Recipe for Chole Masala

Chole Masala

Recipe for Chole Masala

Chole/ Safed Chane ( Chickpeas) are loved by people in India, and Chole Masala, a gravy dish made with chickpeas and some basic spices, is quite popular in north India.  It is usually paired with Puri or Bhature. It goes well with rice, roti and pulao too. 

Let us start with the recipe for Chole Masala. 

Ingredients needed for making Chole Masala:

  1. Chickpeas: 1 1/2 cups, soaked overnight in 4 cups of water
  2. Onion: 1 big, chopped
  3. Tomato: 1 big, chopped.
  4. Green Chilis: 2-3, chopped
  5. Ginger-garlic paste: 1 tablespoon
  6. Carom seeds: 1 teaspoon
  7. Dry gooseberry: 1
  8. Cumin seeds: 1 teaspoon
  9. Oil: 2 tablespoons
  10. Salt: To taste
  11. Red Chili Powder: 1 teaspoon
  12. Coriander Powder: 1 tablespoon
  13. Turmeric Powder: 1 teaspoon
  14. Garam Masala: 1/2 teaspoon
  15. Chole Masala: 2-3 teaspoons
  16. Dry Fenugreek leaves: 1 tablespoon
  17. Bay leaves: 2
  18. Big Cardamom: 1
  19. Water: Required for soaking and cooking the chickpeas and for adjusting the consistency of the gravy
  20. Fresh Coriander leaves: For garnishing

Method for making Chole Masala:

  1. Cook the chickpeas with salt, carom seeds, and gooseberry, along with sufficient water, in a pressure cooker. Cook till the chickpeas are soft. To check if the chickpeas are fully cooked, take a chickpea and press it between your fingers. It should squish easily.

    Chickpeas CholeChickpeas Chole
  2. In a pan, heat oil. Add cumin seeds, cardamom and bay leaves and fry them on medium heat. Then add onions, green chillies, and ginger-garlic paste.

    Chickpeas Chole
  3. Add tomatoes.

    Chickpeas Chole
  4. Add red chilli powder, turmeric powder, coriander powder, Chana Masala, and salt. Add a few tablespoons of water if it looks too dry. Adding water will prevent the spices from burning. Reduce the heat, put on a lid, and let it cook till the tomatoes become soft.

    Chickpeas Chole
  5. Remove the gooseberry seeds from the cooked chickpeas. Then add the cooked chickpeas, along with the water it was cooked in, into the pan.


  6. Now, add dry fenugreek leaves along with Garam Masala. Taste and see. Taste and adjust the salt.


  7. To thicken the gravy, use the back of the ladle to press a few chickpeas along the pan so that they get mashed. Then mix everything.


  8. If you want to serve it with rice, boil it for about 2-3 minutes and turn off the heat. If you want to serve it with any Indian bread like puri, roti, or bhature, reduce the gravy by boiling it a little more. Garnish with chopped fresh coriander leaves.

Delicious Chole Masala is ready

Some additional notes:

  1. I have used dry chickpeas, which I have soaked overnight and then cooked the next morning. If you want to avoid this extra work, use canned chickpeas.
  2. For my readers in Germany: Most of the ingredients are easily available in Indian stores and supermarkets. However, I have found the best dry chickpeas in Turkish stores.
  3. Chickpeas are called Kichererbsen in German. They are called garbanzo beans in some countries.

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