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Chana Masala | Chana Masala Recipe | Chole Recipe

Chana Masala also known as Chole, Chole Masala or Chickpeas Curry is made using chickpeas (chana), onion, tomatoes, spices like chana masala powder and whole spices. This popular North Indian side dish is a family favorite and makes quick dinner ideas during busy weekdays. You can serve it with battura or poori for satisfying meal. Learn how to make delicious Dhaba Style Chana masala recipe made stove top, pressure cooker and using Instant pot with step by step pictures and video.
4.10 from 11 votes
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6 servings
Calories: 328kcal

Equipment

  • Pressure cooker
  • Instant Pot
  • Blender
  • Cooking pot

Ingredients

  • 2 cups Chana | Chickpeas (dried)
  • 1 large Onion sliced thinly
  • 2 large Tomatoes chopped
  • 1 inch Ginger
  • 6 cloves Garlic
  • 1 tbsp Kasuri Methi leaves | Dried Fenugreek leaves
  • Salt to taste
  • 4 tbsp Oil
  • 3 tbsp Coriander leaves chopped finely
  • 2 tsp Lemon Juice

Homemade Chana Masala Powder

  • 1 stick Cinnamon
  • 5 piece Cardamom
  • 4 piece Cloves
  • 1 tsp Whole Peppercorns
  • 1 tsp Cumin Seeds
  • 1 tbsp Coriander Seeds
  • 4 no Dry Red Chilli

Instructions

  • Soak Channa overnight or upto 8 hours. Drain it and add it to pressure cooker with salt and cook it for 4 whistle, then simmer it for 20 mins. Turn off the heat, let the steam go all by itself. Now open the cooker and set aside.
  • Now start by making masala. Dry roast all ingredients given in the list till nice aroma comes.Remove it to a plate and allow it to cool down. Now grind it into fine powder.
  • Heat 2 tblspn oil in a kadai. Add ginger, garlic and onion. Fry this till golden. Now add in tomatoes and cook till it turn mushy.Put it in the blender and make into a fine paste.
  • Now heat 2 tblspn of oil and the ground masala and cook for 3 mins. Add the ground masala and mix well. Fry that for 3 mins.
  • Add the cooked channa along with any water in there and add some additional water to make the gravy.
  • Now take 4 ladleful of this gravy along with channa into a blender and make into a fine paste. Add this to the gravy and mix well. Bring this to a boil and simmer it for 15 mins until oil floats on top.
  • Add salt and kasuri methi leaves and mix well. Garnish with coriander leaves and lemon juice. Serve hot with roti.

Video

Notes

Expert Tips

  • Instead of homemade chana masala powder, you can use store bought.
  • Canned chickpeas can be used. Make sure you strain the water and rinse the chickpeas well before using.
  • You can adjust the spice level accordingly.
  • Chana masala can be garnished with juliened ginger and chopped onions.

Instant Pot Chana Masala Recipe

How I cooked chickpeas in Instant Pot using Delay Start Option

    1. Wash chickpeas in a bowl and rinse it two to three times. Drain the water. Take it in instant pot bowl. cover with water.
    2. Select pressure cook mode, high pressure for 25 mins. Then select delay start and choose the time when it has to start cooking,
    3. In my case i did all this at 11 in the night. So i selected 7 hours delay so it will be ready in the morning.
    4. Make sure the position is in sealing. Now leave it on its own.
    5. When i checked in the morning the chickpeas is beautifully cooked.

Making of chana masala

    1. Cook chana as per above instructions
    2. Grind onion and tomato to a puree.
    3. Take ¼ of the chana and grind it to a coarse paste.
    4. Set instant pot to saute mode. Heat oil. Add in spices.
    5. Add in onion and tomato puree and saute for 2 mins.
    6. Add Spice powders and salt and mix well.
    7. Add cooked chana with liquid, ground chana and more water if needed.
    8. Cover with lid and simmer for 10 minutes. Serve.

Nutrition

Serving: 1servings | Calories: 328kcal | Carbohydrates: 47g | Protein: 11g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 8mg | Potassium: 297mg | Fiber: 18g | Sugar: 5g | Vitamin A: 673IU | Vitamin C: 34mg | Calcium: 152mg | Iron: 4mg
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