Chole Masala (Punjabi Chickpea Curry)
Hearty, punchy Punjabi chole — tender chickpeas in a spiced tomato-onion gravy, perfect with rice or bhature.
Chole masala — sometimes called chana masala — is the kind of curry that wins over a room: everyone’s licking their fingers by the end. It’s punchy, tangy and deeply satisfying, perfect for a midweek supper or a weekend feast.
Using dried chickpeas gives the best texture but tinned chickpeas keep things speedy. This recipe emphasises a slow-caramelised onion base and a final hit of lemon so the curry stays bright, not cloying.
Ingredients
- 300 g dried chickpeas — soaked 8–12 hours (see step notes)
- 1 l cold water — for soaking and cooking (approximate)
- 0 ml baking soda — helps soften chickpeas when cooking dried chickpeas
- 45 ml sunflower oil
- 5 ml cumin seeds
- 1 bay leaf
- 0 ml asafoetida (hing) — optional but authentic; check your asafoetida is a gluten-free brand — most UK ones are cut with wheat flour
- 2 large onions — finely sliced (about 300 g total)
- 6 garlic cloves — crushed
- 40 g root ginger — grated
- 1 green chilli — finely chopped, optional
- 400 g tinned chopped tomatoes
- 15 ml tomato purée
- 10 ml ground coriander
- 5 ml ground cumin
- 5 ml turmeric
- 5 ml Kashmiri chilli powder — or milder red chilli powder
- 10 ml chole masala powder (or garam masala) — use chole masala for the signature flavour
- 10 ml salt — adjust to taste
- 5 ml sugar — balances acidity
- 15 g fresh coriander — roughly chopped for garnish
- 1 lemon — juiced to finish
- 250 ml water (to adjust gravy) — approximate — add as needed when simmering
Equipment
- pressure cooker or large saucepan with lid
- large frying pan
- stick blender or blender (optional)
- measuring spoons
- sieve/colander
Instructions
Soak the dried chickpeas in plenty of cold water for 8–12 hours (or overnight). If using tinned chickpeas, skip this step.
To cook soaked chickpeas in a pressure cooker: drain, rinse and put in the cooker with 1 litre cold water and baking soda. Seal and bring up to pressure, then cook for 12 minutes at high pressure. Leave to natural release for 10 minutes, then quick-release any remaining pressure and check tenderness. If you prefer, simmer in a large saucepan for 45–60 minutes until tender.
If using tinned chickpeas, drain and rinse thoroughly and set aside. Reserve a little of the tin liquid if you like a looser gravy.
Heat the oil in a large frying pan over a medium hob. Add cumin seeds and bay leaf and fry for about 30 seconds until fragrant. Add asafoetida, then the sliced onions.
Sweat the onions slowly, stirring often, for 10–12 minutes until deeply golden brown — this builds the gravy's base flavour.
Add the crushed garlic, grated ginger and chopped green chilli. Fry for 60 seconds until the raw smell goes.
Stir in the ground coriander, ground cumin, turmeric and Kashmiri chilli powder. Fry for 30–45 seconds to toast the spices and release aroma.
Add the chopped tomatoes and tomato purée. Cook, stirring occasionally, for 8 minutes until the tomato mixture is reduced and oil starts to separate from the masala.
If you prefer a smoother sauce, cool slightly then blitz the tomato-onion mix briefly with a stick blender (45 seconds). Return to the pan.
Add the cooked (or drained tinned) chickpeas to the masala with 250 ml water, chole masala powder (or garam masala), salt and sugar. Stir to combine.
Bring to a gentle simmer, then cook uncovered for 15–20 minutes so the chickpeas absorb the spices and the gravy thickens. Mash a few chickpeas against the pan with the back of a spoon to thicken naturally if desired.
Remove from the heat. Stir in lemon juice and most of the chopped fresh coriander, reserving a little for garnish. Serve hot with rice, roti or bhature.
Tips
- Caramelise the onions slowly — it’s the single biggest flavour-maker. If you’re short on time, use a couple of tablespoons of water to deglaze the pan and speed things without burning.
- If you have a pressure cooker, cook soaked chickpeas with a pinch of baking soda for 12 minutes under high pressure, then natural release 10 minutes. For a firmer bite, reduce time slightly.
- Make ahead: the curry tastes even better the next day. Refrigerate up to 3 days or freeze for 2 months in an airtight container.
- If the gravy is too thin, mash a couple of spoonfuls of chickpeas and stir back in — a neat trick to thicken without extra flour.
- Finish with a squeeze of lemon at the end, not earlier — citrus loses brightness if cooked too long.
Substitutions
dried chickpeas → 2 x 400 g tinned chickpeas, drained and rinsed
Stays closesunflower oil → 2 tbsp vegetable oil or 2 tbsp light olive oil
Stays closechole masala powder → 2 tsp garam masala (noticeably-different flavour)
Noticeably differentKashmiri chilli powder → 1 tsp sweet smoked paprika for colour and milder heat
Noticeably different
Nutrition
Per serving · estimated
- 470
- Calories
- 18 g
- Protein
- 62 g
- Carbs
- 14 g
- Fat
- 12 g
- Fibre
- 7 g
- Sugar
- 900 mg
- Sodium
FAQ
Can I use tinned chickpeas?
Yes — they’re quicker. Use 2 x 400 g tins drained; skip soaking and pressure-cooking. Reduce additional water so the gravy doesn’t get too thin.
How can I make chole spicier or milder?
Adjust Kashmiri chilli powder or add chopped green chillies for heat. For milder curry, reduce chilli and add a touch more lemon for brightness.
Why add baking soda when cooking chickpeas?
A pinch of baking soda raises pH and softens the skins faster, shortening cooking time. Use sparingly — too much makes chickpeas mushy and alters the flavour.
Can I freeze this curry?
Yes. Cool completely then freeze in portions for up to 2 months. Defrost overnight in the fridge and reheat gently on the hob.
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