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Chana Masala Recipe | Restaurant Style Chana Masala | Chole Recipe

5 from 3 votes
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Main Course
Cuisine Indian, North Indian
Servings 6 servings

Ingredients
  

  • Chana / Kabuli Chana / Chickpeas – 2 cups
  • Onion – 1 large sliced
  • Tomatoes – 2 large chopped
  • Ginger -1 inch piece
  • Garlic – 5 cloves
  • Kasuri Methi leaves / Dried Fenugreek leaves – 2 tblspn
  • Salt to taste
  • Oil- 4 tblspn
  • Coriander Leaves / Cilantro – 3 tblspn chopped
  • Lemon Juice – 2 tsp
  • For Chana Masala Powder:
  • Cinnamon / Pattai– 1 small stick
  • Cardamom / Yelakai – 5
  • Cloves / Krambu – 4
  • Whole Pepper / Mulu Milagu – 1 tsp
  • Cumin Seeds / Jeerakam -1 tsp
  • Coriander Seeds / Thania / Malli -1 tblspn
  • Dry Red Chilli – 2

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 ingrediants 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..Add salt and kasuri methi leaves and mix well..
  • Bring this to a boil and simmer it for 15 mins untill oil floats on top.
  • Garnish with cilantro and lemon juice.
  • Serve hot with roti.

Video

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