Chole Masala

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

What You’ll Need

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.