Chole masala is a simple dish made of chickpeas cooked in a rich gravy of tomatoes, onions, and spices, which is tangy and spicy. Prepared in about half an hour using simple methods, this North Indian classic is perfect to have with simple steamed rice or with any flatbread, such as roti, chapatti, naan, bhature, or parathas.
After visiting Delhi for the first time nearly ten years ago, nobody was surprised to hear I became obsessed with chole bathure.
Punjabi chole is spicy and tangy and comes with a rich tomato and onion gravy that just calls to be soaked up with a nice piece of flatbread.
This Punjabi chole masala recipe is incredibly straightforward and can be prepared in half an hour.
You can use your favorite brand of store-bought chole masala or make your own, as I did, just below.
In very little time, you will transform a tin of chickpeas, a couple of tomatoes and onions, and a handful of spices into a delightful treat without any fancy methods!
If you want more vegetarian dishes to add to your feast, check out Palak Paneer, Tadka Dal, and Potato Curry!
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💎 Why This Recipe Works
- This chole recipe is quick to prepare in half an hour.
- It uses simple ingredients like tinned chickpeas, tomatoes, and onions.
- It can be served with rice or flatbreads, making it extremely versatile.
- It is one of the most famous North Indian dishes, bursting with tangy and spicy flavors.
🛒 Ingredients
- Canned Chickpeas: The main ingredient in the dish. One can or tin.
- Vegetable Oil: It must be flavorless, like sunflower, canola, or vegetable oil.
- Tomato: Adds color and tanginess.
- Ginger Garlic Paste, and Onion: Staple ingredients that can be found in any Indian kitchen.
- Green Chilies: For spiciness. Increase or reduce to taste.
- Fresh Julienned Ginger: For serving.
- Cinnamon Stick, Bay Leaf, Green Cardamoms: The only spices that remain whole in the chole curry.
- Turmeric Powder, Chilli Powder, Garam Masala: Typical Indian spices. Coriander powder is missing, as it's present in the chole masala. Choose red or Kashmiri chili powder depending on your preference.
- Dry Fenugreek Leaves [Methi]: This is one of the most popular North Indian ingredients, and you absolutely don't want to skip methi in this Punjabi chole recipe. If you find yourself out of it, check my guide for a suitable substitute for fenugreek.
- Dry Mango Powder [Amchur Powder]: An essential for any chole recipe Punjabi style. This ingredient adds a sourness with a slightly sweet undertone.
🔔 Be sure to check out the recipe card for all the ingredients and instructions you'll need to make this dish. Don't miss out on any of the details!
📝 Chole Masala Ingredients
You can either use 2-3 tablespoons of store-bought Chole Masala, or make your own with the following spices.
- Black cardamom, fennel seeds, dry red chile, coriander seeds, cumin seeds, black peppercorns, cinnamon stick, cloves.
🎯 Substitutions and Variations
- Should you prefer, you can use store-bought chole masala instead of making your own. You can use 2-3 tablespoons of it and skip the mango powder in the recipe if already present in the chole masala.
- If you don't have mango powder, substitute it with lemon juice, tamarind pulp, or pomegranate powder (anardana powder). Alternatively, add ½ teaspoon of dried pomegranate seeds to the chole masala recipe.
- Dry Chickpeas: Should you wish to use dry chickpeas, these need to be soaked overnight and then pressure cooked. To make cooking easier, soak dried chickpeas in plenty of water overnight. Once drained, put the soaked chickpeas into a pressure cooker with 6 to 7 cups of water for every pound of chickpeas. To keep them moist, include black tea bags and a little bicarbonate of soda, but don't worry, they won't taste like tea. Seal the cooker, cook on high for 12-15 minutes, then low for 5 minutes, and wait around 10 minutes for the pressure to release naturally before opening the lid.
👩🏻🍳 How to Make (step-by-step)
Prepare the chole masala - Optional
- Add the whole spices to a large frying pan. [Picture A]
- Heat up on medium heat and allow the spices to roast until fragrant. Mix continuously so that they don't burn and become bitter. This step will take around 5 minutes.
- Once the spices are fragrant and have become golden, remove them from the pan and spread them on a large plate to cool down.
- Once completely cooled down, add the spices to a blender [Picture B] and blend into a fine powder [Picture C].
- Your chole masala powder is ready.
Prepare Punjabi Chole
- Add the oil to a large saucepan and heat it on medium heat. Once warm, add the bay leaf, green cardamoms, and cinnamon sticks. [Picture 1]
- Mix the spices well in the oil and allow them to become fragrant. This will take a few minutes, and they should not become dark or burnt.
- Next, add ginger garlic paste, onion, chopped green chilies, and some salt to the pan. Mix well. [Picture 2]
- Allow the ingredients to cook on a medium flame until the rawness of the paste has gone and the onions are golden and soft. This will take about 5-7 minutes.
- Next, add the tomatoes to the sauce, mix well, and cover the saucepan with a lid. [Picture 3] Cook like this until the tomatoes are mushy, which will take a further 5 minutes, approximately.
- Once the tomatoes are soft, it is time to add the Indian spices. [Picture 4] Add turmeric powder, chole masala [either the one you prepared or store-bought], Kashmiri chili powder, and garam masala. Mix well and allow the spices to cook until they separate from the oil; this will take about 2 minutes.
- Next, add the water and the chickpeas to the onion tomato gravy, and bring them to a light simmer. Cover the pan with a lid, reduce the flame to medium-low, and allow this to cook for 15-20 minutes. [Picture 5]
- Put the dry fenugreek leaves on a plate or paper towel and microwave them for about 10 seconds. This step will release their aroma.
- Once done, put the fenugreek leaves between your palms and crush them in the curry. At this stage, add the mango powder to the pan as well. [Picture 6]
- Mix well and cook for a final 2 minutes, so as to integrate these final spices in the chole curry. [Picture 7]
- Once ready [Picture 8], plate the Punjabi chole masala curry and garnish the dishes with fresh julienned ginger and fresh cilantro. Serve with rice, bathure, chapatti, puri, or whatever bread you enjoy.
🙋 People Also Ask [FAQs]
What is chole bhature?
Chole bhature is a popular North Indian dish consisting of spicy chickpea curry (chole) served with deep-fried bread called bhature. The combination offers a flavorful contrast between the rich and tangy chickpea curry and the puffy, crispy bhature, creating a beloved and indulgent meal.
What is the difference between chole masala and chana masala?
"Chole masala" and "chana masala" are popular Indian chickpea dishes, differing in preparation and flavors. "Chole masala" is linked with North Indian cuisine, featuring a richer, spicier gravy with aromatic spices like cinnamon and cardamom. Meanwhile, "chana masala" is a broader term for chickpea dishes across regions, with variations in spice blends, tangy gravies, and flavors. "Chole masala" may have creamier gravies and additional ingredients like paneer, while "chana masala" focuses primarily on chickpeas.
Is chole and chana the same?
"Chole" and "chana" both refer to chickpeas, commonly used in Indian and Middle Eastern dishes. "Chole" mainly denotes a spicy chickpea curry, while "chana" can refer to chickpeas or dishes with them, with "chole" more specific to Indian cuisine.
💡 Expert Tips and Tricks
- Heat: This recipe makes the chickpea curry medium hot, however, feel free to adjust the heat to your liking by increasing or reducing the quantity of red chili powder and green chilies.
- Ghee: This recipe is vegan as it stands, however, many like to use ghee [clarified butter] instead of oil to prepare it.
- Consistency: Serve the curry with a thicker gravy with flatbreads, thinly chopped onions, and a slice of lemon. Make the gravy thinner when serving it with rice.
🍱 Storing & Reheating
- In the fridge: Store chole masala in an airtight container for up to three days.
- In the freezer: Freeze chole masala in a suitable container for up to three months. Thaw overnight in the fridge and thoroughly reheat before serving.
🍴 More Delicious Recipes to Try
🍽️ Recipe
The Best Chole Recipe Punjabi-Style
Delicious chickpeas cooked in a tangy and spicy gravy made of onions, tomato, and spices.
Ingredients
Chole Masala
- 1 Bay Leaf
- 1 Dry Red Chilli
- 1 tablespoon Coriander Seeds
- 1 inch Cinnamon Stick
- 1 Black Cardamom
- 10 Peppercorns
- 1 teaspoon Cumin Seeds
- 1 teaspoon Fennel Seeds
- 3 Cloves
Other Ingredients
- 1 tin Chickpeas drained and rinsed
- 2 tablespoon Oil any unflavored
- 1 inch Cinnamon Stick
- 2 Green Cardamoms
- 1 Bay Leaf
- 1 teaspoon Ginger Garlic Paste
- 2 Finely Chopped Onions
- 1-2 Green Chillies
- 2 Finely Chopped Tomatoes
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Chilli Powder
- ¾ teaspoon Garam Masala
- 1 tablespoon Kasuri Methi
- ¼ teaspoon Mango Powder
- Fresh Julienned Ginger To Serve
- Fresh Cilantro [fresh coriander leaves] To Serve
Instructions
Prepare the chole masala
- Add the whole spices to a large frying pan.
- Heat up on medium heat and allow the spices to roast until fragrant. Mix continuously so that they don't burn and become bitter. This step will take around 5 minutes.
- Once the spices are fragrant and have become golden, remove them from the pan and spread them on a large plate to cool down.
- Once completely cooled down, add the spices to a blender and blend into a fine powder.
- Your chole masala is ready.
Prepare the curry
- Add the oil to a large saucepan and heat it on medium heat. Once warm, add the bay leaf, green cardamoms, and cinnamon sticks.
- Mix the spices well in the oil and allow them to become fragrant. This will take a couple of minutes, and they should not become dark or burnt.
- Next, add the onions, ginger garlic paste, chopped green chilies, and some salt to the pan and mix well.
- Allow the ingredients to cook on a medium flame until the rawness of the paste has gone and the onions are golden and soft. This will take about 5-7 minutes.
- Next, add the tomatoes to the sauce, mix well, and cover the saucepan with a lid. Cook like this until the tomatoes are mushy, which will take a further 5 minutes, approximately.
- Once the tomatoes are soft, it is time to add the Indian spices. Add the turmeric powder, chole masala [either the one you prepared or store-bought], Kashmiri chili powder, and garam masala. Mix well and allow the spices to cook until they separate from the oil; this will take about 2 minutes.
- Next, add the water and the chickpeas and bring them to a light simmer. Cover the pan with a lid, reduce the flame to medium-low, and allow this to cook for 15-20 minutes.
Final Steps
- Put the dry fenugreek leaves on a plate or paper towel and microwave them for about 10 seconds. This step will release their aroma.
- Once done, put the fenugreek leaves between your palms and crush them in the curry. At this stage, add the mango powder to the pan as well.
- Mix well and cook for a final 2 minutes, so as to integrate these final spices in the chole curry.
- Plate the curry and garnish the dishes with fresh julienned ginger and fresh cilantro. Serve with rice, bathure, chapatti, puri, or whatever bread you enjoy.
Notes
Should you prefer, you can use store-bought chole masala instead of making your own. You can use 2-3 tablespoons of it and skip the mango powder in the recipe if already present in the chole masala.
If you don't have mango powder, substitute it with lemon juice or tamarind pulp. Alternatively, add ½ teaspoon of dried pomegranate seeds to the chole masala recipe.
Storage:
- This curry can be stored in the fridge for up to 3 days in an airtight container.
- Freeze the curry in a suitable container for up to three months. Before serving, thaw it overnight in the fridge, and heat it up in the microwave or on the stove until thoroughly hot.
Nutrition
Calories: 210kcalCarbohydrates: 13gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 55mgPotassium: 333mgFiber: 4gSugar: 5gVitamin A: 782IUVitamin C: 31mgCalcium: 55mgIron: 2mg
Tried this recipe?Let us know how it was!
Cornelius says
I went with my friend and his family to eat in their favorite Indian restaurant and they are Punjabi. I had chole bathure and it's very difficult to find tasty recipes to make at home, but this is perfect and like the restaurant, only without all the oil. Will make again soon.
Elle says
So glad to hear you liked this, Cornelius!
Sita D. says
Hello dear, thank you for this great recipe, it tastes like the autentic one we used to get in Delhi. I love it with chapatti and some fresh onion and chilli on the side.
Elle says
Hi Sita, thank you for your kind words!
It's great to hear it tastes authentic to you, as I have tried my very best to keep it as traditional as possible, while cutting out the extra calories and fat. Enjoy!
Grace says
Thank you, going to make this today and will let you know how it came out!
Elle says
Yes! They are delicious!