. We'll guide you through each step, from preparing the flavorful spice blend to achieving that signature creamy texture. Ready to create a delicious and satisfying meal in under half an hour? Let's dive into the simple, step-by-step process!
Tools Needed
- Hot pan
- Bowl
Ingredients
- Ginger: 4 fat cloves (or more/less to taste)
- Garlic: 4 fat cloves (or more/less to taste)
- Tomatoes: 4 medium-sized
- Oil: 2 tablespoons
- Cumin seeds: 1 teaspoon
- Green chilies: 2 (optional)
- Natural yogurt: 300g
- Turmeric powder: 1 teaspoon
- Red chili powder: 1 teaspoon
- Ground cumin: 1 teaspoon
- Salt: 1 teaspoon
- Kasuri Methi (dried fenugreek leaves): 1 tablespoon
- Water: 100ml
- Chickpeas (soaked overnight or canned): 400g drained weight (approx. 2 cans)
- Red onions: 2 small
- Garam masala: 1 teaspoon
- Coriander leaves
- Curry leaves
Step-by-Step Instructions
Step 1. Sauté Aromatics and Tomatoes
- Finely chop ginger and garlic.
- Heat oil in a pan, add cumin seeds and let them sizzle.
- Add slit green chilies (optional), ginger, and garlic. Cook for about a minute.
- Add chopped tomatoes and cook for 10 minutes until softened, reducing heat as needed.
- Turn off heat under the tomatoes. Add 100ml of water to cool slightly.
Step 2. Prepare and Gently Cook Yogurt Mixture
- In a bowl, combine yogurt, turmeric, red chili powder, ground cumin, salt, and kasuri methi. Mix well.
- Add the yogurt mixture to the tomatoes, stirring gently. If needed, add a little more water to prevent splitting. Turn the heat back on very low.
- Heat the yogurt mixture gently until steam appears (this helps prevent splitting). Cover and cook for 10 minutes on low heat.
Step 3. Simmer with Chickpeas
- Drain and add chickpeas to the curry. Cook for another 10 minutes, covered.
Step 4. Finish and Garnish
- For the last 5 minutes of cooking, add thinly sliced red onions and garam masala. Stir to combine.
- Garnish with chopped coriander leaves.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Soak chickpeas overnight for best results.
- Adjust the amount of ginger, garlic, and chilies to your preference.
- Be careful when adding yogurt to hot mixtures to prevent splitting. Low heat is key.
- Serve hot with flatbreads like roti, naan, or paratha.
Nutrition
- N/A
FAQs
1. Can I use Greek yogurt instead of regular yogurt?
Yes! Greek yogurt will make the curry even thicker and creamier. Just be sure it's plain and unsweetened.
2. What can I serve this curry with?
This Dahi Chole is delicious served with rice, naan bread, roti, or even as a filling for wraps or sandwiches.
This quick and easy Dahi Chole recipe delivers a burst of flavor in just 30 minutes, perfect for a weeknight meal. The creamy texture and vibrant spices make it a crowd-pleaser, guaranteed to satisfy your curry cravings. Enjoy your delicious, homemade Yogurt Chickpea Curry!