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Gluten Free, Indian, Mains, Recipes, Vegan  /  January 10, 2024

Chole – Chana Masala

I struggle to pick my favorites, but I’m confident that this chole or chana masala is in the top 5, which says a lot. Tender chickpeas sit in this deep, flavorful, and spicy gravy. It’s comforting, wholesome, and SO delicious.

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The BEST chole (chana masala). Chickpeas  cooked in this insanely deep, flavorful, and spicy gravy. Comforting, wholesome, and delicious.

Chole has always been an incredibly comforting presence in my life. My mind wanders to the potlucks my mom and her friends would organize on sunny days at the park. I’m sure I’ve tried chole made by each and every one of her friends and everyone’s chole is great, but I’ve always loved my mom’s chole the most. And I’m sure most children would say the same about their mom’s chole. So this recipe is one of her many versions of this Punjabi dish featuring tender chickpeas loaded with all the warm and rich flavors from black tea, whole spices, and aromatics.

How to make chana masala

There are basically three steps in this recipe: pressure cooking the dry chickpeas, making the flavorful base, and adding the flavor base to the chickpeas to finish the cooking. It sounds like it takes time, but a lot of that time just involves letting the cooking happen while you stand around (or make naan or some toppings for samosa chaat – a valuable use of time, I must say).

Cook dry chickpeas. You can also use canned chickpeas, but the cooked chickpeas are better. Keep in mind that if you are using canned chickpeas, your timing might not be the same as the recipe I’ve listed here.

Black tea! It contributes to the rich color that you see. You have a few options on how you’d like to do it…

with 2 tbsp of loose leaf black tea tied in a muslin cloth when you cook the chickpeas

with 2 black tea bags when you cook the chickpeas

or if you’re using canned chickpeas, 2 tbsp loose tea simmered in boiling water, strained, and added to the chole.

The BEST chole (chana masala). Chickpeas  cooked in this insanely deep, flavorful, and spicy gravy. Comforting, wholesome, and delicious.
The BEST chole (chana masala). Chickpeas  cooked in this insanely deep, flavorful, and spicy gravy. Comforting, wholesome, and delicious.

Chole – Chana Masala

I struggle to pick my favorites, but I’m confident that this chole or chana masala is in the top 5, which says a lot. Tender chickpeas sit in this deep, flavorful, and spicy gravy. It’s comforting, wholesome, and SO delicious.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 45 mins
Soaking Time 8 hrs
Course Main Course
Servings 6

Ingredients
  

  • 2 cups dry chickpeas
  • 2 black tea bags
  • 1 black cardamom
  • 2 green cardamoms
  • 3 cloves
  • 1 inch cinnamon stick
  • 1 tsp salt
  • 2 tbsp avocado oil or another neutral oil
  • 2 tbsp ginger-garlic paste
  • ½ red onion, chopped
  • 1.5 cups tomato puree (made by processing ~ 3 tomatoes)
  • salt to taste
  • 1 tbsp roasted cumin powder
  • 1 tbsp ground coriander
  • 1 tsp garam masala
  • ½ tsp red chili powder
  • 1 tsp kashmiri chili powder (sub ½ tsp red chili powder)
  • 1 tbsp amchur (dried mango powder)
  • ½ tsp black pepper

Instructions
 

  • Soak 2 cups of dry chickpeas overnight or 8+ hours with plenty of water.
  • Drain the chickpeas and add to a pressure cooker with 3 cups water (or as much water as it takes to be 1-inch above the chickpeas), the black tea bags. whole spices, and salt. See notes for an alternative.
  • Pressure cook the chickpeas on medium-high. After the first whistle goes off, reduce heat to medium-low and continue cooking for 10 minutes before taking it off the heat.
  • For the flavor base, add 2 tbsp avocado oil to a medium saucepan. Add ginger-garlic paste and fry for 2 minutes. Then add onion and let it cook for 4-5 minutes. Add tomato puree made from 3 tomatoes (~ 1.5 cups of paste) and salt. Cook on medium-high until juices have mostly evaporated. This should take about 7-8 minutes. 
  • Now add all the ground spices. Cook with the tomatoes for 3-4 minutes. Add the pressure cooked chickpeas!
  • Stir well, add more water if needed for your desired texture, and bring it to a boil. Once it is boiling, simmer uncovered on medium for 20 minutes.

Notes

Alternative to 2 black tea bags: You can also do 2 tbsp loose leaf tea tied in a muslin cloth. If you’re using canned chickpeas, you can separately prepare black tea to add in later. 

For other versions and uses of chole/chana masala, check out…

Pindi Chole

Chana Masala Stuffed Sweet Potatoes

Tags

  • chickpeas
  • Indian

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2 comments

  • Anisha Chandra
    April 23, 2021

    So happy you liked it despite not having some of the spices! That local made chutney sounds amazing 🙂

  • Sara
    April 22, 2021

    5 stars
    This was very delicious and easy to make! I couldn’t find a couple of the spices but it was still good! We paired it with some naan, rice and a good local made chutney!

Leave a ReplyCancel reply

Hi there! I’m Anisha. This is where I like to share my favorite plant-forward eats, with joy and flavor being my topmost priorities. When I'm not cooking or photographing my creations, I'm probably running, tuning into a good podcast or book, or doing typical college student stuff. I hope you find something that excites you here!

@upbeetanisha

A few wonderful things I ate at home with my paren A few wonderful things I ate at home with my parents last week!

matar (peas) kachoris with this aloo (potato) sabzi and bhindi (okra)

our fav jackfruit biryani

mushroom matar korma, sarson ka saag (mustard greens), chole, laccha parathas that deserved a close up

makki (corn) ki roti with the same sarson ka saag

dal makhani and a potato scallion sabzi

dessert at this Cambodian place in downtown San Jose (@angkorchef) - jackfruit coconut sticky rice

#indianfood #veganindianfood #homecooking
Good things my window saw lately Soba noodles in Good things my window saw lately

Soba noodles in a shiitake kombu broth that I like to make a lot of and use in different ways for a few days 

Miso mushroom focaccia 

Carrot cake oatmeal for warm winter breakfast 

Chana masala-ish with roasted brussels and cabbage

Khichdi, the ultimate comfort 

My bday cake! Chocolate sweet potato cake from @thekoreanvegan, with orange cream cheese frosting 

Ramen, once again with the broth 

Black bean soyrizo bowl 

Looks like a peanut gochujang stir fry 👍

Rajma rice with baingan (eggplant) bhaja <3

#homecooking #veganfoodshare #plantbasedfood
An epic vegan breakfast sandwich brought to me by An epic vegan breakfast sandwich brought to me by my @toogoodtogo.usa surprise bag at @kitchenmousela! You can use the Too Good To Go app to find restaurants, bakeries, and more near you that offer “surprise bags” of items that may otherwise be wasted at the cost of at least half the price or less. It’s a great way to prevent food waste, get creative with what you get, and try some new spots in your community! I will be revisiting kitchenmouse as well as using the Too Good To Go app to find more gems in my area. Use ANISHA for $5 off your first bag :) #MyTooGoodToGoMoment #ad 

Ok now for the bagel details:
Oyster mushroom ‘bacon’
- 8 oz. oyster mushrooms 
- 2 tbsp soy sauce or tamari 
- 1/2 tbsp maple syrup 
- 1 tsp liquid smoke 
- 1 tsp smoked paprika 

In a pan over medium-high heat, place the oyster mushrooms. Now place a heavy object or another pan on top and apply pressure for a few minutes. Flip and repeat on the other side! Then reduce heat and pour the glaze. 

Silken tofu scramble 
- olive oil 
- 1 350g package silken tofu 
- 2 tbsp nutritional yeast
- 1/2 tsp ground turmeric 
- 1 tsp kala namak/black salt (I didn’t have it in this video but would recommend for a more “eggy” flavor! If not use regular salt)
- 1/2 tsp black pepper 

Add a little oil to a pan over medium heat. Add the tofu and break it down for a few minutes. Add the rest of the ingredients, combine for a few minutes, and adjust to taste!
A perfect little day spent using my talents (walki A perfect little day spent using my talents (walking around and eating) in Brooklyn

A&A 
@passionfruit.coffee 
@tofubox.brooklyn 

#nyceats #veganfoodshare #nycvegan #brooklyneats #trinifood #plantbasedfood
Butternut tikka mac!! I wanted to make this for Th Butternut tikka mac!! I wanted to make this for Thanksgiving last year but didn’t get a chance to and figured that it would also be great in winter. And it would also be great without the butternut squash if you just want a basic tikka mac. You make a tikka masala sauce and blend that with the squash, cashews, and plenty of nutritional yeast.

butternut tikka mac
1/3 cup cashews, quick soaked
1 butternut squash, cubed
1 tbsp olive oil
1 red onion, chopped
4 garlic cloves, minced
1 inch ginger, grated
3 medium roma tomatoes, chopped or quartered (sub 1 cup of crushed tomatoes)
1 tsp salt, plus more to taste
1/2 tsp turmeric
1/2 tsp red chili powder
1 tsp kashmiri chili powder
1 tsp ground coriander
1/2 tsp garam masala
1 tsp kasoori methi (dried fenugreek leaves)
1 tbsp nutritional yeast
8 oz. rigatoni or another thick pasta shape of choice, prepared al dente

topping
1/2 cup panko breadcrumbs
1/2 tsp black pepper
1 tbsp nutritional yeast
1/2 tsp kashmiri chili powder

1. Soak cashews in hot water for at least 15 minutes.
2. Preheat oven to 400 F. Bake butternut squash for ~ 25-30 min with a touch of olive oil and salt. Until tender and soft. (I ended up baking an entire squash but using half of it in the sauce since it was large.)
3. Add olive oil to a saucepan over medium heat. Add onion and cook for 4-5 minutes. Add ginger and garlic. Cook for a few more minutes. Add tomatoes and a big pinch of salt. Allow the tomato juices to mostly evaporate.
4. Add the spices and kasoori methi. and cook for another 1-2 minutes. Remove pan from heat and allow to cool down slightly before blending.
5. Preheat oven to 350 F.
6. Make the panko topping. Add a tsp or so of olive oil to a small pan. Add the panko, black pepper, nutritional yeast, and chili powder. Toast until the panko is golden-brown. 
7. Process the tomato mixture with cashews, half the butternut squash, nutritional yeast, and about a cup of water. Add more water if needed. Process until it’s thick and creamy.
8. In a baking dish, add the pasta, sauce, and breadcrumbs. Bake for 15 min at 350 F!

#veganrecipes #veganuary #indianfusion #fusionfood #plantbased
Shredded tofu quesadillas coming in HOT for nation Shredded tofu quesadillas coming in HOT for national hot sauce day! These are stuffed with crispy shredded tofu and brussels sprouts, and flavored with @tabanero scotch bonnet hot sauce for a fun Caribbean twist. #tabanero #hotsauce #nationalhotsauceday

the recipe
baked shredded tofu
1 14 oz. block of extra firm tofu (pressed for at least 30 minutes to remove any excess liquid)
1 tbsp nutritional yeast
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp black pepper
1 tsp kosher salt or to taste

Preheat oven to 400 F. Shred tofu with a box grater. Toss with the rest of the ingredients. Bake for 15 minutes. Toss and bake for another 5 minutes or so. It should be golden brown and crisp.

the filling
2 tbsp olive oil
1 onion, thinly sliced
4 garlic cloves, minced
1 tbsp grated ginger
8-10 medium brussels sprouts, thinly sliced (or other greens like cabbage, kale, or collard greens)
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground cinnamon
1/4 tsp ground nutmeg
3 tbsp @tabanero scotch bonnet hot sauce
1 tbsp soy sauce
salt to taste
vegan cheese and avocado for quesadillas

- Heat 2 tbsp olive oil in a large saucepan over medium heat.
- Add onion and cook for about 5 minutes minutes, until it starts becoming translucent. Add ginger and garlic and cook for another 1-2 minutes. Add brussels sprouts and cook until softer, about 5 minutes. Then add the tofu.
- Add all spices: cumin, smoked paprika, cinnamon, and nutmeg. Combine well for a minute.
- Now add the hot sauce and soy sauce. Combine well, taste, and adjust to your preference if needed!
- To assemble a quesadilla: take a large tortilla and pile on vegan cheese, the filling, and some more hot sauce. Cook on a pan with a little oil for a few minutes on each side until crisp on both sides! 

#veganuary #plantbasedrecipes #veganlunch #tofurecipes
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