Chole masala or Punjabi chana masala is a very popular chickpea dish that tastes great with roti, chapathi or naan. It is a delicious and flavourful dish made by cooking chickpeas in a gravy of onions, tomatoes and spices. It is the addition of ground chickpea paste that adds a great taste, texture and the desired thickness to the gravy.

Other recipes with chickpeas

Chana sundal
Chickpea/ chana rice
Chana masala


1 cup chickpeas
4 tbsp oil
1 onion finely chopped
3 tomatoes pureed
2 tbsp ginger garlic paste
1 tsp red chilli powder
1 tsp coriander powder
2 tsp chole masala (I used Aachi)
1 tsp salt (or to taste)
Chopped coriander leaves for garnish


  • Wash and soak the chickpeas in water overnight.
  • Pressure cook with water and salt for 8 whistles or till soft.
  • Take half of the boiled chickpeas in a mixer grinder and grind to a smooth paste. Keep ready.
  • Heat oil in a pan, add onions and saute till they turn soft.
  • Add ginger garlic paste and saute till the raw smell goes.
  • Now add the masala powders and salt and mix well.
  • Add the tomato puree and cook till oil starts separating.
  • Add the ground chickpea paste to this and coriander leaves and mix well.
  • Finally add the remaining chickpeas and 1/2 cup water and bring to a boil.
  • Reduce heat and simmer for a couple of minutes.
  • Garnish with coriander leaves and serve hot.

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