Achari Chole is an Indian curry where chickpeas are cooked in spicy and tangy curry flavored with pickling spices. Here is how to make these (vegan, gluten-free).
About This Recipe
Achari Chole is a spicy and tangy North Indian curry recipe where chickpeas are cooked with onions, tomatoes, and achari masala (Indian pickling spice mix).
This curry is quite easy to make, delicious, and comes together in under 30 minutes.
Serve it for weekday meals, and brunches, or pack it for lunch box with poori, paratha, or steamed rice with a side of sliced onions.
For Achari Masala
Achari Masala is nothing but a mix of spices used to make Indian-style pickles.
I like to make my own pickle masala at home as it tastes the best. To make it, you will need mustard seeds, whole coriander seeds, cumin seeds, fennel seeds (saunf), fenugreek seeds (methi dana), nigella seeds (kalonji), carom seeds (ajwain), and dry red chilies.
You can check out my detailed Achari Masala recipe here.
If you are short on time, you can even use store-bought masala.
For The Curry
To make the achari chole curry, you will need mustard oil, dry chickpeas, onions, ginger garlic paste, tomatoes, spice powders like cumin powder, dry mango powder (amchoor), Kashmiri red chili powder and salt, and cilantro (fresh coriander leaves).
I will recommend using mustard oil for this recipe, as it adds a pungent taste that compliments the other flavors of the curry really well. If it’s not available, then use vegetable oil in its place.
For that extra pickle flavor, add a little masala from the ready pickle in the curry. It is optional but adds a great flavor. I prefer to use masala from mango pickle but you can use masala from any pickle that you have handy at home.
Achari Chole will easily last for about 3-4 days when stored in an airtight container in the fridge. Reheat in a pan or microwave until nice and warm before serving.
You can also adjust the consistency by adding hot water if the curry becomes thick after refrigeration.
You Might Also Like
Achari Chole Recipe
For Achari Masala
- 1 teaspoon mustard seeds (sarson)
- 1 tablespoon whole coriander seeds (dhania)
- 1 teaspoon cumin seeds (jeera)
- 1 teaspoon fennel seeds (saunf)
- ½ teaspoon fenugreek seeds (methi dana)
- ½ teaspoon nigella seeds (kalonji)
- ½ teaspoon carom seeds (ajwain)
- 2-3 whole red chilies
For The Curry
- 1 cup dry chickpeas (chole)
- 4 tablespoons mustard oil (or vegetable oil)
- 2 cups chopped onions
- 2 teaspoons ginger garlic paste
- 1 cup chopped tomatoes
- ½ teaspoon roasted cumin powder
- 2 teaspoons dry mango powder (amchoor)
- 2 teaspoons Kashmiri red chili powder
- 1 teaspoon salt (or to taste)
- 1 tablespoon masala from ready pickle
- 1 tablespoon chopped cilantro (coriander leaves)
Cook The Chickpeas
- Wash the chickpeas and soak them in 3-4 cups of water for 6-8 hours.
- Drain the water and rinse the chickpeas with fresh water once again.
- Add the chickpeas to a pressure cooker with 3 cups of water and 2 teaspoon salt.
- Pressure cook for 1 whistle on high heat. Then reduce the heat to low and cook for 15 minutes.
- Remove the cooker from the heat and let the pressure release naturally.
- Open the lid of the cooker and set it aside.
- Note – You can also cook the soaked chickpeas in an instant pot. Add them to an instant pot with water and salt. Press PRESSURE COOK and set the timer to 15 minutes.
- Once the timer goes off, do 10 minute NPR followed by QPR. Open the lid and set aside.
Make Achari Masala
- Dry roast the ingredients to make achari masala in a pan over medium heat until slightly browned and fragrant. Stir frequently while roasting.
- Remove the pan from the heat and let the ingredients cool down for 10 minutes.
- Add the ingredients to a grinder and grind to make a coarse powder.
Make The Curry
- Heat mustard oil in a pan over medium-high heat.
- When the oil is hot, add onions and fry till the onions are pink in color (4-5 minutes), stirring frequently.
- Add ginger-garlic paste and fry till onions are golden brown in color (5-6 minutes).
- Add tomatoes and cook for a minute.
- Add the achari masala, roasted cumin powder, dry mango powder, salt, and Kashmiri red chili powder.
- Fry the masala for about 2 minutes, till oil starts to come on the sides of the pan.
- Add little water if required.
- Add the cooked chickpeas along with the water in which they were cooked to the pan.
- Add 1 cup of water and mix well.
- Reduce the heat to low.
- Cover the pan with a lid and cook for 10-15 minutes.
- Add masala from pickle and cook for another minute.
- Check for salt and add more if needed.
- Garnish with cilantro and serve hot.