Chana Masala / Chole Masala

Chana Masala / Chole Masala

Recipe Details

Allow an additional 6 hours or overnight for soaking the dried chickpeas.

---

Ingredients

• Chana / Chole / Chickpeas – 1 cup, dried
• Water – as needed, for soaking and pressure cooking
• Onions – 2, chopped
• Tomatoes – 4, chopped
• Green chilies – 2, chopped
• Ginger-garlic paste – 1 tbsp
• Red chili powder – 1/2 tsp
• Garam masala – 1/4 tsp
• Chana masala powder – 2 tbsp
• Turmeric powder – 1/4 tsp
• Cumin seeds – 1/4 tsp
• Oil – 1 tbsp
• Salt – to taste
• Lemon juice – 1/2 tsp
• Coriander leaves – 1/2 cup, chopped

---

Preparation

1. Rinse the dried chickpeas and soak them in plenty of water for at least 6 hours or overnight.
2. Drain the soaking water and transfer the chickpeas to a pressure cooker with fresh water.
3. Pressure cook until the chickpeas are tender but still hold their shape.
4. Allow the pressure to release naturally.
5. Drain the chickpeas, reserving the cooking liquid for the gravy.
6. Chop the onions, tomatoes, green chilies, and coriander leaves.

---

Cooking Instructions

1. Heat the oil in a wide pan over medium heat.
2. Add the cumin seeds and allow them to become aromatic.
3. Add the chopped onions and a little salt.
4. Sauté until the onions become soft and golden brown.
5. Add the garam masala, turmeric powder, and ginger-garlic paste.
6. Cook until the raw aroma of the ginger-garlic paste disappears.
7. Add the chopped tomatoes and green chilies.
8. Cook until the tomatoes become soft and pulpy and the masala begins to look well cooked.
9. Add the chana masala powder and red chili powder.
10. Fry for about 2 minutes over medium-low heat, stirring so the spices do not burn.
11. Add some of the reserved chickpea cooking liquid and bring the gravy to a gentle boil.
12. Cook for about 3 minutes.
13. Add the cooked chickpeas and mix well.
14. Adjust the salt and simmer for another 3–5 minutes so the chickpeas absorb the masala.
15. If the gravy is too thick, add a little more reserved cooking liquid.
16. Add the lemon juice and chopped coriander leaves.
17. Mix well and remove from the heat.

---

Tips

Cook the Chickpeas Until Tender: The chickpeas should be soft enough to eat comfortably but should still hold their shape in the gravy.

Reserve the Cooking Liquid: The chickpea cooking liquid adds body and flavor to the gravy, so keep it instead of discarding it.

Chana Masala: Different brands vary in strength and spice level. Adjust the quantity slightly if needed according to the masala you use.

Gravy Consistency: Add the reserved chickpea liquid gradually until the curry reaches your preferred consistency.

Fresh Onion Garnish: Finely chopped raw red onion can be sprinkled over the finished chana masala while serving for extra crunch and freshness.

Serving Suggestion

Serve Chana Masala hot with poori, chapati, roti, bhatura, paratha, or steamed rice. A little chopped red onion and a squeeze of lemon make excellent accompaniments.