This homemade chole is made with dried chickpeas, a slowly cooked onion-tomato masala, and a simple blend of freshly roasted whole spices.

One step I don’t like to rush is cooking the masala. I let it cook slowly over low heat until the tomatoes are well cooked and the oil begins to appear around the edges. It takes a little patience, but it gives the chole a deeper color and flavor.

I also mash a small amount of the chickpeas directly into the masala before adding the rest. It’s an easy way to give the gravy a naturally thicker consistency without adding cream or another thickener.

Why You’ll Love This Chole

Made from dried chickpeas

with canned chickpeas as a quicker option

Freshly roasted whole spices add extra flavor

A few mashed chickpeas naturally thicken the gravy

No cream or flour needed

The gravy can easily be made thicker or thinner to your preference

Delicious with rice, jeera rice, roti, or naan

Ingredients You’ll Need

Chickpeas: I use dried chickpeas that are soaked overnight and pressure cooked until tender. Canned chickpeas can also be used when you want a quicker option.

Onion, ginger and garlic: These are blended together and cooked until golden to create the base of the gravy.

Tomatoes: Fresh tomatoes add body and flavor to the masala. I blend them separately before adding them to the pan.

Whole spices: Coriander seeds, cumin seeds, black cardamom, cloves, anardana and ajwain are used to make the freshly roasted masala.

Everyday spices: Turmeric, red chili powder, bay leaves and asafoetida add another layer of flavor.

Fresh cilantro: A little chopped cilantro finishes the chole just before serving.

How to Make Chole

1. Soak and Cook the Chickpeas

Rinse 1 cup dried chickpeas and soak them in plenty of water for 6–8 hours or overnight.

Drain and rinse the soaked chickpeas. Transfer them to the Instant Pot and add fresh water until the chickpeas are covered by about 1–1½ inches. Add salt.

Pressure cook on High for 18–20 minutes, then allow the pressure to release naturally. Keep the chickpeas and their cooking liquid, as some of the liquid will be used later to adjust the gravy.

2. Prepare the Onion and Tomato Base

Blend 2 small onions, 5–6 garlic cloves, and a 1-inch piece of ginger into a paste.

Separately, blend 3 small tomatoes into a purée. Keep the onion mixture and tomato purée separate.

3. Cook the Onion Masala

Heat 3 tablespoons oil in a pan. Add ½ teaspoon cumin seeds, 2–3 bay leaves, and a pinch of asafoetida (hing).

Add the onion-ginger-garlic paste and cook, stirring occasionally, until it turns golden.

dd the tomato purée, ½ teaspoon turmeric powder, ½ teaspoon red chili powder, and salt to taste. Mix well.

Cover and cook on low heat for about 10–20 minutes, stirring occasionally. If the masala starts sticking to the pan, add 1–2 tablespoons of water as needed to prevent it from burning.

Cook until the tomatoes are well cooked and the masala comes together. You should begin to see oil separating around the edges. This slow cooking helps develop the deeper color and flavor of the chole.4.Cook the Tomato Masala

4.Make the Fresh Roasted Masala

In a dry pan, add 1 tablespoon coriander seeds, 2 teaspoons cumin seeds, 2 black cardamom, 3–4 whole cloves, and ½ teaspoon anardana (dried pomegranate seeds).

Roast gently over low heat until the spices become fragrant, stirring frequently so they don’t burn.

Add ½ teaspoon ajwain (carom seeds), then grind everything into a fine powder.

5.Add the Roasted Masala

Add the freshly ground roasted masala to the cooked onion-tomato mixture. Stir well and cook for another 1–2 minutes on low heat, stirring so the spices don’t burn.

6.Mash a Few Chickpeas

Add 2–3 tablespoons of the cooked chickpeas to the masala. Using a potato masher or fork, mash the chickpeas well directly into the masala.

7.Add the Remaining Chickpeas and Simmer

Add the remaining cooked chickpeas along with some of the reserved chickpea cooking liquid. Add the liquid gradually, depending on how thick or saucy you prefer your chole.

Mix well and bring everything to a boil. Cook for about 5 minutes, allowing the chickpeas to absorb the flavors of the masala.

Taste and adjust the salt and seasoning as needed.

Finish with freshly chopped cilantro.

Tips for the Best Chole

Cook the masala slowly.
Don’t rush the onion-tomato masala. Cook it on low heat until it is well cooked and you can see oil beginning to separate around the edges. This helps develop the color and flavor of the chole.

Mash a few chickpeas.
Mashing 2–3 tablespoons of chickpeas directly into the masala naturally thickens the gravy without adding flour or cream.

Save the chickpea cooking liquid.
Don’t discard it after pressure cooking. Add it gradually to the gravy until the chole reaches the consistency you like.

Adjust the consistency.
For thicker chole, use less cooking liquid. For a more saucy consistency, add a little more.

Taste before adding more salt.
Since the chickpeas are cooked with salt, taste the finished chole before adding more.

What to Serve With Chole

Chole is delicious served with jeera rice, plain basmati rice, roti, naan, paratha, or poori. For a simple everyday meal, serve it with rice and some plain yogurt or a fresh salad on the side.

How to Store and Reheat Chole

Allow the chole to cool and transfer it to an airtight container. I prefer to refrigerate leftover chole and use it within 1–2 days.

Chole also freezes well, so if you’ve made an extra batch or know you won’t use the leftovers soon, freeze them for another meal instead of keeping them in the refrigerator.

The gravy may thicken after storing. When reheating, add a small splash of water if needed, stir well, and heat thoroughly before serving.

Frequently Asked Questions

Can I use canned chickpeas instead of dried chickpeas?

Yes. You can use canned chickpeas for a quicker version. Drain and rinse them well before adding them to the masala. The flavor and texture may be slightly different from chole made with soaked and pressure-cooked dried chickpeas, but they will still work.

Since canned chickpeas don’t provide the same cooking liquid, add water as needed to adjust the consistency of the gravy.

How do I get a darker color in chole?

The deeper color develops as the masala cooks. Cook the onion-tomato masala slowly over low heat until it is well cooked and you begin to see oil separating around the edges. The freshly roasted whole spices also add depth to the finished chole.

There is no need to add anything just for color. Giving the masala enough time to cook is an important part of this recipe.

Why do you mash some of the chickpeas?

Mashing a few tablespoons of cooked chickpeas directly into the masala naturally thickens the gravy and gives it more body without adding flour or cream.

What if my chole is too thick?

Add a little of the reserved chickpea cooking liquid until you reach the consistency you prefer. If you’re using canned chickpeas, you can use a little water instead.

What if my chole is too thin?

Let the chole simmer uncovered for a little longer. You can also mash a few more chickpeas into the gravy to help thicken it naturally.

Why does the masala need to cook slowly?

Slow cooking gives the onion-tomato masala time to cook properly and develop its flavor. Stir occasionally and add a spoonful or two of water if it begins to stick. Once you see oil appearing around the edges, the masala is well cooked.