Dhaba style Chole masala

Dhaba style chole masala by Arpita Salvi.

by Arpita Salvi


  • 1 cup chole soaked overnight
  • 2 medium tomatoes – pureed
  • 2 large onions- thinly sliced
  • 1 tsp Jeera
  • 1 tbsp each Ginger garlic paste
  • 2 tbsp Chole masala (any brand that mainly contain anardana as an
  • ingredient)
  • 1 1/2 tbsp Red chilli powder
  • 1 tsp Haldi powder
  • Salt-to taste
  • 1 1/2 tbsp Besan
  • 1 Badi elaichi
  • 1 inch Cinnamon
  • 2 Cloves
  • Chopped coriander leaves – for garnishing


  1. Pressure cook soaked chole with badi elaichi, cinnamon, cloves and 1 tsp salt on high flame for 5-6 whistles and then on a low flame for 5 mins.
  2. Check if the chole are cooked well by squishing between fingers.
  3. Next In a pan in 2 tbsp oil fry the onions on a medium flame till they get a nice golden brown color. Once done grind the onions into a fine paste.
  4. Again in a pan add oil. Once hot add Jeera and the onion paste. Stir well for 5 mins. Next add the tomato puree and little salt. Stir well and close the lid.
  5. Let this masala cook till the oil separates from the sides.
  6. Now add the Besan and mix well. Now add all the dry spices(haldi,dhaniya powder, chole masala,red chill powder). Keep the flame low to avoid the masalas from burning.
  7. Now add whisked curd. Stir well on low flame to avoid curd from being curdled. Once oil starts leaving the sides add the cooked chole.
  8. Scoop out all the garam masalas from the chole which we had put at the time of pressure cooking. Stir well and add salt according to taste.
  9. Close the lid and let it simmer for 10-12 minutes on a low flame. Garnish with coriander leaves.