Vegan Chola (Chole Masala)

Dive into the rich, aromatic flavors of Vegan Chola (Chole Masala), a classic North Indian chickpea curry that's hearty, wholesome, and entirely plant-based. Made with tender pressure-cooked chickpeas simmered in a robust, spiced tomato and onion gravy, this dish is a vegan twist on a beloved comfort food. Infused with warm spices like cumin, turmeric, and a generous dose of authentic chole masala, this curry offers a depth of flavor that's perfect for pairing with fluffy basmati rice or soft vegan naan. Garnished with fresh coriander and a spritz of lemon juice, this recipe is not only nourishing but also bursting with vibrant, zesty notes. With simple pantry staples and restaurant-quality results, Vegan Chola is the ultimate go-to for a cozy, homemade meal that delivers a taste of India in every bite!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 1 cup Dried chickpeas (chole)
• 1 large Onion
• 2 large Tomatoes
• 1 inch piece Ginger
• 3 pieces Garlic cloves
• 1 medium Green chili
• 1 teaspoon Cumin seeds
• 1 piece Bay leaf
• 0.5 teaspoon Turmeric powder
• 1 tablespoon Coriander powder
• 0.5 teaspoon Red chili powder
• 1.5 tablespoons Chole masala
• 1.5 teaspoons Salt
• 3 cups Water
• 2 tablespoons Oil
• 2 tablespoons Fresh coriander leaves
• 0.5 piece Lemon

Directions

Step 1

Rinse the dried chickpeas under cold water. Soak them in water for 8 hours or overnight.

Step 2

Drain and rinse the soaked chickpeas. In a pressure cooker, add the soaked chickpeas along with 3 cups of water and 1/2 teaspoon salt. Pressure cook for around 15-20 minutes or until the chickpeas are soft and cooked through.

Step 3

Finely chop the onion, tomatoes, ginger, and garlic. Slit the green chili halfway lengthwise.

Step 4

Heat oil in a large pan over medium heat. Add cumin seeds and allow them to sizzle for a few seconds. Add the bay leaf.

Step 5

Add the chopped onions and sauté until golden brown.

Step 6

Stir in the ginger, garlic, and green chili. Sauté until the raw aroma disappears.

Step 7

Add the chopped tomatoes and cook until they become soft and oil starts to separate from the mixture.

Step 8

Mix in turmeric powder, coriander powder, red chili powder, chole masala, and 1 teaspoon salt. Cook for 2-3 minutes to let the spices mix well.

Step 9

Add the cooked chickpeas along with the cooking liquid into the pan. Stir well and allow the curry to simmer for about 15-20 minutes, letting the flavors meld together.

Step 10

Adjust consistency by adding water if needed. Taste and adjust seasoning.

Step 11

Remove the bay leaf. Garnish with chopped fresh coriander leaves and a squeeze of lemon juice before serving.

Step 12

Serve hot with rice or vegan naan.

Nutrition Facts

Serving size	(1558.5g)

Amount per serving	% Daily Value*
Calories	1237.0

Total Fat 45.1g	0%
Saturated Fat 3.5g	0%
Polyunsaturated Fat 0.3g
Cholesterol 0mg	0%
Sodium 3738.6mg	0%
Total Carbohydrate 174.9g	0%
Dietary Fiber 46.8g	0%
Total Sugars 41.8g
Protein 47.5g	0%

Vitamin D 0IU	0%
Calcium 442.0mg	0%
Iron 15.6mg	0%
Potassium 3179.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.3%

Protein: 14.7%

Carbs: 54.0%