This simplified Chole Masala recipe, a popular Northern Indian chickpea dish, is cooked in a thick and spicy gravy. It’s ready in thirty minutes! Wholesome, vegan, and gluten-free. Serve with basmati rice and cilantro!
Chickpeas, also known as garbanzo beans, are one of the staple items I use in a ton of vegan recipes! It’s super versatile, and chock full of healthy plant protein, fiber, vitamins, and minerals.
It’s also filling and satisfying, and helps to bulk up a recipe that includes a lot of veggies. I’ve used them to make my butternut squash and chickpea curry, my instant pot chana masala, and I’ve even used them to create healthy desserts like my chickpea brownies!
It’s also very popular to use in Indian Cuisine.
Today I’m using this versatile ingredient to create a super simple and ultra delicious vegan Indian dinner recipe; Chole Masala! Chickpeas are simmered in a spicy tomato and onion gravy to create a rich and flavorful meal.
Most recipes for Punjabi Chole Masala require quite a few steps, and sometimes even hours to simmer!
I’ve simplified the recipe to make it easy enough to prepare on a weeknight! Instead of using dried chickpeas, I’ve used canned. Oh course, feel free to make your own chickpeas from dried.
I also swapped some of the spices, opting for ground spices, rather than the whole seed spices, because they are more accessible to the home chef!
Some recipes also call for the chickpeas to be steeped with a tea bag, or amla powder. This gives the chickpeas a dark brown color, and adds a distinct chole flavor. I left the tea and amla out, instead opting for the fine spices to speak for themselves.
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Why This Recipe Works
- Simple and Easy Recipe
- Done in 30 minutes!
- Full of rich spices
- Nutrient Rich
- High in Protein
- Filling and Comforting
- Vegan
- Gluten-Free
- Dairy-Free
Ingredients and Notes
Chickpeas: I took a shortcut and used two 15 ounce cans of chickpeas. Be sure to drain and rinse the chickpeas before adding them to the pot. You can save the aquafaba (liquid from chickpeas) to use for another recipe.
Red Onion: Thinly slice onion.
Whole Tomatoes: Roughly dice.
Ginger Paste: Gives the Punjabi Chole a hint of extra spice!
Garlic: This recipe calls for quite a lot of garlic. You’ll need two tablespoons of minced garlic or at least 6 cloves minced.
Spices: This recipe requires quite a few spices, but don’t be discouraged! Most if not all of these spices are ones you likely have on your spice rack! Many Punjabi chole recipes call for whole spices. These spices sizzle and crack in the oil and really provide a beautiful aromatics to the dish. However, I didn’t have the whole spices on hand, so I opted for the ground ones. You can go either way.
- Bay Leaf
- Cardamom (Pods or Ground)
- Cumin
- Coriander
- Cayenne Pepper
- Turmeric
- Chole Masala or Garam Masala
- Salt
- Black Pepper
Cilantro for garnish.
Basmati rice for serving.
Tools and Equipment
Instructions
Heat a large pot over medium heat. Add olive oil, cardamom, and bay leaves. Stir to combine, cook for 3-5 minutes. (Note: You can use cardamom pods or ground cardamom). Add minced garlic, and ginger paste. Stir to combine until a ginger garlic paste forms. Cook for 1-2 minutes.
Add sliced red onions, and cook for an additional 2 minutes or until onions begin to soften and turn translucent.
Add the tomatoes, turmeric powder, and salt. Stir to combine. Cook for 2 minutes or until tomatoes soften.
Add the chole masala powder, coriander, cumin powder, black pepper, and red chili powder (cayenne pepper). Stir to combine until an onion-tomato gravy forms.
Add the chickpeas and stock. Cover, and reduce heat to a simmer. Cook for 20 minutes.
Remove bay leaves. Garnish with chopped cilantro and serve with a side of basmati rice.
FAQS
Chole is the Punjabi word for chickpeas. Masala is the Punjabi word for spices. So this dish is essentially chickpeas and spices. And oh boy, does it bring the spice!
Both chana and chole mean chickpea. Chana is the Hindu word for chickpea, while chole is the Punjabi word for chickpea. Chana Masala typically refers to an Indian chickpea curry that is simmered in an onion and tomato broth with Indian spices. Chole Masala, also made with chickpeas, and typically using a tomato and onion base, has more specific spice powders, and originates from the Punjab region on India.
One of the main differences between chana masala and chole is that chole uses amla tea powder to turn the chickpeas a dark color. Amla may be difficult to find in the United States if you don’t live close to an Indian grocery market. Instead, you can steep a tea bag in your chickpeas when you are cooking them to get that brown color. For this recipe, I didn’t use amla or a tea since I used canned chickpeas. However, if you are inclined to soak and cook your own dried chickpeas, feel free to add amla, or a tea bag to get that distinct brown tint that is specific to chole.
Chole masala powder is a spice blend similar to garam masala. It is made from some combination of cumin seeds, coriander seeds, dried pomegranate seeds, dried red chilies, ajwain, fenugreek seeds, black cardamom pods, green cardamom pods, black peppercorns, cinnamon, cloves, dry mango powder, dried ginger, garlic powder, and black salt. You can find it at Indian grocery stores, or you can purchase it online. If you do not have access to it, you can use garam masala as a substitute.
Expert Tips
- Chole Masala Powder is what gives this recipe it’s authentic flavor. However, if you do not have access to it, go ahead and use garam masala. I’ve done it both ways, and either way you go, you’ll end up with a beautifully spicy curry!
- Another authentic component of this dish is using amla powder to brown the chickpeas. Amla is an Indian gooseberry. If using amla powder use ½ teaspoon amla powder or 2 dried amla pieces.
- Soak your chickpeas with a 1-2 tea bags instead of using amla powder to achieve a brown chickpea color.
- Indian cooking often uses whole seed spices. Feel free to use cardamom pods instead of cardamom powder.
How to Store and Keep
Refrigerate: Allow to cool to room temperature. Transfer to an airtight container. Keep in the refrigerator for up to 5 days.
Freeze: Allow to cool to room temperature. Transfer to a freezer safe container. Label with the date and contents. Keep in the freezer for up to 2 months.
Reheat: When ready to reheat from frozen, transfer to the refrigerator to thaw overnight, and warm on the stovetop over medium heat.
How to Serve
Garnishes: When it comes to garnishes, I like a touch of fresh lemon juice to add a bit of acidity. Then I top with fresh chopped cilantro, also known as coriander leaves, for a pop of added green, and nice fresh herbal finish. You could also add fresh chopped ginger, or finely chopped green chilies.
Basmati Rice: Simple white or brown basmati rice is the perfect accompaniment to this dish. It’s light and fluffy, and soaks up all the flavors of the gravy!
Naan: Or if you prefer, you can scoop up this curry with naan, an Indian flatbread. If you’re vegan, be sure to make or use vegan naan. Some naan recipes are made with egg or even yogurt.
Pressure Cooker Variation
This recipe is easily adaptable to the pressure cooker or instant pot.
Step 1: Set the pressure cooker to saute mode. Add the olive oil, bay leaves, and cardamom powder or pods. Sauté for 1-2 minutes.
Step 2: Add the minced garlic and ginger paste. Stir to combine and sauté for an additional 2 minutes.
Step 3: Add sliced red onions and sauté until golden brown.
Step 4: Add the tomatoes, and all of the spices. Stir to combine. Cook for 2 minutes or until tomatoes soften.
Step 5: Add the chickpeas and vegetable stock. Secure the pressure cooker lid. Set the valve to sealing. Pressure cook on high. Set the time to 10 minutes. Allow the pressure cooker to naturally release for 10 minutes, then quick release the rest of the pressure.
More vegan Indian recipes!
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Recipe
Chole Masala
Ingredients
- 2 tablespoon olive oil
- 1 teaspoon cardamom
- 2 bay leaves
- 1 tablespoon ginger paste
- 2 tablespoon minced garlic
- 1 large red onion sliced thin
- 2 large tomatoes diced
- ¼ teaspoon turmeric
- ½ teaspoon cayenne pepper
- 2 teaspoon chole masala powder or garam masala
- 2 tsp ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 1 teaspoon black pepper
- ½ teaspoon salt
- 30 ounces chickpeas 2 (15 oz) cans drained and rinsed
- 1 cup vegetable stock
- fresh cilantro for garnish
- prepared basmati rice for serving
Instructions
- Heat a large pot over medium heat. Add olive oil, cardamom, and bay leaves. Stir to combine, cook for 3-5 minutes. (Note: You can use cardamom pods or ground cardamom).
- Add minced garlic, and ginger paste. Stir to combine. Cook for 1-2 minutes.
- Add sliced red onions, and cook for an additional 2 minutes or until onions begin to soften and turn translucent.
- Add the tomatoes, turmeric, and salt. Stir to combine. Cook for 5 minutes or until tomatoes soften.
- Add the chole masala, ground coriander, cinnamon, ground cumin, black pepper, and cayenne pepper. Stir to combine. Add the drained and rinsed chickpeas and vegetable stock.
- Cover, and reduce heat to a simmer. Cook for 20 minutes.
- Remove bay leaves. Garnish with chopped cilantro and serve with a side of basmati rice.
Video
Notes
- Chole Masala Powder is what gives this recipe it’s authentic flavor. However, if you do not have access to it, go ahead and garam masala. I’ve done it both ways, and either way you go, you’ll end up with a beautifully spicy curry!
- Another authentic component of this dish is using amla powder to brown the chickpeas. Amla is an Indian gooseberry. I skipped this step to make it more of an easy weeknight meal, and also because I didn’t have amla powder. But you can add in this step if you choose. If using amla powder use ½ teaspoon amla powder or 2 dried amla pieces.
- Soak your chickpeas with a 1-2 tea bags instead of using amla powder to achieve a brown chickpea color.
- Indian cooking often uses whole seed spices. Feel free to use cardamom pods instead of cardamom powder.
- Keeps in the refrigerator for up to 5 days.
- Freeze for up to 2 months.
Sara Welch
This was such a unique and unexpected recipe; I am so glad I gave it a try! Hearty and delicious; my whole family loved it!
Shadi
This was amazing and such a treat! Thank you!
Kristen
I made this recipe yesterday and it turned out great! Thank you for the recipe!
Lindsay
I’m going to try this! It’s slightly outside of my normal cooking style, but you make it look easy!
Beth
Chickpeas are one of our favorites to make recipes with! We can’t wait to try this recipe! Looks so flavorful and very delicious!