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    Home / Dinner / Chole (Chana Masala)

    Chole (Chana Masala)

    Plump chickpeas simmered in a bold onion-tomato gravy with tangy amchur and a whisper of tea — Punjab’s favorite curry.

    ⏱ 15 minPrep time
    🔥 50 minCook time
    🍽 6Servings
    🏷 DinnerCategory
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    Chole is the pride of Punjab, served everywhere from street stalls in Amritsar to Sunday tables in homes across the region. The chickpeas are simmered in a deeply spiced onion-tomato gravy that gets its signature tang from amchur, dried mango powder, and a secret ingredient many cooks guard closely. Paired with fluffy bhature or rice, it is the curry that defines North Indian comfort food.

    Tender chickpeas in a bold, tangy gravy

    The chickpeas stay plump and tender, each one coated in a thick, glossy masala that is warm, earthy, and bright with sour notes. A black tea bag simmered with the beans gives the gravy a deep mahogany color and an almost smoky undertone you cannot quite place. Pile it high on rice or tear off pieces of bread to scoop up every last drop. A spoonful of pickled onions or a wedge of lemon on the side makes it even brighter. It is the curry that turns a simple meal into a feast.

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    Step by stepInstructions

    1. Drain the soaked chickpeas, rinse them, and place them in a pot with 6 cups of water and the tea bag. Simmer for 45 minutes, until tender, then remove the tea bag. Reserve 1 cup of the cooking liquid. (If using canned chickpeas, skip straight to step 3.)
    2. While the chickpeas cook, heat the oil in a large skillet over medium heat. Add the cumin seeds and let them sizzle, then add the onion and cook until golden, about 7 minutes.
    3. Stir in the ginger-garlic paste and green chilies and cook for 1 minute, then add the tomato puree, turmeric, and ground coriander. Simmer for 8 minutes, until the sauce thickens and the oil rises to the surface.
    4. Add the cooked chickpeas, garam masala, amchur, and salt, along with the reserved cooking liquid. Simmer for 10 minutes, mashing a few chickpeas against the side of the pan to thicken the gravy.
    5. Stir in the cilantro and serve hot with rice, naan, or bhature.

    💡 Chef tips & storage

    A black tea bag simmered with the chickpeas adds color and a subtle earthy depth. Crush a few chickpeas against the side of the pan to thicken the gravy without any flour.

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    Recipe details

    Prep15 min
    Cook50 min
    Servings6
    CategoryDinner
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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