Cholay, also called Chana Masala, is a classic Punjabi chickpea curry often served for breakfast with halwa and puri or with parathas. It’s rich, spicy and tangy, and while puris are indulgent, this curry is versatile enough to enjoy with white rice or chapatis too.
This version of Cholay leans spicy and gains its balanced tang from yogurt and mango powder (aamchoor), giving the dish a bright, layered flavor that pairs well with many accompaniments.
The aromatics and spices in this curry create a thick, comforting masala that clings to the chickpeas. It’s hearty enough for a main meal yet simple to prepare.
A few tips
- Keep the paprika (or use Kashmiri red chilli powder / deghi mirch) for the vibrant red color; it helps balance the yogurt’s pale tone while remaining mild in heat.
- For softer, melt-in-your-mouth chickpeas, extend the simmering time up to 2 hours, adding water as needed to maintain the desired consistency.
- Mango powder (amchoor) gives an unmistakable tang—if you can, source some from an Indian grocery. If unavailable, pomegranate powder can be an acceptable alternative.
- This recipe adapts well to other legumes like black chickpeas, black-eyed peas or kidney beans—adjust cooking time accordingly.
More Chickpea Recipes
- Bhuna Chana Masala
- Chana Pulao
- Aloo Chana
📋 Recipe
Cholay – Punjabi Chickpea Curry
Chickpea curry with a tangy kick
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 2
Ingredients
- 1 medium onion, finely diced
- 2 medium tomatoes, finely diced
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1 tin chickpeas (about 1 cup or 160g cooked)
- ½ cup (130 g) full-fat yogurt
- 3 tablespoons oil
- 1 teaspoon salt
- 1 teaspoon ground coriander
- ½ teaspoon red chilli powder
- ½ teaspoon paprika (for colour; substitute deghi mirch or Kashmiri red chilli powder)
- ¼ teaspoon turmeric
- ¾ teaspoon garam masala
- ¼ teaspoon amchoor (dried mango powder), optional
- Fresh coriander, chopped (for garnish)
Instructions
- Heat oil in a pot. Add the chopped onion, garlic and ginger and cook over medium-high heat until lightly browned, stirring frequently to prevent burning.
- Add tomatoes and a few splashes of water. Cook over medium heat until the tomatoes break down and form a thick masala, stirring often.
- Stir in the spices and the chickpeas. Cook for 2 minutes so the chickpeas absorb the masala flavors.
- Add the yogurt and ½ cup of very hot (not boiling) water. Reduce heat to low and simmer gently for 10–15 minutes.
- If the curry is thinner than you prefer, simmer uncovered over medium-high heat until it reaches the desired thickness.
- Garnish with chopped fresh coriander and serve hot.
Notes
Longer cooking softens the chickpeas and helps them meld with the masala. If short on time, reduce the simmer in Step 4 to 5 minutes.
