Vegan Chickpea Curry-Chole masala

vegan chickpea curry served in a white bowl with rice, lemon wedges, and fried green chilies

Vegan Chickpea Curry-Chole masala

This delicious vegan chickpea curry called chole masala is a specialty of North India. Made by cooking chickpeas in a rich onion-garlic base and flavored with warm Indian spices, it's a must-try recipe.

Course Main Course

Cuisine Indian, North Indian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 30

Chickpea soaking time 7

Total Time 40

Servings people

Calories 135kcal

Author Vandana Chauhan

Ingredients

1 cup dried chickpeas
1 large red onion
5-6 garlic cloves
A small piece of ginger
2-3 green chilies
½ teaspoon cumin seeds
1 small piece of cinnamon stick
2-3 whole black cardamom
4-5 black peppercorns
2-3 cloves
½ tbsp coriander powder
½ teaspoon red chili powder
¼ teaspoon garam masala powder
½ tbsp anardana powder (dried pomegranate seeds powder/ dried mango powder)
Salt as per taste
1 tbsp mustard oil/ any other cooking oil of your choice
Coriander leaves for garnishing

Instructions

Wash and soak the chickpeas in water for atleast 7 hours or overnight.
Put the soaked chickpeas in a pressure cooker with around 2.5 cups of water and salt. Cook on medium flame till 5-6 whistles or till the chickpeas get cooked without losing its shape.
In a grinder make a fine paste of onion, garlic, ginger and green chilies. Keep the paste aside.
While the chickpeas are getting cooked, heat oil in a heavy bottomed pot. Add all the whole spices and saute for a few seconds or till they become fragrant.
Add the onion paste and cook for around 10-12 minutes. Every time the onion paste starts sticking to the bottom add around 1-2 tablespoons of water, mix, and continue cooking until it starts turning golden brown.
Once the onions get a golden color, mix all the spice powders with 2 tablespoons of water and add to the pot. Saute for a few seconds and then add the boiled chickpeas along with the water in which it was cooked. You may add more water. if required to get the desired consistency. Let it simmer for another 10-12 minutes.
Finally, add the anardana powder/ amchur powder, and mix. Garnish with chopped coriander leaves. Serve with rice or any Indian bread of your choice.

Notes

Anardana powder which is dry pomegranate seeds powder tastes the best in Indian chickpea curries. It's added for sourness but also gives a nice flavor. If you could not find anardana powder, use dry mango powder or just lime juice depending on your taste.
If you don't want the pieces of whole spices in your curry, tie them in a small muslin cloth before adding to the oil, remove it when the curry gets ready.

Nutrition