Chole Masala Recipe: Craving a spicy, tangy, and utterly satisfying Indian curry that fills your home with mouthwatering aromas? You’re in the right place. This Chole Masala recipe is your ultimate step-by-step guide to making a restaurant-style North Indian dish at home. Whether you want a weekend feast, a hearty lunch, or a comforting dinner, this Chole Masala recipe delivers every time. And the best part? It’s surprisingly easy once you break it down step by step.
Let’s dive into everything you need to know—from ingredients to cooking secrets—to make the best homemade Chole Masala that tastes just like the one from your favorite dhaba.
What is Chole Masala?
Chole Masala (also known as Chana Masala) is a popular North Indian curry made from chickpeas (called “chole” or “chana” in Hindi) simmered in a thick, spicy onion-tomato gravy. It’s a staple in Punjabi households and a star dish in Indian restaurants and street food stalls alike.
This dish is aromatic, bold, and deeply flavorful, usually enjoyed with bhature (deep-fried bread), rice, or roti. The secret lies in the unique blend of spices, slow cooking, and that rich masala that clings to every chickpea.
Traditionally, it’s made using boiled chickpeas, caramelized onions, juicy tomatoes, and a special spice mix called chole masala. The flavor is enhanced by ingredients like dried mango powder (amchur), black cardamom, and even tea leaves used during boiling for color and aroma.
Why You’ll Love This Recipe
Still wondering if Chole Masala is for you? Here’s why it’s a must-try:
- Easy to follow: With this step-by-step guide, even beginners can cook it like a pro.
- Perfect for meal prep: It tastes even better the next day.
- Protein-packed and vegan: It’s naturally vegetarian and can easily be made vegan.
- Customizable heat and spice: You can make it as mild or fiery as you like.
- Pairs with everything: Serve it with rice, roti, naan, or enjoy it as a wrap filling!
This recipe isn’t just food—it’s a flavor journey from the streets of Delhi to your kitchen.
Origins of Chole Masala
Chole Masala has deep roots in Punjabi cuisine, which is known for its bold spices and rich gravies. Historically, this dish was prepared during festivals and special occasions and has since become a go-to comfort food across India.
It also has ties to the street food culture—especially in places like Delhi and Amritsar—where vendors serve it hot with fluffy bhature or kulcha. Over time, Chole Masala has gone global and is now a popular item on Indian restaurant menus worldwide.
The traditional way of cooking it involves slow simmering and layering flavors over time, which is what gives it such a complex and robust taste.
Health Benefits of Chickpeas (Chole)
Before we jump into cooking, let’s take a second to appreciate the nutritional powerhouse at the heart of this recipe: chickpeas.
- Rich in protein and fiber: Great for vegetarians and vegans.
- Lowers cholesterol and improves digestion.
- Packed with iron, zinc, and B-vitamins.
- Keeps you full for longer, which helps with weight management.
- Regulates blood sugar levels due to low glycemic index.
So not only is Chole Masala delicious, but it’s also a healthy meal option—win-win!
List of Ingredients You’ll Need
Let’s break this down so you can make sure you have everything in your pantry.
Main Ingredients
- 1 ½ cups dried chickpeas (or 2 cans if using canned chickpeas)
- 2 large onions (finely chopped)
- 2 medium tomatoes (pureed or finely chopped)
- 1 tablespoon ginger-garlic paste
- 2 tablespoons oil or ghee
- Salt to taste
- Water (for soaking and boiling)
Spices and Seasonings
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1 black cardamom
- 2-3 green cardamoms
- 1-2 cloves
- 1-inch cinnamon stick
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1 ½ tablespoons chole masala powder (homemade or store-bought)
- ½ teaspoon amchur (dried mango powder) or 1 teaspoon lemon juice
Optional Add-ins for Extra Flavor
- 1 black tea bag (for boiling chickpeas to get dark color)
- 1 slit green chili
- Fresh coriander leaves for garnish
- 1 tablespoon kasuri methi (dried fenugreek leaves)
- 1 tablespoon butter (for extra richness)
Kitchen Tools and Utensils Required
- Large bowl (for soaking chickpeas)
- Pressure cooker or Instant Pot
- Deep pan or kadhai
- Spatula
- Blender (if you want smooth gravy)
- Chopping board and knife
- Measuring spoons
Having the right tools makes the process smoother and faster.
Prepping the Chickpeas: Soaking and Boiling
This step is crucial for getting the perfect texture. Hard, undercooked chickpeas can ruin the dish.
- Step 1: Rinse 1 ½ cups of dried chickpeas thoroughly.
- Step 2: Soak them overnight in 3-4 cups of water.
- Step 3: Drain and transfer to a pressure cooker with 3 cups water, a pinch of salt, and optionally a black tea bag.
- Step 4: Pressure cook for 5-6 whistles on medium heat or 20-25 minutes in an Instant Pot.
Make sure the chickpeas are soft but not mushy. They should hold their shape and be easy to squish between your fingers.
Homemade Chole Masala Powder vs Store-Bought
Here’s the truth: while store-bought chole masala can get the job done, homemade spice blends always taste better. Why? Because they’re fresh, customizable, and contain no added preservatives or fillers.
Store-Bought Chole Masala:
- Convenient and easily available.
- Brands like MDH, Everest, and Catch offer decent blends.
- Works well if you’re short on time.
Homemade Chole Masala:
Want to level up your dish? Try making your own spice mix. Here’s a quick recipe:
Ingredients for Homemade Chole Masala Powder:
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tsp black peppercorns
- 1 tsp fennel seeds
- 2 cloves
- 1-inch cinnamon stick
- 1 black cardamom
- 1-2 green cardamoms
- ½ tsp ajwain (carom seeds)
- 1 tsp dried mango powder (amchur)
- ½ tsp dry ginger powder
- 1 dry red chili
Instructions:
- Dry roast the whole spices on medium heat until fragrant (about 2-3 minutes).
- Cool and grind into a fine powder.
- Mix with dry mango powder and ginger powder.
- Store in an airtight jar for up to 2 months.
Using this homemade masala gives your Chole a more authentic, aromatic flavor that truly sets it apart.
How to Make Chole Masala – Step-by-Step Instructions
Now we’re getting into the heart of the recipe. Follow this detailed, foolproof process to cook Chole Masala from scratch.
Step 1: Soak and Cook Chickpeas
Start by soaking 1½ cups of dried chickpeas overnight in plenty of water. The next day, drain and rinse them, then pressure-cook or boil with fresh water, a pinch of salt, and a tea bag (optional, for deeper color) until soft but not mushy. Drain and set aside, reserving some of the cooking water for later use.
Step 2: Make the Onion-Tomato Masala
In a large pan, heat 2 tablespoons of oil or ghee. Add finely chopped onions and sauté until golden brown. Stir in minced garlic, ginger, and green chili, cooking until aromatic. Add pureed tomatoes and cook down until the oil separates from the masala. This is your flavor base.
Step 3: Simmer with Spices
Now add the key spices—coriander, cumin, turmeric, chili powder, and garam masala. Mix well, then add the cooked chickpeas and a cup of the reserved water. Simmer gently for 15–20 minutes, allowing flavors to meld and the gravy to thicken.
Step 4: Garnish and Serve
Finish with chopped cilantro and a squeeze of lemon juice. Serve your chole masala hot with bhature, puri, or steamed basmati rice for a truly satisfying Indian comfort meal.
Pro Tips to Make the Best Chole Masala
Want your Chole Masala to stand out like a chef’s special? Here are some insider tips:
- Use dried chickpeas over canned for better texture and taste.
- Don’t skip the onion-tomato bhuna (sautéing) step—it builds the base flavor.
- Add a pinch of baking soda while boiling chickpeas to soften them even more.
- Slow cooking is key. Let the gravy simmer so flavors can marry well.
- Add a bit of jaggery or sugar if your tomatoes are too tangy—balance is everything!
- Cook a day ahead—flavors develop overnight, making it even tastier the next day.
Variations You Can Try
Looking to experiment? Try one of these exciting versions of Chole:
Amritsari Chole
A spicier, more robust version made with extra whole spices and pomegranate powder. Served mostly with kulchas.
Pindi Chole
Dry-style Chole without onions or tomatoes. Uses only dry spices and is often darker in color due to tea or iron cooking pots.
Chole Without Onion-Garlic
Perfect for religious fasting days or those avoiding alliums. Just enhance the tomato, ginger, and spice blend for richness.
Each of these styles brings its own charm and can be cooked using the same base ingredients.
What to Serve with Chole Masala
This dish is super versatile, so pair it with:
With Breads
- Bhature (classic combo!)
- Poori
- Tandoori Roti
- Kulcha
- Lachha Paratha
With Rice
- Steamed basmati rice
- Jeera (cumin) rice
- Ghee rice
- Tamarind rice (for a twist!)
Also great as a filling for wraps or stuffed inside naan rolls for an Indian-style burrito.
How to Store and Reheat Leftovers
Got leftovers? Lucky you!
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze in portioned containers for up to 2 months.
- To Reheat: Thaw overnight and reheat on stove or microwave. Add a splash of water to loosen up the gravy.
It’s one of those dishes that tastes better the next day, as the flavors continue to deepen.
FAQs about Chole Masala Recipe
1. Can I skip the tea bag while boiling chickpeas?
Yes, it’s optional. The tea bag adds a darker color, but you can skip it without affecting the taste.
2. What can I use instead of amchur powder?
Try lemon juice or tamarind paste for that tangy flavor.
3. How do I make this in a slow cooker?
Cook the chickpeas first, then add everything into the slow cooker and simmer on low for 4-5 hours.
4. Can I add potatoes to Chole Masala?
Absolutely! Parboiled potatoes work great and add a lovely texture.
5. Is this recipe vegan?
Yes, just use oil instead of ghee and skip butter during garnish.
Conclusion
There you have it—the ultimate guide to making Chole Masala at home, just like the pros do. With the right ingredients, patience, and a little bit of spice magic, you can whip up a hearty, comforting, and irresistibly delicious North Indian classic in your own kitchen.
It’s rich, full-bodied, and just the kind of dish that brings everyone to the table. So go ahead—put on your apron, fire up that stove, and make this unforgettable Chole Masala recipe today.
