Meal Prep · North Indian
Chole Masala
A vibrant and aromatic chickpea curry, a beloved staple of North Indian cuisine.
Ingredients
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Step-by-step- If using dried chickpeas, soak them overnight. Drain and pressure cook with fresh water and a pinch of salt until tender (about 6-8 whistles) or boil on stovetop until soft. If using canned chickpeas, rinse thoroughly and set aside.
- Heat oil or ghee in a large pot or kadai over medium heat. Add cumin seeds and asafoetida, allowing them to splutter for a few seconds.
- Add the finely chopped onion and sauté until golden brown, about 7-10 minutes. Stir in ginger-garlic paste and green chili, cooking for another minute until fragrant.
- Pour in the tomato puree and cook, stirring occasionally, until the oil separates from the masala, which typically takes 8-10 minutes. This step is crucial for depth of flavor.
- Add turmeric powder, red chili powder, coriander powder, chole masala powder, amchur, and salt. Mix well and cook for 2-3 minutes, adding a splash of water if the masala starts to stick.
- Add the cooked (or canned) chickpeas to the masala. Mix gently to ensure the chickpeas are well coated with the spice mixture.
- Pour in 1/2 cup of water (or more if you prefer a thinner gravy). Bring the mixture to a simmer, then cover and cook for 10-15 minutes, allowing all the flavors to meld together beautifully.
- Finally, stir in the garam masala. Garnish generously with fresh chopped cilantro and optional ginger juliennes before serving hot with bhature, puri, rice, or naan.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 18 g |
| Fiber | 12 g |
| Carbohydrates | 55 g |
| Fat | 12 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled Chole Masala in an airtight container in the refrigerator. Flavors often deepen overnight!
Freezer Up to 3 months
Once completely cooled, transfer to freezer-safe containers or heavy-duty freezer bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium heat, adding a splash of water if needed to adjust consistency. Alternatively, microwave until piping hot, stirring halfway through.
Chef’s Corner
- For an extra rich and authentic flavor, consider adding a tea bag (black tea) or a few amla (Indian gooseberry) pieces while boiling the chickpeas. This imparts a darker color and subtle tang.
- Do not rush the cooking of the onion and tomato masala. Properly caramelizing the onions and cooking down the tomatoes until the oil separates is the secret to a deeply flavorful gravy.
- A pinch of baking soda added to the water when boiling dried chickpeas helps them soften faster and ensures a creamy, melt-in-your-mouth texture without compromising nutrition.
