Servings: 4
Equipment
- 1 Heavy-bottomed pan (handi) or large saucepan
- 1 Mixing bowls
- 1 Wooden spoon
- 1 Food processor or blender (for tomato paste)
Ingredients
For Boiling Chickpeas:
- 1 cup chole chickpeas/garbanzo beans
- 1½ tsp salt
- 2 no bay leaves
- ¼ tsp cinnamon powder
- ⅛ tsp black cardamom powder
- 6 cups water
- ¼ tsp hing asafoetida
For Masala:
- 3 tbsp Mustard oil
- 1½ tsp ginger & garlic paste 30g
- 3 1 medium onions finely chopped
- 3 1 medium tomatoes made into paste
- 3 1 green chilies mild variety, chopped
- ½ tbsp turmeric powder
- ½ tbsp red chili powder
- 1½ tbsp coriander powder
- 2 tbsp chole masala
- 1 tbsp ghee or butter
For Garnish:
- 1 Small bunch Fresh coriander leaves cilantro, chopped
Instructions
Preparing the Chickpeas:
- Soak chickpeas overnight or for 7-8 hours in plenty of water until they double in size.
- Rinse the soaked chickpeas 2 times under cold water until the water runs clear.
- Combine chickpeas, water, salt, bay leaves, cinnamon powder, black cardamom powder, and hing in a pressure cooker.
- Pressure cook on high heat until you hear 1 whistle, then reduce heat to low and cook for 20 minutes. Turn off heat and let steam settle completely before opening the cooker. Set aside with the cooking liquid.
Making the Masala:
- Heat oil in a heavy-bottomed pan (handi) over medium-high heat.
- Add chopped onions and fry for 2-3 minutes until they start turning golden.
- Stir in ginger-garlic paste and cook until the mixture turns brown and aromatic, about 3-4 minutes.
- Add turmeric, red chili powder, and coriander powder. Mix well and cook for 1-2 minutes until fragrant.
- Make a fine puree with diced tomato and green chilli
- Pour in tomato paste and chopped green chilies. Cook the masala until oil begins to separate from the mixture, about 5-7 minutes.
- Add the cooked chickpeas along with their cooking liquid. Mix thoroughly and cover with a lid.
- Simmer for 8-10 minutes, allowing the flavors to meld together.
- Sprinkle chole masala over the curry, mix well, and cover for 3-4 minutes.
- Finish with ghee or butter and garnish with fresh chopped coriander leaves.
- Serve hot with kulcha, jeera rice, or any Indian bread of your choice.
Notes
Pro Tips:
Chef's Tips & Notes
Substitutions:
- Replace chole masala with garam masala if unavailable
- Use store-bought tomato puree instead of making paste
- Substitute ghee with additional oil for a vegan version
- Refrigerate for up to 3 days
- Freezes well for up to 1 month
- Reheat gently, adding water if needed
- Pair with fresh kulcha, naan, or roti
- Serve alongside pickled onions and green chutney
- Garnish with a dollop of yogurt for cooling contrast
- The longer you cook the masala until oil separates, the richer your chole will taste
- Save some chickpea cooking liquid to adjust consistency
- For extra richness, mash a few chickpeas against the side of the pan while cooking
- This authentic masala chole recipe delivers restaurant-quality flavors in your home kitchen, making it perfect for family dinners or entertaining guests with genuine Punjabi cuisine.
Tried this recipe?Let us know how it was!