“Chole Masala Recipe made the authentic Punjabi way! Learn how to make this spicy, flavorful chickpea curry at home in just 30 minutes with simple ingredients.”
🍛 Chole Masala Recipe | Authentic Punjabi Chickpea Curry
🕒 Prep Time: 10 minutes
🧑🍳 Cook Time: 30 minutes
⏱️ Total Time: 40 minutes
🍽️ Servings: 4
🧾 Ingredients
👩🍳 For Boiling Chole (Chickpeas)
| Ingredient | Quantity |
|---|---|
| Dried white chole (chickpeas) | 1 cup (soaked overnight) |
| Water | 3–4 cups |
| Black tea bag | 1 (for color) |
| Salt | ½ tsp |
| Baking soda (optional) | a pinch |
🍅 For Gravy
| Ingredient | Quantity |
|---|---|
| Oil or ghee | 2 tbsp |
| Cumin seeds | 1 tsp |
| Bay leaf | 1 |
| Onions (finely chopped) | 2 medium |
| Tomatoes (pureed or finely chopped) | 2 large |
| Ginger-garlic paste | 1 tbsp |
| Green chili (slit) | 1 |
🌶️ Spice Powders
| Spice | Quantity |
|---|---|
| Coriander powder | 1 tsp |
| Cumin powder | ½ tsp |
| Turmeric powder | ¼ tsp |
| Red chili powder | 1 tsp (adjust to taste) |
| Garam masala | ½ tsp |
| Chole masala | 1.5 tsp |
| Amchur (dry mango powder) | ½ tsp |
| Salt | to taste |
🌿 For Garnish
- Fresh coriander leaves – chopped
- Ginger juliennes
- Onion slices & lemon wedges (optional)
👩🍳 Step-by-Step Instructions (with Time)
Step 1: Soak and Boil Chole (10–15 minutes active, 6–8 hours soak)
- Soak 1 cup chole overnight in water.
- Drain and add to a pressure cooker with 3–4 cups water, 1 tea bag, salt, and optional baking soda.
- Pressure cook for 5–6 whistles or until soft. Discard tea bag. Keep aside with some boiled water.
Step 2: Prepare Masala Base (10 minutes)
- Heat oil/ghee in a kadhai or pan. Add cumin seeds and bay leaf.
- Sauté chopped onions until golden brown (5–6 mins).
- Add ginger-garlic paste, sauté for 1 minute.
- Add tomato puree, cook until oil separates (4–5 mins).
Step 3: Add Spices & Cook (5 minutes)
- Add coriander, cumin, turmeric, chili powder, chole masala, and salt.
- Cook the masala well until it turns thick and aromatic.
- Optional: Add 1 tbsp yogurt or kasuri methi for extra flavor.
Step 4: Combine with Chole (10 minutes)
- Add the boiled chole and some reserved water (adjust consistency).
- Simmer for 10 minutes to absorb flavors.
- Stir in garam masala and amchur powder in the last minute.
- Crush 4–5 chole in the gravy for thickness.
Step 5: Garnish and Serve (2 minutes)
Garnish with fresh coriander, ginger juliennes, and serve hot with bhature, rice, roti, or jeera pulao.
💡 Pro Tips:
- Add a pinch of black salt for street-style flavor.
- Simmer longer for thicker and deeper taste.
- Use canned chickpeas if short on time (but homemade tastes better!).
❓ Frequently Asked Questions About Chole Masala
1. What is Chole Masala?
Chole Masala is a popular North Indian dish made with boiled chickpeas cooked in a spicy, tangy tomato-onion gravy with aromatic spices.
2. What is the difference between Chole and Chana Masala?
Chole often refers to the Punjabi-style preparation with a darker, richer gravy, while Chana Masala is usually lighter and used across India with regional variations.
3. Can I make Chole Masala without onion and garlic?
Yes! You can skip onion and garlic and use tomato, ginger, and dry spices for a satvik or Jain-friendly version.
4. How to make restaurant-style Chole Masala at home?
Use tea bags while boiling chickpeas for color, cook the gravy well until oil separates, and finish with chole masala powder and kasuri methi for restaurant-style taste.
5. How long should I soak chickpeas for chole?
Soak chickpeas in plenty of water for 6–8 hours or overnight for best results.
6. Can I use canned chickpeas for Chole Masala?
Yes, canned chickpeas save time. Just rinse them well and simmer longer in the gravy to absorb the spices.
7. Which is the best chole masala powder brand?
Brands like MDH, Everest, or homemade chole masala powder work well. You can also blend your own spice mix for a fresher taste.
8. What gives Chole Masala its dark color?
Adding a black tea bag while boiling chickpeas gives the dish its signature dark brown color.
9. Is Chole Masala spicy?
It’s moderately spicy. You can adjust chili powder to your taste. Add yogurt or cream to balance the heat.
10. What are the best side dishes with Chole Masala?
Bhature, jeera rice, roti, puri, or kulcha are perfect accompaniments.
11. Can I freeze Chole Masala?
Yes, it freezes well. Store in an airtight container for up to 1 month and thaw before reheating.
12. How do I thicken Chole Masala gravy?
Mash a few boiled chole or simmer uncovered to thicken the gravy naturally.
13. Can I cook Chole Masala in an Instant Pot?
Yes, you can pressure cook soaked chole in the Instant Pot and then sauté the masala directly in the same pot.
14. Is Chole Masala vegan?
Yes, it’s naturally vegan unless you add ghee or yogurt. Use oil for a fully plant-based version.
15. Can I add potatoes to Chole Masala?
You can, but traditionally potatoes aren’t added. If using, boil separately and mix during the final simmer.
16. Why does my chole taste bland?
Ensure your masala is well-fried until oil separates, and allow chole to simmer long enough to soak in the flavors.
17. How long does Chole Masala stay fresh?
It keeps in the fridge for up to 3 days. Reheat with a splash of water before serving.
18. What’s the best oil for cooking Chole Masala?
Use mustard oil for an earthy Punjabi flavor or regular cooking oil/ghee as per your preference.
19. Can I make Chole Masala without tomato?
Yes, you can use curd, amchur (dry mango powder), or tamarind paste for tanginess if avoiding tomatoes.
20. What is the calorie count of Chole Masala?
1 cup of Chole Masala has roughly 250–300 calories, depending on oil and serving size.
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