Meal Prep · Indian
Chole Masala
A comforting and aromatic chickpea curry, bursting with authentic Indian flavors.
Ingredients
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Step-by-step- If using dried chickpeas, soak them overnight and then boil with a pinch of salt until tender. Drain and set aside, reserving some cooking liquid if desired.
- Heat ghee or oil in a large pot or kadai over medium heat. Add cumin seeds and asafoetida, let them splutter.
- Add finely chopped onion and sauté until golden brown, about 8-10 minutes. Add ginger-garlic paste and green chili (if using), cook for another 2 minutes until aromatic.
- Stir in the pureed tomatoes and cook until the oil separates from the masala, about 5-7 minutes. This is crucial for flavor.
- Add turmeric powder, red chili powder, coriander powder, amchur, and salt. Mix well and cook for 2-3 minutes, adding a splash of water if the masala sticks.
- Add the boiled chickpeas to the masala. Mix well to coat the chickpeas evenly.
- Pour in about 1/2 cup of water or reserved chickpea broth. Bring to a simmer, then cover and cook for 10-15 minutes, allowing the flavors to meld. Adjust consistency by adding more water if needed.
- Stir in garam masala and lemon juice. Cook for another 2 minutes.
- Garnish with fresh coriander leaves and serve hot with bhature, puri, rice, or naan.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 350-400 kcal per serving |
| Protein | 15-20 g |
| Fat | 10-15 g |
| Carbohydrates | 50-60 g |
| Fiber | 10-15 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Chole Masala in an airtight container in the refrigerator. Ensure it cools completely before storing.
Freezer Up to 3 months
Freeze cooled Chole Masala in freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium heat, adding a splash of water if it’s too thick, until heated through. Alternatively, microwave in short intervals, stirring occasionally.
Chef’s Corner
- For a richer, darker color and deeper flavor, you can add a tea bag or a pinch of baking soda while boiling the chickpeas. Remove the tea bag before adding chickpeas to the masala.
- Adjust the spices, especially green chili and red chili powder, to your preferred level of heat. A pinch of kasuri methi (dried fenugreek leaves) added at the end can also enhance the aroma.
- Don’t rush the onion and tomato bhuno (sautéing). Cooking these well until the oil separates is key to developing the base flavor of your Chole Masala.
