Tulo

Chole Masala Recipe

Simmering the soaked chickpeas with black tea bags gives the chole its signature dark color without artificial dye, and cooking the onion-tomato masala until the oil visibly separates builds the deep, slightly tangy base that store-bought chole masala powder alone can't achieve.

Prep
20 min
Cook
45 min
Total
65 min
Servings
6

Ingredients

Servings6
  • 1 1/2 cups dried chickpeas, soaked overnight
  • 2 bags black tea bags (or 1 tbsp loose black tea tied in cheesecloth)
  • 3 tbsp oil or ghee
  • 1 tsp cumin seeds
  • 2 cups onions, finely chopped
  • 2 tbsp ginger-garlic paste
  • 2 cups tomatoes, pureed
  • 2 chilies green chilies, slit
  • 2 tbsp chole masala powder
  • 1 tbsp coriander powder
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp amchur (dry mango powder)
  • 1/2 tsp garam masala
  • 1 1/2 tsp salt
  • 2 tbsp cilantro, chopped, for garnish

Nutrition per serving

Calories
314
Protein
13g
Carbs
47g
Fat
11g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Rinse the dried chickpeas well, then soak in 4 cups of water overnight, or at least 8 hours. They should roughly double in size.
  2. 2Drain the chickpeas and transfer to a pressure cooker with 3 cups fresh water, the tea bags, and 1/2 teaspoon of the salt. Pressure cook for 20-25 minutes (about 6-7 whistles on a stovetop cooker), then let the pressure release naturally. Discard the tea bags and set the chickpeas aside in their cooking liquid.
  3. 3Heat the oil or ghee in a wide, heavy pot over medium heat. Add the cumin seeds and let them sizzle for 15-20 seconds until fragrant.
  4. 4Add the chopped onions and cook, stirring often, for 8-10 minutes until deeply golden brown, not just translucent.
  5. 5Stir in the ginger-garlic paste and green chilies, cooking for 1 minute until the raw garlic smell fades.
  6. 6Add the tomato puree, chole masala powder, coriander powder, turmeric, and red chili powder. Cook, stirring occasionally, for 8-10 minutes until the mixture thickens and oil visibly separates and pools at the edges.
  7. 7Add the cooked chickpeas along with about 1 1/2 cups of their reserved cooking liquid. Simmer uncovered for 20-25 minutes, lightly mashing a few chickpeas against the side of the pot to thicken the gravy.
  8. 8Stir in the garam masala and amchur, then taste and adjust the remaining salt. Simmer 2 more minutes.
  9. 9Garnish with chopped cilantro and serve hot with lemon wedges, sliced onion, and bhature, naan, or rice.
How to Use a Pressure Cooker

Tips & variations

  • No pressure cooker? Simmer the soaked chickpeas in a covered pot for 60-90 minutes, topping up water as needed, until fully tender.
  • Canned chickpeas work in a pinch: use two 15-ounce cans, drained but not rinsed, and add about 1 cup of water or vegetable broth in place of the reserved cooking liquid, since the dish will need less simmering time.
  • For chole aloo, add 2 cups of cubed, boiled potatoes along with the chickpeas in step 7.
  • A small piece of black cardamom or a bay leaf added to the pressure cooker in step 2 deepens the flavor further, though it isn't traditional in every household version.

Storage & reheating

Refrigerate in an airtight container for up to 4 days; the flavor actually improves after a day as the spices settle into the chickpeas. Freeze in a freezer-safe container for up to 3 months. Reheat on the stovetop over medium-low heat with a splash of water to loosen the gravy, stirring occasionally.

Tips from the Tulo kitchen

  • Adding a pinch of baking soda to the soaking water can help soften the chickpeas faster, but rinse them well afterward, since too much can leave a soapy aftertaste.
  • If the gravy looks too thin after simmering, mash more of the chickpeas against the pot rather than adding cornstarch; it thickens the curry without diluting the flavor.

FAQ

Can I use canned chickpeas instead of dried?

Yes. Use two 15-ounce cans, drained but not rinsed, and skip the pressure-cooking step; add them directly to the finished masala with about 1 cup of water or broth and simmer for 15 minutes instead of 25.

Why is my chole masala pale instead of dark brown?

The color mostly comes from the black tea used to cook the chickpeas, not the spices. If the tea was skipped or steeped too briefly, the curry will stay lighter even with the correct spice blend.

What's the difference between chana masala and chole masala?

They're largely regional names for the same dish, though chole masala typically uses a darker color from tea, a more tangy-sour edge from amchur or anardana, and is served with bhature, while chana masala tends to be milder and served with rice or roti.

Can I make this in an Instant Pot?

Yes. Pressure cook the soaked chickpeas with the tea bags and salt on high pressure for 15 minutes with a natural release, then saute the masala separately using the same pot's saute function before combining.

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