Chole Masala Recipe (Dhaba style)
Welcome to yet another famous dhaba style veg recipe. In India, if we talk about the vegetables mostly eaten, then the most famous are a different variety of paneer sabji and secondly chole ki sabji. So today, I am going to teach you the recipe of making dhaba style chole masala in a very easy way using normal home spices.
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This recipe is quite easy to make and is best for the festive season.You should try it with Jeera rice and Bhature.
About chole Masala recipe
Chole Masala is one of India’s most loved and comforting dishes, especially famous in Punjab, Delhi, and North India. Made with boiled chickpeas (chana) cooked in a spicy, tangy, and flavorful gravy made from onions, tomatoes, ginger-garlic, and traditional Indian masalas — this dish is a perfect blend of taste and aroma.
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Whether it’s a Sunday brunch, family get-together, festival like Diwali or Holi, or even a simple lunch, chole masala is always a hit. Indians love it because it’s rich, satisfying, and pairs beautifully with bhature, puri, or jeera rice.
From street food stalls to wedding buffets, chole masala has won hearts all over. If you want to try a true desi flavor bomb, this dish is a must on your table!
Main Ingredients and Spices for Chole Masala
The star ingredient of chole masala is white chickpeas (kabuli chana), which are soaked overnight and boiled till soft and creamy. To give the curry its rich taste and deep color, a base of finely chopped onions, ripe tomatoes, ginger, and garlic is cooked until golden and aromatic. What truly brings the magic to this dish are the Indian spices — like coriander powder, turmeric powder, red chilli powder, and garam masala.
Some recipes also include amchur (dry mango powder) or anardana (dried pomegranate seeds) for that tangy touch. Many people love adding a special chole masala powder or even a whole black tea bag while boiling the chana to give it a beautiful dark color and restaurant-style flavor. A pinch of kasuri methi (dry fenugreek leaves) and a squeeze of lemon at the end gives the dish a lovely aroma and freshness.
Steps to Make Chole Masala at Home
Step 1: Soak and Boil Chickpeas
Start by soaking 1 cup of white chickpeas (kabuli chana) overnight or for at least 6–8 hours. Drain the water, then pressure cook them with 3 cups of water, salt, and optionally a black tea bag (to give rich color). Cook for 4–5 whistles until soft.
Step 2: Prepare the Masala Base
In a pan, heat 2 tablespoons of oil. Add cumin seeds and let them splutter. Now add finely chopped onions and sauté until golden brown. Add ginger-garlic paste and cook for 1–2 minutes until the raw smell goes away.
Step 3: Add Tomatoes and Spices
Add chopped tomatoes or tomato puree to the pan. Cook till the oil separates. Now add all the spices: turmeric powder, red chilli powder, coriander powder, cumin powder, and a bit of garam masala. Mix well and let the masala cook till it turns aromatic.
Step 4: Mix in the Boiled Chickpeas
Add the boiled chickpeas along with a little of the boiled water into the masala. Mix everything gently and let it simmer for 10–15 minutes on low flame. This helps the chana absorb all the flavors. Mash a few chickpeas with the spoon to thicken the curry.
Step 5: Add Final Touches
Sprinkle kasuri methi, a pinch of garam masala, and a few drops of lemon juice. Garnish with chopped coriander leaves. Your delicious Punjabi Chole Masala is ready to serve!
FAQs about Chole Masala Recipe
Q1. Can I make chole masala without soaking chickpeas overnight?
Yes, but it's highly recommended to soak chickpeas for at least 6–8 hours for better texture. If you're in a hurry, you can use canned chickpeas or soak them in hot water for 2 hours as a shortcut.
Q2. Why is my chole not dark in color like restaurant-style?
To get that rich dark color, you can boil chickpeas with a black tea bag or use dried amla (gooseberry). This adds both color and a mild tangy flavor.
Q3. Can I make chole masala without onion and garlic?
Absolutely! For a satvik version, skip onion and garlic. Use tomatoes, ginger, and a blend of spices to make a flavorful no-onion-no-garlic chole.
Q4. Which dish goes best with chole masala?
Chole Masala tastes amazing with bhature, puri, jeera rice, plain rice, or even as a filling for wraps and kulchas.
Conclusion
Chole Masala is a true comfort food loved by every Indian household. Whether it’s a festive celebration, family dinner, or a lazy Sunday brunch, this spicy and flavorful chana masala always steals the spotlight. With its rich taste, soft chickpeas, and aromatic gravy, this Punjabi chole recipe is perfect to serve with bhature, rice, or puri. It’s easy to cook, budget-friendly, and full of protein, making it an ideal option for both lunch and dinner.
