Rich Chole Masala with soft chickpeas in a thick spiced gravy fills the kitchen with warmth and makes a satisfying meal when served with bhatura or rice.
This Chole Masala is one of those Indian foods I kept going back to after making it the first time.
When I shared the recipe for bhatura, a deep-fried leavened bread from the North of India, I mentioned I would also post the curry served alongside it.
Chole Masala, also known as Chana Masala, is a Punjabi chickpea curry traditionally paired with bhatura, and together they make up “Chana Bhatura”.
“Chole” is a Punjabi word for chickpeas, while “masala” refers to a blend of spices.
I’ve always enjoyed chickpeas, so it’s no surprise I love this dish. What I didn’t expect was how much my husband enjoys it too, even though he usually prefers meat-based meals.
There are many versions of chole, but this is the one that worked best for me. You can use canned chickpeas, but starting with dried gives a better result.
Cooking them with soda bicarbonate and tea helps soften them and gives them a deeper colour. Just be careful not to overcook them, or they’ll turn too soft.
Serve this chickpea curry with hot bhature for a complete meal.
Why We Love Homemade Chole
- Works well for batch cooking since the curry keeps its texture after reheating.
- Pairs with bhatura, rice, or roti, depending on what you already have at home.
- Tastes even better the next day as the flavours settle and come together more.
Key Ingredients for Chole Masala
Chickpeas
Give the dish its texture and bite. Dried chickpeas, or garbanzo beans, cook more evenly and give a firmer texture than canned chickpeas.
Coriander Powder
Coriander powder brings a gentle citrusy warmth and ties the spices together. It blends into the sauce and gives the curry its familiar flavour.
Red Chilli Powder
Adds heat and a deep red colour. Kashmiri chilli powder works well if you want milder heat with a richer colour.
Garam Masala
Garam masala adds warmth towards the end of cooking. It brings everything together and gives the curry a fuller flavour.
Cinnamon Stick, Cloves, Black Cardamom
These whole spices slowly infuse the chickpeas as they cook. They add a deeper, layered flavour from the start.
Find the complete list with measurements in the recipe card below.
How to Make Chole Masala
Chana Spice Mix
Step 1: Mix all the spices together and set aside.
Chole
Step 1: Pressure cook the chickpeas with the cinnamon stick, salt, cloves, black cardamom, tea bags, and baking soda.
Note: Using tea and baking soda helps keep the chickpeas soft and moist, while giving them a dark colour, similar to restaurant-style chole.
Step 2: Add enough water to cover the chickpeas by about 1 inch.
Step 3: Pressure cook for 5 whistles on low heat, or cook for about 20 to 25 minutes in a non-whistle cooker.
Step 4: Once the pressure cooker has depressurised, open it and transfer the chickpeas to a large bowl.
Step 5: Sprinkle the chana spice mix over the chickpeas, gently mix the spices through, then pour the hot melted ghee all over the mixture to bloom the spices.
Chana/Chole Masala
Step 1: Heat the oil in a pot. Add the chopped onions and cook until browned.
Step 2: Add the yoghurt and cook for about 5 minutes, stirring well.
Step 3: Add the ginger and garlic pastes and mix well. Then add the tomato purée and cook until the oil starts to separate.
Step 4: Add the water and reduce the heat to low. As soon as it starts to boil, add the chole and mix gently. Add the sliced ginger, slit green chillies, and dried fenugreek leaves.
Step 5: Cook for 10 minutes on very low heat.
Toppings
Step 1: Mix the chopped onion with a pinch of salt and some lemon or lime juice, then stir well.
Step 2: Serve with coriander leaves and hot bhatura.
Frequently Asked Questions
Yes, you can cook the soaked chickpeas in a pot over medium heat until tender, or use an Instant Pot for a quicker option. It will take longer on the stove, but the result will be the same.
Yes, but the chickpeas will be lighter in colour. The flavour will still be good, just slightly different in appearance.
Yes, you can use a ready-made chana masala powder if you prefer, especially if you already have a favourite brand. For a fresher spice blend, you can also grind your own spices using a spice grinder and adjust the mix to your taste.
Extra Help from the Kitchen
Use Even-Sized Chickpeas – Pick out any very small or split chickpeas before soaking so they cook evenly and give a consistent texture.
Control Oil Temperature Before Adding Onions – Start on medium heat to let onions soften first before browning, preventing them from catching too quickly.
Let Chickpeas Sit in Spices Before Cooking – After coating with the spice mix and ghee, let them rest briefly to help the flavours settle in before adding to the curry.
Add Green Chillies Whole or Slit Based on Heat Preference – Slitting releases more heat into the curry, while keeping them whole gives a milder result.
Use Fresh Lemon Juice at the End Only – Add lemon juice right before serving to keep the acidity bright and well-balanced.
Variations and Twists
Increase Tomato for a Looser Sauce – Add more tomato purée and a splash of water during simmering for a thinner, more fluid consistency.
Switch to Canned Chickpeas – Replace soaked chickpeas with canned ones and reduce cooking time while keeping the same method for the curry base.
Stir in Spinach for a Green Chole – Fold in a handful of chopped spinach during the final simmer for a softer texture. Add a tiny pinch of sugar or extra garam masala at the end to balance the greens.
Boost Chilli and Spice Intensity – Adjust the quantity of chilli powder or green chillies before simmering to create a stronger heat level.
Storage and Shelf Life
Store the chole masala in an airtight container in the fridge for up to 3 to 4 days. It can be frozen for up to 2 to 3 months.
Thaw overnight in the fridge, then reheat gently on the stove over low heat, adding a splash of water to adjust the consistency.
Popular Indian Street Food and Curry Pairings
Chole Masala Recipe
Equipment
Ingredients
Chana Spice Mix
- 3 ½ tsp coriander powder
- ¾ tsp ginger powder
- ¾ tsp red chilli powder
- ½ teaspoon garam masala
- 2 tsp pomegranate seed powder – anar dana
- ¼ tsp turmeric powder
- ½ tsp cumin powder
Chole
- 200 g – 1 cup dried chickpeas – soaked overnight and drained
- 1 cinnamon stick
- 3 cloves
- 1 black cardamom
- 2 tea bags
- 2 tsp salt
- ½ tsp baking soda
For Blooming the Spices
- 2 tbsp hot melted ghee
Chole Masala
- cooked chole from above
- 4 – 6 tbsp vegetable oil
- 1 onion – finely chopped
- 2.5 cm – 1 inch ginger – sliced
- 2 green chillies
- 60 ml – ¼ cup yoghurt
- 1 tablespoon tomato purée
- ½ tsp ginger paste
- ½ tsp garlic paste
- ½ tsp dried fenugreek leaves – kasuri methi
- 120 ml – ½ cup water
Toppings
- fresh coriander leaves
- finely chopped red onions
- lime or lemon juice
- salt
Instructions
Chana Spice Mix
- Mix all the spices together and set aside.
Chole
- Pressure cook the chickpeas with the cinnamon stick, salt, cloves, black cardamom, tea bags, and baking soda. Note: Using tea and baking soda helps keep the chickpeas soft and moist, while giving them a deeper colour, similar to restaurant-style chole.
- Add enough water to cover the chickpeas by about 1 inch.
- Pressure cook for 5 whistles on low heat, or cook for about 20 to 25 minutes in a non-whistle cooker.
- Once the pressure cooker has depressurised, open it and transfer the chickpeas to a large bowl.
- Sprinkle the chana spice mix over the chickpeas, gently mix the spices through, then pour the hot melted ghee all over the mixture to bloom the spices.
Chana/Chole Masala
- Heat the oil in a pot. Add the chopped onions and cook until browned.
- Add the yoghurt and cook for about 5 minutes, stirring well.
- Add the ginger and garlic pastes and mix well. Then add the tomato purée and cook until the oil starts to separate.
- Add the water and reduce the heat to low. As soon as it starts to boil, add the chole and mix gently. Add the sliced ginger, slit green chillies, and dried fenugreek leaves.
- Cook for 10 minutes on very low heat.
Toppings
- Mix the chopped onion with a pinch of salt and some lemon or lime juice, then stir well.
- Serve with coriander leaves and hot bhatura.
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