Instagram
Pinterest
Pinterest
fb-share-icon
Follow by Email
Upbeet Anisha
  • Home
  • About
  • Recipes
    • Breakfast
    • Gluten Free
    • Indian
    • Mains
    • Pastas and Noodles
    • Salads and Bowls
    • Snacks and Sides
    • Sweets
    • Toast
  • Newsletter
Gluten Free, Indian, Mains, Recipes, Vegan  /  April 22, 2022

Chole (Chana Masala)

Chole (chana masala) is a Punjabi dish of chickpeas simmered in a gravy of aromatics, tomatoes, and plenty of warm spices. It’s my go-to meal for a casual weeknight or even a special occasion. It’s my forever meal.

Jump to Recipe
Chole (chana masala) is a Punjabi dish of chickpeas simmered in a gravy of aromatics, tomatoes, and plenty of warm spices.

Chole (chana masala) is a pretty popular Punjabi dish made with chickpeas, aromatics, tomatoes, and plenty of spices. The cool part is there are so many variations of it. Even though most versions have some shared elements, I could talk about all the subtleties that make them different for hours. (Probably not hours, but like, at least 30 minutes.)

My mom makes the best chole I’ve ever had. And I don’t just say that because I tend to idolize my mother’s cooking, though that is definitely true as well. It’s just that she’s made me so many versions over the years that I’ve gained quite a taste for what is good chole and what is ok chole. I shared a chole recipe last year too, under her guidance. This recipe is similar, but there are a few differences!

Chole (chana masala) is a Punjabi dish of chickpeas simmered in a gravy of aromatics, tomatoes, and plenty of warm spices.

For one, I didn’t use the black tea method because I didn’t have any at the moment. If you do want to use the black tea method to make your chole a rich, dark color, please check out that recipe!

I added a bay leaf and some garlic when pressure cooking the chickpeas in my Instant Pot. I also added a few whole spices to spice the oil when starting the dish!

Lastly, I cooked the onions for an especially long time because my dad does that for his chicken and mutton dishes, so I figured I’d go for twice as long as usual. It isn’t necessary though!

This chole is a melding of my favorite flavors and techniques, after eating my mom’s chole for many years and watching her make it a few times. I hope you love it as much as I do.

Chole (chana masala) is a Punjabi dish of chickpeas simmered in a gravy of aromatics, tomatoes, and plenty of warm spices.

How to Make Chole (Chana Masala)

Soak and pressure cook the chickpeas.

For the lowest pressure cooking time, you’ll want to soak the chickpeas for 8 hours or overnight! I used an Instant Pot, but you can also use a pressure cooker. Pressure cook with salt, garlic, and a bay leaf. It makes a difference!

You can also use canned chickpeas, but since this recipe makes a lot of chole at once, I think it’s much more affordable to use dry chickpeas.

Whole spices

You’re going to start with cardamom and cinnamon. It’s a subtle amount, far less than what a lot of other recipes call for, but they add warm, almost unidentifiable sweet undertones. I felt like other whole spices were not necessary for this dish because the ground spices come in strong later on.

Aromatics and tomatoes

My dad swears by cooking his onions for a long time for his chicken and mutton curries. And if there is something he knows how to cook well, it’s chicken and mutton curries. I figured I would double the cook time to let them caramelize beyond translucency and add a rich depth to the base of the dish.

Then add ginger and tomato paste from tomatoes. You can use canned crushed tomatoes as well!

Spice spice baby

This is the part where we go heavy on the spices. You may be alarmed by the quantities of spices, but it’s only because this recipe makes A LOT of chole. The “tbsp” is not a typo.

You’ll need cumin, coriander, garam masala, and red chili powder. Add the garam masala and red chili powder based on your personal flavor and spice preferences! YOU are in charge here.

Later, you’ll finish with kashmiri lal mirch (optional for color) and amchur (dried mango powder), which adds a tartness. If you don’t have amchur, I would recommend lime juice.

Storage and Freezing

This recipe makes A LOT because chole is ideal for storing and freezing. It will last for 4-5 days in the fridge and for months in the freezer. My mom freezes chole for me to take to my apartment near school, so I can attest to the fact that frozen chole is still great. I’m very lucky to have it <3

Chole (chana masala) is a Punjabi dish of chickpeas simmered in a gravy of aromatics, tomatoes, and plenty of warm spices.

Chole (Chana Masala)

Chole (chana masala) is a Punjabi dish of chickpeas simmered in a gravy of aromatics, tomatoes, and plenty of warm spices. It's my go-to meal for a casual weeknight or even a special occasion. It's my forever meal.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 43 mins
Course Main Course
Cuisine Indian
Servings 8

Ingredients
  

  • 2.5 cups (400g) dry chickpeas *equivalent of 6.25 cups cooked chickpeas or canned chickpeas
  • 5 cups water
  • 1 bay leaf
  • 2 garlic cloves
  • 2 tbsp avocado oil
  • 1 green cardamom
  • 1-inch cinnamon
  • 1 medium onion, finely chopped
  • 2 tbsp grated ginger
  • 1.5 cups tomato paste (from ~ 3 tomatoes)
  • 1 tbsp ground cumin
  • 2 tbsp ground coriander
  • ½-1 tsp garam masala (1 if you're using store bought. add depending on strength of your garam masala!)
  • ½ tsp red chili powder
  • 1 tsp kashmiri lal mirch (Kashmiri chili powder)
  • 1 tbsp amchur powder (dried mango powder)
  • ½ tsp black pepper
  • lemon juice to taste
  • cilantro for garnish

Instructions
 

  • Soak the chickpeas for 8 hours or overnight.
  • Pressure cook the chickpeas.
    In an Instant Pot: add chickpeas, water, salt, bay leaf, and garlic. Pressure cook on high for 15 minutes. Allow for natural pressure release. Don't drain!
    In a pressure cooker: 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.
  • Add avocado oil to a medium saucepan over medium heat. When the oil is hot, add the cardamom and cinnamon. Fry for a minute.
  • Add onion and cook for about 10 minutes, or until it is somewhat dark and caramelized! Stir occasionally. Add a splash of water if needed to prevent it from sticking.
  • Add ginger and cook for about 2 minutes, or until the raw ginger smell goes away. Add tomato paste and 1 tsp salt. Cook for 4-5 minutes or until the tomato juices evaporate.
  • Add cumin, coriander, garam masala, and red chili powder. Stir for a minute.
  • Pour in the pressure cooked chickpeas and the water they were cooked in. Increase heat to medium-high until it bubbles, then reduce to medium-low and simmer for about 10 minutes.
  • Add kashmiri lal, amchur, and black pepper. Finish cooking uncovered for 15 minutes until it is the consistency and texture you want it! the longer it sits, the longer the flavor has a chance to seep in.
  • Finish with lemon juice and cilantro. Serve with rice, roti, naan, paratha, puri, bhature…the world is your oyster.
Keyword chickpeas, Indian food, Indian recipes, plant-based recipes

If you love this chole, I highly recommend checking out the black tea version! You may also enjoy…

Samosa Chaat

Dal Makhani

Tags

  • chickpeas
  • Indian
  • indian food

Post navigation

Mushroom Uttapam
Spicy White Beans

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
Load More... Follow on Instagram

Categories

  • Breakfast
  • Drinks
  • Drinks
  • Fall
  • Flatbreads
  • Gluten Free
  • Indian
  • Journal
  • Mains
  • Pastas and Noodles
  • Recipes
  • Salads and Bowls
  • Snacks n Sides
  • Summer
  • Sweet Stuff
  • Toast
  • Vegan
  • Elara by LyraThemes
  • © 2021 Upbeet Anisha