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Chole | Indian Chickpeas Curry | Garbanzo Beans Curry | Chana Masala

Chole | Indian Chickpeas Curry | Garbanzo Beans Curry | Chana Masala

Learn how to make the most popular Indian Vegan and gluten free curry, Chole or Chickpeas or Garbanzo Beans Curry with or without onion.
5 from 2 votes
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Course: Main Course
Cuisine: Indian
Keyword: Chickpeas, Chole, Curry, Garbanzo Beans, Gluten Free, Vegan
Prep Time: 10 minutes
Cook Time: 40 minutes
Soaking Time: 8 hours
Total Time: 50 minutes
Servings: 6 people
Author: Renu Agrawal-Dongre


  • 1 Cup Chickpeas | Kabuli Chana | Garbanzo Beans
  • 4-5 medium sized tomatoes. pureed
  • 1 onion finely chopped or grated Optional for those who want without onion
  • 1 medium size Bay leaf tejpatta
  • 1/4 inch of cinnamon dalchini
  • 1 Badi elaichi Cardamom (just give it 1 cut in the center. This helps in imparting the flavor)
  • 1 teaspoon of Cumin Seeds Jeera
  • 3-4 loves (long
  • 1 teaspoon garam masala
  • 2-3 green chillies finely chopped as per your taste
  • Red chilly powder as per taste
  • 1 teaspoon of Chole masala
  • 1 teaspoon of oil
  • 1/2 teaspoon of Gluten Free Asafoetida (Hing) **Please see Notes
  • salt to taste
  • 1/4 teaspoon of sugar This is not for sweetness but to neutralize the acidic nature of tomatoes as well as remove the sourness.


  • Soak the kabuli chana (Chickpeas) overnight in normal water. 
  • Add about 3-4 times more water then the chana quantity as they will double up the next day. (If you want to do it instant like 3-4 hours before, soak it in boiling water for atleast 2 hours. It should be done)
  • Pressure cook the chick peas to 3 whistles or as per your pressure cooker.
  • Once the cooker cools down, In a kadai or large pan, add oil.
  • Once the oil is hot add asafoetida(hing) and cumin seeds (Jeera). 
  • Once Jeera crackles add clove's, Bay leaf, Cinnamon, Cardamom.
  • Add the onion's and saute until translucent. (Skip this step for making without onion)
  • Now add the tomato puree, garam masala, green chillies (This can be added along with oil if you want more spicy), red chilly powder, chole masala.
  • Let the masala cook for 3-4 minutes.
  • Add the boiled Chickpeas along with the water. 
  • I prefer my chole a bit thick, also since we are crushing them it will absorb some water. So adjust consistency accordingly.
  • If you have too much water with the kabuli chana, just preserve it, it can be used in other gravies.
  • Let this cook for 8-10 minutes on a medium flame.
  • Lightly crush around a big spoonful (1/4 cup) of kabuli chana with the back of spoon or with a potato masher. This can be done directly in the vessel or take it in a plate and crush it.
  • Let it simmer for 2-3 minutes more.
  • Yummy chole is ready, garnish it with onion (If eating) and serve it hot with Bhatura or Jeera rice or Puri or Bread.


  • Asafoetida (Hing) powder available in shops contains wheat and is not gluten free. Gluten intolerant people can either skip completely or opt for Gluten Free Asafoetida (Hing)
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu