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CuisineAsianIndianHigh-FiberHigh-ProteinLow-CalorieOne-Pot or PanDinnerUnder 30 MinutesVegetarianVeganHealthyGluten-FreeDairy-Free

Masala Chole (Authentic Indian Chickpea Gravy)

Gita Kshatriya
Community Member
August 14, 2023

Under 30 minutes

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Masala Chole (Authentic Indian Chickpea Gravy)

Under 30 minutes

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Masala Chole (Authentic Indian Chickpea Gravy)

Ingredients

for 6 servings

  • 4 cups chickpeas (800 g)
  • 1 medium onion, finely diced
  • ½ cup crushed tomato (100 g), (or 2 fresh Roma tomatoes, diced)
  • 2 tablespoons ginger, grated
  • 3 cloves garlic
  • 1 cup water (240 mL), (adjust as needed)
  • 2 tablespoons avocado oil
  • 2 whole bay leaves
  • 2 whole dry chili peppers
  • cinnamon stick piece
  • ½ teaspoon cumin seeds
  • 1 teaspoon salt
  • ½ teaspoon turmeric
  • 2 teaspoons paprika
  • red chili powder, (optional, to add spice)
  • 2 teaspoons chana masala powder, (optional, not required)

Nutrition Info

  • Calories 202
  • Fat 7g
  • Carbs 28g
  • Fiber 9g
  • Sugar 8g
  • Protein 7g

Estimated values based on one serving size.

Preparation

  1. Heat avocado oil in a pan. To this, add bay leaves, dry chili pepper, cinnamon sticks and whole cumin seeds.
  2. Once cumin seeds start to sizzle, add diced onion and cook until slightly brown and translucent.
  3. Lower the heat and add the crushed or fresh tomatoes, ginger and garlic and mix well.
  4. Add salt, turmeric, paprika, red chili powder, chana masala mix and water. Mix well.
  5. Let simmer for about 5 minutes with lid on.
  6. Add cooked chickpeas, mix well and let cook for 7-10 minutes until chickpeas are softened.
  7. Serve alongside basmati (white) rice, naan or roti.
  8. Enjoy!
  9. Love this recipe? Download the Tasty app to save it and discover others like it.

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