chickpea curry

chickpea curry recipe with step by step photos. this is a super easy and delicious indian chickpea curry recipe and one you must try. you do not need any chana masala powder and you do not need to make any chana masala powder before making this recipe. simplicity is the key to this easy and vegan chickpea curry and this recipe is for keeps.

Chickpea Curry

there are so many ways of making indian chickpea curry. i have shared many variations like.

  • chana masala – authentic punjabi style. you need to make chana masala powder in the recipe.
  • pindi chole – made with chana masala powder.
  • amritsari chole – tastes similar to the chole masala one gets in the punjabi joints on the streets of delhi.

both punjabi chole masala and punjabi chana masala mean the same. however, the chickpea recipe can be a dry dish or one with gravy or curry. this vegan chana masala has a little gravy and is not totally dry.

i have adapted this chickpea curry recipe from the cookbook “1000 great indian recipes” by neeta datta and master chefs of india . this book has many age old indian recipes and is worth to buy. it is good for a beginner or for a housewive who is new to cooking and wants to try to out recipes from different parts of india. i have tried a few recipes from this book and all of them were good.

this recipe of chickpea curry is different in the sense that no onions are used in it. hence the curry or gravy is not strong on your senses and the flavors and taste of tomatoes, ginger-garlic, coriander seeds and red chillies blend in beautifully to create an awesome chana masala.

punjabi chana masala recipe

you can serve chickpea curry with slices of onion, lemon wedges and ginger julienne. this indian chickpea curry goes well with naan or poori or phulka or tandoori roti or bhatura or paratha or kulcha.

how to make chickpea curry

a) soaking and pressure cooking chickpeas

1. rinse 1 cup white chickpeas (chana or chole) thoroughly in water.

making chole masala recipe

2. then soak them in enough water overnight or for 8 to 9 hours. below is the photo of soaked chickpeas.

making chole masala recipe

3. drain all the water from the soaked chickpeas. rinse the chickpeas a couple of times with fresh water. drain well. add the soaked chickpeas in a pressure cooker. also add 2.5 cups water.

making chole masala recipe

4. next add 1 teaspoon salt.

making chole masala recipe

5. pressure cook chickpeas for 10 to 12 whistles or for about 15 to 20 minutes or till the chickpeas is tender and cooked well. if cooking chickpeas in a pan then it can take about an hour or more. cooking time may vary as per the quality of chickpeas, size of cooker and intensity of the flame. but make sure that the chickpeas are cooked well.

making chole masala recipe

6. drain all the water from boiled chickpeas. keep the boiled chickpeas aside.

making chole masala recipe

making masala paste

7. rinse 5 medium sized tomatoes and then roughly chop them.

making chole masala recipe

8. peel 7 to 8 medium sized garlic cloves and 2 inch ginger. rinse and chop them too. measure all the ingredients and keep ready for making ground masala paste.

making chole masala recipe

9. in a mixer, add 5 medium sized tomatoes (roughly chopped), 2 inch ginger (roughly chopped) and 7 to 8 garlic cloves (roughly chopped).

making chole masala recipe

10. next add 5 dry red kashmiri chilies and 2 tablespoons coriander seeds.

making chole masala recipe

11. grind to a smooth paste. don’t add any water while grinding. this paste is looking so red as i have used kashmiri red chillies and they are known to impart a bright red color to the food. they are also not spicy like the other variety of red chilies available in india.

making chole masala recipe

making chickpea curry

12. measure and keep all the ingredients ready.

making chole masala recipe

13. heat 3 tablespoon oil in a pan or kadai. keep the flame to a low.

making chole masala recipe

14. add the ground masala paste. be careful as the paste can splutter.

making chole masala recipe

15. stir and mix well.

making chole masala recipe

16. keep stirring often.

making chole masala recipe

17. saute the masala paste for 7 to 8 minutes till the raw smell of the tomatoes, ginger and garlic disappears and the oil starts to float on the top. the oil will also start to release from the sides.

making chole masala recipe

18. now add around ½ to 1 cup of water and 2 to 3 slit green chillies. for a thicker consistency in the chickpea curry you can add ½ cup water.

making chole masala recipe

19. mix well and simmer gravy for 3 to 4 minutes on low flame. you should see oil floating on top of the gravy.

making chole masala recipe

20. then add the boiled chickpeas.

making chole masala recipe

21. mix the chickpeas with the rest of the masala. at this step, you can add more water if required.

making chole masala recipe

22. let the chickpea curry simmer for 10 to 15 minutes on a low flame. mash a few chickpeas with the back of a spoon. this helps in thickening the gravy.

making chole masala recipe

23. keep on stirring in between.

making chole masala recipe

24. once done, then add ½ teaspoon garam masala powder and salt as required. mix well with the rest of the chickpea curry.

making chole masala recipe

25. simmer for 2 to 3 minutes more.

chole masala recipe

26. then switch off the flame. lastly add some chopped coriander leaves (cilantro leaves).

punjabi chole masala recipe

27. while serving chickpea curry, garnish with ginger julienne and coriander leaves. serve vegan chickpea curry with slices of onion, lemon wedges and ginger julienne. it goes well with plain paratha or butter naan or poori or roti or lachha paratha or bhatura.

chickpea curry

few more punjabi recipes for you!

Chickpea Curry

4.86 from 7 votes
White chickpeas in a smooth & lightly spiced tomato sauce made without chana masala powder. Vegan Chickpea Curry.
easy punjabi chana masala recipe
Author:Dassana Amit
Prep Time:9 hrs 40 mins
Cook Time:35 mins
Total Time:10 hrs 15 mins
Course:main course,snacks
Cuisine:north indian,punjabi
Servings (change the number to scale):4
(1 CUP = 250 ML)

INGREDIENTS

main ingredients for chickpea curry

  • 1 cup white chickpeas (kabuli chana or chole or garbanzo beans)
  • 2.5 cups water for pressure cooking the chana
  • 1 teaspoon salt

for the ground masala paste

  • 5 kashmiri red chillies - use red chilies which have a low to medium heat quotient
  • 5 medium sized tomatoes, roughly chopped
  • 2 inches ginger - chopped
  • 7 to 8 medium sized garlic cloves - chopped
  • 2 tablespoons coriander seeds

other ingredients for chickpea curry

  • 3 tablespoon oil
  • 2 to 3 green chilies, slit
  • ½ to 1 cup water or add as required
  • salt as required
  • ½ teaspoon garam masala powder
  • 1 to 2 tablespoons chopped coriander leaves (cilantro leaves)

for garnish

  • 1 inch ginger, julienne
  • 1 small to medium onion, thinly sliced in rounds
  • 1 small lemon or lime chopped in wedges

INSTRUCTIONS

cooking chickpeas

  • rinse the chickpeas (chana) thoroughly in water and then soak them overnight or for 8 to 9 hours. later drain all the water and rinse the chickpeas in fresh water. 
  • then boil the chickpeas with 2.5 cups water and 1 teaspoon salt in a pressure cooker or a covered pan with enough water. 
  • in a pressure cooker chickpeas can take about 15-20 minutes and in a pan about an hour or more. the chickpeas have to be cooked very well.
  • once the chickpeas are cooked, then drain all the water from the chickpeas. keep the cooked chickpeas aside.

making ground masala paste

  • rinse the tomatoes and then chop them.
  • peel the garlic and ginger and chop them roughly.
  • in a mixer or blender, add the tomatoes, ginger, garlic, dry red chilies and coriander seeds. no need to add water.
  • grind or blend to a smooth paste.

making chickpeas curry

  • heat oil in a pan and add the ground paste.
  • fry the masala paste for 7 to 8 minutes till the raw aroma of the tomatoes, ginger and garlic goes away and the oil leaves the sides of the masala.
  • now add the green chillies and ½ to 1 cup water. mix very well. 
  • cook for 3 to 4 minutes on a low to medium flame. add the boiled chickpeas.
  • mix the chickpeas with the rest of the masala.
  • let the chickpea curry simmer for about 10 to 15 minutes on a low flame. keep on stirring in between.
  • then add the garam masala powder and salt and mix with the rest of the curry.
  • simmer chickpea curry for 2 to 3 minutes more.
  • lastly add chopped coriander leaves.
  • serve the chickpea curry with slices of onion, lemon wedges and ginger julienne along with pooris, naan, bhature, bread or steamed rice.

NOTES

tips for making punjabi chole masala
  1. do not add water while making the 'ground masala paste' as the tomatoes have enough water content in them for this paste. however there are exceptions and if the tomatoes are not juicy enough then you might have to add some water. but do not make it watery as it will be difficult to fry this paste later. it will start spluttering when you will be frying it.
  2. if you want the chole masala to have some more gravy, add some more water to liquefy it.
  3. you can use any variety of dry red chilies, but keep in mind the pungency of the red chili, whether its hot or less hot.

NUTRITION INFO (approximate values)

Nutrition Facts
Chickpea Curry
Amount Per Serving
Calories 370 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1g6%
Sodium 1277mg56%
Potassium 1127mg32%
Carbohydrates 51g17%
Fiber 14g58%
Sugar 15g17%
Protein 13g26%
Vitamin A 1865IU37%
Vitamin C 125.1mg152%
Calcium 121mg12%
Iron 4.8mg27%
* Percent Daily Values are based on a 2000 calorie diet.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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45 comments/reviews

  1. Finally someone has stated that the Indian cup measure is 250 ml. Thank you.

    Looking forward to trying this recipe. Thank you for posting.

  2. I stumbled across your recipe site and can’t wait to try a few recipes.
    Just curious….can the Chana masala be made the day before (or earlier in the day) and reheated? Always looking for make-ahead recipes to make entertaining a little less stressful. Thanks!

  3. Dassana what kind of garam masala powder to be added for above recipe, cn v added ready made chole masala. Thks!

  4. Tried many recipes from your website, and each one is a winner! Thank you for sharing these treasures with us! 🙂5 stars

  5. Hi Dassana,
    Have tried this recipe twice. It’s simple to make, does not need lot of spices, yet so flavourful! I loved the way my kitchen smelled while I was making this chole. And made punjabi chole yesterday. Also a winner!
    Thank you for sharing these recipes.
    Also thank you for the step by step instructions, all the tips, hints, suggestions, alternatives that you so generously embed in your recipe posts.

    Best Wishes,
    nageshwari5 stars

  6. HAPPY NEW YEAR — DASSANA

    You made my 31st Dec 2014 party wonderful & appreciable. I made this recipe for my family get together, all of them liked it very much. I served this along with ur blogs Kulcha.

    Thanks for sharing this wonderful recipe.5 stars

  7. Wonderful recipe not only this !!! but others as well!! Love the Dahi Wala Bhindi!! it was delicious!!!! 🙂

  8. Hi Dassana,
    Loved your recipe.I recently found your blog.I have cooked Lobia and also this Punjabi chola masala.Simple,easy and homemade style.Thaks for posting.Best of luck .
    Love Ruma.5 stars

  9. I tried this and again a recipe that’s just delicious. I have a question about the black salt: how much and is this added when the garam masala powder is added? Thanks!5 stars

    • salt depends upon the individual’s taste. black salt is not salty as regular salt, so more quantity is needed. you can also add both rock salt or regular salt + black salt. black salt is added when the garam masala powder is added. you can also add it towards the end.

  10. dassana who needs a cookbook when u r there to make us perfect in cooking..i made this punjabi chana recipe today in the lunch for some guests coming over..nd i was so appreciated for this dish also i made bhindi do pyaza which was also a very successful dish..actually i was looking for a menu where i could make 1 dish without onions nd i just went through ur website without any second thought..

  11. hi dassana

    simply awesome recipe and mind blowing taste i must say seriously, first i was in a 2 mind since its without onions but it tastes better without onions i must say. When the paste was getting fried in oil the smell was bursting with flavours. I made your aloo bature and simply great morning breakfast.
    Thanks again dassana and today i am going to make you punjabi kadi pakora. Will let u know how was it
    bye

  12. It looks Yummy, But there is no where mention of Onion. I guess it give more good gravy and little spicyness, Please suggest..

    • this recipe of punjabi chana does not have onions. onion and garlic flavor any food strongly and depending on the recipe it can mar the other subtle and delicate flavors of the recipe.

      in this punjabi chana recipe the aroma, flavor and taste of the freshly ground coriander seeds, red chilies and tomato come out so well and there are no onions to oppose or mar this flavor. its much like the pav bhaji one makes without adding the onions.

      my suggestion is to make this recipe for the first time without adding any onions. but if you still feel the need for the oniony taste, then you can try the recipe with onions.