Are you one of those who love to cook but don't have the time to schedule your cooking sessions during busy weekdays? On weekends you feel too lazy to get out of bed? Well, say bye-bye to days where you crave quick, delicious, and homelike food because we've got you covered. Vasant Masala's range of Blended Spices will make cooking fast, easy, and convenient for you. 

The blended spice range by Vasant Masala is quite diverse. It covers spice mixes of famous delicacies from all over India. Vasant Masala's Blended spices like Veg Biryani Pulav Masala, Shahi Paneer Masala, Pav Bhaji Masala, Panipuri Masala, Kitchen King Masala, Sambhar Masala, and Rajwadi Garam Masala fit in the 'People's Favourite' category!

The Chole Masala Powder, blended spice from Vasant Masala is the tastiest chole masala spice mix ever. It is flavourful and does not need additional spices. Only if you like extra spicy food, you may add Vasant Masala's Garam Masala and Perfect Chilli Powder to heat up the cooking game.

Chole Masala or popularly known as Punjabi Chole Masala in Northern India is a dish that has boiled chickpea as its base and spicy curry infused with flavours of authentic Indian Spices like Black Pepper, Cinnamon, Clove, Cardamom, and Bay Leaf. A lot of other ingredients go in. So, without any further ado, let's dive right into the recipe.

Chole Masala Recipe


  • Boiled chickpeas
  • 4 Finely Chopped Onion
  • 2 Finely Chopped Tomato 
  • 10 to 12 Grounded Garlic Cloves 
  • 2 inches Grounded Ginger 
  • 1/2 tsp Cumin Seeds 
  • 1.5 tsp Vasant Masala Chole Masala 
  • 1/2 tsp Vasant Masala Turmeric Powder 
  • 1 to 1.5 tsp Vasant Masala Perfect Red Chilli Powder 
  • 1/2 tsp VM's Cumin Powder 
  • 1/2 tsp VM's Coriander Powder 
  • 1/2 tsp VM's Rajwadi Garam Masala Powder 
  • Salt to taste 
  • 5 tbsp Cooking Oil/ Desi Ghee
  • 1/3 cup Coriander Leaves

How to Make it?

  • The most important part of making chole is to soak them overnight.
  • The next day, you may boil it for 20-25 minutes on medium to high flame with the spice potli.

(Spice potli - in a muslin cloth add some whole spices like tea [chai patti], clove, cardamom, cinnamon, black pepper and bay leaf. Tie all the ends of the muslin cloth together in a way that the spices remain in the cloth while its flavours get infused in the water in which chickpeas are getting boiled.)

  • As an alternative, you may also use chickpeas - the canned ones. However, a little extra effort in boiling will even taste better because of the flavours infused from whole spices.
  • Now, once you're done boiling the chickpeas, in a pan take some oil or ghee. Add in the grounded ginger garlic paste and add the finely chopped onions. Fry until golden brown.
  • Now, add the tomato puree and add all the powdered spices. 
  • Add Vasant Masala's Chole Masala. Add the chickpeas and some water in which you boiled them. Let the gravy simmer for some time.
  • Now top it with some fresh coriander and serve hot with puri or parathas!

We hope you found this recipe useful! This recipe is easy to make and takes only a handful of ingredients to make this. However, if you want to make it even simpler, blend garlic, ginger, onion and tomato together and let it simmer till it cooks. Add Vasant Masala's Chole Masala and add chickpeas. Let the gravy get thick and serve it hot with preferred Indian bread. Happy cooking!