Dahi Wale Chole

Creamy, tangy, and lightly spiced — this Dahi Wale Chole is a quick, comforting curry made with curd and cashews for that rich, velvety texture without cream. Perfect for lazy, effortless lunches 🤍

Ingredients

• 2 cups cooked chickpeas (soak 1 cup dry overnight, pressure cook with salt)
• 1 cup thick curd (dahi)
• 10 soaked cashews
• 1 tsp grated ginger
• 1 tsp grated garlic
• 1 green chili
• ½ tsp red chili powder
• ¼ tsp turmeric powder
• ½ tsp cumin powder
• 1–2 tsp ghee or oil
• ½ tsp cumin seeds
• A pinch of hing (asafoetida)
• ½ tsp kasuri methi (crushed)
• 2 medium tomatoes, chopped
• Salt to taste
• 1 small onion, thinly sliced
• 2 tbsp chopped coriander leaves / spring onions
• ½ tsp garam masala

Instructions

• Blend curd, soaked cashews, ginger, garlic, green chili, and spices into a smooth paste.
• Heat ghee in a pan; add cumin seeds, hing, and kasuri methi.
• Add chopped tomatoes and cook till soft and mushy.
• Stir in the dahi-cashew paste; cook on low flame till oil starts to release.
• Add boiled chickpeas, salt, and little water. Let it simmer for 5 minutes.
• Mix in onions, coriander/spring onions, and garam masala.
• Cover and cook for 5 more minutes.
• Serve hot with rice, phulkas, or kulchas 🤍

Tips & Notes

• Use thick curd to avoid splitting.
• Always lower the flame before adding curd.
• Soak cashews for at least 15–20 minutes for a creamy texture.
• Don’t skip kasuri methi — it adds a restaurant-style aroma.
• Let it rest for 5–10 minutes before serving for enhanced flavor.
• Use ghee instead of oil for a richer taste and aroma.