Delicious Chole Masala Recipe – Chatpata Chana Dhaba Style
Chole Masala is a beloved staple of North Indian cuisine, particularly in Punjab. Known for its rich, aromatic flavors, this vegetarian dish features chickpeas simmered in a spicy, tangy gravy. The secret to its depth lies in a blend of whole spices like bay leaf, cardamom, star anise, cinnamon, and cloves, combined with common herbs such as cumin, coriander, and Kashmiri red chili powder, along with a hint of dried mango powder or fresh lemon juice for added zest.
Chole Masala is typically served with fluffy bhature (deep-fried bread) or steamed basmati rice, making it a popular street food choice across India. It embodies hospitality, being a staple at family gatherings and celebrations. Versatile in nature, it pairs well with naan, roti, or even quinoa for a healthier option.
Naturally vegan and protein-packed, it is a delicious choice for plant-based diets. Whether you enjoy it for lunch, dinner, or special occasions, Dhaba Style Punjabi Chole Masala offers an irresistible combination of bold, spicy flavors that bring warmth and satisfaction to any meal.
If you’re craving bold, spicy, and soul-satisfying North Indian flavors, Dhaba Style Punjabi Chole Masala is the ultimate comfort food. Known for its rich, chatpata (tangy and spicy) taste, this iconic Punjabi chana curry is a staple across Indian dhabas and family kitchens alike.
The secret to the intense flavor lies in slow-cooked chickpeas (chole) simmered with onions, tomatoes, and a medley of traditional spices. Whether served with bhature, jeera rice, or roti, this spicy chole masala is a crowd-pleaser all over the world.
Loved for its street-style taste and robust texture, this dish is not just popular in Punjab but cherished across India. It’s a must-try if you’re a fan of authentic North Indian food and looking to recreate that dhaba-style magic at home.
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Recipe Video
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Delicious Punjabi Chole Masala Recipe – Chatpata Dhaba Style
Ingredients
- 1 cup Chickpea
- 2 Onion
- 2 Tomatoes
- 2 Green Chilies
- 4 Garlic
- 1 inch Ginger
- Fresh Coriander Handful
- 1 tbsp Dried Pomegranate
- 1 Big Cardamon
- 1 Small Cardamom
- 2 Dried Red Chilli
- 1 Bay Leaf
- 1 Star Anise
- Mace Pinch
- 1 Cinnamon Stick
- 4-5 Black Pepper
- 4-5 Cloves
- ½ tsp Cumin Seeds
- ¼ tsp Asafoetida
- ¼ tsp Turmeric Powder
- ½ tbsp Coriander Powder
- ¼ tsp Red Chilli Powder
- ¼ tsp Kashmiri Chili Powder
- ¼ tsp Mango Powder Optional
- ¼ tsp King Kitchen Masala
- ¼ tsp Punjabi Chole Masala
- 1 tsp Kasuri Methi
- ½ tsp Rock Salt
- ¼ tbsp Salt
- 2 tbsp Oil
- Fresh Coriander Garnish
- 1½ cup Water Boiling chickpeas
- ½ cup Water For gravy
- 1 tbsp Clarified Butter (ghee)
- ¼ tsp Kashmiri Chili Powder
- 2 Green Chilies
Instructions
- Soak one cup of chickpeas overnight. The next day, rinse them well two or three times with water.
- Transfer the chickpeas into a pressure cooker. Add 1½ cups of water, one large cardamom pod, one small cardamom pod, 4 to 5 cloves, ¼ teaspoon of salt, and one bay leaf. Close the lid and pressure cook for 5 to 6 whistles, or until the chickpeas are soft.
- Once the pressure has released naturally, press one chickpea between your fingers to ensure it is soft and cooked well.
- In a mixing grinder, blend two onions and set them aside.
- In the same mixing grinder, blend two tomatoes and set them aside.
- Grind two green chilies, four garlic cloves, one inch of ginger, one tablespoon of dried pomegranate seeds, and a handful of fresh coriander in a mixing grinder and keep this mixture aside.
- Heat 2 tablespoons of oil in a pan. Add one star anise, two dry red chilies, one piece of a cinnamon stick, a pinch of mace, and 4 to 5 black peppercorns. Sauté for a few seconds.
- Add ½ teaspoon of cumin seeds to the pan and sauté for a minute.
- Add the onion paste and stir occasionally, cooking until it turns light golden.
- Add the tomato puree, stirring occasionally, and cook until the oil separates from the mixture.
- Incorporate all the spices: the ground green masala, ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder, ¼ teaspoon Kashmiri chili powder, ½ tablespoon coriander powder, ¼ teaspoon asafoetida, and a little water. Sauté for a minute. Tip* – Water will prevent the spices from getting burned.
- After a minute, when the oil releases, add the boiled chickpeas, along with ½ teaspoon rock salt, ¼ teaspoon regular salt, ¼ teaspoon kitchen king masala, ¼ teaspoon Punjabi chole masala, one teaspoon kasuri methi, and mix all the ingredients well. *Tip: You can use ¼ teaspoon mango powder if you didn't use dried pomegranate seeds earlier.*
- Add ½ cup of water, mix, and simmer for five minutes. Then add fresh coriander leaves and mix well.
- To finish, heat one tablespoon of clarified butter in a small pan. Add two green chilies and ¼ teaspoon Kashmiri chili powder, mixing well.
- Spread this tempering over the cooked chickpea gravy and mix well.
- Serve hot with chapati, bhatura, or rice, accompanied by pickle and raita. Enjoy!
How to Make Chole Masala at Home Step-by-Step Photos
- Soak one cup of chickpeas overnight. The next day, rinse them well two or three times with water.
- Transfer the chickpeas into a pressure cooker. Add 1½ cups of water, one large cardamom pod, one small cardamom pod, 4 to 5 cloves, ¼ tsp of salt, and one bay leaf. Close the lid and pressure cook for 5 to 6 whistles, or until the chickpeas are soft.
- Once the pressure has released naturally, press one chickpea between your fingers to ensure it is soft and cooked well.
- In a mixing grinder, blend two onions and set them aside.
- In the same mixing grinder, blend two tomatoes and set them aside.
- Grind two green chilies, four garlic cloves, one inch of ginger, one tbsp of dried pomegranate seeds, and a handful of fresh coriander in a mixing grinder and keep this mixture aside.
- Heat 2 tbsp of oil in a pan. Add one star anise, two dry red chilies, one piece of a cinnamon stick, a pinch of mace, and 4 to 5 black peppercorns. Sauté for a few seconds.
- Add ½ tsp of cumin seeds to the pan and sauté for a minute.
- Add the onion paste and stir occasionally, cooking until it turns light golden.
- Add the tomato puree, stirring occasionally, and cook until the oil separates from the mixture.
- Incorporate all the spices: the ground green masala, ¼ tsp turmeric powder, ¼ tsp red chili powder, ¼ tsp Kashmiri chili powder, ½ tbsp coriander powder, ¼ tsp asafoetida, and a little water. Sauté for a minute. Tip* – Water will prevent the spices from getting burned.
- After a minute, when the oil releases, add the boiled chickpeas, along with ½ tsp rock salt, ¼ tsp regular salt, ¼ tsp kitchen king masala, ¼ tsp Punjabi chole masala, one tsp kasuri methi, and mix all the ingredients well. *Tip: You can use ¼ tsp mango powder if you didn’t use dried pomegranate seeds earlier.
- Add ½ cup of water, mix, and simmer for five minutes. Then add fresh coriander leaves and mix well.
- To finish, heat one tbsp of clarified butter in a small pan. Add two green chilies and ¼ tsp Kashmiri chili powder, mixing well.
- Spread this tempering over the cooked chickpea gravy and mix well.
- Serve hot with chapati, bhatura, or rice, accompanied by pickle and raita. Enjoy!
FAQ
What are the ingredients in chole masala?
The secret to its depth lies in a blend of whole spices like bay leaf, cardamom, star anise, cinnamon, and cloves, combined with common herbs such as cumin, coriander, and Kashmiri red chili powder, along with a hint of dried mango powder or fresh lemon juice for added zest.
What is the difference between chana masala and chole masala?
The terms “chana” and “chole” both refer to chickpeas. “Chana” is a Hindi word, while “chole” is a Punjabi word, and they essentially mean the same thing. You can say that “chana masala” is an Indian chickpea curry, whereas “chole masala” is a Punjabi-style dish made with specific spices.
Does chole masala contain onion and garlic?
The secret to the intense flavor of this dish lies in the slow-cooked chickpeas (chole) simmered with onions, tomatoes, and a blend of traditional spices. Whether served with bhature, jeera rice, or roti, this spicy chole masala is a crowd-pleaser around the world. If you prefer, you can skip the onions and cook the chickpeas in a tomato gravy, though this may slightly compromise the taste and flavor.
Conclusion
Chole Masala is a dish that celebrates the rich culinary heritage of Punjab. Its robust flavors, cultural significance, and versatility make it a beloved favorite both in India and around the world. Enjoy the chole masala recipe as part of festive feasts or simple weeknight dinners; Chole Masala is sure to delight your senses and warm your heart. A versatile dish that can pair well with chapati and batura, and is perfect for any celebration or meal. Try this dhaba-style Chole Masala, and if you like the recipe, please share it with your family and friends. We would also appreciate your comments to help us improve!