Chola/ Chana Masala Recipe (North Indian Spiced Chickpea Curry)

On Tuesday, 27 November 2007 15:05
Chola/ Chana Masala Recipe (North Indian Spiced Chickpea Curry)
SERVES: 4 to 5 servings
TIME: 60 Minutes

The Punjabi Chana Masala recipe is a famous North Indian dish that is served along with Batura’s or Puris. The Chola or Chickpeas are simmered in spiced ginger and tomato gravy. The combination of black salt, garam masala, and dry mango powder enhance the taste of the Chola masala. The Chola Masala most often makes a complete meal, along with a Puri or Batura and some tomato, cucumber and onion sliced salad.

You can also serve Chana Masala as a Chaat in dishes like Chole Tikki Chaat.

Pan UsedPressure Cooker


    Main Ingredients
  • 1 cup chickpea/chola/kabuli chana

  • 1 teaspoon of cumin seeds

  • an inch piece of ginger, grated

  • 1 large tomato, pureed

  • 1 big bay leaf

  • 1 tablespoon oil

  • Spice Ingredients
  • 1 teaspoon turmeric powder

  • 1 tablespoon dry mango powder

  • 1 tablespoon garam masala powder

  • 1 teaspoon coriander powder

  • 1 teaspoon anardhana powder (pomegranate powder)

  • 1/2 teaspoon of red chilli powder

  • 1/2 teaspoon of black pepper powder

  • 1 teaspoon of kala namak (black salt)

  • salt to taste

  • Ingredients to Serve & Garnish
  • 2 finely chopped green chillies

  • a small bunch of chopped coriander leaves

Directions for Chola/ Chana Masala Recipe

  1. To begin making the Chana/ Chola Masala Recipe, we will first soak the Chola completely immersed in water for about 8 to 10 hours. After the soaking period, cook the Chola along salt and with its soaked water, adding additional water if required. Cook until it is soft and tender. You can use the pressure cooker method to cook the Chola or a saucepan method. Click here to watch how to cook Chola in a pressure cooker. 

  2. You will know it's cooked right, when you press the Chola between your fingers it will mash easily. Keep the cooked Chola aside.

  3. Heat oil in a large heavy-bottomed pan. Add the cumin, ginger and bay leaves and stir-fry for a few seconds till you can smell the aromas coming through. Stir in the tomato puree and the spice ingredients and saute until the color changes to a dark brown color. The anardhana powder, along with the black pepper and the dry mango powder will help in getting the desired brown color for the chana masala.

  4. Once browned, add in the cooked chickpeas into the masala and stir all the masala well into the chickpeas so that it coats it well. Check the salt and spice levels and adjust to suit your taste. Cover the pan, turn the heat to low and simmer for 20 to 30 minutes until the Chola gets well coated with the masala and looks brown as well.

  5. Cover the pan, turn the heat to low and simmer the Chola Masala for about 30 minutes until the Chola gets well coated with the masala and has attained an outer brown coating. Give the masala a final taste check and stir in the chopped coriander leaves.

  6. Transfer the Chola/Chana Masala into a serving bowl and serve it along with Puri’sBhatura’sPhulka’s or even along with plain steamed rice.

  7. Note: When serving it with puris/batura’s, serve with sliced onions, tomatoes and cucumber salad. End your meal with Chaas (buttermilk), this will cool down the acidic nature of Chola.

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Archana Doshi
Last modified on Monday, 13 July 2015 13:00
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