Chole Masala Curry – North Indian Style
Recipe Summary
- A flavorful and aromatic North Indian chickpea curry, perfect to be served with hot poori. This recipe guides you through soaking, cooking, and preparing a rich tomato-onion gravy with traditional spices to create a hearty and delicious meal.
All Ingredients - For Chickpeas
- Chickpeas 1 cup (soaked overnight)
- Water 2 cups (for cooking)
- Turmeric powder 1/4 tsp
All Ingredients - For Chole Masala
- MANTRA peanut oil 2 tbsp
- Cumin seeds (jeera) 1/2 tsp
- Carom seeds 1/2 tsp
- Onion 1 (finely chopped)
- Garlic 5 cloves (finely chopped)
- Ginger 1 tbsp (grated)
- Tomatoes 3 (finely chopped)
- Red chilli powder 1 tsp
- Garam masala or Chole masala 1 tsp
- Salt to taste
- Fresh coriander for garnish
Tools You'll Need
- Pan
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare Chickpeas
Clean 1 cup of chickpeas and soak them overnight in water.
Step 2: Cook Chickpeas
Drain the soaked chickpeas, add 2 cups of fresh water and 1/4 tsp turmeric powder. Pressure cook until the chickpeas are soft and cooked (approximately 5-6 whistles or ).
Step 3: Heat Oil & Spices
Heat a pan with 2 tbsp of MANTRA peanut oil. Add 1/2 tsp cumin seeds and 1/2 tsp carom seeds. Let them crackle for a few seconds.
Step 4: Sauté Onions
Add 1 finely chopped onion to the pan and sauté until it becomes translucent, about .
Step 5: Add Ginger & Garlic
Add 5 finely chopped garlic cloves and 1 tbsp grated ginger. Sauté nicely for until aromatic and lightly browned.
Step 6: Cook Tomatoes
Add 3 finely chopped tomatoes to the pan and sauté until they become mushy and the oil starts to separate, about .
Step 7: Add Dry Spices
Add 1 tsp red chilli powder and 1 tsp garam masala (or chole masala). Mix well with the tomato-onion base for about .
Step 8: Combine with Chickpeas
Add the cooked chickpeas along with their cooking liquid to the pan. Mix well to combine with the masala.
Step 9: Season & Simmer
Add salt to taste and mix thoroughly. Close the pan with a lid and let it simmer for a few minutes () to allow the flavors to meld.
Step 10: Final Stir & Garnish
Open the lid and stir again. Garnish with fresh coriander and mix gently.
Step 11: Serve
Serve the hot chole masala curry with poori and enjoy.
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