Chole Masala Recipe | Chickpea Curry Recipe

Chole Masala Recipe also known as Chickpea Curry is Chole or chickpeas cooked with spicy and delicious veggies-based gravy. The Chole Masala is a very popular dish that is usually served with Bhature, Poori, Naan, or Rice. It is full of flavors and is a favorite in North Indian Dhabas and Restaurants. The spicy and tangy gravy is made with onions, tomato puree, herbs, and spices. I have included a complete Chola Masala Recipe Video and step-by-step Instructions that will help you make this amazing Indian dish at home. Serve this tasty and flavorsome Chola Masala with Poori, Butter Naan, Tandoori Roti, Jeera Rice, and Pickled Onion.

Also, check out my other popular recipes like Paneer Masala, Paneer Tikka Masala, Sambar, Lasooni Palak, and Pav Bhaji.

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Watch Chole Masala Recipe Video

Chole Masala Recipe Ingredients

• 2 cup Kabuli Chana
• 4-5 tbsp of oil
• 6 onions
• 15-20 garlic cloves
• 1 tbsp grated ginger green chilli
• 2 bay leaves
• 1 tsp cumin
• 1 black cardamom
• 1 cardamom
• 2 dry red chilli
• 3 cloves
• 2 tomatoes puree
• 1 tsp Red chilli powder
• ½ tsp coriander powder
• 1 tsp garam masala
• ½ tsp turmeric powder
• 3.5 cups of water
• Chopped Coriander

How To Make Punjabi Chole Masala Ki Sabji

1. To make Chola Sabzi, soak 2 cups of Kabuli Chana overnight.

2. Add the Kabuli Chana to the pressure cooker. Cook until 5-6 whistles on low to medium flame.

3. Heat 4-5 tbsp of oil in a Pan.

4. Chop and ready the following veggies: 6 onions, 15-20 garlic cloves, and 1 tbsp grated ginger green chilli.

5. Also, take the whole spices: 2 bay leaves, 1 tsp cumin, 1 black cardamom, 1 cardamom, 2 dry red chilli, and 3 cloves.

6. Add the whole spices to the Kadai. Fry it for a few seconds.

7. Now, add garlic and fry it until it gets golden brown.

8. Add the onions, and salt as per taste. Cover the lid and cook on low flame.

9. Constantly remove the lid. Stir and mix well in between.

10. Add the grated ginger and green chilli. Mix well. Crush the veggies with a spatula.

11. Close the lid and cook until the onion gets golden brown and both onions and garlic have cooked well and become soft. Do not close the lid now. Stir and mix well.

12. Add tomato puree and Mix well. If you do not have tomato puree, you can chop and grind 2 tomatoes in a grinding jar.

13. Add the following spices: 1 tsp Red chilli powder, ½ tsp coriander powder, 1 tsp garam masala, and ½ tsp turmeric powder. Mix well.

14. Close the lid and cook it on low flame.

15. Remove the lid of the pressure cooker. Press a single Chana to see if it has become soft to check that it has cooked well. You can sieve it now and keep it aside.

16. Check the spices. You can see that the oil has left the spices and come on top. Mix it well. Cover the lid and cook it on low flame for 2-3 minutes.

17. After 2-3 minutes, mix it well and add the boiled Chana.

18. Mix it well with the spices, and cover the lid. Cook for 3-4 minutes on low flame.

19. After 3-4 minutes, remove the lid. The Masala will coat the Chana well. Add 3.5 cups of water. Close the lid and cook it on high flame.

20. Wait till it comes to a boil, then remove the lid and mix it well. Close the lid again and cook it on low flame for 7-8 minutes.

21. Remove the lid. Remove the black cardamom and cloves. Add chopped coriander leaves. Mix it well. Cover the lid and cook on low flame for another 3-4 minutes.

22. After 3-4 minutes, remove the lid to check the Sabzi. Mix well and turn off the flame. Cover the lid and let it rest for 5 minutes.

23. After 5 minutes, the Chola is ready to be served. You can check that the consistency is neither too thick nor too thin.

24. Serve with Bhature, Naan, Roti, Rice & Salad.

Recipe Card

Chole Masala Recipe – Chickpeas Curry

Juhi

Chola Masala or Chickpeas curry is a very popular and flavorful gravy based dish that can be served with Roti, Naan, and Rice.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Main Course, Side Dish

Cuisine Indian

Servings 4 people

Ingredients

  

• 2 cup Kabuli Chana
• 4-5 tbsp oil
• 6 onions
• 15-20 garlic cloves
• 1 tbsp grated ginger & green chilli
• 2 bay leaves
• 1 tsp cumin
• 1 black cardamom
• 1 cardamom
• 2 dry red chilli
• 3 cloves
• 2 tomatoes puree
• 1 tsp Red chilli powder
• ½ tsp coriander powder
• 1 tsp garam masala
• ½ tsp turmeric powder
• 3.5 cup water
• Chopped Coriander

Instructions

 

• To make Chola Sabzi, soak 2 cups of Kabuli Chana overnight.
• Add the Kabuli Chana to the pressure cooker. Cook until 5- whistles on low to medium flame.
• Heat 4-5 tbsp of oil in a Pan.
• Chop and ready the following veggies: 6 onions, 15-20 garlic cloves, and 1 tbsp grated ginger green chilli.
• Also, take the whole spices: 2 bay leaves, 1 tsp cumin, 1 black cardamom, 1 cardamom, 2 dry red chilli, and 3 cloves.
• Add all the whole spices to the Kadai. Fry it for a few seconds.
• Now, add garlic and fry it until it gets golden brown.
• Add the onions, and salt as per taste. Cover the lid and cook on low flame.
• Constantly remove the lid. Stir and mix well in between.
• Add the grated ginger and green chilli. Mix well. Crush the veggies with a spatula.
• Close the lid and cook until the onion gets golden brown and both onions and garlic have cooked well and become soft. Do not close the lid now. Stir and mix well.
• Add tomato puree and Mix well. If you do not have tomato puree, you can chop and grind 2 tomatoes in a grinding jar.
• Add the following spices: 1 tsp Red chilli powder, ½ tsp coriander powder, 1 tsp garam masala, and ½ tsp turmeric powder. Mix well.
• Close the lid and cook it on low flame.
• Remove the lid of the pressure cooker. Press a single Chana to see if it has become soft to check that it has cooked well. You can sieve it now and keep it aside.
• Check the spices. You can see that the oil has left the spices and come on top. Mix it well. Cover the lid and cook it on low flame for 2-3 minutes.
• After 2-3 minutes, mix it well and add the boiled Chana.
• Mix it well with the spices, and cover the lid. Cook for 3-4 minutes on low flame.
• After 3-4 minutes, remove the lid. The Masala will coat the Chana well. Add 3.5 cups of water. Close the lid and cook it on high flame.
• Wait till it comes to a boil, then remove the lid and mix it well. Close the lid again and cook it on low flame for 7-8 minutes.
• Remove the lid. Remove the black cardamom and cloves. Add chopped coriander leaves. Mix it well. Cover the lid and cook on low flame for another 3-4 minutes.
• After 3-4 minutes, remove the lid to check the Sabzi. Mix well and turn off the flame. Cover the lid and let it rest for 5 minutes.
• After 5 minutes, the Chola is ready to be served. You can check that the consistency is neither too thick nor too thin.