Chole & Chana Masala

Chole masala, also called chana masala, is a blend made for chickpea curry. It is darker and tangier than most masalas, usually with amchoor or anardana, black cardamom, cloves, cumin and often black salt. It is the flavour of Punjabi chole bhature, chole kulche and Pakistani chana. Rajma masala is its cousin for red kidney bean curry, and murgh cholay combines chicken with chickpeas.

Choose chole or chana masala for white chickpeas and kala chana, rajma masala for kidney beans, and murgh cholay for a hearty chicken and chickpea dish. The blends differ mainly in sourness and heat, so if you like a tangy chole, go for one with plenty of amchoor. They also work well with other beans and lentils.

Soak dried chickpeas overnight and pressure cook them with a tea bag for the traditional dark colour, then simmer in onion, tomato and the masala until thick. Mash a few chickpeas into the gravy to thicken it, or use tinned chickpeas for a quick weeknight version. See dal masala and paneer and vegetable masala for other vegetarian blends, and the rest of the masalas.