Chole Masala Recipe: The Spicy Punjabi Dish That Feels Like Home

Why Every Indian Abroad Craves Chole Masala

For many of us, Chole Masala isn’t just food, it’s nostalgia on a plate. The aroma of roasted spices, the earthy richness of chickpeas, and the hint of tangy tomatoes instantly transport you back to Sunday lunches at home.

Whether you’re in Berlin or Stuttgart, this Punjabi favorite is a must-cook when you want something comforting, flavorful, and truly desi. Luckily, with ingredients from Dookan Germany, bringing that taste of home to Europe is just one click away.

Ingredients You’ll Need 

For the Chole

• 1½ cups dried chickpeas (chole)
  

• 1 black tea bag (optional, for color)
  

• Salt to taste
  

• Water for soaking and boiling
  
  

For the Masala Gravy

• 2 tbsp oil or ghee
  

• 1 large onion, finely chopped
  

• 2 medium tomatoes, pureed
  

• 1 tsp ginger-garlic paste
  

• 1 bay leaf
  

• 1 tsp cumin seeds
  

• ½ tsp turmeric powder
  

• 1½ tsp red chili powder
  

• 1 tsp coriander powder
  

• 1 tsp cumin powder
  

• 1½ tsp garam masala
  

• 1 tsp amchur (dry mango powder)
  

• Fresh coriander leaves for garnish
  
  

Serving Size

Serves 4 people

Cooking Duration

Prep Time: 10 minutes (+ overnight soaking)
Cook Time: 45 minutes
Total Time: ~55 minutes

Step by Step Instructions

Step 1: Soak and Boil the Chickpeas

• Rinse the chickpeas well and soak them overnight in plenty of water.
  

• Drain and pressure cook with fresh water, salt, and the tea bag for 6–8 whistles until soft.
  

• Discard the tea bag and keep the cooked chickpeas aside.
  
  

Step 2: Prepare the Flavor Base

• Heat oil or ghee in a heavy pan.
  

• Add cumin seeds and bay leaf, then add onions. Sauté until golden brown.
  

• Stir in ginger-garlic paste and cook until fragrant.
  

• Add tomato puree, turmeric, red chili, coriander, and cumin powders.
  

• Cook until the masala thickens and the oil starts to separate.
  
  

Step 3: Combine and Cook

• Add boiled chickpeas to the masala along with a cup of their cooking water.
  

• Simmer for 20 minutes on low heat to let the flavors blend beautifully.
  

• Finish with garam masala and amchur powder.
  
  

Step 4: Serve It Right

• Garnish with fresh coriander and serve hot with Bhature, Jeera Rice, or Paratha — depending on your comfort craving!
  
  

Kitchen Wisdom: How to Elevate Your Chole Masala

• For richer flavor: Add a spoon of ghee before serving.
  

• For thicker gravy: Mash a few chickpeas while simmering.
  

• For tanginess: Add amchur or squeeze fresh lemon juice at the end.
  

• Short on time? Use canned chickpeas but reduce boiling time to 10 minutes.
  
  

Nutrition (Per Serving)

• Calories: 290 kcal
  

• Protein: 13g
  

• Carbohydrates: 40g
  

• Fat: 8g
  

• Fiber: 10g
  

A perfect balance of protein and fiber, Chole Masala makes for both a satisfying lunch and a nourishing vegetarian dinner.

FAQ

Q: Can I use canned chickpeas instead of dried ones?
Yes! Just rinse them well and adjust the simmering time to 10–15 minutes.

Q: How do I make Chole Masala less spicy?
Use less red chili powder and more tomato puree to balance the heat.

Q: Can I make it ahead of time?
Definitely! Iit tastes even better the next day as the flavors develop overnight.

💭 Final Thought

For Indian expats in Europe, cooking Chole Masala isn’t just about a meal, it’s a ritual that reconnects us with our roots. The slow simmering, the aroma of masalas, the first bite with hot rice or bhature, it’s home, no matter where you are.

And with Dookan Germany, you don’t have to search far for authentic ingredients. From Garam Masala to Premium Chickpeas, everything you need for your perfect Chole Masala is right here, fresh, desi, and just a few clicks away.