Chole Masala Recipe

One of the favorites from my childhood. Aai used to make it so good that I’d end up eating a second bowl an hour after lunch 😉 I still do!

Recipe (Veg): Chole Masala

Preparation time:
Soak overnight – 8 hours
Cooking time: 30 minutes

Chole Masala

Chole Masala


Chole (Chickpeas) – 1 cup
Chole masala – 1 tablespoon
Ginger-Garlic paste – 1 teaspoon
Any oil – 1 tablespoon
Salt – As per taste (I added around 1 teaspoon)
Asafoetida (Hing) – 1 small pinch
Cumin seeds (Jeera) – 1 teaspoon
Turmeric powder (Haldi) – 1 small pinch
Onion – 2 medium size chopped fine
Green Chillies – 2
Tomatoes – 2 medium size


  1. Wash the chole well. Soak in water (just enough to cover them). Keep aside overnight.
  2. In the morning, transfer the soaked chole to a container in a pressure cooker, add enough water to cover, add a pinch of salt & pressure cook for about 3 whistles. Keep aside till the cooker cools down
  3. Grind the tomatoes to a fine pulp & keep aside.
  4. In a non-stick kadhai, add the oil. When it heats up, put the asafoetida, cumin seeds & chopped green chillies. Mix well taking care that it does not burn.
  5. Add the chopped onion & ginger-garlic paste into the oil and fry well till the rawness is gone.
  6. Add the turmeric & chole powder into this mixture. After a minute, add the tomato pulp & salt. Mix well.
  7. Add the chole into the kadhai, cover and allow to cook for sometime. Keep mixing after few minutes so that it does not burn.
  8. Once it is ready to serve, garnish with a few sprigs of Coriander leaves (Kothimbir).

Serve with Indian Bread (Roti/Naan) or if preferred Puris.


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