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Chole Masala
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5 from 1 vote

Vegan Chole Masala

Creamy, rich and flavourful restaurant style curry made with chickpeas simmered in tomatoey gravy along the spices
Prep Time10 mins
Cook Time40 mins
Soak Time8 hrs
Total Time8 hrs 50 mins
Course: Main Course
Cuisine: Indian
Keyword: Chole
Servings: 2
Author: Eateries Delightful

Ingredients

Chickpeas

  • 1 cup chickpeas or 2 ½ cup canned chickpeas
  • 1 bay leaf
  • 1- inch cinnamon stick
  • Salt to taste

Masala Paste

  • 1 tbsp oil flavorless preferred
  • 2 bay leaves
  • 1- inch cinnamon stick
  • 2 large tomatoes
  • 1 small onion
  • 2- inch ginger
  • 1 tsp garlic paste or 2-3 cloves of garlic
  • 1 tsp cumin seeds
  • ½ tsp turmeric powder
  • 1-2 dry red chilies // adjust based on your taste
  • 1/2 tsp red chilli powder optional
  • 1 tsp coriander powder
  • 1 tsp roasted cumin powder
  • tsp chana masala
  • 2 tsp jaggery or coconut sugar
  • 2 tsp lemon juice
  • 1/2 tsp crushed fenugreek leaves
  • handful of cilantro
  • salt to taste
  • water for soaking and cooking

Instructions

  • Wash and soak chickpeas overnight or 8 hours. Add 5 cups of water for soaking. Drain the water the next day, and wash chickpeas again
  • Pressure cook chickpeas along with water(2 cups of water), cinnamon, bay leaf, and salt for 4-5 whistles. Check for readiness by pressing chickpeas between your fingers. It should be soft and get mushed easily.
  • Next, in a pan, add 1/2 tbsp oil, saute onion, tomatoes, red chilies, ginger and garlic. When the mixture turns aromatic
  • Turn off the flame, allow the mixture to cool, and then blend it together.
  • Heat rest of the oil in a pan, add bay leaf, cinnamon, cumin seeds, and saute until it turns aromatic.
  • Now add the puree and cook the until puree thickens. Add dry ingredients – roasted cumin powder, coriander powder, jaggery, dry mango, garam masala, or chana masala. Mix well
  • Add chole along with water (desired amount). Bring it to boil and let it simmer in for 15 minutes. Add salt, and adjust the spice level. Longer the curry is simmered, better the taste. Add crushed Kasuri methi.
  • Turn of the flame. Garnish using cilantro
  • Add lemon and serve hot.

Notes

  • Canned chickpeas can be used instead of soaked chickpeas.
  • You can also cook the chickpeas without soaking overnight. Boil the water (water to chickpea ratio – 5:1) and pour it over chickpeas. leave it for an hour. Pressure cook as usual
  • You can cook all ingredients in a pressure cooker. Cooking time in the cooker almost doubles, as chickpea will take longer to cook along with acidic ingredients.
  • If the chickpea that is being used is old, not fresh. Then pressure cook will take longer and may need up to 8-10 whistles.
  •  You get tomato chunks in the curry when you skip making puree. and add chickpeas directly once tomatoes are cooked. You can SKIP STEP 4 for this. 
  • If you like dark color in the curry, just dry roast cumin and coriander powder for a while and then add it to the puree.
  • The curry tastes the best next day as well. chickpeas get to absorb all the flavor longer it sits in the curry.  Refrigerate and use as required.