Chole Masala | Punjabi Chole Masala Recipe| Chickpea Curry

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Chole Masala is a popular North Indian curry made using chickpeas also called garbanzo beans that are simmered in tangy and spicy gravy.

Traditionally chole masala is served with bhature (fried puffed bread) and is one of the most popular Indian dishes that is served across dhabas and restaurants.

This is a vegan, high-protein, fiber-rich and beginner-friendly vegetarian curry.

About Chole Masala

Chole also called chana in English translates to chickpeas (garbanzo beans).

Chole masala is a spicy, tangy, flavourful curry made with soaked chickpeas, onions, tomatoes, spices and herbs.

This curry can be made on a stovetop, pressure cooker and in an instant pot.

Chole (Chickpeas) are the best sources of plant-based protein and are packed with fiber, vitamins and minerals.

This curry is traditionally served with fried puffed bread called bhature and is one of the most popular combinations that you will find in Indian cuisine.

This is one of the most popular curries in northern parts of India mainly Punjab and Delhi. It is often made during weddings, parties, get-togethers and festivities.

You can also find many roadside carts selling a plate full of hot pipping chole masala along with bhautre or butter roti in the evening.

The combination of chole and buthure is simply irresistible and is loved by almost everyone.

You will find chole masala listed on the menus of most Indian restaurants and roadside dhabas and is served with either hot puffed bhature or butter naan.

Making chole bhature at home is quite easy. The only prep work that goes into making this curry is to soak the chole (chickpeas) which helps it cook faster and reduce bloating.

In case you do not have time to soak, you can also make use of canned chickpeas instead.

At home, we often like to include this recipe for our weekend lunch & family get-togethers along with bhature or tava paratha or with jeera rice.

Apart from making this white chickpeas curry we also like to indulge in matar chole (dry white peas curry), kala chana masala (black chickpeas curry) too which pairs best with paratha and rice.

Apart from bhature, this curry pairs best with jeera rice, tandoori roti, butter paratha, steamed rice, whole wheat poori or just our plain simple chapati.

To make this chole masala a special blend of spice blend is used which contains raw mango powder (amchur powder), dry pomegranate powder also called Anardana along with some whole spices like black cardemon, and bay leaf to name a few.

This spice masala called chole masala or chana masala is easily available at any Indian grocery store.

There are many popular brands which sell chole masala like Everest Chole Masala, MDH Chole Masala to name a few. I personally like to use Everest Chole Masala as it gives a good balance of spiciness and tanginess to the curry.

So if you are a curry lover like me, especially North Indian curries then you must definitely try out this chole masala and enjoy it with hot puffed bhature or tandoori naan!

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Chole / Chickpea (Garbanzo Beans) – To make this chole masala, we will need to soak the chole (chickpeas) for about 7-8 hours or overnight in water.

Once soaked discard the water and rinse the chole under running tap water.

You can also use canned chickpeas to make this curry.

Onion and Tomatoes – These make the base for the curry. I have blended tomatoes and made a puree. If you like, you may also just finely chop them and add in the tempering.

Tea – Adding tea is optional here, it gives a nice brown colour to the chickpeas and the curry. If you are not concerned about the colour of your gravy, you can skip this process. It hardly makes any difference in the taste.

We will need 2 teaspoons of loose tea powder or you can add a tea bag to the soaked chickpeas and pressure cook. Make sure not to use flavoured tea for this recipe.

Spices – We will need some whole spices and some powdered spices.

Whole spices include black peppercorns, cloves, bay leaf, cinnamon and green cardemons.

Powdered spices include chole masala, red chilli powder, coriander-cumin seeds powder, amchur powder (raw mango powder), turmeric powder, and garam masala powder.

Herbs – We will also need a teaspoon of ginger garlic paste along with some finely chopped green chilled which adds depth of flavours to this dish.

Kasuri Methi – Also called as dried fenugreek adds a nice burst of flavour to this rich curry. If you do not have it, you can skip it, the curry will still taste delicious.

Oil – I have used sunflower oil in making this chole masala. You can either use mustard oil, ghee or a combination of oil and ghee which adds more flavour to this curry.

Variations

This chole masala can be made without using onions and garlic. You can make it using tomatoes and ginger instead.

You can also add potatoes along with chole. Cut potatoes into cubes and cook them along with the chole. This adds a nice texture to the curry.

Serving Suggestions

Chole masala can be served with a variety of breads and rice.

Traditionally it is served with bhature and rice, but it can also be served with tandoori roti, tandoori naan, butter naan, jeera rice, whole wheat poori.

Storage Options

This curry stays good for 4-5 days in the refrigerator. Store it in an air-tight container. Reheat before serving.

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Step-by-Step Chole Masala Recipes With Pitcures

How to make Punjabi Chole Masala

• Soak 1 cup dry white chickpeas (chole) in water for 7-8 hours or overnight.

• Once soaked, they double in size. Drain the water and wash the chole (chickpeas) a couple of times.

• Transfer the chole (chickpeas) into a pressure cooker bowl. Add 1 1/2 cups of water.

• Add whole spices, 7-8 black peppercorns, 1-inch cinnamon stick, 4 cloves and 1 bay leaf.

Let’s brew the tea

• Adding tea is totally optional here, it gives nice brown colour to the chickpeas and the curry.

• If you are not concerned about the colour of your gravy, you can skip this process. It hardly makes any difference in the taste.

• To brew the tea, add 1 cup of water to a pan, add 2 teaspoons of loose tea leaves and let the tea come to a boil. (You can also use 1 tea bag instead brewing the tea, add the bag to the soaked chole before you pressure cook).

• Strain the tea directly into the soaked chole (chickpeas).

• Pressure cook chole for 10-15 whistles.

• Cooked chole (chickpeas) are ready. They should be soft but still retain their shape.

Let’s make the Curry

• Heat oil in a pan. Add 4 green cardemon pods and cumin seeds. Let cumin seeds sizzle a bit.

• Add finely chopped onions and saute for 5 minutes.

• Add finely chopped green chillies and a teaspoon of ginger-garlic paste.

• Cook onions till they turn golden brown in colour.

• Add tomato puree. (You can also add chopped tomatoes instead or canned tomatoes).

• Cook this onion-tomato mixture till it leaves oil from the edges.

• Add spices, coriander-cumin powder, red chilli powder, turmeric powder, chole masala powder, amchur powder (dry mango powder) and salt to taste.

• Mix well. Add 1/4th cup water to prevent spices from burning.

• Add cooked chole (chickpeas).

• Add water in which chickpeas were cooked, this gives that nice brown colour to the curry.

• Add water as per the consistency you require.

• Let the curry come to a boil. Cover and let the curry simmer for 10 minutes on low to medium flame.

• Lastly, add a teaspoon of garam masala and a teaspoon of kasuri methi (dry fenugreek powder).

• Add finely chopped coriander leaves.

• Garnish with ginger julliens & finely chopped green chillies. While serving squeeze lemon juice and serve hot with bhature, butter naan, tandoori roti or jeera rice.

Note:

If you are using canned tomatoes, make sure to add a teaspoon of sugar to balance the tartness from the tomatoes.

I have used chole masala here, in case you do not have chole masala available, add garam masala, dry mango powder (amchur) and dry pomegranate powder (anardana).

This curry can be made without onion and garlic. Use more tomatoes and ginger instead.

Adding tea is optional here but it gives nice colour to the dish.

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