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Dahi Chole | Chana Masala
Protein-rich Indian curry made with chickpeas, cashews, curd, and aromatic spices. A wholesome dish for festive meals or everyday cooking.
Dahi Chole | Chana Masala
Protein-rich Indian curry made with chickpeas, cashews, curd, and aromatic spices. A wholesome dish for festive meals or everyday cooking.
Should I soak chickpeas overnight?
Yes, soaking chickpeas overnight helps them cook faster and improves digestion. If short on time, soak in hot water for a few hours.
Can I add salt while cooking chickpeas?
Yes, adding salt while pressure cooking helps chickpeas absorb flavor and prevents overcooking.
Can I cook Dahi Chole in an Instant Pot?
Yes, follow the same steps and pressure cook in the Instant Pot for about 25 minutes.
How do I fix watery chana masala?
Cook for additional time or mash a few chickpeas and boil the curry to thicken it.
Which oil is best for Pindi Chole?
Oil and ghee give the best flavor, but you can use any other cooking oil you prefer.
How should I serve Dahi Chole?
Serve hot with chapati, parotta, rice, or as part of a festive thali. It also pairs well with dosa and idli.
Ingredients
For soaking and cooking chana
- 1 cup chana (chickpeas)
- Water (enough to soak and pressure cook)
- 1 teaspoon garam masala
- 1 teaspoon salt
To grind
- 5 garlic cloves
- 1-inch piece of ginger
- 8 cashews
- 2 green chillies
- 1 tablespoon Kashmiri chilli powder
- ½ cup curd
- 1 teaspoon salt
- 5 cooked chana
- 1 teaspoon coriander powder
For dahi chole
- 1 tablespoon peanut oil
- 1 tablespoon ghee
- 1 small cinnamon stick
- ½ teaspoon cumin seeds
- 1 bay leaf
- ½ teaspoon garam masala
- 1 cup chopped tomatoes
- A handful of coriander leaves
- 1½ cups water
- 1 teaspoon kasoori methi
- ½ red onion, thinly sliced
- 2 tablespoon heavy cream
How to make dahi wale chole with step-by-step pictures
- Soak chana overnight.
- Pressure cook chana with water, garam masala, and salt for 8 whistles.
- Grind the ingredients listed under "To grind" into a smooth paste. Set aside.
- Heat the peanut oil and ghee in a pan.
- Add cinnamon, bay leaf, and cumin seeds; let them splutter.
- Add chopped tomatoes and sauté until mushy.
- Add the ground mixture, mix well, cover, and cook for 2 minutes.
- Add cooked chana, water, onion, coriander leaves, and garam masala; cover and cook for 5 minutes.
- Add kasoori methi and cook uncovered for 5 minutes.
- Finally, add heavy cream and turn off the heat.
Ingredients
For soaking and cooking chana
- 1 cup chana chickpeas
- Water enough to soak and pressure cook
- 1 teaspoon garam masala
- 1 teaspoon salt
To grind
- 5 garlic cloves
- 1- inch piece of ginger
- 8 cashews
- 2 green chillies
- 1 tablespoon Kashmiri chilli powder
- ½ cup curd
- 1 teaspoon salt
- 5 cooked chana
- 1 teaspoon coriander powder
For dahi chole
- 1 tablespoon peanut oil
- 1 tablespoon ghee
- 1 small cinnamon stick
- ½ teaspoon cumin seeds
- 1 bay leaf
- ½ teaspoon garam masala
- 1 cup chopped tomatoes
- A handful of coriander leaves
- 1½ cups water
- 1 teaspoon kasoori methi
- ½ red onion thinly sliced
- 2 tablespoon heavy cream
Instructions
- Soak chana overnight.
- Pressure cook chana with water, garam masala, and salt for 8 whistles.
- Grind the ingredients listed under "To grind" into a smooth paste. Set aside.
- Heat the peanut oil and ghee in a pan.
- Add cinnamon, bay leaf, and cumin seeds; let them splutter.
- Add chopped tomatoes and sauté until mushy.
- Add the ground mixture, mix well, cover, and cook for 2 minutes.
- Add cooked chana, water, onion, coriander leaves, and garam masala; cover and cook for 5 minutes.
- Add kasoori methi and cook uncovered for 5 minutes.
- Finally, add heavy cream and turn off the heat.
Video
🍽️ Serving Suggestions
This Dahi Chole pairs beautifully with chapati, parotta, rice, or festive thali meals. Creamy, rich, and packed with protein, it’s perfect for family dinners or celebrations.
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