Chole Masala

Another popular and authentic Punjabi recipe, Chole!!! To prepare it we cook chickpeas along with onions, tomatoes and spices. Relish it with Jeera Rice or Poori.

Also try: Rajma Masala, Chana Masala Dry, Amritsari Chole or Chole Kulche.

Course: Main Course

Cuisine: North Indian

Time: Preparation – 10 mins, Soaking – 7 hours, Cooking – 1 hour, Total – 8 hours 10 mins.

Servings: 4


  1. Chickpeas (Chole) – 1 cup (soaked overnight or 7-8 hours)
  2. Onion – 1 medium-large (blend to a smooth paste)
  3. Tomato – 3 medium-large (blend to a smooth paste)
  4. Garlic – 3 cloves (grated) 
  5. Ginger – 1/2 inch (grated) 
  6. Green Chilli – 2 (finely chopped)
  7. Black Cardamom – 1
  8. Bay Leaf – 1
  9. Cinnamon Stick – 1/2 
  10. Cumin Seeds – 1 tsp
  11. Asafoetida a large pinch
  12. Red Chilli Powder – 1/2 tsp
  13. Garam Masala Powder – 1 tsp
  14. Coriander Powder – 2 tsp
  15. Chole Masala Powder – 3 tsp
  16. Water – 4 cups or as required
  17. Oil – 3 tbsp
  18. Coriander Leaves to garnish
  19. Salt to taste.

PS: 1 Cup = 250 ML

How to make Chole Masala:

  1. Add chole, black cardamom, bay leaf, cinnamon stick, salt and 3 cups of water in a pressure cooker. Close the lid and cook on high flame for first whistle then cook on low flame for 20 mins
  2. Meanwhile heat oil in a pan, add cumin seeds and asafoetida. Let it splutter
  3. Add ginger, garlic and green chillies. Saute until aromatic
  4. Add onion paste and cook until golden brown
  5. Add red chilli powder, coriander powder and chole masala powder. Saute for a few seconds or until fragrant
  6. Add tomatoes paste and cook until oil separates, tadka is ready
  7. Open the pressure cooker once pressure settles down, add the tadka and give it a nice mix. Also add 1 cup water or as needed, depends on the thickness you like
  8. Close the lid and cook on high flame for first whistle then cook on low flame for 15 mins on low flame. Turn off the flame and let the pressure settle down
  9. Open the lid, add garam masala powder and coriander leaves. Mix well and even mash a few chole to get a rich thick gravy
  10. Your Chole Masala is ready, serve hot with steamed rice, jeera rice or puris.


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