Chana Masala Recipe

Chana Masala Recipe–Chana Masala is a classic Indian dish that is a specialty of North Indian cuisine. Kabuli chana or chole is the main ingredient of the dish. Chickpeas or chole or chana are cooked in onion, ginger-garlic, and tomato gravy. Chole masala is a delicious gravy with the goodness of protein-rich chickpeas.

Serving Suggestions-: Chole tastes the best with bhature and Chole Bhature is the classic combo to die for. However, you can serve it with Rice, Roti, Naan, and Paratha also.

Cooking Tip for Chana Masala Recipe – I have not added cooking soda in cooking chana as I do believe we can avoid using it if the chickpeas are well soaked in water for 7-8 hours.

Vist other tasty recipes post as well with this chana masala recipe.

Moong Dal Khichdi

Paneer Bhurji Curry

Besan Tikki Sabzi

Bread Pakora

Chole Masala

Points to remember while making the dish:

1. Soak Chole well in water for at least 7-8 hours, if well soaked you can skip adding cooking soda to it while boiling.

2. Adding one boiled and mashed potato to the cooked onion-tomato mixture will yield you a thicker consistency of the gravy.

3. Try different serving options every time you make this chole masala, eg. sometimes serve it with bhature, sometimes with puri or naan or rice.

4. Use fresh ginger-garlic preferably over ready ginger-garlic paste. I like to use fresh ginger garlic because in my opinion it gives a better taste.

5. I have used readymade chole masala in the gravy apart from regular spices as it gives a very good taste and aroma to the gravy. Ready chole masala has many spices mixed into it thus enhances the yumminess of the dish.

How to Make Chana Masala

Three Steps:

1. Boiling Chickpeas

2. Making Gravy

3. Making Chana Masala

Boiling Chana

1. Soak 1 cup chana in water overnight if you plan to make it the next day.

2. After soaking it will double in quantity. one cup will become 2 cups.

3. Pressure cook Chana with 3 cups water and 1 tsp salt for 10 minutes up to few whistles on medium to high flame till tender.

You can start preparing the gravy in the meanwhile chana is getting cooked.

Making gravy

1. 2 Take Onion, 4-5 cloves of garlic, 2 small pieces of ginger.

2. I have chopped onion ginger, garlic together in a chopper.

Heat 3 tbsp oil/ghee in a non -stick pan.

3. Add finely chopped onions, ginger, and garlic to it.

4. Cook till onions get browned.

5. Further, add 3 crushed tomatoes to it. I have used a chopper to crush the tomatoes, you can grind them in a mixer too.

6. Add 1/2 tsp kashmiri red chili powder, 1 tsp salt, 1 tsp coriander powder, 1/4 tsp turmeric powder, 1 tsp chole masala, 1/2 tsp garam masala to it.

7. The oil will start separating from sides in some time. Add Kasuri methi to it.

8. Next goes one boiled and mashed potato to it.

The Potato will give the gravy a nice consistency and taste as well.

10. Mix well cook for 1-2 minutes until the potato and onion-tomato mixture is mixed well.

11. Now check if chana is cooked by opening the pressure cooker once the pressure is released from it.

You can check chana by pressing it with fingers to check if cooked or not. You can increase the number of whistles if not cooked

Making Chana Masala

1.Add this boiled chana and its water to the prepared onion-tomato-potato mixture. Add 1/2 tsp garam masala to it.

2. Add 1 cup more water to adjust the thick consistency of the gravy. Put the lid on the pan and cook on a slow flame for 5-7 minutes so that gravy flavor goes inside the chana.

We have already cooked chana. The purpose of cooking again on a slow flame with gravy is to infuse the gravy flavor into chana.

3. Now open the lid and garnish with the chopped coriander leaves.

Your delicious Chana Masala is ready.

Recipe Card for Chana Masala