Restaurant style Chole Masala recipe without onion and garlic. I have used home made chole masala powder. This is very quick and easy method to prepare chole masala at home which is great in taste.

1.5 cup Dried white chickpeas – Soaked overnight (Chole or kabuli chana or safed chana)

For Masala Powder:

2 tsp coriander seeds

1 tsp Anardana seeds (dried pomegranate seeds)

1 tsp cumin seeds

½ tsp black pepper (Whole)

1 Black cardamom

2 Green Cardamom

5 Cloves

1-inch Cinnamon stick

2 Bay Leaves

We will roast the whole spices and grind to make the masala powder

Salt to Taste

1 tsp Roasted Kasuri Methi (fenugreek leaves)

1 tsp Kashmiri Red chilli powder or red chilli of your choice

Few pinches of Meetha Soda (Baking Soda)

2 tbsp coriander leaves finely chopped


Paste made of 2 medium sized tomato, ½ inch Ginger and 1 green chilli


Cooking Oil of choice


Add soaked Kabuli Chana, 2 glasses of water, ½ tsp of baking soda and 1.5 tsp of salt in a pressure cooker and cook on high flame till one whistle.


After one whistle, lower the flame and let it boil for another 10 minutes.


After 10 minutes, switch off the flame and let the pressure come out of the cooker.


Now we will roast the whole spices. Heat a tawa and add whole spices into the Tawa.


Anardana must be added a little later to prevent it from burning.


Roast on high flame till spices starts to leave aroma.


Add Anardana into the Tawa.

Whole spices will be roasted in 1 to 1.5 minutes, quickly take it out in a dry plate and let it cool before grinding in a mixer.


Add cooled roasted whole spices in a dry grinding jar and grind it to make the masala powder.


Masala powder is ready. Filter it to remove large masala particles from it.


Check if the Kabuli chana has properly boiled.


Heat 4 tbsp oil in a Kadai. Lower the flame and add red chilli powder. Fry for few seconds as shown.


Add the masala we have prepared using roasted whole spices and fry for few seconds. Please note that we have already roasted the spices so no need to fry in oil for long.


Add paste of tomato, ginger and green chilli and stir well. Switch the flame to medium and fry the masala till oil starts to separate.


Add salt as per taste considering the salt added at the time of boiling Kabuli Chana. Stir well.


Add roasted fenugreek leaves in the masala by rubbing it on the palm.


Masala has started to separate the oil. Now we will add boiled Chana into the masala. Lower the flame and add boiled chana along with its water.


Mix well for few seconds as shown and cover with the lid. Switch the flame to medium and let it cook for 2 minutes.


After 2 minutes, remove the lid. Add chopped coriander leaves.


Chole Masala is ready. Switch off the flame and Cover it again and let it rest for few minutes.


Chole Masala is ready to be served. You can eat it with Bhatura, Puri, paratha or steamed rice.