Punjabi Chole Masala
A classic North Indian curry featuring tender chickpeas simmered in a spicy, tangy tomato and onion gravy. This hearty and flavorful dish, also known as Chana Masala, is a staple in Punjabi households and pairs perfectly with bhature, puri, or rice.
For 4 servings
Soak the chickpeas overnight.
Rinse the dried chickpeas and soak them in ample water for at least 8 hours. Add the baking soda to the soaking water to help soften them.
TIPSoaking with baking soda is a great trick to ensure the chickpeas cook evenly and become very soft.Pressure cook the chickpeas.
- Drain the soaking water and transfer chickpeas to a pressure cooker.
- Add 4 cups of fresh water, tea bags, bay leaf, black cardamom, cinnamon, cloves, and 1 tsp of salt.
- Secure the lid and pressure cook on high for 6-8 whistles, about 25 minutes.
- Let the pressure release naturally. Check if chickpeas are soft, then discard tea bags and whole spices.
- Reserve all the cooking water for the gravy; it's full of flavor.
TIPThe tea bags give the chole its classic dark color. Don't skip this for an authentic look!Prepare the masala base.
- Heat 3 tbsp of ghee in a pan over medium heat.
- Add the chopped onions and sauté until deep golden brown, which takes about 8-10 minutes.
- Add ginger-garlic paste and green chilies, and cook for 1-2 minutes until fragrant.
- Stir in the tomato puree and cook until the masala thickens and oil separates from the sides, about 10-12 minutes.
TIPPatiently browning the onions and cooking the tomato masala is key to a deep, rich flavor.Combine and simmer the curry.
- Reduce heat to low and add all the spice powders: turmeric, red chili, coriander, chana masala, dry mango powder, and 0.5 tsp salt. Sauté for 1 minute.
- Add the cooked chickpeas along with their reserved cooking water to the masala.
- Mash about a quarter of the chickpeas with a ladle against the side of the pan to naturally thicken the gravy.
- Cover and simmer on low for 15-20 minutes, allowing the flavors to meld together.
Garnish and finish the chole.
Turn off the heat and stir in the remaining 1 tbsp of ghee for a rich, glossy finish. Garnish with fresh coriander leaves and ginger juliennes.
Rest and serve hot.
Let the curry rest for 10 minutes before serving. This allows the flavors to settle. Serve hot with fluffy bhature, puri, or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking chickpeas with a pinch of baking soda is a time-tested trick to ensure they cook evenly and become exceptionally soft.
- 2The use of tea bags is a traditional method to impart the signature dark, rich color to the chole. Don't skip it for an authentic look.
- 3The key to a flavorful Punjabi curry is the 'bhunao' process. Be patient and cook the onion-tomato masala until oil visibly separates.
- 4Mashing some of the cooked chickpeas is essential for creating a thick, luscious, restaurant-style gravy without adding any flour or cream.
- 5Chole Masala tastes even better the next day as the flavors meld and deepen. It's an excellent dish for meal prepping.
- 6For an extra layer of flavor, you can add 1 tsp of kasuri methi (dried fenugreek leaves), crushed between your palms, along with the other spices.
Adapt it for your goals.
Vegan
Replace the ghee with a neutral vegetable oil or coconut oil to make this dish completely plant-based.
quickQuick
Use two 15-ounce cans of chickpeas instead of dried. Rinse them well and add them in step 4, along with 2 cups of water. Simmer for 15 minutes.
jainJain
Omit the onions and ginger-garlic paste. Increase the amount of tomatoes and add a pinch of asafoetida (hing) to the ghee before adding the tomato puree.
healthyHealthy
Reduce the total amount of ghee to 2 tablespoons and use low-sodium chana masala powder to lower the fat and sodium content.
Why this is on our healthy list.
Excellent Source of Plant-Based Protein
Chickpeas are packed with protein, making this dish a great option for vegetarians and vegans to support muscle repair and growth.
High in Dietary Fiber
The high fiber content from chickpeas aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
Rich in Essential Minerals
This dish is a good source of manganese, folate, and iron, which are crucial for energy production, red blood cell formation, and overall metabolic health.
Flavorful Spices with Benefits
Spices like turmeric, ginger, and garlic have anti-inflammatory and antioxidant properties that contribute to overall wellness.
Frequently asked questions
Yes, in moderation. Chickpeas are an excellent source of plant-based protein and dietary fiber. To make it healthier, you can reduce the amount of ghee used in the recipe.