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Chole Masala Gravy is a robust Indian chickpea dish packed with plant-based protein and fiber. This healthy vegetarian preparation supports weight loss, PCOS diet goals, and makes a satisfying family meal.
Heat 2 tbsp vegetable oil in a heavy-bottomed pot over medium heat. Once hot, add the cumin seeds and let them sizzle for 30 seconds to release aroma.
Add the finely chopped onion and sauté over medium-high heat until golden brown, about 7–8 minutes, stirring constantly to avoid burning.
Stir in minced ginger and garlic. Sauté for 1 minute, ensuring the mixture does not stick to the pan.
Add chopped tomatoes, turmeric, coriander powder, red chili powder, and a pinch of salt. Cook on medium heat for 6–8 minutes until the tomatoes soften completely and the oil starts to separate from the masala.
Mix in the chole masala powder, then add canned chickpeas (drained and rinsed). Stir well, ensuring the masala coats each chickpea.
Pour in 1½ cups of water. Bring the gravy to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes, allowing the flavors to blend and gravy to thicken. Stir occasionally and adjust salt if needed.
For a richer texture, mash a few chickpeas with the back of a spoon in the final 5 minutes of simmering; then cook until a slightly thick consistency is achieved.
