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Chole Masala, also known as Chickpea Curry, is a popular dish from North India that’s loved for its rich flavors and spicy, tangy taste. It’s made with chickpeas (chole) cooked in a flavorful gravy made from tomatoes, onions, and a variety of spices. Chole Masala is a staple in Indian homes and is often served with bhature, naan, or rice.

This Chole Masala recipe will guide you step-by-step in making this hearty, spicy curry at home. Whether you’re making it for lunch or dinner, this dish will fill your kitchen with an irresistible aroma and leave everyone asking for more!

Ingredients to Prepare Chole Masala Recipe

For the Chole:

• 1 cup dried chickpeas (soaked overnight) or 2 cups canned chickpeas
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 2 bay leaves
• 1 large onion (finely chopped)
• 1 tablespoon ginger-garlic paste
• 2 tomatoes (pureed)
• 1 green chili (slit)
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala powder
• Salt to taste
• 1 tablespoon dried fenugreek leaves (kasuri methi)
• Fresh coriander leaves (for garnish)

For the Chole Masala Paste:

• 1 tablespoon fennel seeds
• 1 teaspoon cumin seeds
• 2-3 dried red chilies
• 1 cinnamon stick
• 4-5 cloves
• 2 green cardamoms

Step-by-Step Preparation of Chole Masala

Step 1: Prepare the Chickpeas

• If you’re using dried chickpeas, rinse them thoroughly and soak them in water overnight. After soaking, drain the water and cook the chickpeas in a pressure cooker with enough water for about 3-4 whistles until they’re tender.
• If you’re using canned chickpeas, drain and rinse them well.

Step 2: Make the Chole Masala Paste

• Dry roast the fennel seeds, cumin seeds, dried red chilies, cinnamon stick, cloves, and cardamoms in a pan for 2-3 minutes on medium heat until aromatic.
• Once roasted, grind the spices into a fine powder using a grinder or mortar and pestle.

Step 3: Cook the Chole

• Heat oil in a large pan and add the cumin seeds and bay leaves. Let them splutter.
• Add the finely chopped onions and sauté until golden brown.
• Add the ginger-garlic paste and slit green chili, and sauté for 2 minutes.

• Add the pureed tomatoes and cook until the oil begins to separate from the masala. This should take about 7-10 minutes.
• Stir in the turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Cook the spices for 2-3 minutes.

Step 4: Add the Chole Masala Paste

• Add the freshly ground Chole Masala paste to the pan and mix it in. Let it cook for 5 minutes on medium heat, allowing the flavors to combine.

Step 5: Combine the Chickpeas and Simmer

• Add the cooked chickpeas to the masala and mix well. Add some water (about 1/2 to 1 cup) to adjust the consistency of the curry.
• Simmer the curry for 15-20 minutes on low heat, letting the chickpeas absorb the spices and flavors. If needed, add more water to reach your desired consistency.

Step 6: Final Touches and Garnish

• Add the dried fenugreek leaves (kasuri methi) and mix well. Let the curry simmer for another 5 minutes.
• Garnish the Chole Masala with fresh coriander leaves before serving.

Serving Suggestions

• With Bhature: Serve Chole Masala with hot, fluffy bhature for a traditional combination.
• With Naan or Roti: Pair the curry with soft naan or tandoori roti for a comforting meal.
• With Rice: Serve the Chole Masala with plain steamed rice or jeera rice for a satisfying lunch or dinner.
• With Raita: A side of cooling raita or cucumber salad pairs perfectly with the spicy curry.

Pro Tips for Perfect Chole Masala

• Chickpeas: Soaking the chickpeas overnight helps reduce cooking time and makes them easier to digest. If you’re in a hurry, canned chickpeas work just as well.
• Masala Paste: The freshly ground spice paste adds a deep, aromatic flavor to the curry. Don’t skip this step for the best results.
• Simmering Time: Let the curry simmer for at least 20 minutes after adding the chickpeas. This allows the chickpeas to soak up the masala and enhances the flavors.
• Kasuri Methi: The dried fenugreek leaves give the curry its signature aroma and flavor, so don’t skip it!

Variations You Can Try

• Amritsari Chole: Add a pinch of tea leaves tied in a muslin cloth to the curry while cooking for that distinct dark color and rich taste.
• Punjabi Chole: Add a small piece of dry mango powder (amchur) or pomegranate seeds to the curry for an added tangy flavor.
• Chole Pindi: This variation uses fewer spices and often has a dry, more roasted texture to the gravy, making it a great alternative to traditional Chole Masala.

Related Recipes

• How to Make Bhindi Fry Recipe
• How to Make Paneer Mushroom
• How to Make Dal Tadka

Chole Masala is an iconic North Indian dish that is hearty, flavorful, and full of spices. Whether you’re hosting a dinner party or just craving a comforting meal, this dish will never disappoint. With the right balance of spices and a good simmering time, you can create a restaurant-style Chole Masala that will impress everyone.

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