Chole Masala
Dive into the rich, aromatic world of Indian cuisine with this Chole Masala recipe, a hearty and flavorful chickpea curry that's a true crowd-pleaser. Made with protein-packed dried chickpeas, a medley of warming spices, and tangy tamarind, this dish boasts layers of bold, complex flavors. The addition of kasuri methi (dried fenugreek leaves) and garam masala lends an irresistible depth to the dish, while fresh coriander and a squeeze of lemon brighten the final presentation. Perfectly paired with steamed rice or soft flatbreads like naan or roti, this one-pot dish is ideal for family dinners or entertaining guests. Ready in just over an hour, Chole Masala is a must-try recipe for anyone who loves authentic, spice-infused Indian curries.
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Recipe Information
Ingredients
- 250 grams dried chickpeas
- 750 ml water
- 1 large onion
- 2 medium tomatoes
- 1 tablespoon ginger-garlic paste
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 leaf bay leaf
- 2 tablespoons chole masala powder
- 1 teaspoon red chili powder
- 0.5 teaspoon turmeric powder
- 1.5 teaspoon salt
- 1 teaspoon kasuri methi (dried fenugreek leaves)
- 0.5 teaspoon garam masala
- 1 tablespoon tamarind paste
- 2 tablespoons coriander leaves
- 0.5 unit lemon
Instructions
Rinse and soak the chickpeas in water overnight or for at least 8 hours. Drain and set aside.
Finely chop the onion and tomatoes and keep them separate.
Heat the vegetable oil in a large pot over medium heat. Add the cumin seeds and bay leaf, sauté until fragrant.
Add the chopped onion and sauté until golden brown.
Stir in the ginger-garlic paste and cook for 2 minutes until the raw smell disappears.
Add the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil starts separating from the masala.
Add chole masala powder and mix well. Let it cook for another minute.
Add the drained chickpeas to the pot along with 750 ml of water. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer covered for 45 minutes or until the chickpeas are tender.
Add tamarind paste, kasuri methi, and garam masala. Mix well and simmer for another 5 minutes.
Adjust the seasoning if needed. Turn off the heat and remove the bay leaf.
Garnish with chopped coriander leaves and a squeeze of lemon before serving.
Serve hot with rice or your choice of flatbread.
Nutrition Facts
Calories |
354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 14% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 797 mg | 35% | |
| Total Carbohydrate | 53.9 g | 20% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 13.7 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 919 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
