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Chole (Chana Masala)

Chole (Chana Masala)

Chola Chana Masala, Spicy Chickpeas

Chole also known chickpea, garbanzo, and kable chana, Chana Masala is a cooked in a spicy tomato gravy. This is a very popular, served with Naan, Tandori Roti. 
5 from 1 vote
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course
Cuisine Indian
Servings 2 people


  • 1 15oz can of chickpeas kable chana, Garbanzo beans
  • 3 tbsp oil
  • 1/8 tsp asafetida hing
  • 1 tsp cumin seeds jeera
  • 1 tbsp besan gram flour
  • 1 large tomato chopped
  • 1 tsp ginger paste
  • 1 tsp chopped green chili
  • 2 tsp coriander powder dhania
  • 1/2 tsp turmeric heldi
  • 1/2 tsp red chili powder
  • 1 tsp salt
  • 1/4 tsp garam masala
  • 1 tbsp chopped cilantro hara dhania

Few slices of tomatoes for garnishing


    • Drain chickpeas and wash well.
    • Blend the tomatoes, green chilies and ginger to make a puree.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away, oil is ready. Add the asafetida and cumin seeds. When cumin seeds crack, add the gram flour and stir-fry for a minute.
    • Add the tomato puree, coriander powder, turmeric, and red chili powder. Cook about four minutes on medium heat. The tomato mixture will separate from the oil and reduce to about half in quantity.
    • Add chickpeas, salt, and one cup of water. Cook, covered, for seven to eight minutes on medium heat. Press the chickpeas with a spatula to soften. Add more water as needed to keep the gravy consistency to your liking, and let it cook on low heat a few more minutes.
    • Add the garam masala and cilantro. Let it cook for another minute.
    • Garnish with thin tomato slices.


    Chana Masala goes well with any Indian flat bread, like Naan, Paratha, Puri. and can also be served with Western bread or pita bread.
    Chana Masala is also a delectable treat over plain rice.
    This is a healthy, nutritious dish for vegan and gluten-free diets.
    Keyword Chickpeas, Chole, Punjabi Cuisine, Spicy Garbanzo
    Tried this recipe?Let us know how it was!

    Originally posted 2007-01-28 14:38:17.

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    203 thoughts on “Chole (Chana Masala)

    1. I have been cooking this recipe for 6 years now, and it’s one of my all time Indian favourites. I’ve tried other chana massala recipes and this one is the best balance of texture and flavours. I am indebted to you Manjula because I learned to cook Indian food first using recipes from your website and my friends rave about your food 🙂 Thank you!!!

    2. Manjula
      Thank u for your recepies. I have not cooked Indian before; and thanks to you i get to impress my boyfriend with your precious recepies. I made couple dishes From you- and i liked all Of them. I would indicate that those are good to nic together other than just Servings as one dish. Love you for taking your time to share all this.
      Thank you soooo much

    3. Dear Manjula,

      I have made many of your recipes and all have been delicious. This Chana Masala, however, was the very best. I made it with the Kulcha and felt as if I were eating in a five-star restaurant!

      THANK YOU for your great kindness in both sharing your recipes and taking the time (with your husband) to make the helpful videos.

      Namaste, and very best wishes to you,

    4. Auntyji, I had never cooked before. I decided to follow this recipe. And family loved it. The proportions mentioned in the recipe are perfect. Best thing is, the recipe mentions how much salt to put in, rather than something as vague as ‘add salt to taste’ or our Moms saying ‘Son, put a little salt, not much’ :D. Thanks a lot

    5. Dear Manjula, I love your channel. Thanks for sharing all your delicacies. One question, what is the reason for using tea to soak and cook the beans? I have never seen this before. I try to avoid black tea as much as possible, because of avoiding acidity. Is it just for color (then why not use kadala chana?) or does it alter taste or guna of the dish? Thanks is advance for your answer. Kind regards.

    6. Hi Manjula,

      In the recipe you have mentioned 1 tablespoon of besan, while in the video you have used 1 tsp of besan.
      May i please know how much should be appropriate? I made this with almost 3 tsp of besan. Was it not appropriate to use that much?

    7. If I want to make 4 times the quantity mentioned here, how much besan to use and do I just use all other ingredients 4 times the quantity?

      I have my large Spanish family coming to dinner!

    8. Loved this recipe. Recently found out I can’t digest onion and garlic and have been desperately trying to adjust my cooking … this site is going to help immensely. Thank you!

    9. Hi,

      After soaking chana overnight.. pressure cook that for an hour in tea water(1 glass water, 2 spoons of tea brewed for 5 mins, filter and use that fresh brew ), cinnamon, cardamom, cloves and lemon juice.
      Filter that out (that water would be later used for curry).
      In a bowl mix red chilli powder, turmeric powder,corriander powder, hinga, some kasuri methi and add some water in the bowl so that the masalas dont burn.
      Put those masala’s in a pan of hot mustard oil, and immediately add already cooked chana. Cook that for two minutes and then add the tea water which was earlier used to pressure cook the chana.
      After two minutes add a little garam masala for taste and freshly chopped corriander.
      Again cook for two three minutes.
      Please dont add onions, tomatoes.

    10. Respected Auntie,
      I have tried to cook this a few times now but whenever I heat the cumin seeds and asefetida in the oil, they burn! I’m using a non-stick wok. How high should my heat be at this stage of cooking?

      Thank you so much!

      1. Manjula doesn’t ever cook with garlic or onion, I think it could be related to her religious beliefs. The asafetida gives a similar flavor to both onion and garlic, or so I am told. I still can’t find any here in Israel.

    11. Manjula, I don’t feel like an outsider when I walk into an Indian grocery store anymore. No more boil-in-bag packets for me. I know what to buy and how to cook it thanks to you.
      You really are quite the ambassador for making cultural walls fall between the West and East.

    12. Hello Aunty

      Ur recipe sounds great. how many cups of dried chickpea will you need for this preparation? please let me know for me to try this recipe

        1. Ahh, Thank you Manjula-ji
          I also have tried many of your dishes, with great success! I just made black eyed beans recipe yesterday, and it was delicious. I want to make the chickpeas and spinach, but am wondering how much dried beans to use, and how long to cook in a pressure cooker? thank you very much! You are amazing and talented cook!

    13. For those who wish to soak the dried chana, you have to soak 1/2 a cup of dried chana for a can of garbanzos. I soak mine for about 10 hours and then cook in pressure cooker.

    14. I have made your chana masala(Chola) several times. Your web site is a blessing! I have always wanted to prepare delicious northern Indian dishes. Thank you Manjula for sharing your culinary talents.

    15. Now we have vacation in UAE and we ae watcting your recipes my mummy had made some resipies and we enjoy your delicious racipies everyday
      wish you good health

    16. Respected Auntie,

      I just cooked this Chola and it is absolutely divine!

      I love your website. I am trying to switch over to a more vegetarian diet since meat doesn’t seem to work well with my body. Thank you for your lovely website and your very very helpful videos!

      Have a lovely day!

    17. hi aunti

      i have a large family and i want to make more of this dish
      would i simply double the recipe? in all quantities or only some things?

      please let me know

      thanks so much!

    18. We are Indians based in Saudi Arabia and me and my wife enjoy looking at all your receipies. Although we do not make most of them specially the sweet/Oily ones, we still enjoy them very much.
      Tahnk you very much for all your lovely videos.!



    19. Manjula–

      Thank you so much for the fantastic recipes! I have tried a few different lentil dishes from the site, and they have all turned really well. Your videos really make the cooking simple, too. I can’t wait to try this dish tonight!


    20. Manjula – My girlfriend threw away my besan flour! I’m using all-purpose wheat flour tonight, are there other substitutions you would recommend?


    21. I have a year 14 month old son, who is getting bored with usual khichdi and cereal I have been giving him….
      Can you please include a baby-food section that can help out mothers like me….

    22. Hello Aunty Manjula!

      I’ve looked high and low for a chana masala recipe but I only found really mediocre recipes. Thats unitl I tried Your Chana Masala recipe. This chana masala is the most delicious chana masala I’ve ever tasted! I really appreciate all the hard work you put in into making this website and sharing your recipes. Every recipe I’ve tried is a winner.

      Thank You!

    23. Mmmmmh ! This is delicious!

      Manjula, thank you so much for sharing and making these wonderfull recipes so accessible.
      I still have to find my way around with some new spice and new ingredients… I am learning a lot. You’re a great chef and a great teacher!

    24. Hi Manjula, I need help. I try to make this recipe and each time I make it the chickpeas are never soft. I soak them for almost 24 hours and then cook in slow cooker. They are never soft like my mom makes them or when you est at an Indian restaurant. What am I doing wrong? Many thanks!

    25. What other dishes would you suggest I serve with the Chana Masala with to make a complete meal?

      Thanks for your videos, my boyfriend and I really enjoy them.

    26. hello manjulaji, i am not jain but like to try many recipes without onion and garlic. but the problem is whenever i make only tomato gravy it turns really sour.. can you please tell me what could be the reason?

      Please accept my humble obeisances.

      Thank you for this delicious recipe and I simply love your website and videos.
      I have offered many of these dishes to Sri-Krishna and then tasted the prasadam….

      Thank you !!

      HARI BOL!!!

    28. what is the equivalent of one can of chickpeas to dried garbanzo beans? how many hours do i soak it and how long do i boil it if i don’t have a pressure cooker?

    29. Namaste Auntie Manjula,

      I just wanted to thank you for all your time and effort in sharing your wonderful cooking skills with the world. I’ve made other recipes of yours many times with great success. Tonight I tried this one for the first time, simply because I had a can of garbanzo beans that had been sitting in the cupboard for a while, haha. I also made naan and rice to go with it. My room mates asked me why I hadn’t opened a restaurant, they loved the recipe so much! Your videos have helped me become a much better cook, and to become more confident in cooking.

      Again, thank you.

    30. Hi Manjula –

      Thank you for sharing your recipes and putting it on video. This makes a huge difference being able to see it on video. I made the Chana Masala and it was delicious! I am looking forward to making a lot of your other recipes. Keep up the great work!


    31. Hi manjula aunty,
      Am very fond of chole never tried it.
      Could you confirm once how to use chole when I dont have any canned and I do have only the chick peas.How long should I soak them in water?Before preparing this,do I need to boil the chole?

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