Print Options:

Chana Masala

Yields4 ServingsPrep Time12 minsCook Time50 minsTotal Time1 hr 2 mins

Chana masala, also known as chole masala, chole or chholay, is a dish originating from the Indian subcontinent. The main ingredient is a variety of chickpea called chana.

 1 cup Kabuli Chana(overnight soaked and drained)
 1 Tea Bag or 1tsp tea powderTea powder tied in muslin cloth.
 ½ tsp Cumin Seeds
 1 cup Onion(fined chopped)
 ½ cup Tomoto(fined chopped)
 ½ cup Ginger(fined chopped)
 2 tsp Garlic(fined chopped)
 1 tsp Chilli Powder
 2 tsp Chole Masala
 1 tsp Dry Mango Powder(amchur)
 ¼ tsp Turmeric powder
 2 tsp Coriander Powder
 2 tbsp Cooking oilused mustard oil
 Salt
 3 cups water
for garnish
 Coriander leaves and lemon slice
1

In a Pressure Cooker, combine chana, some salt, water and tea bag and pressure cook for 3 whistles.
Allow steam to escape before opening the cooker lid, now discard the tea bag and drain kabuli chana and keep aside. Do not throw away the water once you have drained the chickpeas. We will add the same water in the gravy.

2

In a kadai or wok heat 2 tsp of oil. Once hot, add ginger and garlic. cook for 3-4 minutes till the smell of ginger-garlic goes away.
Now add the onions, Fry the onions till the raw smell goes away and they are light golden brown in color.

3

Now add the tomatoes , stir and let it cook for 12-15 minutes on medium-low flame. The tomatoes need to be cooked really well till the raw smell goes away completely. So have patience and let them cook for around 15 minutes.

4

Add the chole masala, red chilli powder, amchur powder, cumin powder, turmeric powder, coriander powder, salt and mix for a 1-2 minutes.

5

Take the chickpeas and add them to the tomato-onion mixture, stir till all the chickpeas are coated with spices, around 2 minutes.
Add some water, cover the pan and let it simmer at medium-low flame for around 30 minutes. The gravy will thicken after 30 minutes so add water accordingly.

6

After 30 minutes the gravy, chickpeas and all the spices would have mixed well together. We can now do the tempering.
garnish with coriander and lemon.
Goes well with tandoori roti and jeera rice.

Nutrition Facts

4 servings

Serving size

Amount per serving
Calories275
% Daily Value *
Total Fat 45g58%

Saturated Fat 0.8g4%
Cholesterol 0.1mg1%
Total Carbohydrate 20g8%

Dietary Fiber 4.8g18%
Total Sugars 2g
Protein 4.8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.