Dahi Wale Chole Recipe | How to make Dahi Wale Chole at Home | Chole Ki Sabji Recipe – Step By Step with Images and Video.
Craving a rich, creamy twist on your classic chole? Say hello to Dahi Wale Chole—a North Indian-style chickpea curry that’s tangy, spiced just right, and so irresistibly creamy you’ll wonder why you didn’t try this sooner! 🥣✨
The best part? There’s no onion, no fuss—and you don’t need a pantry full of exotic ingredients. Just soaked chickpeas, fresh curd, a handful of masalas, and a secret cashew-spice blend that takes the flavor to a whole new level.
Whether served with steamed rice, paratha, or naan, these Dahi Wale Chole make for the ultimate comfort meal—perfect for weeknight dinners or weekend indulgence. Let’s make this crowd-pleasing chole recipe that’s fast, fuss-free, and full of flavor!
Ingredients of Dahi Wale Chole Recipe
Dahi Wale Chole Recipe Video
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Dahi Wale Chole Recipe – Step By Step
1: Soak 1.5 cups of large kabuli chana (dollar chana) in water for 7–8 hours or overnight until they swell up nicely and become soft when pressed.
2: Drain the water and transfer the chana to a pressure cooker. Add water just enough to cover the chana by 1 inch, then add 1 bay leaf, 1 black cardamom (or 2 green cardamoms), a small cinnamon stick, salt to taste, and 1 tsp oil or ghee to prevent water from spilling out while cooking.
3: Pressure cook the chana for 1 whistle on high flame and then 3–4 whistles on low-medium flame until they are perfectly soft and well-cooked.
4: While the chana cooks, prepare the special masala paste: blend ½ cup fresh curd, 7–8 cashews, a small piece of ginger, 1–2 green chilies, 2–3 garlic cloves, 1 tsp Kashmiri red chili powder, ½ tsp turmeric, 1 tsp coriander powder, ½ tsp cumin powder, and 1 heaping tsp chole masala into a smooth paste.
5: Once the chana is ready and the pressure releases, open the lid and set the boiled chana aside. In a pan, heat 2 tbsp oil and add 1 tsp cumin seeds. When they crackle, add 2 medium tomatoes (coarsely ground or grated) and sauté on medium flame.
6: As the tomatoes cook, add 1 tsp crushed kasuri methi, ½ tsp black salt, and a bit of regular salt (adjust according to earlier salt in chana). Cook until the oil begins to separate and the masala is rich and aromatic.
7: Lower the flame and add around ¼ cup water to the pan to slightly cool the tomato base, then slowly add the prepared curd-cashew-masala paste while stirring constantly to avoid curdling.
8: Rinse the blender jar with a little water and pour it into the pan to avoid wasting any masala. Mix well and cook on medium flame until the gravy starts boiling and thickens, releasing oil on the surface.
9: Cover the pan with a lid and simmer the gravy on low flame for 2–3 minutes to let the flavors blend deeply and get a beautiful texture.
10: Now add the boiled chana into this creamy masala base, mix everything well, and cook for another 2 minutes so the chana absorbs the flavor of the gravy.
11: Finally, sprinkle some garam masala, chopped fresh coriander leaves, and add sliced onion rings for an extra crunch and flavor twist—optional but highly recommended.
12: Serve your creamy, aromatic, and perfectly spiced Dahi Wale Chole hot with steamed rice, naan, or paratha—and get ready to forget every other chole recipe you’ve ever tried!
