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Restaurant-style Shahi Chole Recipe | The Royal Chickpea Curry Recipe

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Shahi Chole, when the name is so traditional term, then there must be some authentic taste in it. This recipe is rich, creamy, and loaded with delicious flavors. This restaurant-style shahi chole is packed with tons of flavors like tomato, onion, cashew paste, and other spices. Let’s make this plant-based gravy that packs a spicy punch with every bite!!

However, I have tried this vegan recipe called Shahi Chola in my house many times, but each time, something was missing in my recipe. And I went to a restaurant and ordered this recipe. Trust me, it tasted delicious and mouth-watering. Then I made Shahi Chola as same as like restaurant-style again. Today I am sharing this recipe with you and also give you some tips that I have earned from my experiences. You can serve this with naan, roti, rice, and paratha or like your choice.

This recipe is easy to make, the color and texture are so creamy. After completing your recipe you get a really nice looking and delicious dish. Even if you want light color and cream-based or more flavor, add khoya and cream, they go very well with homemade roti (Indian flatbread) or paratha.

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Is this recipe plant-based?

Chola or chickpea is plant-based protein-packed food. Chickpea or chole has lots of nutrients and benefits for our health. This shahi Chola recipe is plant-based and perfect for vegetarians.

Is it dairy-free?

Yes. It depends on your choice. In this recipe, I added cashew paste for flavor. I am not adding milk or yogurt to the recipe. You can add yogurt if you want. However, if you have an allergy to dairy foods, you should avoid yogurt for that recipe. However, I suggest that this recipe is so tasty and delicious without adding dairy products. Must try at home!

Are chickpeas good for weight loss?

In short, yes. Chickpeas are great for losing weight since they’re loaded with fiber, nutrients, etc. It keeps you full for a long time.

Eating Chickpea is good?

Chickpea is plant-based food as you already know. Chickpea has a great source of vitamins, minerals, and fiber and may offer a variety of health benefits. It helps to lose weight or weight management, improve your digestion, reduce the risk of many diseases such as Diabetes Control, Boosts Bone Health, Heart Health, Boosts Health of Nervous System, etc.
Also, chickpeas are high in protein and low in carb. As we know Protein is important in maintaining a healthy immune system. So you can eat chickpeas as a replacement for meat in vegetarian and vegan diets.

What ingredients we should use to make this royal style “Shahi Chole”?

  • 2 tbsp Oil
  • 2 pieces Bay leaves
  • ½ tsp Cumin seeds
  • 2 pieces Cardamom
  • 2 pieces Clove
  • 1 inch Cinamon Stick
  • 2 tbsp Ginger-garlic paste
  • 2 tbsp Onion paste
  • ½ tbsp Green chili paste
  • ½ cup Tomato puree or tomato paste
  • Salt as per taste
  • ½ tsp Turmeric Powder
  • ½ tsp Kashmiri Chili Powder
  • 1 tsp Cumin powder
  • 1 tsp Black Pepper powder
  • ½ cup Cashew Nuts paste
  • 1 tsp Coriander Powder
  • 1 tbsp Kasoori Methi (Dry Fenugreek Leaves)
  • 1/2 tbsp Sugar
  • 1 tbsp Tomato Sauce/ketchup optional
  • 350 grams Kabuli Chana or chole or chickpea
  • 1 ½ cup Water for gravy
  • 1 tsp Hot Spice Powder

‘Shahi’ being royal or rich or sophisticated. Shahi Chhole is a great choice for everyday meals as well as on the party menu, so use this Shahi Chola recipe next time you are in the mood for a lap and enjoy a great meal with your family. Even for quick to make you can make this recipe in an instant pot too!
So now check out the preparation step by step with images and make at home, enjoy!

Shahi Chole Recipe with step by step image

For a better result, we need to soak the chickpeas at least 3-4 hours.

If you soaked it overnight then you do not need to pressure cook them. But you have to pressure cook it if you have no time to soak the chickpeas for a long time.

Now heat a pan with 2 tbsp of oil. Then add 2 bay leaves, 1 pinch of cumin seeds, 2 cardamoms, 2 cloves, and 1-inch cinnamon for temper.

After you get a nice smell add the ginger-garlic paste which includes onion, and green chili.

Saute a little and add the tomato puree. [You can use readymade tomato pure or you can make a smooth tomato paste at home.]

Add salt as per requirement and start the saute process at low flame. In this stage, the salt will help to speed up the saute process.

shahi chole - making gravy part 1

In this stage, you can also add turmeric powder.

I use Kashmiri red chili powder which is also called deggi mirch powder for color. You can also use regular red chili powder if you don’t want to use green chili. I used green chili before it, so I like to prefer this Kashmiri red chili powder.

I recommend adding cashew paste at this time because it needs to saute well. Otherwise, a raw smell will come.
Stir continue.

shahi chole - making gravy part 2

Add 1 tsp of coriander powder, 1 tsp of black pepper powder, 1 tsp of cumin powder, and a little kasoori methi (dry fenugreek) and start saute.

It can take more than 5-8 minutes if you do at low flame (recommended).

Making gravy part 3

When you see the saute process is done and the mixture release oil, then add 1 tsp of tomato ketchup.

To balance the taste, you can also add a little sugar.

Thereafter add the soaked chickpeas.

Royal Chickpea - making  part 4

Mixed it well and saute for 5 more minutes.

Add the required amount of water for gravy. Mixed it well and smear for 5 more minutes.

Then add kasoori methi powder or crushed and cook for another 5 minutes on medium-high flame.

At last, add 1 tsp of hot spice powder, give a little mix and turn off the gas.

Simple Shahi Chole is ready to serve.

Royal chickpea making

Serve this with Indian flat bread or rice whatever you want.

Restaurant Style Shahi Chole Recipe

This shahi chole, which is also called The Royal Chickpea Curry is very much famous in all over India. Learn how to make this shahi chola recipe at home with step by step video guide.

  • 2 tbsp Oil
  • 2 pieces Bay leaves
  • ½ tsp Cumin seeds
  • 2 pieces Cardamom
  • 2 pieces Clove
  • 1 inch Cinamon Stick
  • 2 tbsp Ginger-garlic paste
  • 2 tbsp Onion (paste)
  • ½ tbsp Green chili (paste)
  • ½ cup Tomato puree (or tomato paste)
  • Salt (as per taste)
  • ½ tsp Turmeric Powder
  • ½ tsp Kashmiri Chili Powder
  • ½ cup Cashew Nuts (paste)
  • 1 tsp Cumin powder
  • 1 tsp Black Pepper powder
  • 1 tsp Coriander Powder
  • 1 tbsp Kasoori Methi (Dry Fenugreek Leaves)
  • 1 tbsp Tomato Sauce/ketchup (optional)
  • 1/2 tbsp Sugar
  • 350 grams Kabuli Chana or chole or chickpea
  • 1 ½ cup Water (for gravy)
  • 1 tsp Hot Spice Powder
  1. Heat a Kadai or wok with 2 tbsp of refined oil.

  2. Then add bay leaves, cumin, cardamom, cinnamon, and clove for temper.

  3. Thereafter add all the pastes like ginger, garlic, green chili, and onion together.

  4. Now add tomato puree.

  5. Mix well and add 1/2 tsp of salt. It helps to speedup the saute process.

  6. Also, add turmeric powder and Kashmiri red chili powder.

  7. Add cashew paste.

  8. Cashew needs to saute well for great taste. So, you can add the powdered spices like cumin powder, black pepper powder, coriander powder and start to saute these all together in low flame.

  9. You can add a pinch of dry fenugreek leaves at this stage (It's a pro tip). If you do this, a nice aroma will add to your dish that's awesome.

  10. I add 1 tbsp of tomato ketchup for an extra flavor but it's totally optional.

  11. Add a little sugar to balance the taste.

  12. Saute these all well until it's release oil.

  13. Then add the overnight soaked chickpeas or Kabuli chana.

  14. Add water to make gravy.

  15. Simmer for about 5-8 minutes in medium flame until the water comes to boil.

  16. Add crushed Kasoori methi and mix well and cook for another 2-3 minutes.

  17. At last, add 1 tsp of hot spice powder, give a gentle stir and turn off the flame.

  18. Your homemade Shahi chole is ready to serve.

∗ You can also add yogurt and cream yo make this recipe more rich and creamy.

∗ I have noticed some people add chopped coriander leaves, and I also recommended it. But without coriander leaves, it goes fine and I like that.

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