Which Indian chickpea curry is also called chole masala?

Which Indian chickpea curry is also called chole masala? Chana masala.

Chana masala, also called chole masala or chholay, is a chickpea curry from the Indian subcontinent. It is especially associated with North Indian and Pakistani cooking, where chickpeas are simmered with onions, tomatoes, ginger, garlic, chilies, and spices. The result is a hearty, aromatic dish with a thick, tangy gravy.

Dried chickpeas are commonly soaked overnight before cooking, though canned chickpeas can shorten the process. Typical seasonings include coriander, cumin, turmeric, garam masala, and amchoor, a dried mango powder that contributes tartness. Regional recipes differ in color, heat, texture, and whether tomatoes are prominent.

Chana masala is often eaten with bhatura, puri, kulcha, or other flatbreads. The famous combination of chickpea curry and deep-fried bhatura is called chole bhature. Although the names chana and chole are sometimes used interchangeably, individual regional traditions may distinguish varieties by chickpea type or preparation. Baingan bharta, aloo gobi, and rajma are separate dishes, based on eggplant, potato-cauliflower, and kidney beans respectively.