Easy Chole Masala: Perfect Chickpea Curry (Restaurant Style)!
Spice up your get-togethers with this exotic Gluten-free, Vegan Chole Masala recipe! This easy recipe creates flavorfully tender chickpeas cooked in instant pot and simmered in a rich, spicy gravy that gives this dish the exclusive restaurant style look and taste in a fraction of time!
What is the difference between Chole Masala and Chana Masala?
In Hindi, chickpeas are called “Chana” and in Punjabi chickpeas are called “Chole”. Masala is a Hindi word that means spice blend. Chickpea curry made with a rich spice blend is called “Chana Masala” in Hindi. In Punjabi, the dish is called Chole masala. There are slight variations in taste and look of this dish based on the use of herbs and spices. The spices used in this recipe give you the Classic restaurant style look and taste.
Can Canned Chickpeas be used in this recipe?
Absolutely! Although, chickpeas are naturally gluten-free, check the packaging to ensure the processing facility isn’t shared by wheat containing products. Use a gluten-free Canned chickpea brand.
By using the canned chickpeas, you can skip the steps of soaking the dry chickpeas in water for at least 6 hours or overnight and pressure cooking them. The rest of the recipe steps remain the same. The color of the final dish may vary, as in this recipe, we get the gorgeous dark brown color of the chickpeas by pressure cooking them with Amla powder (Indian Gooseberry).
Are Chickpeas (Chole) good for health?
Rich in micronutrients and fiber, chickpeas are a staple in Indian, Mediterranean and Middle Eastern cuisines. With 39 gms of protein in just 1 cup of chickpeas, they are a crucial source of protein in vegetarian diets. The best part is cooking enhances the quality of protein in chickpeas. Chickpeas are also rich in minerals like Iron and phosphorus.
What happens if I don't soak Dried Chickpeas?
If we forget to soak the chickpeas before cooking, the good news is we can still make our Chole masala, the flip side is it will just take more time to cook. Soaking dried chickpeas serves three purposes:
1. Breaks down the phytic acid in chickpeas.
2. Cooks faster (15 minutes in Instant pot Vs 45 minutes- 1 hour) without breaking down. Chickpeas grow about 2-2.5 times in size once soaked.
3. Is easier to digest.
It is recommended to soak chickpeas in cold water for at least 6 hours or overnight before cooking.
How to make Chole Masala
Is Chole masala (Chana Masala) Gluten-free?
Chickpeas (Chole) are naturally gluten-free. However, store bought spice mixes may contain gluten. Check the packaging to ensure the spice mix was not processed in a facility that also processes ingredients containing gluten. When eating out, check with the staff to get a pulse of gluten-awareness and talk about your gluten-sensitivity to ensure there is no cross-contamination.
How to make Homemade Spice Mix for Chole masala?
The spice mix for chole masala can be easily made fresh at home by grinding whole spices typically found in pantries. The signature taste of spice mix in Chole masala is spicy, tangy with a rich herbal undertone due to the use of mango powder (amchur) and dried fenugreek leaves (kasuri methi)
Ingredients:
- Coriander seeds
- Fennel seeds
- Cumin seeds
- Star Anise
- Black peppercorns
- Mace
- Cinnamon
- Green Cardamom
- Cloves
- Dry Red Chillies
- Dried Fenugreek leaves (Kasuri methi)
- Mango powder
- Asafoetida powder
- Ginger Powder
- Salt
What ingredients do I need to Make Chole Masala?
Let me break down the ingredients into 3 categories:
- Pressure cooking chickpeas: You’ll need:
-
- Rinsed and soaked chickpeas
- Whole spices- Star anise and cloves
- Salt
- Amla powder, the secret ingredient
- Spice Mix: Click here for the list of spices used in the spice mix. Grind together in a blender for a uniform consistency.
- Gravy: The gravy for chole masala is rich and has a tangy kick to it. Here’s what you’ll need:
- Finely chopped onion (I prefer red onion)
- Tomatoes preferably red
- Ginger
- Garlic
- Green chillies
- Dry spices: Coriander powder, Cumin powder, Red Chilli powder, Turmeric powder, Spice Mix and Salt
- Tomato ketchup
Step by Step process of making Chole Masala
Preparation:
1. Thoroughly rinse the dried chickpeas in cold water and soak in 4 times water or at least 4 inches above the level of chickpeas. Cover the dish and let it soak for at least 6 hours or overnight.
2. If you’re using canned chickpeas, make sure to get rid of the solution as it contains salt and rinse them.
3. Finely chop the onion and set aside. You can use a knife or an onion chopper linked here. Pic#1
4. Blend together green chillies, ginger, garlic and tomatoes into a paste. Pic#2
Making the spice mix:
Measure all the spices. In a blender, grind together all the ingredients (Pic#3,4). Ensure there is no moisture in the jar or the container. Blend until all the spices are mixed well, and store in an airtight container.
Pressure Cooking the Chickpeas:
- In an instant pot or pressure cooker, add the drained soaked chickpeas (Pic#5), star anise and a few cloves, salt and amla powder.
- Add enough water to have 2 inches above the level of chickpeas (Pic#6), close the lid and pressure cook* on for 15-16 minutes. *For instant pot, choose the High setting.
- Once done, unplug and let it cool for at least 10 minutes, release steam and check the chickpeas. Pic#7
Making the Gravy:
- In a heavy bottomed pan on medium high heat, add oil. Add finely chopped onion and some salt (Pic#8). Cover and cook on medium heat for 2-3 minutes or until the onions turn soft.
- Once the onions turn soft, add in turmeric and cook for about 1-2mins (Pic#9). Then, add the paste with tomatoes, ginger, garlic and green chillies. Cover and cook for at least 4-5 minutes or until the tomatoes are cooked and the mixture starts leaving oil.
- Add in the dry spices, turmeric powder, coriander powder, cumin powder, spice mix and some salt (keep in mind, we added salt while boiling the chickpeas and also while cooking the onions). Pic#10
- Saute for 2-3 minutes, then add in the cooked chickpeas without the water(Pic#11) and mix well.
- Cover and cook for 3-4 minutes, then add water from the pressure cooked chickpeas for the desired consistency. Let it simmer for 10 minutes. (Pic#12)
- And there you have it, a delicious meal to enjoy with your friends and family!
*Optional: Add in a tablespoon of ghee and garnish with sliced onions, and chopped cilantro.
What are some good (gluten-free) sides to enjoy Chole masala with?
Chole Masala is garnished with sliced onions, some fresh lemon juice and popular pairings with chole masala are:
- Plain Rice
- Jeera Rice
- Gluten-free roti/ paratha
- Quinoa
Related Recipes:
Chole Masala Spice Mix
Equipment
- 1 Blender Vitamix
- Measuring spoons
Ingredients
- 1 tbsp Coriander seeds
- ½ tbsp Cumin Seeds
- ¾ tsp Fennel seeds
- 1 Star Anise
- 2-3 pieces Mace
- 2 pieces Cinnamon sticks approximately 1 inch
- 10 Black peppercorns
- 3-4 Green Cardamom
- 5-6 Cloves
- 1 tbsp Dried Fenugreek leaves
- 5-6 Dry red chillies
- ½ tsp Mango powder
- ½ tsp Ginger powder
- 1 pinch Asafoetida powder certified gluten-free
- 1 tsp Salt
- 1 tbsp Roasted Chickpea powder optional
Instructions
- Measure all the ingredients and blend to a uniform consistency. Store in an airtight container. Remains fresh for at least 3 months.
EASY CHOLE MASALA: PERFECT CHICKPEA CURRY (RESTAURANT STYLE)! Vegan, Gluten-free
Equipment
- 1 Instant Pot or Pressure Cooker
- 1 Blender
- 1 Heavy bottomed pan
Ingredients
Pressure Cooking Chickpeas
- 1⅔ cup Dry Chickpeas
- 1 Star Anise
- 2-3 Cloves
- 1 tsp Amla Powder
- ½ tsp Salt
Gravy
- 1 medium Finely Chopped Onion
- 3-4 Green Chillies
- 1 inch Ginger
- 3-4 Garlic Cloves
- 4 medium Tomatoes
- ¼ tsp Turmeric Powder
- ½ tbsp Coriander Powder
- 1 tsp Cumin Powder
- ¾ tsp Red Chilli Powder
- 1 tbsp Tomato Ketchup
- 1 tsp Salt to taste
- ½ tbsp Spice Mix
- 1 tbsp Oil
Instructions
Preparation
- Thoroughly rinse the dry chickpeas in cold water and soak in about 4 times water (the water level is about 4 inches above the level of chickpeas). Cover the dish and let it soak for at least 6 hours or overnight.
- If you're using canned chickpeas, make sure to get rid of the solution as it contains salt and rinse the chickpeas with cold water.
- Finely chop the onion and set aside. You can use a knife or an onion chopper.
- Blend together green chillies, ginger, garlic and tomatoes into a paste.
Pressure Cooking the Chickpeas
- In an instant pot or pressure cooker, add the drained soaked chickpeas, star anise and a few cloves, salt and amla powder. Add enough water to have at least 2 inches above the level of chickpeas.
- Close the lid and pressure cook* for 15-16 minutes. *For instant pot, choose the High setting.
- If you're using a pressure cooker, after 2-3 whistles, reduce the flame to medium-low and cook for 20-25 minutes.
Making the Gravy
- In a heavy bottomed pan on medium high heat, add oil. Add finely chopped onion and some salt. Cover and cook on medium heat for 2-3 minutes or until the onions turn soft.
- Once the onions turn soft, add in the paste with tomatoes, ginger, garlic and green chillies. Cover and cook for at least 4-5 minutes or until the tomatoes are cooked and the mixture starts leaving oil.
- Add in the dry spices, turmeric powder, coriander powder, cumin powder, spice mix and some salt (keep in mind, we added salt while boiling the chickpeas and also while cooking the onions).
- Saute for 2-3 minutes, then add in the cooked chickpeas without the water and mix well. Keep the water to be added later.
- Cover and cook for 3-4 minutes, then add water from the pressure cooked chickpeas for the desired consistency. Let it simmer for 10 minutes.
- Serve hot granished with sliced onions, chopped cilantro and some lemon juice paired with hot plan rice, jeera rice and enjoy with your friends and family!