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Chole masala served in a stainless steel bowl garnished with cilantro and lime.
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5 from 11 votes

Chole Masala (Punjabi Chole Recipe)

This homemade authentic chole masala recipe (also known as chana masala or Punjabi chole), tastes like something you’d order from a fantastic Indian restaurant. Protein packed chickpeas are simmered in a spiced onion tomato gravy and garnished with fresh herbs. It's rich, flavorful and super satisfying, with the perfect amount of heat. It also happens to be healthy, gluten-free, and naturally vegan too!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Indian, Vegan
Diet: Diabetic, Gluten Free, Low Calorie, Vegan, Vegetarian
Servings: 6 servings
Calories: 278kcal
Author: Anjali Shah

Ingredients

Instructions

  • Heat oil in a large pot on high heat.
  • Add cumin seeds and as soon as they start popping, add onion, garlic and ginger and sauté over medium-low heat until caramelized, about 5 minutes.
  • Add the coriander, cumin powder, cayenne, turmeric, paprika/smoked paprika, and garam masala. Cook for another 30 seconds, then add the tomatoes + juices, scraping up any bits that have stuck to the pan.
  • Add the water, chickpeas and salt.
  • Bring to a boil, then reduce to simmer and cover. Cook on low for 30 minutes, stirring every 5 minutes or so to make sure the Chana Masala doesn't stick to the bottom of the pot.

Video

https://youtu.be/VPw2Ui7cvEo

Notes

  • In order to get the full flavor of this chana masala be sure to toast the cumin seeds before adding the onions.
  • When you hear the seeds begin to pop in the oil that’s when you know it’s time to add the onion, garlic, and ginger.
  • Heat the onions on low for 5 minutes or until they caramelize.
  • Add the other spices before adding the tomatoes and other ingredients. This will allow the spices to integrate together for that rich full flavor.
  • If you don't have whole tomatoes canned, you can also use the same size can of diced tomatoes.
  • For some extra greens, you can add 6oz chopped baby spinach to this recipe. You can add them at the last 10 minutes of cooking, and let them wilt on their own while the chana masala is simmering.
  • This recipe will keep in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months.

Nutrition

Calories: 278kcal | Carbohydrates: 42g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 985mg | Potassium: 603mg | Fiber: 13g | Sugar: 3g