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.