Chole Masala/Chana Masala

Today I am making Chole or Chana Masala which is a popular dish in Punjab region of India.

Chole masala is a spicy gravy dish with a citrus note which comes from the amchur powder. This dish goes well with any kind of Indian bread items. It is fairly easy to make and does not take much time to prepare.


2 15oz cans Garbanzo beans/Chicken Peas(Kabuli senagalu)
1 medium sized onion ground to fine paste
2 large tomatoes + 1 green chilli + 2 tsp ginger garlic paste - made to a fine paste
2 tsp red chilli powder
4 tbsp oil
Salt for taste

Spice Mixture

1 tbsp Coriander Powder
1 tsp garam masala
1 tsp ground black pepper
1 tsp amchur powder(dried mango powder)


2 tsp cumin seeds
1 tsp turmeric
pinch of Hing/Astefodia(inguva)
4 to 5 curry leaves


Hand full of coriander leaves


Chop the onions roughly and grind to a smooth paste and keep aside. Take the tomatoes, green chilli and ginger garlic paste in a blender/mixer jar and blend to a smooth paste and keep aside.
Take 1/4 cup of (cooked) chana and blend to a smooth paste adding tbsp of water and keep aside.

Heat oil in a heavy bottom pan. Add in the tempering and let them splutter. Add in the onion paste, salt and fry till the raw smell disappears and the mixture turns pale brown in color.
Add in the tomato puree and fry for 7 to 10 minutes till the oil oozes out. Add in the red chilli powder and fry for a minute. Add in the chana dal and 1 1/2 cup of water. Cook covered on medium heat for 8 to 10 minutes till the curry comes to a boil, stirring occasionally.
Stir in the spice powders and ground chala dal mixture. Cook on medium heat till the gravy is of desired consistency. You can always add water if you want your gravy little thinner. Check and adjust the seasonings and turn off the heat. Garnish with coriander leaves.
Chana/Chole masala can be served with any kind of Indian bread items.


If you have raw kabuli chana on hand, soak 1 1/2 cup of chana in water for 8 hours. Pressure cook the soaked chana for upto 5 to 6 whistles. Add couple of tea bags while pressure cooking to make the chana dal soft and to get the best taste, natural color and aroma out of chana dal. Rest of the recipe is the same.
Spices can always be adjusted per your spice level.


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