Chole Makhani (Chickpeas in Buttery Tomato Sauce)
Tender chickpeas simmered in a rich, creamy tomato sauce, a store cupboard supper that feels like a restaurant order.
Made with Makhani (butter masala) base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min
- LevelEasy
- Costabout £0.80 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a wide pan over a medium heat. Fry half the onion for 5 minutes until soft and golden.
5 min - 2
Add the cumin and green chilli and cook for 30 seconds. Add the chickpeas and stir for 2 minutes.
2 min - 3
Pour in your ready made makhani base (see the base recipe) with 100 ml water. Simmer for 10 minutes, mashing a few chickpeas against the side of the pan to thicken the sauce.
10 min - 4
Stir in the cream and cook for 2 minutes more. Add the lemon juice and season with salt.
- 5
Top with the rest of the raw onion and the coriander and serve.
Tips
- Mash about a quarter of the chickpeas for a thicker, creamier sauce without any extra cream.
- Use properly drained chickpeas. The tin liquid can make the sauce taste flat.
- For dairy free, make the base with oil and use coconut cream at the end.
Storing and freezing
Keeps 4 days in the fridge, cooled within 2 hours. Freezes for 3 months. Reheat with a splash of water until steaming hot all the way through.
Questions
Can I use dried chickpeas?
Yes. Soak 250 g overnight, then boil hard for 10 minutes and simmer for about 1 hour until tender before using. Never use undercooked dried pulses.
Is chole makhani vegan?
Not as written, because the base has butter and the dish has cream. Make the base with oil and finish with coconut cream for a vegan version.
Can I add spinach?
Yes. Stir 100 g baby spinach into the hot sauce at the end and let it wilt for 1 minute.
More made with makhani (butter masala) base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.