Chole Masala, also called Punjabi Chana Masala, is one of the most iconic North Indian dishes — a hearty, spicy, and tangy chickpea curry simmered in a robust onion-tomato gravy. It’s a dish that truly represents the bold, vibrant flavors of Punjab and is a staple at family meals, festive occasions, and even street-side stalls.
Chole Masala, a bold and vibrant chickpea curry, is one of the most iconic dishes in North Indian cuisine. Known for its deep, spicy flavors and hearty texture, this dish is a staple in homes and street food stalls alike, especially in states like Punjab, Delhi, and Uttar Pradesh. Whether it’s served piping hot with freshly fried bhature on a festive morning or ladled over a plate of steamed rice during a quiet family dinner, Chole Masala never fails to deliver both satisfaction and nostalgia. It’s not just food—it’s an experience packed with tradition, aroma, and a generous dose of soul.
At the heart of Chole Masala is the humble chickpea, or chana, which is transformed into a luxurious, spice-laden dish through slow simmering and the layering of complex flavors. Typically, dried chickpeas are soaked overnight and pressure-cooked until tender, then combined with a robust masala made from onions, tomatoes, garlic, ginger, and a blend of warming spices such as cumin, coriander, turmeric, garam masala, and amchur (dried mango powder). The result is a thick, dark, and aromatic curry that clings lovingly to each chickpea, delivering a burst of flavor in every bite.
One of the things that makes Chole Masala so special is its versatility. It can be served in numerous ways depending on the occasion and region. In Punjab, it is most commonly enjoyed with deep-fried bhature—a pairing known as Chole Bhature, beloved across the country. In Delhi’s bustling streets, it’s found tucked inside kulchas, puris, or samosas, often garnished with onions, coriander, and a squeeze of lemon. At home, it might be eaten with jeera rice or chapatis, and in religious or festive contexts, a no-onion, no-garlic version might be served as part of a sattvic meal.
The depth of flavor in Chole Masala doesn’t come from just the spices—it’s the cooking method that elevates it. Traditionally, the masala is sautéed slowly until the oil separates and the onions are deeply caramelized, lending sweetness and richness to the dish. Some cooks even use tea bags while boiling the chickpeas to give the curry its signature dark hue and subtle smoky undertone. These small but significant details showcase how this dish, while common, is also highly customizable and lovingly perfected in each household.
Beyond its taste, Chole Masala holds a cultural and emotional significance. It’s the dish served at weddings, religious ceremonies, and festive gatherings. It’s the centerpiece of countless Sunday brunches and the highlight of school lunchboxes. There’s something deeply comforting about its familiar aroma wafting through the house, signaling a meal that brings everyone together around the table. For many, it is a reminder of home, of being nurtured, and of traditions passed down through generations.
Nutritionally, Chole Masala is also a powerhouse. Chickpeas are rich in plant-based protein, fiber, and essential vitamins and minerals, making the dish not only delicious but also sustaining and wholesome. When prepared with minimal oil and paired with brown rice or whole wheat breads, it becomes a complete meal suitable for vegetarians and vegans. The spices used in Chole Masala, such as turmeric, ginger, and cumin, also offer numerous health benefits—from aiding digestion to boosting immunity.
Over the years, this beloved curry has traveled far beyond Indian kitchens. It’s now a favorite in Indian restaurants around the globe, from London to New York, often adapted to suit regional tastes but always keeping its core identity intact. Ready-to-eat versions are sold in stores, and it’s a favorite among those trying Indian cuisine for the first time because it captures so well the depth, warmth, and complexity of Indian flavors.
What makes Chole Masala truly timeless, however, is its balance of simplicity and sophistication. It can be made in a hurry with basic ingredients or slow-cooked for hours for a deeper flavor. It can feed a family on a regular weeknight or impress guests at a celebration. It’s this adaptability, along with its bold taste and cultural relevance, that keeps Chole Masala at the forefront of beloved Indian dishes.
In essence, Chole Masala is more than just a curry—it is a celebration of spices, comfort, and community. Whether you’re learning to cook Indian food for the first time or rediscovering a childhood favorite, this dish always welcomes you with warmth, richness, and the taste of tradition.
Made with white chickpeas (kabuli chana), a rich blend of spices, and garnished with fresh coriander, this dish is a favorite among vegetarians and non-vegetarians alike.
In this article, we’ll show you how to make an authentic yet easy Chole Masala at home, with step-by-step instructions and simple ingredients that deliver restaurant-style results.
What is Chole Masala?
Chole Masala is a North Indian chickpea curry made by simmering boiled chickpeas in a flavorful masala of onions, tomatoes, ginger, garlic, and a blend of aromatic spices. This dish is known for its dark, robust gravy — often enhanced with amchur (dry mango powder), anardana (pomegranate powder), or even a tea bag for that signature deep color and tangy taste.
Chole Masala is a traditional North Indian dish made with chickpeas (also known as chole or chana) simmered in a rich, spiced tomato-onion gravy. Popular across the Indian subcontinent, especially in Punjab and Delhi, this dish is deeply rooted in Indian culinary heritage. It is known for its bold flavors, comforting warmth, and versatility on the table—whether served with bhature, poori, rice, or roti.
The dish begins with dried white chickpeas soaked overnight and pressure-cooked until soft and creamy. The true magic, however, lies in the masala—the spice blend that forms the backbone of this recipe. Typically, the gravy includes a medley of sautéed onions, ripe tomatoes, ginger, garlic, and whole spices such as bay leaves, cinnamon, black cardamom, and cloves. Ground spices like turmeric, cumin, coriander powder, red chili powder, and garam masala add intense depth. A pinch of amchur (dried mango powder) or a squeeze of lemon brings a signature tang that balances the richness of the dish.
Chole Masala is often dark in color, and some cooks use tea leaves or tea bags during boiling to enhance the color and add a subtle earthiness. Each region and household may adapt the recipe slightly—some keep it dry and spicy, others simmer it into a gravy that’s perfect for soaking up with soft flatbreads.
Beyond its irresistible taste, Chole Masala is loaded with nutrition. Chickpeas are an excellent source of plant-based protein and fiber, making this dish both satisfying and health-friendly. It’s naturally gluten-free, vegetarian, and can be made vegan with the use of oil instead of ghee.
The dish is also symbolic of Indian hospitality and togetherness. Whether served during festivals, family meals, or street food gatherings, Chole Masala is a comfort food classic that never goes out of style. It’s beloved by all ages and continues to be a mainstay on both restaurant menus and home kitchen tables, in India and around the world.
Chole Masala is best enjoyed with bhature, poori, jeera rice, or even plain steamed basmati rice — making it a versatile addition to your table.
Flavor Profile
The taste of Chole Masala is deep, layered, and unforgettable. It’s not just spicy—it’s a balanced medley of heat, tang, and warmth. The caramelized onions add sweetness, tomatoes bring acidity, and spices like garam masala, coriander powder, and chili powder contribute boldness and complexity. A hint of kasuri methi or a spoon of ghee at the end can elevate the flavor to restaurant-level richness.
The optional use of tea leaves during the chickpea boiling process adds a gentle smoky color and earthy undertone, often seen in traditional Punjabi kitchens. You might also find some versions include black salt or hing (asafoetida) to enhance the digestive aspect and add umami depth.
Ingredients You’ll Need
This recipe serves about 4–5 people.
For the Chickpeas:
- 1.5 cups dried white chickpeas (kabuli chana) — about 300 grams
- 1 teaspoon salt
- 3–4 cups water (for boiling)
- 1 black tea bag (optional, for darker color)
For the Masala:
- 2 tablespoons oil or ghee
- 2 medium onions, finely chopped
- 2 medium tomatoes, chopped or pureed
- 1–2 green chilies, slit
- 1.5 teaspoons ginger-garlic paste
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- 2 teaspoons coriander powder
- 1 teaspoon roasted cumin powder
- 1 teaspoon garam masala
- 1 teaspoon amchur (dry mango powder) or 1 teaspoon lemon juice
- Salt to taste
- 1/2–1 cup water (as needed)
Garnish:
- Fresh coriander leaves, chopped
- Onion rings & lemon wedges (optional)
Pro Tips Before You Start
✔ Soak chickpeas overnight — this helps them cook evenly and become creamy.
✔ Adding a tea bag to the boiling water gives the chole its classic dark hue.
✔ Don’t skip amchur — it adds the signature tang.
✔ Use Kashmiri chili powder for beautiful color and mild spice.
Step-by-Step Method
Step 1: Soak & Cook the Chickpeas
Rinse the chickpeas thoroughly and soak them overnight in plenty of water.
Drain the water the next day and transfer chickpeas to a pressure cooker with about 3–4 cups fresh water, 1 teaspoon salt, and the optional tea bag.
Pressure cook for about 8–10 whistles or until chickpeas are soft and tender but not mushy. Discard the tea bag if used and set the cooked chickpeas aside along with the cooking water.
Step 2: Make the Masala
Heat 2 tablespoons oil or ghee in a heavy-bottomed pan over medium heat.
Add cumin seeds and let them splutter. Then add chopped onions and sauté until golden brown, about 6–8 minutes.
Add ginger-garlic paste and green chilies. Sauté for another 1–2 minutes until fragrant.
Add tomatoes (or puree) and cook until they soften and the oil begins to separate from the masala — about 5–6 minutes.
Step 3: Add the Spices
Lower the heat and add turmeric powder, Kashmiri chili powder, coriander powder, roasted cumin powder, and salt. Mix well and cook for another minute to toast the spices.
Step 4: Combine Chickpeas & Simmer
Add the cooked chickpeas along with their cooking liquid. Stir everything together and let the curry simmer on low heat for 15–20 minutes, adding water as needed to adjust the consistency.
Mash a few chickpeas with the back of a spoon to naturally thicken the gravy.
Finally, stir in garam masala and amchur powder (or lemon juice). Adjust salt to taste.
Step 5: Garnish & Serve
Turn off the heat and garnish with freshly chopped coriander.
Serve hot with onion rings, lemon wedges, and your choice of bhature, poori, or rice.
Watch How to Make It
Prefer to watch? Here’s a step-by-step video guide for this recipe:
➡️ Watch Video Tutorial
Tips to Make the Best Chole Masala
- Soak overnight: This ensures soft, creamy chickpeas after cooking.
- Simmer slowly: The longer you simmer, the more flavorful the curry becomes.
- Mash some chickpeas: This helps thicken the gravy naturally.
- Balance flavors: Taste for tang, salt, and spice at the end — add a little more amchur or lemon if you like it tangier.
Why This Recipe Works
✅ Authentic Punjabi flavors with simple pantry ingredients
✅ Perfect balance of heat, tang, and richness
✅ Restaurant-style dark, robust gravy
✅ Beginner-friendly, yet impressive for guests
How to Store & Reheat
Chole Masala tastes even better the next day as the flavors deepen!
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove, adding a splash of water if it’s too thick.
Not recommended for freezing as chickpeas can become grainy.
Serving Suggestions
Chole Masala pairs beautifully with:
- Bhature
- Poori
- Jeera Rice
- Steamed Basmati Rice
- Lachha Paratha
- Salad, pickled onions & green chutney
Complete the meal with a tall glass of chilled lassi for the ultimate Punjabi experience!
Conclusion
Chole Masala is the quintessential Punjabi comfort food — spicy, tangy, and deeply satisfying. Whether served as a street food classic with bhature or as part of a festive feast, this dish never fails to impress.
Next time you’re planning a special meal, try this easy traditional Chole Masala recipe. Serve it hot, garnish it generously, and savor the taste of authentic Punjabi flavors in every bite.
Because nothing says hearty and comforting like a bowl of warm, flavorful Chole Masala!
