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Restaurant Style Shahi Chole Recipe

This shahi chole, which is also called The Royal Chickpea Curry is very much famous in all over India. Learn how to make this shahi chola recipe at home with step by step video guide.
Course Main Course, Side Dish
Cuisine Indian
Keyword Chana Masala, Chickpea Curry, Chole Bhature, Shahi Chole
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 250kcal
Author Abhijit Dey


  • 2 tbsp Oil
  • 2 pieces Bay leaves
  • ½ tsp Cumin seeds
  • 2 pieces Cardamom
  • 2 pieces Clove
  • 1 inch Cinamon Stick
  • 2 tbsp Ginger-garlic paste
  • 2 tbsp Onion paste
  • ½ tbsp Green chili paste
  • ½ cup Tomato puree or tomato paste
  • Salt as per taste
  • ½ tsp Turmeric Powder
  • ½ tsp Kashmiri Chili Powder
  • ½ cup Cashew Nuts paste
  • 1 tsp Cumin powder
  • 1 tsp Black Pepper powder
  • 1 tsp Coriander Powder
  • 1 tbsp Kasoori Methi (Dry Fenugreek Leaves)
  • 1 tbsp Tomato Sauce/ketchup optional
  • 1/2 tbsp Sugar
  • 350 grams Kabuli Chana or chole or chickpea
  • 1 ½ cup Water for gravy
  • 1 tsp Hot Spice Powder


  • Heat a Kadai or wok with 2 tbsp of refined oil.
  • Then add bay leaves, cumin, cardamom, cinnamon, and clove for temper.
  • Thereafter add all the pastes like ginger, garlic, green chili, and onion together.
  • Now add tomato puree.
  • Mix well and add 1/2 tsp of salt. It helps to speedup the saute process.
  • Also, add turmeric powder and Kashmiri red chili powder.
  • Add cashew paste.
  • Cashew needs to saute well for great taste. So, you can add the powdered spices like cumin powder, black pepper powder, coriander powder and start to saute these all together in low flame.
  • You can add a pinch of dry fenugreek leaves at this stage (It's a pro tip). If you do this, a nice aroma will add to your dish that's awesome.
  • I add 1 tbsp of tomato ketchup for an extra flavor but it's totally optional.
  • Add a little sugar to balance the taste.
  • Saute these all well until it's release oil.
  • Then add the overnight soaked chickpeas or Kabuli chana.
  • Add water to make gravy.
  • Simmer for about 5-8 minutes in medium flame until the water comes to boil.
  • Add crushed Kasoori methi and mix well and cook for another 2-3 minutes.
  • At last, add 1 tsp of hot spice powder, give a gentle stir and turn off the flame.
  • Your homemade Shahi chole is ready to serve.



∗ You can also add yogurt and cream yo make this recipe more rich and creamy.
∗ I have noticed some people add chopped coriander leaves, and I also recommended it. But without coriander leaves, it goes fine and I like that.