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  • Writer's pictureBon Vivant

Chole Masala

Chole Masala is a delicious & flavorful Indian curry made by cooking chickpeas in a spicy onion tomato masala gravy.

Prep time: 10 minutes  Cook time: 20 minutes Total time: 30 minutes



Kabuli Chole (Chickpea) 250 gms (soaked overnight)

Tomatoes (paste) 3 medium size 

Onion (paste) 2 medium size

Ginger-garlic paste 1 tbsp

Ginger (thinly sliced) 1 inch 

Green Chillies (slit) 3

Black Cardamom 1

Cinnamon stick 2

Cloves 4

Tea leaves 2 tsp

Baking Soda 1/2 tsp

Ghee 1 tbsp

Oil 1/4 cup

Hing 1/4 tsp

Coriander Powder 1 tsp

Anardana Powder 1 tsp

Chole Masala 2 tbsp

Haldi Powder 1/2 tsp

Red Chilli Powder 1/2 tsp

Salt to taste


Heat a pressure cooker with oil, add the onion paste, ginger-garlic paste and whole spices(black cardamom, cinnamon, and cloves), fry them on low heat till the onions become brown ( you can add 1-2 tbsp of water if you see the onions getting stuck to the bottom).

Once the onions are brown add the tomato paste and salt, fry them for 2-3 minutes and then add all the spices (coriander powder, haldi, red chilly powder, anardana, and chole masala). Fry till oil separates from the masala.

Now add the soaked chole with very little water in it, give everything a good mix. The water to cook the chole should be absolutely correct do not add too much water.

In a separate saucepan boil 1 cup water with 2 tsp tea leaves,  boil it for 2 minutes and then strain the tea water in the pressure cooker, add 1/2 tsp of baking soda and give a good mix, now cover the pressure cooker with its lid and whistle.

Pressure cook the chole for around 7-8 whistles. 

When the pressure releases automatically, remove the CHOLE in the serving dish.

In a small frying pan heat up the ghee add the ginger, hing and green chilies fry them for few seconds and spread it over the cooked CHOLE.

Chole Masala is ready to serve, enjoy it with Bhatura or Jeera rice.

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