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Chole Chana Masala Recipe
Taste Tarka

Chole Chana Masala Recipe

A simple and tasty Chole Chana Masala recipe with soft chickpeas, rich spices, and easy steps. Perfect for lunch or dinner with rice or roti.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course, Vegetarian
Cuisine: Indian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups boiled chickpeas chole
  • 2 tablespoons cooking oil
  • 1 teaspoon cumin seeds
  • 1 bay leaf
  • 2 medium onions chopped
  • 2 teaspoons ginger-garlic paste
  • 2 green chilies chopped
  • 2 medium tomatoes chopped
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 tablespoon chana masala powder
  • 1 teaspoon salt or to taste
  • ½ cup water add more if needed
  • 1 teaspoon dried fenugreek leaves kasuri methi
  • 1 tablespoon lemon juice optional
  • Fresh coriander leaves for garnish

Equipment

  • Pan / Kadhai
  • Spoon
  • Bowl
  • Knife
  • Cutting board

Method
 

  1. Heat oil in a pan and add cumin seeds and bay leaf.
  2. Add chopped onions and sauté until golden brown.
  3. Mix in ginger-garlic paste and green chilies; cook 1-2 minutes.
  4. Add chopped tomatoes and cook until soft and pulpy.
  5. Stir in coriander powder, cumin powder, turmeric, red chili, and chana masala powder. Cook 1-2 minutes.
  6. Add boiled chickpeas and mix well with the spices.
  7. Pour 1/2 cup water and simmer for 10-15 minutes until the gravy thickens.
  8. Crush kasuri methi between your palms and add to the curry. Mix well.
  9. Optional: squeeze in lemon juice for extra tanginess.
  10. Garnish with fresh coriander leaves and serve hot with rice or roti.

Notes

  • For best results, soak chickpeas overnight in warm water. This makes them soft and reduces cooking time.
  • You can use canned chickpeas if short on time. Just rinse and drain them well before cooking.
  • For a richer flavor, add a small piece of cinnamon stick or bay leaf while boiling the chickpeas.
  • Adjust spice levels according to your taste. Add more chili for heat or reduce it for a milder version.
  • Leftover chole can be stored in an airtight container in the fridge for up to 3 days. Reheat with a splash of water before serving.
  • Serve with freshly chopped coriander, onion, or a squeeze of lemon to enhance flavor.
  • For a twist, try adding coconut milk for a creamy texture or smoky flavor with a dash of roasted paprika.
  • This recipe pairs perfectly with steamed rice, naan, or parathas, making it a versatile meal for lunch or dinner.