Dhaba Style Chole Masala Recipe: Authentic Taste for Lunch & Dinner

The Nostalgia of Roadside Dhabas

There is something undeniably special about eating at a highway Dhaba. The rustic flavors, the robust spice blends, and that rich, dark gravy that coats every grain of rice or piece of naan.

At Neera Food Lab, we know you crave that specific “Dhaba” taste at home. This Chole Masala recipe is designed to replicate that experience perfectly. We use Mustard Oil for that pungent kick and a special technique of finishing the dish with crushed coriander seeds and Kasuri Methi. Whether you are planning a Sunday lunch with Bhature or a comforting weeknight dinner with Jeera Rice, this recipe is a winner.

Why This Recipe is a Keeper

• The Mustard Oil Magic: Unlike home-style curries often made in refined oil, this recipe uses mustard oil. This changes the flavor profile entirely, giving it that authentic North Indian punch.
• Layering the Spices: We use spices at three different stages—whole spices during pressure cooking, powdered masalas for the gravy, and a fresh sprinkle of Garam Masala and Crushed Coriander at the very end.
• Thick, Luscious Gravy: The base of this curry is made by grinding onions, garlic, ginger, and green chilies together. This ensures a thick, restaurant-style consistency that isn’t watery.

Secrets to Soft & Flavorful Chole

1. Pressure Cook to Perfection: The chickpeas shouldn’t just be cooked; they should be melt-in-the-mouth soft. Don’t forget to add the tea bag or bay leaf and whole spices while boiling to infuse flavor inside the bean.
2. Roast the Spices Well: When you add the powdered masalas, cook them until the raw smell disappears. If the masala starts sticking to the pan, splash a little water (as mentioned in the recipe) to prevent burning.
3. The Final “Dum”: After adding the boiled chole to the masala, cover and cook for 5 minutes. This step allows the chickpeas to absorb the flavors of the gravy.The Ultimate Winter Immunity Booster

Dhaba Style Chole Masala

Recipe by Neera SharmaCourse: Main CourseCuisine: North Indian / Punjabi

Servings

2

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

320

kcal

A robust and spicy North Indian chickpea curry made with mustard oil and a blend of aromatic spices.

Ingredients

• For Pressure Cooking:

• 1 cup Chole (Chickpeas), soaked overnight

• 1 cup Water (for pressure cooking)

• 1 Bay Leaf (Tej Patta)

• Few Whole Spices (Cinnamon, Cloves, Cardamom)

• 1 tsp Salt

• For the Masala Base

• 2 Onions

• 15–16 Garlic cloves

• 3–4 Green Chillies

• 1 inch Ginger

• 2–3 tbsp Mustard Oil

• 1 tbsp Cumin Seeds (Jeera)

• Powdered Spices

• 1 tbsp Coriander Seed Powder

• 1/2 tbsp Cumin Seed Powder

• 1/2 tbsp Garam Masala

• 1 tbsp Kashmiri Red Chilli Powder

• 1 tbsp Chole Masala

• 1 tbsp Turmeric Powder (Haldi)

• For Gravy & Tanginess

• 1 tsp Amchur Powder (Dry Mango Powder)

• 1 tsp Black Salt

• Tomato Puree (from 3 fresh tomatoes)

• Salt (as required)

• For Garnish/Finishing

• 1 tsp Roasted Kasuri Methi

• ½ tsp Garam Masala

• ½ tsp Crushed Coriander Seeds

Directions

• Boil the Chole: Drain the soaked chickpeas. Add them to a pressure cooker with 1 cup of water, a bay leaf, whole spices, and 1 tsp salt. Pressure cook for 4–5 whistles until the chole is completely soft.
• Make the Paste: In a blender, add onion, garlic, green chilies, and ginger. Grind them into a smooth paste.
• Sauté the Base: Heat mustard oil in a kadhai/pan until it smokes slightly. Add cumin seeds and let them crackle. Add the prepared onion-ginger-garlic paste. Cook on medium heat until the paste turns light golden brown and the raw smell is gone.
• Add Spices: Add a splash of water to lower the temperature. Then, add the Powdered Spices (Coriander, Cumin, Garam Masala, Red Chilli, Chole Masala, Turmeric) along with Amchur powder, Black salt, and regular salt. Mix well and roast for a minute.
• Cook Tomatoes: Add the fresh tomato puree. Cook this mixture on medium heat until the oil separates from the masala (this is crucial for the Dhaba taste).
• Simmer: Add the boiled chole (along with its water) to the pan. Mix well. If the gravy is too thick, add a little extra hot water. Cover and simmer for 5 minutes.
• Final Touch: Remove the lid. Sprinkle roasted Kasuri Methi, the remaining ½ tsp Garam Masala, and fresh crushed coriander seeds. Mix well and switch off the flame.
• Serve: Serve hot with bhature, naan, or rice.

Recipe Video

Notes

• Serving: This Chole Masala pairs best with hot, fluffy Bhature, Kulcha, or Steamed Rice. Don’t forget a side of pickled onions and a lemon wedge!
• Storage: Chole Masala tastes even better the next day as the spices mature. Store in an airtight container in the fridge for up to 3 days.