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Chole masala served in a metal bowl with bhatura and fresh coriander garnish.

Chole Masala Recipe

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.

Course: Main
Cuisine: Indian
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 4
Author: Recipe adapted from Bharatz Kitchen

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

  1. Mix all the spices together and set aside.

Chole

  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 deeper colour, similar to restaurant-style chole.

  2. Add enough water to cover the chickpeas by about 1 inch.

  3. Pressure cook for 5 whistles on low heat, or cook for about 20 to 25 minutes in a non-whistle cooker.

  4. Once the pressure cooker has depressurised, open it and transfer the chickpeas to a large bowl.
  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

  1. Heat the oil in a pot. Add the chopped onions and cook until browned.
  2. Add the yoghurt and cook for about 5 minutes, stirring well.
  3. Add the ginger and garlic pastes and mix well. Then add the tomato purée and cook until the oil starts to separate.
  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.
  5. Cook for 10 minutes on very low heat.

Toppings

  1. Mix the chopped onion with a pinch of salt and some lemon or lime juice, then stir well.

  2. Serve with coriander leaves and hot bhatura.