Chole Masala (Punjabi Chickpea Curry)
Chole masala is a hearty Punjabi curry of chickpeas simmered in a tangy spiced onion-tomato gravy. It pairs wonderfully with bhature, kulcha or rice. It is a staple of North Indian street stalls and family tables, loved for its bold, tangy flavour.
Why You Will Love This Chole Masala
- Bold, tangy and deeply spiced
- Vegan, gluten free and packed with protein and fibre
- Even better the next day, so ideal for meal prep
Ingredient Notes
Chickpeas: Dried kabuli chickpeas, soaked overnight, give the best texture. Tea bag: Cooked with the chickpeas, it gives them a dark, classic colour. Chole masala and amchur: Provide the signature tang and warm spice. Onions, tomatoes, ginger and garlic: Form the gravy base.
Tips for Perfect Chole
The tea bag gives the chickpeas their classic dark colour, so remove it before mixing with the masala. Mash a few chickpeas for a naturally thick gravy. Let the chole simmer in the masala for at least 15 minutes so the flavours soak in.
Serving and Storage
Serve with bhature, kulcha or steamed rice, with sliced onions, green chilli and lemon wedges. Chole keeps for four days in the refrigerator and freezes well for up to three months.
Frequently Asked Questions
Why is a tea bag added to the chickpeas?
It gives the chickpeas a deep, dark colour typical of Punjabi chole. The tea flavour is very mild and you remove the bag before mixing with the masala.
Can I use canned chickpeas?
Yes. Rinse them and simmer in the masala for 15 to 20 minutes. Dried chickpeas give a better texture, but canned are convenient.
What is chole masala?
It is a spice blend that usually includes coriander, cumin, amchur, black salt and other spices. It gives chole its tangy, earthy flavour.
Why are my chickpeas still hard?
They may not have soaked long enough, or your water may be hard. Soak for at least eight hours and cook until tender before adding acidic ingredients.
What is chole served with?
Bhature (fried bread), kulcha, naan or rice with onions, pickle and a wedge of lemon.
Can I freeze chole?
Yes. Freeze for up to three months and reheat with a little water.
More Recipes You Will Love
- Garlic Butter Naan (Tawa Naan): soft, blistered flatbread for scooping up the gravy
- Jeera Rice (Cumin Rice): fragrant cumin rice for any curry
- Rajma Chawal: kidney bean comfort meal with rice
- Dal Makhani: slow-cooked creamy black lentils
- 1 cup dried chickpeas (soaked overnight)
- 2 onions (finely chopped)
- 3 tomatoes (pureed)
- 1 tablespoon ginger-garlic paste
- 2 teaspoons chole masala
- 1 teaspoon cumin seeds
- 1 teaspoon amchur (dry mango powder)
- 1 teaspoon red chilli powder
- 2 tablespoons oil
- 1 tea bag (for colour)
- Salt to taste
- 1 Soak the Chickpeas OvernightThe night before, rinse the 1 cup of dried chickpeas under cold water until it runs clear. Cover with about 3 cups of fresh water, which is roughly 3 times their volume, and soak for at least 8 hours or overnight. Drain and rinse before cooking.Tip: Soaking helps the chickpeas cook evenly and turn soft and creamy. Use fresh water for cooking, not the soaking water.
- 2 Add Water, Salt and the Tea BagPut the drained chickpeas in a pressure cooker with 3 cups of fresh water, 1 teaspoon of salt and 1 tea bag. Close the lid securely.Tip: The tea bag gives the chickpeas the deep, dark brown colour typical of Punjabi chole, and it will not make the dish taste like tea.
- 3 Pressure Cook for 8 to 10 WhistlesCook on high heat until the cooker reaches full pressure, then keep cooking for 8 to 10 whistles. Turn off the heat and let the pressure release naturally, which takes about 15 minutes.Tip: Letting the pressure drop on its own keeps the chickpeas whole and prevents them from splitting open.
- 4 Test the Chickpeas and Remove the Tea BagOpen the lid and squeeze a chickpea between your fingers. It should mash easily with no hard centre. Remove and discard the tea bag, squeezing it against the side of the pot. Keep all the cooking water.Tip: If the chickpeas are still firm, cook for 3 to 4 more whistles. The cooking water adds flavour and body to the gravy, so do not drain it away.
- 5 Prepare the Onions and Tomato PureeFinely chop the 2 onions. Blend the 3 tomatoes in a blender until completely smooth to make a puree. Measure out the ginger-garlic paste, chole masala, red chilli powder and amchur.Tip: Having everything ready means you can build the masala without stopping, so the onions do not overcook while you measure.
- 6 Temper the CuminHeat the 2 tablespoons of oil in a large, heavy pan over medium heat. Add 1 teaspoon of cumin seeds and let them sizzle for 20 to 30 seconds, until fragrant and slightly darker.Tip: The cumin should start to sizzle as soon as it touches the oil. If it does not, wait a little longer for the oil to heat up.
- 7 Cook the Onions Until Deep GoldenAdd the chopped onions and cook for 8 to 10 minutes, stirring often, until they are a deep golden brown.Tip: Well-browned onions give chole its rich colour and sweetness. Add a splash of water if they start to catch on the pan.
- 8 Add the Ginger-Garlic PasteStir in the 1 tablespoon of ginger-garlic paste and cook for 1 minute, until the raw smell goes.Tip: Keep stirring, as burnt garlic tastes bitter and will spoil the whole pan.
- 9 Cook the Tomato Puree Until the Oil SeparatesPour in the tomato puree and cook on medium heat for 8 to 10 minutes, stirring now and then, until the mixture thickens into a jam-like paste and the oil separates at the edges.Tip: Do not skip this step. When the oil separates, the tomatoes are properly cooked and the gravy will not taste raw or sharp.
- 10 Stir in the SpicesStir in 2 teaspoons of chole masala, 1 teaspoon of red chilli powder and salt to taste. Cook for 1 minute, adding a splash of water if the spices stick.Tip: Cooking the spices in the masala for a minute brings out their flavour. Keep the heat at medium so that the chilli does not burn.
- 11 Add the Chickpeas and Cooking WaterAdd the cooked chickpeas and 1 cup of their cooking water. Stir well, scraping the bottom of the pan, and bring to a boil.Tip: The starchy cooking water gives the gravy its body. Add a little more if you like a looser curry.
- 12 Simmer and Mash a Few ChickpeasReduce the heat to low and simmer for 15 minutes, stirring every few minutes. Mash about 1/4 cup of the chickpeas against the side of the pan with the back of a spoon, until the gravy thickens and turns creamy.Tip: Mashing a few chickpeas thickens the gravy naturally without any flour or cream. If it gets too thick, add a splash of hot water.
- 13 Finish with Amchur and RestTurn off the heat and stir in 1 teaspoon of amchur. Taste and adjust the salt, and add a squeeze of lemon if you want more tang. Cover and rest for 5 minutes.Tip: Amchur is added at the end, so that its sour flavour stays bright. Resting lets the gravy settle and thicken slightly.
- 14 Serve HotServe the chole hot with bhature, kulcha, naan or steamed rice, along with sliced onions, green chilli and lemon wedges.Tip: Chole tastes even better the next day. It keeps for 4 days in the fridge and freezes well for up to 3 months.