56 Reviews of I Can't Wait for Chole

From: Charishma Ramchandani

On May 20, 2002

I made this for lunch this afternoon. I scaled it down to 2 servings. I can't thank you enough for this recipe. Reasons:- 1. Without even a drop of oil, I could never imagine cooking chole, this recipe did the unbelievable and the dish was liked by all at the lunch table. This is good for those of us who are trying to cut down on fat in our food. 2. This was ready really quick. I suggest you title it 'Instant Chole Without A Drop Of Oil". 3. This recipe uses minimum masala powders which is again very good. I'll be making this very often from now onwards. My mom, dad, even my picky eater brother and me, we all THANK YOU SO MUCH for this flavourful no-oil chole sabzi. Thanks!

From: najwa

On Apr 29, 2004

This is excellent! I added a bit more cinnamon than the recipe states, and it was too much, so next time I will stick to the directions .. This wasn't really as hot as I would like, so I will up the cayenne next time .. thanks, this was quick, easy and yummy!

From: Lauren-Grace

On Mar 22, 2003

Great flavors in this recipe. I used the full teaspoon of garam masala and had to use cayenne because I don't know what reshampatti chili powder is so I am pretty sure I don't have it. I served this as a main dish for me and my husband. We thought is tasted so delicious and will definitely have it again. Doesn't bother us that it uses canned beans (he-he). Thanks for the recipe.

From: safsar

On Nov 13, 2003

I have been meaning to find a good and easy chole recipe. This is it! Great recipe. I used a bit of olive oil to try the cumin seeds in, tastes just as good. Thanks.

From: winkki

On Mar 23, 2004

Oh, this was so good and so easy! My next door neighbor is from India and I had despaired of ever being able to fix anything that tasted like her cooking...until I tried this! Even my 2 yr old loved it. Just the right mix of sweet and spicy, and sooo easy to make; will have to stock up on garbanzo beans, lol. I paired it with Coconut Rice, #60330, adding some golden sultana raisins to the rice, and it was a tasty and colorful combination. I will definitely be making this again, thanks!

From: Kumquat the Cat's friend

On Feb 17, 2005

Wow, the mix of spices in this dish was very complex and sophisticated. Some comments confirming other reviewers' suggestions: A little oil may prevent some extra clean up at the end and next time I might add additional tomatoes for more sweetness (fresh tomatoes are sweet enough for me or you could try sugar). I couldn't find any turmeric either so I made it without. Next time I will try making it with if I find it.

From: justcallmetoni

On Mar 9, 2005

I've never had chole before so I can't compare this to long cooking versions. What I can say was that this was a wonderful vegetarian dish with fantastic flavor. Fresh tomatoes are awful this time of year so I used 1 1/2 cups of canned diced romas. Next time, I would cut back on the lemon while doing this as it was a touch too acidic. Also used a fullteaspoon of masala which was just perfect. Thanks for sharing this great experiment.

From: spatchcock

On Sep 20, 2003

Sue L, fiance and I loved this dish. We served it with your palak paneer recipe, Char's Tav(Pan) Mushrooms, and your pakoras recipe! (Needless to say, that was WAY too much food!) Anyway, I absolutely love the combination of cinnamon, garlic, ginger, garam masala, cumin, and bay leaf in this recipe (and there are even more spices I didn't list)! Fantastic. Thank you.

From: Tigerlillyblu

On Jan 16, 2007

I wish I had read the reviews before making this dish. I would agree with a reviewer i.e. double the spices, cook dish a little longer, mash a couple garbanzos to add a change in texture. I served this with chicken tikka masala, and basmati rice. Nice veggie side to serve. Also, the smells were awesome.

From: alice Dave

On Apr 7, 2005

this recipe turned out kind of dry for me and not very full of flavor like other indian dishes i've made. it also was not authentic according to my husband who is indian.