Homemade Chole & Chole Masala Recipe

There’s something soul-satisfying about a hot plate of chole — spicy chickpea curry simmered in rich tomato-onion gravy and served with bhature, rice, or flatbread. What makes this Punjabi classic so irresistible? It’s the perfect balance of earthy spices, bold aromatics, and slow cooking.

This recipe gives you both the curry and the spice blend behind it — all from scratch. First, we’ll cook up a hearty, restaurant-style chole using a freshly made homemade chole masala. Then in Part 2, we’ll show you exactly how to create that authentic spice mix at home, so you can skip store-bought packets forever.

🌿 Ingredients

• 1 cup dried chickpeas (chole), soaked overnight
• 1 medium onion, finely chopped
• 2 tomatoes, pureed
• 1 tsp ginger-garlic paste
• 1.5 tsp homemade chole masala (see Part 2)
• ½ tsp turmeric powder
• ½ tsp red chili powder (optional)
• ½ tsp amchur powder (optional, if no anardana used)
• Salt to taste
• 2 tbsp oil or ghee
• Fresh coriander for garnish
• Pinch of hing (asafoetida, optional)

👨‍🍳 Method

Step 1: Cook the Chickpeas

1. Soak chickpeas overnight. Drain and rinse.
2. Pressure cook with 3 cups of water and ½ tsp salt for 5–6 whistles until soft.

Step 2: Make the Curry Base

1. Heat oil/ghee in a pan. Add hing if using.
2. Sauté onions until golden. Add ginger-garlic paste and cook until fragrant.
3. Add tomato puree and cook until oil separates (about 5 minutes).
4. Add turmeric, red chili powder, and chole masala. Sauté 2 minutes to blend flavors.

Step 3: Simmer and Finish

1. Add cooked chickpeas with their water. Mix and simmer for 15–20 minutes uncovered.
2. Add amchur if you skipped anardana in the masala.
3. Garnish with chopped coriander and serve hot.

🍽️ Serving Suggestions

• Best with bhature, puri, jeera rice, or naan.
• Add sliced onions and lemon wedges for street-style flair.
• For extra richness, top with a spoon of ghee or butter.

📝 Why Homemade?

Most store-bought masalas are loaded with fillers or lose their aroma over time. By making your own chole masala, you get control over flavor, freshness, and heat level — and it takes less than 10 minutes! You’ll need both whole and ground spices, all easy to find in any Indian kitchen or grocery store.

🌿 Ingredients

Whole Spices:

• 2 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tsp black peppercorns
• 1 tsp dry pomegranate seeds (anardana)
• 1 tsp black cardamom seeds (remove pods)
• 1 tsp cloves
• 1-inch cinnamon stick
• 2–3 dried red chilies (adjust to heat preference)
• 1 tsp kasuri methi (dry fenugreek leaves)
• 1 tsp black salt (optional, for tangy depth)

Ground Spices:

• 1 tbsp turmeric powder
• 1 tbsp red chili powder
• 1 tsp amchur powder (only if not using anardana)

👨‍🍳 Method

Step 1: Dry Roast

1. In a dry pan on low flame, roast coriander, cumin, peppercorns, cloves, cinnamon, cardamom seeds, anardana, and red chilies for 3–4 minutes until aromatic.
2. Turn off heat, stir in kasuri methi. Let cool completely.

Step 2: Blend

1. Transfer roasted spices to a grinder. Add black salt (if using). Blend to a fine powder.
2. Sieve to remove coarse bits (optional).

Step 3: Combine

1. Mix freshly ground powder with turmeric, red chili powder, and amchur (if using).
2. Store in an airtight jar in a cool, dry place.

💡 Tips & Variations

• Reduce red chilies for milder flavor.
• Add ½ tsp garam masala for extra warmth.
• Use fresh masala within 2–3 months for peak flavor.

This masala also works great in aloo-chana, kala chana, and spiced lentils!