Recipe

Spiced Chhole Masala

Creamy, restaurant-style chickpeas with a smooth, silky gravy that tastes bold, cozy, and weeknight-friendly.

By Matt Campbell

•

4.8

A bowl of smooth and silky chhole masala with chickpeas in a deep reddish-brown gravy, topped with sliced red onion, cilantro, and a lemon wedge on a wooden table

Chhole masala is one of those dishes that can feel either life-changing or kind of flat, depending on one thing: the gravy. I wanted the version that clings to every chickpea, the kind that makes you scoop faster than you chew. This recipe gets you there with a simple trick: we blend part of the sauce base into a smooth, silky masala, then let the chickpeas simmer until everything tastes like it’s been hanging out together all day.

It is cozy, spicy in a warm way, and surprisingly doable with pantry ingredients. If you can sauté onions and remember to taste as you go, you are in business.

A saucepan on the stove with onions and spices sizzling in oil, showing the early base for chhole masala

Why It Works

Silky texture without cream: A blended onion-tomato-spice base gives you that smooth restaurant-style gravy.
Big flavor, accessible ingredients: Common spices plus a few smart add-ons like tea or amchur make it taste deep and legit.
Chickpeas that actually taste seasoned: A gentle simmer helps the masala soak in, not just sit on top.
Flexible heat and tang: You can dial the spice up or down, then finish with lemon for brightness.

Pairs Well With

Storage Tips

How to Store Leftovers

Fridge: Cool completely, then store in an airtight container for up to 4 days. The flavor gets even better on day two.
Freezer: Freeze in portioned containers for up to 2 months. Leave a little headspace since it expands.
Reheat: Warm on the stove over medium-low with a splash of water to loosen. Stir occasionally so the thick gravy does not stick.
Texture tip: If it thickens a lot overnight, add water a tablespoon at a time. The goal is “spoon-coating,” not “cement.”

Common Questions

FAQ

What makes chhole masala “smooth and silky”?

It is mostly about the gravy base. We cook onions until deep golden, add tomatoes and spices, then blend that cooked base into a smooth masala before simmering with chickpeas.

Do I have to use dried chickpeas?

Nope. Canned chickpeas work great for weeknights. Dried chickpeas give a slightly better texture and broth, but this recipe is written to succeed with either.

Why do some recipes use tea bags?

Black tea adds a subtle earthy bitterness and deep color that reads “restaurant.” It is optional, but it helps. If you skip it, you will still get delicious chhole.

Is chhole masala very spicy?

It can be, but it does not have to be. Start with less chili powder, then adjust at the end. The dish should feel warm and aromatic first, not aggressive.

Can I make this without a blender?

Yes. Mash some chickpeas directly in the pot to thicken, and cook the onions extra soft. It will be a little more rustic, still very good.

What is the best tangy finishing touch?

Amchur (dried mango powder) is classic. Lemon juice is the easiest. You can also add a tiny splash of vinegar if you are in a pinch, but go easy.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or Dutch oven
Blender or immersion blender (recommended for silky gravy)
Cutting board and knife
Measuring spoons
Wooden spoon or spatula
Can opener (if using canned chickpeas)

The first time I tried to make chhole at home, it tasted fine but the gravy was thin and kind of… confused. Like it had big dreams and no plan. Then I watched a cook blend the masala base and I was instantly jealous of how glossy and cohesive it looked. Now I do it every time. It feels like a tiny cheat code: same pantry spices, same chickpeas, suddenly it tastes like you know what you are doing. Which is the best kind of cooking.

Spiced Chhole Masala

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 4

Ingredients

Chickpeas: 2 (15-ounce) cans chickpeas, drained and rinsed (or approx. 3 cups cooked chickpeas)
3 tbsp neutral oil (avocado, canola, or grapeseed)
1 tsp cumin seeds
1 medium onion, thinly sliced
4 cloves garlic, minced
1 tbsp fresh ginger, minced
1 serrano or green chili, finely chopped (optional)
2 tbsp tomato paste
1 cup crushed tomatoes (or 2 medium tomatoes, grated)
1 1/2 tsp kosher salt, plus more to taste
1 tsp ground coriander
1 tsp ground cumin
1 tsp Kashmiri chili powder (or 1/2 tsp cayenne for more heat)
1/2 tsp turmeric
1 tsp garam masala
1 1/2 tsp chhole masala spice blend (optional but recommended)
1/2 tsp amchur (dried mango powder) or 1 to 2 tbsp lemon juice, to finish
1 to 1 1/2 cups water (more as needed)
Optional restaurant-style add-ins: 1 black tea bag (or 1/2 tsp black tea leaves in a sachet), 1/2 tsp kasuri methi (dried fenugreek leaves)
To serve: chopped cilantro, sliced red onion, lemon wedges, rice or naan

Ingredients for chhole masala on a countertop including chickpeas, onions, tomatoes, garlic, ginger, and small bowls of spices

Instructions

Bloom the spices. Heat oil in a large skillet or Dutch oven over medium heat. Add cumin seeds and let them sizzle for 20 to 30 seconds until fragrant.
Build the base. Add sliced onion and cook 8 to 10 minutes, stirring often, until deep golden. Add garlic, ginger, and green chili (if using). Cook 1 minute.
Tomato time. Stir in tomato paste and cook 1 minute to caramelize a bit. Add crushed tomatoes and 1/2 tsp salt. Cook 5 to 7 minutes until the mixture looks thicker and the oil starts to separate at the edges.
Spice it right. Add coriander, cumin, Kashmiri chili powder, turmeric, garam masala, and chhole masala (if using). Stir for 30 seconds. Splash in 1/4 cup water if it looks dry so nothing scorches.
Make it smooth and silky. Blend the cooked masala base until smooth, then return it to the pan. Safety note: If using a standing blender, let the mixture cool for a few minutes first and do not seal the lid tightly. Vent the blender (or cover the lid with a folded towel and hold it down) so steam can escape, and start on low.
Simmer with chickpeas. Add chickpeas and 1 cup water. If using a tea bag, add it now. Bring to a gentle simmer, partially cover, and cook 15 to 20 minutes. Stir occasionally. Add more water as needed to keep a thick, spoonable gravy.
Finish and balance. Remove tea bag (if used). Crush kasuri methi between your palms and stir in (if using). Add remaining salt to taste. Finish with amchur or lemon juice for brightness.
Serve. Top with cilantro and sliced onion. Serve hot with basmati rice or naan. Taste one last time and adjust salt and lemon because that is where the magic lives.

Optional texture move: For extra body, mash about 1/3 cup chickpeas in the pot during the simmer, then stir them back in.

A pot of finished chhole masala simmering with chickpeas in a thick smooth gravy

Nutrition information is estimated.

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