Chole Curry with Fresh Ginger and Cumin

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A robust chickpea curry simmered with aromatic spices and fresh ginger, ideal for serving with warm roti or rice. This indian ready in about 50 minutes pairs chickpeas, tomatoes, onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (10 ratings) Prep: 15 min Cook: 35 min Serves 4 Indian cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tablespoons vegetable oil in a pot over medium heat. Add 1 teaspoon cumin seeds and cook for 30 seconds until they pop and sizzle.
  2. Step 2: Add 2 medium chopped onions and cook for 5 minutes until golden brown and soft.
  3. Step 3: Stir in 2 tablespoons minced fresh ginger and 4 minced garlic cloves, cooking for 2 minutes until fragrant.
  4. Step 4: Add 2 chopped tomatoes and cook for 4 minutes until they break down and the oil separates from the mixture.
  5. Step 5: Stir in 1 teaspoon ground coriander, 1/2 teaspoon turmeric, 1/4 teaspoon chili powder, and 1 teaspoon salt. Add 400 grams chickpeas (canned, drained) and 1/2 cup water, stirring to coat.
  6. Step 6: Simmer uncovered for 20 minutes, stirring occasionally, until the sauce thickens and the flavors meld. Adjust salt to taste before serving.

Frequently asked questions

How long does Chole Curry with Fresh Ginger and Cumin take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chole Curry with Fresh Ginger and Cumin?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chickpeas from drying out.

Can I substitute ingredients in Chole Curry with Fresh Ginger and Cumin?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chole Curry with Fresh Ginger and Cumin for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chole Curry with Fresh Ginger and Cumin?

Indian indian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes