Chole Baigan

Recipe by
Total Time:
90 mins
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Lazeez Jhingey, Valache Birde(Sprouted Beans in Coconut Gravy) , Red Pepper and Coconut Curry , Chettinad Meen Kozhambu(Fish Curry)

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  • 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

  • Wash and soak the garbanzo beans in boiling water overnight. Change water in the morning once again before leaving for work.
  • Cut the aubergines into 11/2 X 11/2 inch size.
  • Finely chop the tomatoes and onion and store separately.
  • Make a fine paste of ginger-garlic.
  • 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.
  • Heat oil in a non-stick pan. Add cumin seeds, sauté for 1 minute.
  • Add chopped onions and salt, sauté for 4 mins on medium flame.
  • Add tomatoes, ginger-garlic paste and sauté for another 8-10 on medium flame.
  • 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!
  • Add the aubergines and cook for 5 minutes on medium flame.
  • Now add the garbanzo beans and the remaining liquid, bring to boil and reduce till you get a smooth thick gravy.
  • Serve hot, garnished with coriander leaves along-with buttered naan, chappati or roomlai roti