Chole Masala - Quick & Easy Chickpea Curry
Main Ingredients
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Chickpeas and Potatoes
Soak 250 grams of chickpeas overnight. Pressure cook the soaked chickpeas with 1 large chopped potato (optional), salt, and baking soda for up to 4 whistles to ensure they are cooked faster and become soft.
Temper Whole Spices
Heat oil in a pan. Add whole garam masala including bay leaves, clove, green cardamom, cinnamon, and whole cumin seeds. Let them splutter for some time until fragrant.
Sauté Onion Paste
Add the paste of 2 medium-sized onions to the pan. until the onion paste starts turning slightly brown.
Add Ginger-Garlic and Green Chilies
Once the onion paste is slightly brown, add 1 heaped tablespoon of ginger-garlic paste and 2 to 3 green chilies. Keep stirring constantly to prevent the mixture from sticking to the bottom of the pan.
Season with Salt and Turmeric
Add salt to taste and 1 tablespoon of turmeric powder. Mix well and continue to cook for a minute.
Add Tomato Paste and Dry Spices
Add the paste of 2 medium-sized tomatoes. Cook until the oil starts separating from the masala. Then, add 1 tablespoon of cumin powder, 1 tablespoon of coriander powder, and 1 tablespoon of red chili powder. Mix thoroughly and cook until the oil separates again.
Incorporate Chole Masala
Add 1 tablespoon of chole masala to the mixture. Stir and cook until the oil starts separating from the masala once more, indicating that the spices are well cooked.
Combine with Chickpeas and Potatoes
Now, add the boiled chickpeas and potatoes to the pan. Also, add the water in which the chickpeas were boiled, as it contains many nutrients. Stir everything together.
Finish with Garam Masala and Coriander
Add half a tablespoon of garam masala powder and chopped coriander leaves for garnish. Stir well to combine all the flavors. Optionally, you can also add a tablespoon of ghee at this stage.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 6 swaps
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
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)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
Plan Ahead
Complete this step earlier to save time later.
- View Step 1Prepare Chickpeas and PotatoesOvernight
Soak 250 grams of chickpeas overnight. Pressure cook the soaked chickpeas with 1 large chopped potato (optional), salt, and baking soda for up to 4 whistles to ensure they are cooked faster and become soft.
Variations
Simple ways to adapt this recipe.
- Potatoes can be skipped if preferred
- A tablespoon of ghee canCustomise
A tablespoon of ghee can be added at the end for extra flavor.
Helpful Tips
Small details that can improve the final result.
Your Notes
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