Chole Masala Recipe – Indian Chickpea Curry (V+GF)

Chole Masala Recipe – Indian Chickpea Curry (V+GF) extremely delicious, quick and healthy recipe using basic ingredients (Pressure Cooker & Instant Pot)  It’s a popular Indian entree, that’s perfect for home-cooked meals or even large scale parties. Served with puffed Indian bread (bhatura), paratha, roti or rice.

Chole Masala – Punjabi Chole – Indian Chickpea Curry

This Chole Masala or Indian Chickpea Curry is one of our family’s favorite recipes and definitely made once every week. 

The chickpeas are cooked with Indian spices, onion-tomato paste and some coconut milk (substitute given in the recipe below), giving it a fingerpicking taste.

We can literally have it for lunch/dinner and sometimes even for those 2 am hunger pangs.

It’s also one of my favorite dishes when I’m looking at eating more of plant protein especially vegan/glutenfree – This checks all the boxes of taste, nutrition and ease.

How to make Chole Masala

Chole Masala Recipe Ingredients:

The ingredients are super simple and you can use dry or canned chickpeas for this recipe (whichever option you like).

2 Cups Chickpeas 
2 Large Onions
4 Medium Tomatoes
2 Tbsp Tomato Puree 
1 Can Coconut Milk (you can use yogurt or water as a substitute)
1 Inch Ginger
4-5 Cloves Garlic
1/2 Cup Water
4 Tbsp Oil 

Whole Spices

2 Large Bay Leaves
1 Tsp Cumin Seeds
1 Large Black Cardamom
2 Green Cardamoms
3 Cloves
1 Small Cinnamon Stick 

Powdered Spices:

½ Tsp Turmeric Powder
1 Tsp Cumin Powder
2 Tsp Coriander Powder
½ Tsp Red Chili Powder – use as per taste
1 Tsp Salt
1 Tsp Garam Masala – optional

chole masala ingredients

If Using DRY CHICKPEAS:

1. Soak dry chickpeas overnight or a minimum of 5-6 hrs in 2 times the quantity of water (2 cups chickpeas need 4 cups water).
2. Then discard this water after the chickpeas are double in size.
3. Place the chickpeas in a pressure cooker, add 4 cups water, 1/2 tsp salt and pressure cook till 3 whistles (to soften them).
4. Once softened, drain and store this water in a pot and keep the chickpeas separately to use in the curry next.

If Using CANNED CHICKPEAS:

1. Open the can and transfer the chickpeas in a large sieve or colander.
2. Remove all that brine/oil from the canned chickpeas and wash under running water 2-3 times.
3. Keep the chickpeas to use in curry next.

Coconut Chickpea Curry

How to Make Chose Masala (Indian Chickpeas Curry):

Prep Work:

1. Using a mortar-pestle, crush the whole spices (except bay leaves).
2. Blend chopped onions, ginger, garlic and tomatoes into a thick puree using a blender or processor. Keep aside.

Pressure Cooker Method:

1. Heat oil in a pressure cooker.
2. Add bay leaf and crushed whole spices, saute for 30 seconds on medium flame.
3. Add the onion-tomato paste and saute for a minute over medium flames.
4. Lower the flames and let this cook for 2 minutes.
5. Now add all the powdered spices, tomato puree, and stir everything.
6. Let this simmer and cook for 3-4 minutes over low flames (you want to cook the onion masala nicely to remove any raw flavor).
7. Add cooked/canned chickpeas, coconut milk (substitute as per choice), water and stir everything once.
8. Cover the pressure cooker and cook till 3 whistles on high flames.
9. After 3 whistles turn off the flames.
10. Let this cool slightly so that the pressure is released.
11. Open the pressure cooker and stir everything
12. Do the taste test especially for salt and then transfer to serving bowl.
13. Add some freshly chopped cilantro (optional) and enjoy it with favorite sides.

Instant Pot Method:

1. Heat Instant Pot in ‘Saute Mode’.
2. Heat oil and add crushed whole spices.
3. Saute for 10-12 seconds using a wooden spatula.
4. Add the onion-tomato paste and saute for 2-3 minutes until evenly mixed.
5. Now add powdered spices, tomato puree, and stir everything.
6. Add cooked/canned chickpeas and saute everything together.
7. Now add coconut milk, water and saute everything evenly making sure the spices/oil are scrapped and mixed from the edges of the pot.
8. Cook on ‘Manual’ Mode’ for 10 minutes.
9. Let pressure release naturally and remove the pot cover carefully.
10. Transfer to a serving bowl and enjoy.

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Chole Masala Recipe - Indian Chickpea Curry (V+GF)

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Chole Masala Recipe - Indian Chickpea Curry (V+GF) extremely delicious, quick and healthy recipe using basic ingredients. It's a popular Indian entree dish, that's perfect for home-cooked meal or even large scale parties. Served with puffed Indian bread (bhatura), paratha, roti or rice.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 2 Cups Chickpeas 
• 2 Large Onions
• 4 Medium Tomatoes
• 2 Tbsp Tomato Puree 
• 1 Can Coconut Milk (you can use yogurt or water as a substitute)
• 1 Inch Ginger
• 4-5 Cloves Garlic
• 1/2 Cup Water
• 4 Tbsp Oil 

Whole Spices

• 2 Large Bay Leaves
• 1 Tsp Cumin Seeds
• 1 Large Black Cardamom
• 2 Green Cardamoms
• 3 Cloves
• 1 Small Cinnamon Stick 

Powdered Spices:

• ½ Tsp Turmeric Powder
• 1 Tsp Cumin Powder
• 2 Tsp Coriander Powder
• ½ Tsp Red Chili Powder - use as per taste
• 1 Tsp Salt
• 1 Tsp Garam Masala - optional

Instructions

Prep Work:

1. Using a mortar-pestle, crush the whole spices (except bay leaves).
   
2. Blend chopped onions, ginger, garlic and tomatoes into a thick puree using a blender or processor. Keep aside.

Pressure Cooker Method:

1. Heat oil in a pressure cooker.
2. Add bay leaf and crushed whole spices, saute for 30 seconds on medium flame.
3. Add the onion-tomato paste and saute for a minute over medium flames.
   Lower the flames and let this cook for 2 minutes.
4. Now add all the powdered spices, tomato puree, and stir everything.
5. Let this simmer and cook for 3-4 minutes over low flames (you want to cook the onion masala nicely to remove any raw flavor).
6. Add cooked/canned chickpeas, coconut milk (substitute as per choice), water and stir everything once.
7. Cover the pressure cooker and cook till 3 whistles on high flames.
8. After 3 whistles turn off the flames.
9. Let this cool slightly so that the pressure is released.
10. Open the pressure cooker and stir everything
11. Do the taste test especially for salt and then transfer to a serving bowl.

Add some freshly chopped cilantro (optional) and enjoy it with favorite sides.


Instant Pot Method:

1. Heat Instant Pot in 'Saute Mode’.
2. Heat oil and add crushed whole spices.
3. Saute for 10-12 seconds using a wooden spatula.
4. Add the onion-tomato paste and saute for 2-3 minutes until evenly mixed.
5. Now add powdered spices, tomato puree, and stir everything.
6. Add cooked/canned chickpeas and saute everything together.
7. Now add coconut milk, water and saute everything evenly making sure the spices/oil are scrapped and mixed from the edges of the pot.
8. Cook on 'Manual' Mode’ for 10 minutes.
9. Let pressure release naturally and remove the pot cover carefully.
10. Transfer to a serving bowl and enjoy.

Notes

Chickpeas - you can use dry chickpeas too.

Tomato Puree - you can use 1 tbsp tomato paste too or 3 tbsp tomato ketchup.

Coconut Milk - you can use any brand of coconut milk or even yogurt as a substitute.

Garam Masala - you can use curry powder too.

-----------

If Using DRY CHICKPEAS:

• Soak dry chickpeas overnight or a minimum of 5-6 hrs in 2 times the quantity of water (2 cups chickpeas need 4 cups water).
• Then discard this water after the chickpeas are double in size.
• Place the chickpeas in a pressure cooker, add 4 cups water, 1/2 tsp salt and pressure cook till 3 whistles (to soften them).Once softened, drain and store this water in a pot and keep the chickpeas separately to use in the curry next.
  
  

If Using CANNED CHICKPEAS:

• Open the can and transfer the chickpeas in a large sieve or colander.
• Remove all that brine/oil from the canned chickpeas and wash under running water 2-3 times.
• Keep the chickpeas to use in curry next.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 95Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 7mgCarbohydrates: 18gFiber: 4gSugar: 5gProtein: 5g