Chole masala recipe

Chole Masala Recipe (Indian Chickpea Curry)

This easy Chole Masala recipe consists of chickpeas and tomatoes simmered with a mixture of ginger, garlic, jalapenos, onions, and Indian Spices! It's my clean, healthy, and delicious perfected version of a popular North Indian dish!

Course Main Course
Cuisine Gluten-Free, Indian, Vegan
Keyword chole recipe, indian chickpea curry
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Calories 167 kcal
Author Anjali Lalani


  • 28 ounces canned chickpeas , rinsed and drained
  • 1 tbsp cooking oil , grapeseed
  • 1/2 teasp black mustard seeds
  • 1.5 cups onions , red or white
  • 1 inch fresh ginger , finely grated
  • 8 cloves garlic , finely minced
  • 1/2 jalapeno , finely chopped (optional)
  • 2.5 cups red vine tomatoes , finely chopped (6-8)
  • 1/2 teasp ground turmeric
  • 1/2 teasp roasted ground cumin , or more garam masala
  • 1 teasp salt
  • 1.5 teasp ground cumin
  • 3/4 teasp raw sugar
  • 1/2 teasp garam masala
  • 1 teasp lemon juice , freshly squeezed
  • 1/3 cup cilantro , freshly chopped

For Garnish:

  • onions , finely chopped
  • jalapenos , finely chopped
  • lemon , sliced


  1. Heat the cooking oil in a large non-stick pot or pan on medium heat.

  2. Add the black mustard seeds and let them fry for 20-30 seconds.

  3. Mix in the garlic, ginger, onion, and jalapenos (if using) and saute until the onions start to become translucent, mixing frequently.

  4. Mix in the chopped tomatoes, roasted cumin, turmeric, and salt.

  5. Cover and cook until the tomatoes soften (5-10 minutes), mixing frequently.

  6. Mix in the cooked chickpeas, ground cumin, sugar, garam masala, and lemon juice.

  7. Cover and allow everything to cook together for another 5-10 minutes until the chickpeas soften and absorb the flavors. Mix frequently.

  8. Open the cover, and mash about half the chickpeas using a masher (or your fork). 

  9. Mix and allow the chole to cook, uncovered on medium heat, until the dish slightly reduces (the water evaporates and the dish thickens).

  10. Taste and adjust with additional lemon juice, salt, sugar, and/or garam masala. (see notes below)

  11. Add in the freshly chopped cilantro and mix once more. Turn off the heat.

  12. Serve hot with some cooked rice, quinoa, tortilla, roti, or naan. Garnish with some raw onions, jalapenos, and a squeeze of lemon juice if desired.

Recipe Notes

There are many different types of garam masala (i.e. some are stronger than others). Some are store bought and some are made at home, so depending on the flavor and how sweet your tomatoes are, you may need to adjust the amount of salt, lemon juice, sugar, and garam masala at the end. 


I like to use a combination of roasted ground cumin and garam masala because I love the flavor of the roasted cumin in this dish. But you can also sub out the roasted ground cumin for garam masala. 


For kids/toddlers, omit the jalapenos if they can't handle heat. Also, depending on the type of garam masala, some are stronger than others and spicy, so you can sub it out for roasted ground cumin if you prefer. 

Nutrition Facts
Chole Masala Recipe (Indian Chickpea Curry)
Amount Per Serving
Calories 167 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 759mg33%
Potassium 273mg8%
Carbohydrates 24g8%
Fiber 6g25%
Sugar 2g2%
Protein 7g14%
Vitamin A 90IU2%
Vitamin C 6.2mg8%
Calcium 67mg7%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.