Chole (or Chana Masala) is a classic North Indian dish made from chickpeas cooked in a rich, spicy tomato-based gravy. It’s a hearty, flavorful, and protein-packed dish that’s perfect for lunch, dinner, or festive occasions. This version is both authentic and easy to make at home, ensuring you can make the best chole recipe ever! in just a few simple steps.
Ingredients (Serves 4)
1 cup dried chickpeas (or 2 cups canned chickpeas)
2 tablespoons oil or ghee
1 large onion, finely chopped
2 medium tomatoes, pureed
1 tablespoon ginger-garlic paste
2 green chilies, chopped (optional)
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon garam masala
1 teaspoon red chili powder
1 teaspoon chole masala (optional, for extra flavor)
2 cups water (or as needed)
Salt to taste
Fresh cilantro for garnish
Lemon wedges for serving
Instructions
1. Prepare the Chickpeas
If using dried chickpeas: Soak overnight in water.
Drain and cook in a pressure cooker with 3 cups of water and a pinch of salt until tender (about 20–25 minutes).
If using canned chickpeas: Drain, rinse, and set aside.
2. Cook the Masala Base
Heat oil or ghee in a deep pan over medium heat.
Add cumin seeds and let them sizzle for a few seconds.
Add chopped onions and sauté until golden brown.
Stir in ginger-garlic paste and green chilies. Cook for 1–2 minutes until fragrant.
Add pureed tomatoes and cook until the oil separates from the masala.
3. Add Spices
Add turmeric, coriander, red chili powder, chole masala (if using), and salt.
Mix well and cook for another 2–3 minutes for the spices to bloom.
4. Combine Chickpeas and Simmer
Add cooked chickpeas along with 1–2 cups of water to the masala.
Simmer for 15–20 minutes on low heat, allowing the flavors to meld and the gravy to thicken.
Stir occasionally to prevent sticking.
5. Finish with Garam Masala
Sprinkle garam masala over the chole.
Mix gently and simmer for another 2–3 minutes.
6. Serve
Garnish with fresh cilantro and lemon wedges.
Serve hot with steamed rice, naan, or bhature.
Tips for the Best Chole
Soaking: Soak dried chickpeas overnight to reduce cooking time and improve texture.
Masala richness: Fry the onions and tomato puree well for a deep, flavorful base.
Consistency: Adjust water for thicker or thinner gravy depending on your preference.
Spice level: Adjust chili powder and green chilies to taste.
Flavor boost: A pinch of amchur (dry mango powder) adds tanginess to the dish.
Make ahead: Chole tastes even better the next day as the spices meld.
Why You’ll Love This Recipe
Authentic North Indian flavors at home
Hearty, protein-rich, and vegetarian-friendly
Perfect for both everyday meals and special occasions
Pairs beautifully with rice, roti, naan, or bhature
Can be easily adjusted for spice level and richness