Chole Masala Recipe (Punjabi Style)

Here’s a rich and flavorful Chole Masala Recipe — a North Indian-style chickpea curry made with aromatic spices and Kumbh Chole Masala. Perfect for pairing with bhature, puri, or rice.

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Prep Time 20

Cook Time 40

Servings: 4

Course: Main Course

Cuisine: Indian

Ingredients Method Notes

Ingredients

For Boiling:

White chickpeas kabuli chana – 1 cup (soaked overnight)
Water – 3–4 cups
Salt – 1 tsp
Tea bag – 1 for color, optional
Bay leaf – 2-3

For Gravy:

Oil or ghee – 2 tbsp
Kumbh Cumin seeds – 1 tsp
Onions – 2 medium finely chopped
Tomatoes – 2 medium pureed
Ginger-garlic paste – 1 tbsp
Green chili – 1 slit
Kumbh Chole Masala – 2 tbsp
Kumbh Red chili powder – ½ tsp
Kumbh Turmeric powder – ¼ tsp
Salt – to taste
Kumbh Kasuri methi dry fenugreek leaves – 1 tsp
Coriander leaves – for garnish

Method

Step 1: Cook the Chickpeas

Pressure cook soaked chana with salt, tea bag, bay leaf, and 3 cups water for 6–7 whistles or until soft.
Discard tea bag and bay leaf. Keep aside with cooking water.

Step 2: Make the Gravy

Heat oil/ghee in a pan. Add cumin seeds and let them crackle.
Add chopped onions and sauté until golden brown.
Add green chili and ginger-garlic paste. Sauté till raw smell disappears.
Add tomato puree and cook until oil starts to separate.
Stir in Kumbh Chole Masala, turmeric, chili powder, and salt.
Add cooked chickpeas along with the reserved water. Mix well.

Step 3: Simmer

Simmer on medium heat for 15–20 minutes.
Mash a few chickpeas with the spoon to thicken the gravy.
Add crushed Kumbh kasuri methi, simmer 2 minutes more.

Notes

Add fresh coriander leaves on top.

Serve hot with bhature, puri, naan, or jeera rice.

Add a pinch of Kumbh Amchur Powder (dry mango powder) or squeeze lemon for tang.
For restaurant-style, finish with 1 tbsp of butter or fresh cream.

Chole Masala Recipe (Punjabi Style)