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Chole (chickpea curry) is one of the most popular North Indian dishes, but traditional versions often involve long spice lists or slow cooking. This easy version keeps things simple by using boiled chickpeas (canned or pressure-cooked), everyday spices, and a basic onion-tomato base.
Despite being simplified, the dish is flavorful, hearty, and protein-rich. It can be prepared in under 30 minutes with minimal effort, making it ideal for busy weeknights, bachelors, or beginners. You can also scale it up for meal prep and store it for 2–3 days.
Prepare Base
Heat oil in a pan. Add cumin seeds, let them crackle. Add chopped onions and sauté until golden brown.
Add Aromatics
Stir in ginger-garlic paste and green chili. Sauté for a minute until fragrant.
Add Tomatoes & Spices
Add chopped/pureed tomatoes, turmeric, red chili, coriander powder, and salt. Cook until oil separates.
Cook Chickpeas
Add boiled chickpeas. Mix well with the masala. Add 1–1.5 cups water and simmer for 10–12 minutes.
Finish & Serve
Stir in garam masala or chole masala. Garnish with coriander leaves. Serve hot with rice, roti, or bhature.
Yes, use just tomatoes, ginger, and spices for a satvik version.
Not mandatory — garam masala works fine. But chole masala gives a more authentic restaurant-style taste.
Yes. Sauté masala in sauté mode, add chickpeas, then pressure cook for 5 minutes.
Refrigerate for 2–3 days. Freezes well for up to 2 weeks.
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