Safed Chole
A creamy and mildly spiced chickpea curry from Punjab. Unlike its darker counterpart, this dish gets its luscious, light-colored gravy from yogurt and a delicate blend of spices. Perfect with bhature or rice.
For 4 servings
5 steps. 50 minutes total.
- 1
Step 1
- a.Pressure Cook the Chickpeas
- b.Drain the soaked chickpeas and rinse them thoroughly under cold water.
- c.In a pressure cooker, combine the chickpeas, 4 cups of fresh water, 1 tsp of salt, bay leaf, cinnamon stick, cloves, and green cardamoms.
- d.Secure the lid and pressure cook on high heat for 5-6 whistles on a stovetop cooker. After the last whistle, reduce the heat to low and cook for another 10-12 minutes.
- e.Turn off the heat and allow the pressure to release naturally. Check if the chickpeas are soft and easily mashable. If not, cook for another 1-2 whistles. Do not discard the cooking water (this is key for the gravy).
- 2
Step 2
- a.Prepare the Masala Base
- b.Heat ghee in a heavy-bottomed pan or kadai over medium heat.
- c.Once the ghee is hot, add the cumin seeds and let them sizzle and become fragrant, about 30 seconds.
- d.Add the finely chopped onions and sauté, stirring frequently, until they turn a deep golden brown. This will take about 8-10 minutes and is crucial for the flavor base.
- e.Add the ginger-garlic paste and slit green chilies. Sauté for another 1-2 minutes until the raw aroma disappears.
- 3
Step 3
- a.Incorporate Yogurt and Spices
- b.Reduce the heat to the lowest setting. Add the coriander powder, cumin powder, and turmeric powder. Stir for 30 seconds until aromatic.
- c.Turn off the heat completely. This is a critical step to prevent the yogurt from curdling.
- d.Slowly add the whisked, room-temperature yogurt to the pan, stirring continuously and vigorously to incorporate it smoothly into the onion masala.
- e.Once the yogurt is fully mixed in, turn the heat back on to low.
- 4
Step 4
- a.Combine and Simmer the Curry
- b.Cook the yogurt-masala mixture on low heat, stirring occasionally, until the ghee begins to separate from the sides of the pan. This should take about 5-7 minutes.
- c.Add the boiled chickpeas along with all of their cooking water to the pan. Add the remaining 0.5 tsp of salt. Stir everything together gently.
- d.Using the back of your ladle, press and mash about a tablespoon of chickpeas against the side of the pan. This will naturally thicken the gravy.
- e.Bring the curry to a gentle boil, then reduce the heat, cover the pan, and let it simmer for 10-15 minutes for the flavors to meld together beautifully.
- 5
Step 5
- a.Finish and Garnish
- b.Uncover the pan. Stir in the garam masala and the crushed kasuri methi. Mix well and cook for one more minute.
- c.Taste and adjust the salt if needed.
- d.Turn off the heat. Garnish with freshly chopped coriander leaves.
- e.For best flavor, let the curry rest for 10-15 minutes before serving. Serve hot with bhature, naan, kulcha, or jeera rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1To prevent yogurt from curdling, ensure it's full-fat, at room temperature, and whisked well. Always add it with the heat turned off or on the absolute lowest setting.
- 2The water in which the chickpeas were boiled is full of flavor and starch. Never discard it; it's the secret to a flavorful and well-bodied gravy.
- 3Be very conservative with turmeric powder. Using too much will turn the curry yellow, defeating the purpose of a 'safed' (white) chole.
- 4Mashing a few chickpeas is a natural and authentic way to thicken the gravy without adding any flour, cream, or cornstarch.
- 5For a shortcut, you can use two 15-ounce cans of chickpeas. Drain and rinse them, then simmer in the gravy with 2 cups of vegetable broth or water.
Adapt it for your goals.
Richer Version
For a richer, more indulgent curry, stir in 2-3 tablespoons of fresh cream or a paste of 10-12 soaked cashews at the end of cooking.
Vegan VersionVegan Version
Replace the dairy yogurt with a plant-based yogurt (like cashew or coconut yogurt) and use oil instead of ghee. Ensure the plant-based yogurt is unsweetened.
Spicier VersionSpicier Version
Increase the number of green chilies to 3-4. You can also add 1/4 teaspoon of black pepper powder along with the other powdered spices.
Why this is on our healthy list.
Excellent Source of Plant-Based Protein
Chickpeas are a powerhouse of protein, essential for muscle repair, growth, and overall body function, making this dish a great option for vegetarians and vegans.
Supports Digestive Health
The high fiber content in chickpeas aids in digestion and promotes regular bowel movements. Additionally, the probiotics in yogurt contribute to a healthy gut microbiome.
Promotes Bone Health
Yogurt is a good source of calcium and phosphorus, which are vital minerals for maintaining strong and healthy bones and teeth.
Energy Boosting
As a complex carbohydrate, chickpeas provide a slow and steady release of energy, helping to keep you feeling full and energized for longer periods.
Frequently asked questions
One serving of Safed Chole contains approximately 350-380 calories, depending on the amount of ghee used and the fat content of the yogurt.