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Chole (Chana Masala) (VIDEO)

What is Chole (Chana Masala)?

Chole is a classic North Indian chickpea curry made with dried chickpeas simmered in a deeply spiced onion-tomato gravy. It is bold, hearty, and comforting, the kind of dish you will find everywhere from Punjabi homes to roadside dhabas. Unlike lighter chickpea curries, chole is all about depth, slow-cooked masala, and warming spices that cling to every chickpea.

This dish is naturally vegan, high in protein, and incredibly satisfying, which is why it is often served with bhatura, kulcha, roti, or rice.

Key Flavor Components

The magic of chole comes from layered flavor building, not one single spice.

First, dried chickpeas are pressure cooked with whole spices like bay leaf, cinnamon, and black cardamom. This seasons the chickpeas from the inside out.

Next comes the onion base. Yellow onions are cooked down patiently until golden brown, which adds sweetness, body, and richness to the gravy.

Tomatoes bring balance and acidity, but only after they are cooked long enough to lose their raw taste and turn glossy and thick.

Finally, a blend of Kashmiri chilli powder, coriander, cumin, amchur, and kasuri methi gives chole its signature Punjabi warmth. The result is a curry that is bold but not harsh, spicy but not overwhelming.

Jump to Recipe

FAQ

Can I use canned chickpeas instead of dried?
Yes, you can. Use two 540 ml cans, drained and rinsed. Skip pressure cooking and simmer them in the masala for 15 to 20 minutes. Flavor will be slightly lighter than dried chickpeas.

Why is baking soda used when cooking chickpeas?
A tiny amount helps soften chickpeas faster and gives classic Punjabi texture. It should not affect taste when used correctly.

Is chole spicy?
Chole is warming rather than very spicy. Kashmiri chilli powder adds color and mild heat. You can reduce green chillies for a milder version.

Why does my chole taste flat?
Usually because the onion or tomato base was not cooked long enough. Proper browning and masala cooking are essential.

Can I make chole ahead of time?
Yes. Chole tastes even better the next day as flavors deepen.

Nutritional Information (Per Serving / Serves 4)

  • Calories: 435
  • Protein: ~18 g
  • Carbohydrates: ~52 g
  • Fat: ~18 g

Link to watch the video: https://www.instagram.com/amateurprochef/

To check out my other recipes, click here!

Chole (Chana Masala)
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Chole (Chana Masala)

Recipe by AmateurProChef
Servings

4

servings
Prep time

20

minutes
Cooking time

45

minutes
Calories

435

kcal

Ingredients

  • Chickpeas (Pressure Cook)

  • Dried chickpeas, 250 g

  • Bay leaf, 1

  • Cinnamon stick, 6 to 7 cm

  • Black cardamom, 1

  • Cloves, 4

  • Salt, 1.25 tsp

  • Baking soda, 1/8th tsp

  • Water, 1.2 liters

  • Onion Paste

  • 2 medium yellow onions, roughly chopped

  • Tomato Paste

  • Roma tomatoes, 3 medium, roughly chopped

  • Ginger, 1 tbsp grated

  • Green chilli, 2

  • Garlic, 8 cloves

  • Whole Spices

  • Ghee, 2 tbsp

  • Neutral oil, 1 tbsp

  • Cumin seeds, 1 tsp

  • Carom seeds (ajwain), 1 tsp

  • Asafoetida (hing), 1/8th tsp

  • Ground Spices

  • Turmeric powder, 1 tsp

  • Kashmiri red chilli powder, 1 tbsp

  • Coriander powder, 2 tbsp

  • Cumin powder, 1 tsp

  • Dry mango powder (amchur), 1 tsp

  • Black salt, 1 small pinch

  • Salt, 1 tsp

  • Finishing

  • Hot water, 300 ml

  • Kasuri methi, 1 tbsp

  • Ginger julienne, 20 g

  • Green chilli, 2 sliced

  • Garam masala, 1 tsp

  • Cilantro, 15 g, chopped

Directions

  • Cook the chickpeas
  • Soak chickpeas 6 to 8 hours, drain and rinse.
  • InstantPot
  • Add chickpeas, whole spices, salt, baking soda, and water. Pressure Cook High, 25 minutes, then 15 minutes natural release.
  • Stovetop pressure cooker
  • Cook on high heat for 1 whistle, then medium heat for 4 to 5 whistles.
  • Chickpeas should be fully soft and mashable. Discard whole spices.
  • Prepare pastes
  • Blend onions into a smooth paste. Blend tomatoes, ginger, green chillies, and garlic into a fine puree.
  • Start the masala (gas: medium-high)
  • Heat ghee and oil in a heavy kadhai (something like a dutch oven) on medium-high heat. Add cumin seeds, carom seeds, and asafoetida. Let splutter.
  • Cook onions (gas: medium-high)
  • Add onion paste and cook 8 to 10 minutes, stirring often, until deep golden brown. Add small splashes of hot water if sticking.
  • Bloom spices (gas: low to medium)
  • Lower heat to medium-low. Add all ground spices with a splash of water. Cook 1 to 2 minutes until aromatic.
  • Cook tomato masala (gas: medium)
  • Add tomato puree and salt. Cook on medium heat until thick, crumbly, and ghee separates, 10 to 12 minutes.
  • Simmer chole (gas: medium-low)
  • Add cooked chickpeas and measured hot water. Simmer 6 to 8 minutes to a semi-thick gravy, mashing a few chickpeas.
  • Finish and rest (gas: low)
  • Add crushed kasuri methi, ginger julienne, green chillies, garam masala, and cilantro. Simmer 1 minute, rest 5 minutes, then serve.

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