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Chole Baigan Recipe

Chole Baigan is a popular Indian Curries
Author :
On :
Tuesday, 14 June, 2016
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Pressure Cook Recipe
Difficulty :
Servings :
Rated 5 based on 100 votes


  • Chole (Garbanzo Beans) – 400 grams
  • Water – 600 ml
  • Aubergine – 2 (approx 300 grams)
  • Ripe Tomatoes – 2 (approx 200 grams)
  • Red Onion – 1 (approx 100 grams)
  • Ginger-Garlic Paste – 2 tbsp
  • Turmeric powder – ¼ tsp
  • Coriander Powder – 1 tsp
  • Chilli Powder – 1 tsp
  • Garam Masala – ¼ tsp
  • Oil – 2tbsp
  • Salt – to taste
  • Coriander leaves – 1 bunch
  • Cumin seeds – ¼ tsp
  • How to Make Chole Baigan:

    1. Wash and soak the garbanzo beans in boiling water overnight. Change water in the morning once again before leaving for work.
    2. Cut the aubergines into 11/2 X 11/2 inch size.
    3. Finely chop the tomatoes and onion and store separately.
    4. Make a fine paste of ginger-garlic.
    5. In a pressure cooker bring to boil the soaked drained chole and water, reduce flame to medium and simmer for 20 minutes. If you do not use pressure cooker, I would suggest using 1 litre water, boil for 20 minutes, then simmer for another 40 minutes, or till soft. Add more water if required.
    6. Heat oil in a non-stick pan. Add cumin seeds, sauté for 1 minute.
    7. Add chopped onions and salt, sauté for 4 mins on medium flame.
    8. Add tomatoes, ginger-garlic paste and sauté for another 8-10 on medium flame.
    9. Add the coriander powder, turmeric powder, chilli powder and garam masala, sauté for 2 minutes, do not allow to burn or the powder will turn bitter. As soon as get the waft of the masala powder, stop!
    10. Add the aubergines and cook for 5 minutes on medium flame.
    11. Now add the garbanzo beans and the remaining liquid, bring to boil and reduce till you get a smooth thick gravy.
    12. Serve hot, garnished with coriander leaves along-with buttered naan, chappati or roomlai roti


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