Ever had a curry that feels like comfort food and a little bit like a celebration at the same time?
That’s Dahi Wale Chole for you — creamy, tangy, and deeply satisfying. If you love chana masala but want something softer, silkier and fridge-friendly, this curd-based version will become a weeknight favorite.
What it tastes like
Think velvety yogurt + tender chickpeas + warm spice notes. The curd gives the gravy a mellow tang and silky mouthfeel, while Kashmiri chili, cumin and coriander round it out with mild heat and aroma. It’s rich without being heavy — perfect with roti, plain rice or a fragrant pulao.
Dahi-based gravies are common in North Indian kitchens, where yogurt is used to give body and tang to curries.
This version blends cooked chickpeas into curd to make a creamy base — no heavy cream required — keeping it lighter yet indulgent. It’s a home-style take on chole that’s especially popular for weekday dinners and weekend lunches alike.
Why this dish is great / health benefits
- High in plant protein & fiber — chickpeas keep you full and satisfied.
- Lower oil alternative — curd adds richness so you don’t need cream or loads of ghee.
- Gut-friendly — curd (yogurt) brings probiotics when not overcooked.
- Versatile — works as a main with roti, or spooned over pulao for a one-pot feel.
Ingredients Breakdown
- Chickpeas (cooked) — nutty texture, protein & fiber.
- Curd + chickpea paste — creates a creamy, tangy base that thickens naturally.
- Onion & tomato puree — sweetness and body; tomato cuts through the yogurt’s fat.
- Kashmiri chili powder — color and mild heat (not overpowering).
- Cumin & coriander powder — earthy warmth and depth.
- Garam masala — finishing aroma.
- Oil & whole cumin/cinnamon tempering — builds the flavor backbone.
- Fresh coriander — bright finish.
Vegan Swap 🌿: Replace curd with unsweetened coconut yogurt or thick cashew cream. Blend 2 tbsp cooked chana with the coconut yogurt for that same creaminess, and finish with a squeeze of lemon to mimic the tang.
The Process
Heat oil in a wide pan and let it shimmer. Drop in cumin seeds and a small cinnamon piece, let them sizzle and release aroma. Add chopped onions and saute until they’re soft and golden — this is where sweetness develops, so don’t rush it. Add the ginger-garlic paste for a quick sauté, then pour in the tomato puree and cook until the raw smell disappears and the oil begins to separate.
Now stir in your spice powders — Kashmiri chili, cumin, coriander — and give them a minute to bloom in the hot oil. Slide the curd + cooked-chana paste into the pan and stir gently; the paste will marry with the cooked masala into a silky sauce. Add the remainder of the cooked chickpeas, a splash of water if needed, and simmer on LOW so the flavors marry and the chole become tender and fully coated.
Adjust salt, add garam masala toward the end and let the curry rest off-heat for a few minutes so the flavors settle. Finish with a generous handful of chopped coriander for freshness.
Pro Tip 💡: Whisk the curd (yogurt) until smooth before pouring the curd back into the pan. This prevents curdling and guarantees a glossy, lump-free gravy.
What goes along
- Roti / Phulka / Paratha / Bhature — classic and simple.
- Jeera rice or plain basmati rice — the gravy shines over steamed rice.
- Pulao — Spoon the chole over a mild pulao for a one-dish meal.
- Papad — for textural contrast and extra zing.
How to serve
- Serve hot, spooned into a shallow bowl and sprinkled with fresh coriander.
- Add a drizzle of ghee (optional) for a richer finish.
- For a restaurant touch, top with a few slivers of ginger or a swirl of hung curd.
Packing & storage
- Pack gravy and rice/roti separately to avoid sogginess.
- Refrigerate in an airtight container — keeps well for 3–4 days.
- Reheat gently on low heat (curd can split if boiled vigorously). Add a splash of water if thick.
- For travel, pack hot in an insulated flask
Party & bulk prep
- Cook chickpeas in bulk and freeze in portioned bags — saves time.
- Prepare the curd-chana paste ahead and refrigerate up to 24 hours.
- For a crowd, double the masala and simmer the chole in a large pot; the flavors deepen when held on low heat.
- Set up a serving station with rotis/pulao and condiments (pickles, sliced onions, lemon wedges) so guests can assemble their plates.
Other Related Recipes You Might Like:-
- Chana Masala — classic spicy chickpea curry — a close cousin to dahi-wale chole.
- Chole Masala Powder — homemade spice blend to make restaurant-style chole at home.
- How To Make Perfect Poori — soft, puffed fried bread — traditional partner for chole.
- Plain Paratha (Saada Paratha — Flaky & Soft) — flaky soft paratha — great with a yogurt-based chole.
- Aloo Sabzi (Puri Wale Aloo Ki Sabzi) — tangy potato curry — another classic combo with chickpeas.
- Multigrain Dosa — hearty dosa made with multiple flours for extra fiber and nutty flavor.
- Tomato Pickle — tangy, spicy pickle — adds a bright, zesty contrast to the creamy chole.
Dahi Wale Chole
Description
Dahi wale chole is a creamy, tangy twist on the classic chana masala. Tender chickpeas are simmered in a yogurt-based gravy that’s rich with indian spices and warmth. It pairs beautifully with roti, naan, steamed rice or pulao — truly a versatile comfort dish. This recipe is simple, nourishing, and high in plant-based protein, making it perfect for everyday meals or even a cozy weekend lunch. Once you try this version, you’ll keep coming back to its delightful creaminess and balanced flavors.
Ingredients
To cook chickpeas
To make dahi wale chole
Instructions
Prep Work
-
Soak chickpeas
Soak chickpeas overnight so they soften and cook evenly.
-
Chop and prep
Chop onion, slit green chillies and puree tomatoes; keep coriander ready. -
Reserve for paste
Keep a ladle of the cooked chickpeas aside to grind with curd into a smooth paste. -
Measure spices
Keep all dry spices and salt within reach before you start cooking.
Method
-
Pressure cook chickpeas
Drain the soaked chickpeas, put them in a pressure cooker with water, salt and turmeric, and pressure cook until soft (about 5–6 whistles). set aside a ladle of cooked chickpeas for the paste.
-
Make curd-chickpea paste
Grind the reserved ladle of chickpeas with curd to a smooth, creamy paste and keep ready.
-
Temper and soften aromatics
Heat oil in a wide pan, add cumin seeds and cinnamon sticks, then sauté chopped onions and slit green chillies until golden. Add ginger-garlic paste and sauté briefly. -
Add tomato and spices
Add tomato puree and cook until the raw smell goes and oil starts to separate. Then stir in the spice powders and salt, adding a splash of water if the masala looks too thick. -
Add curd-chickpea paste
Mix in the curd-chickpea paste until the gravy turns creamy and smooth.
-
Add remaining chickpeas
Fold in the remaining cooked chickpeas along with water, combine well, adjust salt to taste and add garam masala. -
Simmer and finish
Cover and simmer on medium flame for about 15 minutes so the flavors meld. Finish with chopped coriander. Serve hot.
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 330kcal
- % Daily Value *
- Total Fat 16.3g26%
- Saturated Fat 1.9g10%
- Sodium 1157mg49%
- Potassium 298mg9%
- Total Carbohydrate 28g10%
- Dietary Fiber 7g29%
- Sugars 6g
- Protein 9.6g20%
- Vitamin A 200 IU
- Vitamin C 7.5 mg
- Calcium 60 mg
- Iron 2.9 mg
- Magnesium 45 mg
- Zinc 1.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
