Chhole (Chana Masala) is a hearty and flavorful North Indian chickpea curry made with tender white chickpeas simmered in a spicy tomato-onion gravy. Enhanced with traditional spices and a touch of tea for rich color, this dish is perfect for pairing with bhature, kulcha, or jeera rice, making it a beloved comfort meal.
Ingredients
White chickpeas (chhole): 1 cup (soaked overnight)
Onions (finely chopped): 2 medium
Tomatoes (pureed): 2 large
Ginger-garlic paste: 1 tbsp
Green chilli: 1, slit
Chhole masala: 1½ tbsp
Turmeric powder: ½ tsp
Red chilli powder: 1 tsp
Cumin seeds: ½ tsp
Bay leaf: 1
Tea bag (for dark color): 1 (optional)
Salt: To taste
Oil or ghee: 2 tbsp
Fresh coriander: For garnish
Water: As needed
Step-by-Step Method
1. Pressure cook soaked chickpeas with salt, bay leaf, and a tea bag (optional) for 4–5 whistles. Discard tea bag and bay leaf.
2. Heat oil or ghee in a pan. Add cumin seeds and let them splutter.
3. Add chopped onions and sauté till golden. Add ginger-garlic paste and green chilli. Cook for a minute.
4. Add tomato puree, turmeric, red chilli powder, and chhole masala. Cook till oil separates.
5. Add cooked chickpeas and some of the boiled water. Mash a few chickpeas for thickness.
6. Simmer for 10–12 minutes on low flame. Adjust salt and consistency.
7. Garnish with chopped coriander and serve hot.
Perfect With
- Bhature
- Jeera rice
- Kulcha
- Plain paratha