Chole Masala Recipe or Chana Masala Recipe is a very popular and authentic North Indian curry made with Chickpeas or Chana. It is a completely vegan recipe. This delicious vegetarian curry goes well with anything. You can have it with roti, chapati, rice, bhature and puris. Chickpeas are full of healthy minerals, protein and fiber.
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| Cuisine | North Indian |
| Servings | Four |
| Soaking | 8 Hours |
| Preparation | 10 Minutes |
| Cooking Time | 45 Minutes |
| Type | Side Dish, Curry |
| Served with | Roti, Chapati, Puri and Rice |
What is Chole Masala Recipe?
Chole is the Punjabi word and in Hindi it is called Chana. Masala means a mixture of spices. So, Chole Masala Recipe is a spicy Gravy or Curry. Chole Masala Recipe is made in many variations across India. But I like this simple version of the recipe I shared here. It is similar to the famous Punjabi Chole Masala or Chana Masala except masalas used are not freshly roasted and grounded.
Ingredients:
- Kabuli Chana: Two bowls
- Onions: 2 Medium
- Tomatoes: 2 Big ones
- Garlic: 7-8 cloves
- Ginger: 1 inch
- Bay leaf: one or two
- Salt: As per Taste
- Coriander: For garnishing
Web Story On Chole Masala Recipe:
Masalas used in Chole Masala recipe:
- Red Chili Powder: 1 Tsp
- Black pepper powder: ½ Tsp
- Amchur Powder: ½ Tsp
- Fennel Powder: 1 Tsp
- Rock Salt: ½ Tsp
- Jeera Powder: 1 Tsp
- Dhania powder: 1 Tsp
- Garam Masala: 1 Tsp
- Kitchen King Masala: 1Tsp
- Kasoori Methi: 1 ½ Tsp
How to make Chole Masala Recipe
Preparations:
Soaking Chole or Chana:
- Take about two bowls of Kabuli chana or white Chickpeas and wash them 3-4 times.
- And then take a big vessel and add these washed Chana. Then add plenty of water (as chickpeas increase in size after soaking) and soak them overnight or 7-8 hours.
- The next day drain the excess water from the soaked chana and wash them once in running water and keep them in a strainer. So that excess water is drained.
Cooking Chole or Chana:
- In a pressure cooker add soaked chana and water (About 3 inches up of Chana).
- Add 1 tsp salt and a bay leaf.
- Cook chana up to 4-5 whistles or more.
- Once the pressure is gone check the chana by pressing one. It should be smashed easily. Otherwise, cook for another 2-3 whistles.
Making Gravy Base for Chole Masala Recipe:
- Roughly cut tomatoes and slice onions. Deskin the garlic cloves and ginger.
- Add all the above ingredients to a grinding jar and make a fine paste of them.
Making Chole Masala Recipe:
- In a pan add 4-5 tsp oil and add 1 tsp jeera.
- To this add the grounded tomato-onion paste and saute till the raw smell go off.
- Then start adding all the dry masalas one by one sautéing in between.
- Add two to three spoons of water so that the masala cooks very well and releases oil.
- Once the oil is released add one and a half bowls of water to the masala. Bring it to boil.
- Add ½ Tsp salt and adjust the consistency by adding water if required.
- Then add cooked chana and let them boil for five minutes.
- Then take a masher and mash the chana. You can completely skip this step if you like the chana as a whole. But by mashing the gravy will be thick.
- Then cook it for five minutes with the lid on.
- Garnish Chole Masala with fresh coriander and serve hot with Rotis, Chapati, Bhature, Puri or Rice.
Chole Masala Recipe- Video Recipe
Chole Masala Recipe is made in many variations across India. But I like this simple version of the recipe I shared here. It is similar to the famous Punjabi Chole Masala or Chana Masala except masalas used are not freshly roasted and grounded.
Soaking Chole or Chana
Take about two bowls of Kabuli chana or white Chickpeas and wash them 3-4 times. And then take a big vessel and add these washed Chana. Then add plenty of water (as chickpeas increase in size after soaking) and soak them overnight or 7-8 hours. The next day drain the excess water from the soaked chana and wash them once in running water and keep them in a strainer. So that excess water is drained.
Cooking Chole or Chana
In a pressure cooker add soaked chana and water (About 3 inches up of Chana). Add 1 tsp salt and a bay leaf.
Cook chana up to 4-5 whistles or more. Once the pressure is gone check the chana by pressing one. It should be smashed easily. Otherwise, cook for another 2-3 whistles.
Making a gravy base
Tomato Onion paste
Roughly cut tomatoes and slice onions. Deskin the garlic cloves and ginger. Add all the above ingredients to a grinding jar and make a fine paste of them.
Sauteing Gravy Base
In a pan add 4-5 tsp oil and add 1 tsp jeera. To this add the grounded tomato-onion paste and saute till the raw smell go off. And oil separates from the gravy.
Sauteing Masalas
Then start adding all the dry masalas one by one sautéing in between. Add two to three spoons of water so that the masala cooks very well and releases oil. Once the oil is released add one and a half bowls of water to the masala. Bring it to boil. Add ½ Tsp salt and adjust the consistency by adding water if required.
Adding Chole to the Gravy
Then add cooked chana and let them boil for five minutes. Then take a masher and mash the chana. You can completely skip this step if you like the chana as a whole. But by mashing the gravy will be thick. Then cook it for five minutes with the lid on. Garnish Chole Masala with fresh coriander and serve hot with Rotis, Chapati, Bhature, Puri or Rice.
FAQs of Chole Masala Recipe
Why soaking Chole or Chana is necessary?
When you are making curry using legumes like chickpea, Rajma, Dry green peas or any Kidney beans it is always recommended to soak them overnight (or for at least 8 hours). This makes cooking legumes easier. Also, this reduces the phytic acid, an element present in most of the beans which cause bloating and flatulence.
What if you forgot to soak the Chickpeas overnight?
As I said soaking is a mandatory step while making the Chole Masala recipe. If you forgot to soak them or are out of time or in a hurry; soak them in hot water for an hour or two. Otherwise, you can use canned chickpeas also. To get the best taste I recommend using the Dry chana and soaking them overnight.
How to make Chole Masala dark-colored?
Traditionally to give a dark color to the chickpeas dried amla is added while cooking. Or else a black tea bag is added. It gives a dark color to the gravy also. Well, I forgot to add any of these to this recipe.
Are Chickpeas or Chana healthy?
Chickpeas are very healthy. As said above they are high in vitamins, minerals, fiber and protein. All these nutrients are most essential for the human body, hence their benefits range from weight management to blood sugar control. Including chickpeas in our diet regularly will support our health and may reduce the risk of chronic diseases, such as heart disease and cancer. They’re easily available at most grocery stores. We can prepare various dishes from them, and they make an excellent meat alternative in vegetarian and vegan meals.
Instructions to Make Chole Masala Recipe
- Add enough water while soaking as the chickpeas increase in size during soaking.
- Discard the water in which chickpeas are soaked. And rinse them with water a couple of times before cooking.
- To get the best taste of the gravy Freshly roasted masala is the best choice. I have used ready masala as I don’t have the time to make masala. Or else you can use readymade chole masala available in the market.
- Make sure chickpeas are cooked very well. The chickpeas should be soft when you mash them.
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छान
Thank you
Very nice 👍
Thank you
Nice recipe 👌🏻😋
Thank you
This looks lovely!
Thank you Mam