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30 min


1 cup Chickpeas / Chole

1 Black Tea Bag

2 tsp Salt

1 Black Cardamom

3 cups Water

1 small Cinnamon stick

2-3 Clove

1 pinch Baking Soda (Optional)

2 tbsp Oil

3 tbsp Ghee

1/4 tsp Hing

1 cup Onion Grated

2 tsp Ginger Garlic Paste

1 tbsp IWP Coriander Powder

2 tsp IWP Kashmiri Red Chili/Lal Mirch Powder

1/2 tsp IWP Turmeric/Haldi Powder

1/2 tsp IWP Chole Masala Powder

1/2 tsp IWP Cumin/Jeera Powder

1/2 tsp Ginger Powder

1/2 tsp IWP Super Garam Masala Powder

1 tbsp Anardana Powder

1/4 cup Curd Whisked (Optional)

1/4 cup Tomato Puree

2 tbsp IWP Kasoori Methi

2-3 Green Chili Slit into half

Ginger Juliennes

How to prepare

Wash the Chana and soak in water for 6-8 hours.

Drain the water and wash the Chana once again.

Add them in a pressure cooker along with tea bag, water, salt, cinnamon, cloves, black cardamom and baking soda.

Pressure cook for 5-6 whistles on medium low heat.

Remove the cooker from heat and let the pressure release.

Heat ghee and oil in a pan.

Add Hing and onion and fry until onions turn slightly brown.

Add ginger garlic paste and fry for a minute.

Add IWP's -- coriander powder, Kashmiri red chili powder, turmeric powder, cumin powder, super garam masala powder, IWP Spices Chole masala powder. Add ginger powder and Anardana powder and fry until oil starts to separate.

Add little water if the masala gets too dry.

Add curd and tomato puree and cook for 2-3 minutes.

Add the cooked Chana along with the water in which they were cooked in the pan.

Add some more water if the Chana are too dry.

Cook for 2-3 minutes.

Add IWP Kasoori Methi, green chili and ginger julienne.

Enjoy with hot Kulcha or Bhature or Basmati Rice.

  • Image of CHOLE MASALA recipe
  • Image of CHOLE MASALA recipe
  • Image of CHOLE MASALA recipe
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