Prep Time

25 Min

Cook Time

30 Min

Serves

52

Spice Level

2

Chole Masala

Creamy, rich North Indian curry infused with aromatic garam masala and a buttery tomato base.

What You’ll Need

For the Gravy
  • For boiling chickpeas:
  • 1 cup dried chickpeas (chole)
  • 3 cups water (for pressure cooking)
  • 1½ tsp salt
  • 1 black tea bag (optional, for darker color)
  • OR ½ tsp baking soda (optional, for softness)
  • 🍅 For curry base:
  • 2 tbsp oil (or ghee for richer taste)
  • 1 bay leaf
  • 1 small cinnamon stick
  • 2 cloves
  • 1 black cardamom (optional)
  • 2 medium onions, finely chopped
  • 1 tbsp ginger-garlic paste
  • 2 medium tomatoes, chopped or pureed
  • 🌶️ Spices:
  • 1 tsp turmeric powder
  • 1½ tsp red chili powder (adjust to taste)
  • 2 tsp coriander powder
  • ½ tsp cumin powder
  • 1½ tsp chole masala (store-bought or homemade)
  • Salt to taste
  • ½ tsp garam masala (for finishing)
  • ½ tsp kasuri methi, crushed (optional)
  • 🍋 Optional for tangy flavor:
  • ½ tsp amchur (dry mango) powder
  • OR lemon juice, to taste

Cooking Steps

  • Step 1: Soak and boil chickpeas
  • Soak 1 cup dried chickpeas (chole) overnight or for at least 8 hours.
  • Pressure cook with:
  • 1½ tsp salt
  • 1 tea bag or 1/2 tsp baking soda (optional, for darker color & softness)
  • 3 cups water
  • Cook for 5–6 whistles (or until soft but not mushy).
  • 📝 Skip this step if using canned chickpeas (use ~2.5 cups), rinse well.
  • ✅ Step 2: Prepare onion-tomato base
  • Heat 2–3 tbsp oil in a pan.
  • Add: bay leaf
  • 1cinnamon stick
  • 2 cloves
  • 1 black cardamom (optional)
  • Add 2 chopped onions, sauté until golden brown.
  • Add 1 tbsp ginger-garlic paste, cook till raw smell disappears.✅ Step 3: Add spices & tomatoes
  • Add:
  • 1–2 chopped tomatoes (or puree)
  • 1 tsp turmeric powder
  • 1½ tsp red chili powder
  • 2 tsp coriander powder
  • ½ tsp cumin powder
  • 1½ tsp chole masala (store-bought or homemade)
  • Salt to taste
  • Cook until tomatoes break down and oil separates.
  • ✅ Step 4: Combine with boiled chole
  • Add the boiled chickpeas with water (add more if needed).
  • Simmer the curry for 15–20 minutes on low heat so flavors blend.
  • Mash a few chickpeas with the spoon for a thick gravy.
  • Add amchur (dry mango) powder or ½ tsp lemon juice at the end for tanginess.
  • ✅ Step 5: Finish & garnish
  • Add:
  • ½ tsp garam masala
  • Optional: ½ tsp kasuri methi (crushed)
  • Garnish with:
  • Fresh coriander
  • Sliced onions or green chilies
  • Lemon wedge
  • 🍽️ Serve With:
  • Bhature, poori, roti, or jeera rice.

Benefits

  • High fiber and protein content help you feel full longer, reducing overeating.
  • Has a low glycemic index (slowly releases sugar), aiding in weight control and blood sugar management.

Used in This Recipe

DATAR GODA MASALA
DATAR GODA MASALA

Creamy, rich North Indian curry infused with aromatic garam masala and a buttery tomato base.