Chole (Chana) Masala Recipe

Name: Chole (Chana) Masala Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 teaspoon cumin seeds; 1 medium yellow onion, small dice; 4 teaspoons peeled, finely chopped fresh ginger (from about a 2-inch piece); 4 medium garlic cloves, finely chopped; 2 serrano chiles, stemmed and finely chopped; 1 (28-ounce) can whole peeled tomatoes and their juices; 2 teaspoons garam masala; 1 teaspoon ground coriander; 1 teaspoon kosher salt, plus more for seasoning; 1/2 teaspoon turmeric; 2 (15-ounce) cans chickpeas, also known as garbanzo beans, drained and rinsed; 1/2 cup water; Steamed white rice; Pomegranate molasses; Plain yogurt; Naan or chapatis

Servings: persons

2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 medium yellow onion, small dice
4 teaspoons peeled, finely chopped fresh ginger (from about a 2-inch piece)
4 medium garlic cloves, finely chopped
2 serrano chiles, stemmed and finely chopped
1 (28-ounce) can whole peeled tomatoes and their juices
2 teaspoons garam masala
1 teaspoon ground coriander
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon turmeric
2 (15-ounce) cans chickpeas, also known as garbanzo beans, drained and rinsed
1/2 cup water
Steamed white rice
Pomegranate molasses
Plain yogurt
Naan or chapatis

1
Heat the oil in a large frying pan over medium heat until shimmering.
2
Add the cumin seeds and cook, stirring occasionally, until fragrant, about 1 minute.
3
Add the onion, ginger, garlic, and chiles and season with kosher salt.
4
Cook, stirring occasionally, until the onions have softened, about 6 minutes.
5
Meanwhile, set a fine-mesh strainer over a medium bowl.
6
Strain the tomatoes and reserve the juices.
7
Coarsely chop the tomatoes into 1-inch pieces; set aside.
8
When the onions have softened, add the garam masala, coriander, measured salt, and turmeric to the frying pan and stir to coat the onion mixture.
9
Cook, stirring occasionally, until fragrant, about 1 minute.
10
Add the chopped tomatoes, their reserved juices, the chickpeas, and the water.
11
Stir to combine, scraping up any browned bits from the bottom of the pan, and bring to a simmer.
12
Reduce the heat to medium low and simmer, stirring occasionally, until the flavors have melded and the sauce has thickened slightly, about 20 minutes.
13
Spoon the chole masala over steamed rice, drizzle it with pomegranate molasses, and top it with plain yogurt, if desired.
14
Serve with naan or chapatis.

291

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 teaspoon cumin seeds, 1 medium yellow onion, small dice, 4 teaspoons peeled, finely chopped fresh ginger (from about a 2-inch piece), and more.

Yes, Chole (Chana) Masala Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!