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recipe of Chhole Masala

Chhole Masala Recipe

A hearty and flavorful North Indian Chhole Masala recipe made with tender chickpeas simmered in a spiced tomato-onion gravy. This classic dish delivers comfort, aroma, and nutrition in every bite; perfect with rice, roti, or bhature. A wholesome vegetarian curry that’s as easy to make as it is delicious!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Healthy Side Dishes & Salads, Main Course, Vegetarian
Cuisine: Indian
Calories: 265
Ingredients Equipment Method Notes

Ingredients
  

  • For Boiling Chickpeas
  • 1 cup dried chickpeas soaked overnight
  • 3 cups water
  • 1 black tea bag optional, for color
  • ½ tsp salt
  • For Masala Base
  • 2 tbsp vegetable oil or ghee
  • 2 medium onions finely chopped
  • 2 medium tomatoes pureed
  • 1 tbsp ginger-garlic paste
  • 1 green chili slit lengthwise
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • ½ tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp red chili powder adjust to taste
  • 1 tsp amchur powder dry mango powder
  • Salt to taste
  • ½ cup water for desired consistency
  • For Garnish
  • Fresh coriander leaves chopped
  • Lemon wedges
  • Sliced onions

Equipment

  • 1 Large Pot or Pressure Cooker For boiling chickpeas until tender
  • 1 Non-stick Pan To sauté onions and spices
  • 1 Blender or Food Processor Optional, for smooth gravy texture
  • 1 Wooden Spoon For stirring and mixing evenly
  • 1 Ladle To serve the curry perfectly

Method
 

Step 1: Boil the Chickpeas
  1. Soak chickpeas overnight or for at least 8 hours.
  2. Drain and rinse them, then transfer to a pot with 3 cups of water, salt, and the tea bag.
  3. Boil until chickpeas are soft and tender (approx. 25–30 minutes in a pot or 8–10 minutes in a pressure cooker).
Step 2: Prepare the Masala Base
  1. Heat oil or ghee in a pan over medium flame.
  2. Add cumin seeds and let them splutter.
  3. Add chopped onions and sauté until golden brown.
  4. Stir in ginger-garlic paste and green chili, cook for 1–2 minutes.
  5. Add tomato puree and cook until the oil begins to separate from the mixture.
Step 3: Spice It Up
  1. Add coriander powder, turmeric, red chili powder, and salt.
  2. Mix well and cook for another 2–3 minutes.
  3. Add boiled chickpeas (discard the tea bag) along with ½ cup of the boiled water.
  4. Mash a few chickpeas using the back of a ladle to thicken the gravy.
  5. Add amchur powder and garam masala, stir, and simmer for 10 minutes on low heat.
Step 4: Garnish and Serve
  1. Turn off the heat and garnish with chopped coriander.
  2. Squeeze a bit of lemon juice before serving.
  3. Enjoy hot with bhature, jeera rice, or whole-wheat roti.

Notes

  • For a richer taste, replace half the oil with ghee.
  • To make it vegan, skip ghee and use coconut oil instead.
  • Adjust spice levels according to your preference & add green chilies for heat or amchur for tang.
  • Store leftovers in an airtight container in the fridge for up to 3 days; it tastes even better the next day!
  • Serve with refreshing drinks like the Coconut Mojito Recipe or Blackberry Mojito Recipe for a balanced meal.
recipe of Chhole Masala
recipe of Chhole Masala