Chole Chana

chole chana masala

Chole Chana, also known as Chickpea Curry, is a classic North Indian dish that combines the nutty flavor of chickpeas with a robust blend of spices. This recipe elevates the dish with Bharat Chole Chana Masala, adding a unique depth of flavor and aroma.


  • 250 grams soaked chickpeas (Kabuli Chana)
  • Puree of 4 medium-sized tomatoes
  • Puree of 3 large-sized onions
  • 4 tablespoons oil
  • 2 tablespoons cumin seeds
  • 2 tablespoons ginger garlic paste
  • 1 tablespoon Red Chili Powder
  • Half tablespoon coriander powder
  • 1 teaspoon Anardana Powder (Pomegranate seed powder)
  • Salt to taste
  • 3 tablespoons Bharat Chole Chana Masala
  • Fresh coriander leaves for garnish
  • Choice of bread (such as naan or roti), to serve


  1. Prepare Chickpeas: Boil the soaked chickpeas in a pressure cooker with water and salt until they are tender. Set aside.
  2. Sauté Onion Paste: Heat 4 tablespoons of oil in a pan. Add cumin seeds and let them sizzle. Add the puree of onions and sauté until it turns golden brown.
  3. Add Aromatics: Stir in ginger garlic paste and cook for a minute until the raw smell disappears.
  4. Introduce Tomato Puree: Add the puree of 4 medium-sized tomatoes to the pan. Mix well and cook until the oil starts to separate from the masala.
  5. Spice it Up: Add red chili powder, coriander powder, Anardana powder, and Bharat Chole Chana Masala. Stir to combine all the spices evenly with the onion-tomato mixture. Cook for a couple of minutes to allow the flavors to meld.
  6. Combine with Chickpeas: Add the boiled chickpeas (Chana) to the pan. Mix gently to coat the chickpeas with the spicy masala mixture.
  7. Simmer and Thicken: Pour in 1 cup of water and season with salt to taste. Allow the Chole Chana to simmer on low heat until the gravy thickens to your desired consistency.
  8. Garnish and Serve: Garnish with freshly chopped coriander leaves for a burst of freshness and flavor. Serve hot with your choice of bread, such as naan or roti.
  9. Pro Tip to Enhance Flavor: For an extra burst of tanginess, squeeze a bit of lemon juice over the Chole Chana just before serving.