Name: Masaledar Chole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 People
Cuisine: Indian
Ingredients: 1.5 cups (dry, soaked overnight and boiled) Chickpeas (Chana); 3 tbsp Oil; 1.5 cups Tomato Puree/Paste; 1.5 tbsp Red Chili Powder; 1.5 tbsp Coriander Powder; 2 tbsp Chole Masala; To taste Salt; 1 cup (or as needed) Water; 3-4, slit Green Chilies; 1/4 cup, chopped Fresh Coriander Leaves; 2-3 tbsp Fresh Cream

Ready in

45 mins

Cuisine

Indian · North Indian

Prep Time

15 min

Cook Time

30 min

Serving

4 People

Calories / Serving

~420 kcal

Recipe Summary

This recipe guides you through making a flavorful and spicy Masaledar Chole, a popular North Indian chickpea curry. The dish features tender chickpeas simmered in a rich, aromatic tomato-based gravy, seasoned with a blend of traditional Indian spices and finished with fresh cream and herbs. It's a hearty and satisfying meal perfect for lunch or dinner.

Adjust servings

Tap an ingredient to mark it ready0 of 11 ready

All Ingredients - Main Ingredients

Chickpeas (Chana) 1.5 cups (dry, soaked overnight and boiled)
Oil 3 tbsp
Tomato Puree/Paste 1.5 cups
Red Chili Powder 1.5 tbsp
Coriander Powder 1.5 tbsp
Chole Masala 2 tbsp
Salt To taste
Water 1 cup (or as needed)
Green Chilies 3-4, slit
Fresh Coriander Leaves 1/4 cup, chopped
Fresh Cream 2-3 tbsp

Tools You'll Need

Don't have an ingredient? Try these swaps

No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)

⚠ Contains Allergens

dairy

Step-by-Step Instructions

Step 1: Prepare Chickpeas

Ensure chickpeas are soaked overnight and then boiled until tender. The video starts with already soaked chickpeas.

Step 2: Prepare Gravy Base

In a large pot, heat oil (not shown being added, but implied) and add the tomato puree or paste. Cook the tomato base until the oil separates and the mixture thickens, which is already happening at this point in the video.

Step 3: Add Dry Spices

To the boiling gravy, add 1.5 tablespoons of red chili powder, 1.5 tablespoons of coriander powder, and 2 tablespoons of chole masala. Mix well to combine.

Step 4: Season and Mix

Add salt to taste and mix thoroughly. Continue to cook the gravy for , stirring occasionally, until the spices are well incorporated and fragrant.

Step 5: Combine with Chickpeas

Add the pre-boiled chickpeas to the prepared gravy. Stir gently to ensure all chickpeas are evenly coated with the rich masala.

Step 6: Adjust Consistency

Pour in about 1 cup of water to achieve your desired gravy consistency. Stir well.

Step 7: Simmer

Cover the pot with a lid and let the chole simmer on medium-low heat for . This allows the flavors to meld and the chickpeas to absorb the gravy.

Step 8: Garnish

Remove the lid. Add 3-4 slit green chilies and 1/4 cup of freshly chopped coriander leaves to the simmering chole. Stir lightly.

Step 9: Finish with Cream

Drizzle 2-3 tablespoons of fresh cream over the chole for a rich and creamy finish. Gently fold it in.

Step 10: Serve

Serve the hot Masaledar Chole immediately, garnished with fresh onion rings and additional green chilies if desired. Enjoy with rice, naan, or bhature.

Pro Tips

• For best results, soak chickpeas overnight to ensure they cook evenly and become tender.

• Adjust the amount of red chili powder and green chilies according to your spice preference.

• Serving with fresh onion rings and a squeeze of lemon juice enhances the flavor.

Recipe Variations

• For a vegan version, omit the fresh cream or substitute with a plant-based cream alternative.

• Add a pinch of dried fenugreek leaves (kasuri methi) for an added layer of aroma and flavor.

Was this recipe helpful?

Comments

Loading comments...

Favorite Recipes

Recently Generated Recipes