Main Course

Chole (Chana Masala)

Punjabi chickpea curry in a tangy, spiced tomato gravy. This protein-rich vegetarian dish from North India features bold flavors from a special spice blend and is traditionally served with bhature or kulcha.

Liam Henderson

Cook Time

Servings

reviews

Medium

Difficulty

Instructions

Soak and cook chickpeas

Soak chickpeas overnight in water. Drain and pressure cook with fresh water, tea bags, and salt for 8-10 whistles until very soft. The tea bags give the chickpeas their characteristic dark color. Reserve cooking liquid.

Tea bags are the secret to authentic dark-colored chole - don't skip this traditional trick.

Prepare the masala base

Heat oil in a pan, add finely chopped onions and cook until deep golden brown, about 10 minutes. Add ginger-garlic paste and slit green chilies, sauté for 2 minutes until raw smell disappears.

Well-browned onions are crucial for rich, restaurant-style flavor in chole.

Add tomatoes and spices

Add pureed tomatoes and cook until oil separates from the masala, about 10 minutes. Add chole masala, coriander, cumin, and salt. Cook for 2-3 minutes to bloom the spices.

The masala should be dry and oil should float on top before adding chickpeas.

Simmer the chole

Add cooked chickpeas with about 2 cups of reserved cooking liquid. Bring to a boil, then simmer for 20 minutes, mashing some chickpeas against the side of the pan to thicken the gravy.

Mashing a few chickpeas creates a naturally thick, creamy gravy without any added cream.

Finish with tangy notes

Add amchur powder for tanginess. Simmer for 5 more minutes. Garnish with chopped coriander, ginger julienne, and a squeeze of lemon. Serve hot with bhature, kulcha, or rice.

The dish should have a balance of spicy, tangy, and savory - adjust amchur and lemon to taste.