Chole Masala or chickpea gravy is a protein-packed recipe that is also rich in minerals. This recipe works great for kids’ lunchboxes and also makes a great entree for lunch or dinner. It pairs well with rice, naan, roti or bread.
Another thing that chole masala tastes good with is chaat. Simply crush a samosa, add chole, chopped onions, imli chutney, green chutney and a little yogurt.
The secret ingredient to getting that beautiful rich brown color is tea. A Punjabi friend once shared that secret with me and my chole masala recipe hasn’t been the same ever since. You add a tea bag in the pressure cooker with the chickpeas. Tea does not change the taste of the curry but adds a beautiful brown color to it.
One more thing to make a delicious thick curry is to crush a few chickpeas in the gravy.
You may use canned chickpeas but I tend to stay away from processed foods. You are better off soaking your own chickpeas for the freshest taste. Overnight soaking is recommended. Also, make sure that your chickpeas are not very old. Older grain tends to take a long time to cook.
Chole Masala Recipe
- 1 cup chickpeas/chole/garbanzo beans
- 1 bag black tea
- 2 tsp oil
- 1 tsp cumin seeds
- 1 cinnamon stick
- 7-8 peppercorns
- 5-6 cardamom pods
- 1 bay leaf
- 1 onion small (chopped)
- 1/2 inch ginger julienned
- 3 cloves garlic minced
- 1 tomato chopped
- 1/4 tsp turmeric powder
- 1/2 tsp garam masala
- 1 tsp cumin and coriander powder
- 1/2 tsp red chili powder
- 1/4 tsp amchur powder
- 1 ball tamarind in water
- 1 tsp cilantro chopped
- Soak chickpeas in water overnight.
- Replace water, add salt and a teabag and pressure cook for 4-5 whistles.
- Once the pressure releases on its own, remove the chickpeas from the cooker and set aside.
- In a pan, heat oil on medium heat.
- Add cumin seeds, cinnamon stick, cardamom pods, bayleaf, and peppercorns and saute.
- Add onions and fry till they turn translucent.
- Add ginger and garlic and saute.
- Add tomatoes, turmeric powder, red chili powder, garam masala, cumin and coriander powder, and amchur.
- After the masalas are done, add chickpeas. Make sure to remove the teabag.
- Cook covered.
- Mash a few chickpeas to thicken the gravy.
- Add pulp from the tamarind soaked in water.
- Simmer for 5-10 minutes.
- Garnish with cilantro and serve hot with rice or roti.
Please note that the nutrition information provided below is approximate and meant as a guideline only. Actual numbers may be different from those provided below. If you have health issues, please work with a registered dietician or nutritionist. As an Amazon Associate I earn from qualifying purchases.
Happy Eating and Feeding!