How to Make Chole Masala (Traditional & Healthy Version)
Chole Masala, also known as Punjabi Chana Masala, is a beloved North Indian vegetarian curry featuring protein-rich kabuli chana (chickpeas) simmered in a fragrant tomato-onion gravy. Deeply rooted in Punjabi cuisine, this dish is a staple at Indian family gatherings, festive occasions, and popular street food stalls. The robust blend of spices, or masalas, brings out a tangy and mildly spicy flavor, making every bite irresistible. Traditionally served with steamed basmati rice, bhature, or atta rotis, Chole Masala is especially popular during festivals like Baisakhi and Diwali, symbolizing abundance and celebration. What makes Chole Masala truly special is its versatility and wholesome ingredients. The use of wholesome chana, fresh ginger, garlic, tomatoes, and a medley of Indian spices not only creates a rich aroma but also provides a satisfying meal that is naturally low in fat. Loved across India, this dish has many regional variations, each with subtle tweaks in the spice mix. Whether you are enjoying it as Sunday brunch or as a hearty lunch, Chole Masala is a delicious and nourishing choice for everyone.
Ingredients
- 1 cup Kabuli chana (chickpeas) (soaked overnight)
- 1 medium Onion (finely chopped (pyaaz))
- 2 medium Tomato (pureed (tamatar))
- 1 tbsp Ginger-garlic paste (adrak-lehsun ka paste)
- 1 Green chilli (finely chopped (hari mirch))
- 2 tsp Chole masala powder (store-bought or homemade)
- 1 tsp Coriander powder (dhania powder)
- 1/2 tsp Cumin seeds (jeera)
- 1/4 tsp Turmeric powder (haldi)
- 1/2 tsp Red chilli powder (lal mirch)
- to taste Salt (namak)
- 1 tbsp Cooking oil (preferably mustard or sunflower oil)
- 2 tbsp Fresh coriander leaves (hara dhania, chopped)
Step-by-step instructions
Step 1 · Soak the kabuli chana overnight in plenty of water
Soak the kabuli chana overnight in plenty of water. Drain and rinse well. Pressure cook with 3 cups water and a pinch of salt until soft (about 4-5 whistles).
Step 2 · Heat oil in a kadhai or heavy-bottomed pan
Heat oil in a kadhai or heavy-bottomed pan. Add cumin seeds and let them splutter.
Step 3 · Add chopped onions and sauté on medium flame until golden brown
Add chopped onions and sauté on medium flame until golden brown.
Step 4 · Add ginger-garlic paste and green chilli
Add ginger-garlic paste and green chilli. Cook for 1-2 minutes until raw smell disappears.
Step 5 · Stir in tomato puree
Stir in tomato puree. Cook till oil separates and masala thickens.
Step 6 · Mix in chole masala
Mix in chole masala, coriander powder, turmeric, red chilli powder, and salt. Sauté for 1 minute.
Step 7 · Add the boiled chana with 1 cup of its cooking water
Add the boiled chana with 1 cup of its cooking water. Simmer for 8-10 minutes on low heat till gravy thickens.
Step 8 · Garnish with freshly chopped coriander leaves
Garnish with freshly chopped coriander leaves. Serve hot with atta roti or steamed rice.
Why this recipe is healthy
This Chole Masala recipe is a healthy choice for vegetarians and anyone seeking a balanced meal. Chickpeas help regulate blood sugar, support gut health, and keep you full longer, making it ideal for weight management. Avoiding cream and butter reduces saturated fat, and the use of natural spices boosts both flavor and nutrition without extra calories.
A note on tradition
Chole Masala is iconic in Punjabi households and is often paired with bhature during festivals like Baisakhi and Diwali. It is a common fare at weddings, highway dhabas, and Sunday family lunches across North India. The dish varies in spice and texture from home to home, making it a true representation of regional diversity in Indian cuisine.