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Chole (Chana Masala)

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Chole also known as Chana Masala is a chickpea dish cooked in a spicy tomato gravy.

Serves 2 to 4.

Chola Chana Masala Recipe by ManjulaIngredients:

  • 1 15 oz can of chickpeas (kable chana, Garbanzo beans)
  • 3 tablespoons oil
  • Pinch of asafetida (Hing)
  • 1 teaspoon cumin seeds
  • 1 tablespoon Besan (gram flour) (available in Indian grocery stores)
  • 1 large tomato chopped
  • 1 teaspoon ginger paste
  • 1 teaspoon chopped green chilies
  • 2 teaspoons coriander powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon red chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon garam masala
  • 1 teaspoon chopped cilantro (hara dhania)
  • Thinly sliced tomatoes for garnish

Method

  1. Drain chickpeas and wash well.
  2. Blend the tomatoes, green chilies and ginger to make a puree.
  3. 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.
  4. 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.
  5. Add chickpeas, salt, and one cup of water. Cook, covered, for seven to eight minutes on medium heat.
  6. 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.
  7. Add the garam masala and cilantro. Let it cook for another minute.
  8. Garnish with thin tomato slices.

Serving Suggestions 

  1. Chana Masala goes well with any Indian flat bread, and can also be served with Western bread or pita bread.
  2. Chana Masala is also a delectable treat over plain rice.
  3. This is a healthy, nutritious dish for vegan and gluten-free diets.

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196 thoughts on “Chole (Chana Masala)

  1. Namaste Manjulaji, ur recipes are indeed very inspiring and I especially like all the tid-bit tips that you mention to make simple but tasty meals.
    I would like to know how to make tomato puree.I have tried it in the past but it still doesnt have the bright red color that u have in this Chola video.since this is basic ingredient to a lot of recipes,it would be really good if u cud probably post a video demonstrating the way to make tomato puree.
    Wish your family & you , Happy Holidays!

  2. Namaste Manjula,
    Thank you for posting your receipes. I am enjoying them very much. I am so happy to be learning to cook Indian food. Thanks again!

  3. Dear Manjula Aunty,

    I have tried almost all your recipes and got lot of compliments from friends and family. I would like to request you for Healthy food recipes for cholesterol and diabetic people.

    Please provide some easy recipes for salads and healthy drinks/juices.

    Thanks,
    Saritha

  4. hi manjula aunty
    mu pranams to u ,how r u hope fine,i have tried many of your recipes and all came very well i like the way u explain so its useful for the younger generation hearts of to you i am learning from the northindian method of cooking thank you

    bye anu

  5. Love your recipes! I have tinkered with making this dish for years, but when I follow your recipe to a “t”, it turns out better than the rest and the most authentic in my opinion. Enjoy your website very much and I’ve recommended it to many.

  6. Hello Manjula Aunty..

    I love your receipes and tried many of them they all came excellent and i got appreciation from my family and friends today I tried chana masala the same way you mentioned except for the ginger i added ginger garlic paste and instead of garam masala i added channa masala and amchur powderrest all the same however it was very kadwa then i had to add little sugar and salt and mirchi powder and it became ok can you plzz help me what went wrong here..thank you in advance..

  7. I have a problem following the recipes on the dot, but after reading few recepies, I watched this video – and finally got the idea, how it’s done – so just went and made it, and it tastes nice! Since I’m not Indian it’s a big deal to understand the dish, you see. Thank You very much!

  8. manjula – you are amazing! every recipe that I have tried is delicious. can’t wait to try this one.

    BTW, I LOVE CILANTRO CHUTNEY! even my classmates (some who are indian, others not) love it.

    joann

  9. I live in California and I love Indian food. I have done a simple
    Chana masala but this looks like the real thing. My problem is that I always mess with recipes I find. May I add sliced Chinese eggplant to this
    dish and still call it Chana masala? What is asafatida? It is a spice that is virtually unknown here. Is there something I can use as a substitute?
    Paul C.

  10. Hi Manjula,

    I want to thank you for posting your great recipes online. I have been eating Chana Masala and Mattar Paneer from the grocery’s frozen food and have been dying to learn to make it myself. I am excited to try all your other recipes as well. I have added you to my FAVORITES! 🙂

    Warm regards,

    Elizabeth

  11. Hi Manjula,
    your recipie is very good, fare play to you to do that hard work to put on web so we can watch and cook for our family. thanks very much.
    regards
    anu

  12. I just wanted to say thank you for making public all your delicious recipes. I am in Vermont for the summer and decided that this would be my “Indian Summer” and so far I’ve made four of your recipes and they have all turned out great. I’ve never cooked Indian food before but you make it as simple as can be!

  13. Hello Manjulaji

    My wife Geetha is become a great fan of you. Everyday she is cooking from your recipes and we are having a very healthy, tasty and homely food. You are doing a wonderful job.

    Thanks
    Balaji
    United Kingdom

  14. Many thanks for your recipes!!

    I really enjoy cooking them here in Ireland.

    Keep up the good work.

    Neil and family.

  15. Dear Aunty ,
    I find a comfortable cooking guide in you at a very right moment, when I have to learn cooking before my marriage and I stay away from my home.
    Thank you.Your recipes are apt for home-made foods.

    Namrata

  16. Hello Manjula,
    The recipe is very good.I just read the recipe and prepared chana masala.It was very delicious with puris.Thanks a million.

    Shubha

  17. Hello Manjula,
    I made the chana masala after I watched your video and it came out so
    good, thank you for your teachings.
    Marina.

  18. This is the best place to go for great Indian recipes with the best video tutorials – anywhere in the world! Thanks so much for this amazing site.

  19. Hello auntyji,

    I am a great fan of your site. I have been using this site for almost an year now!
    But now I have to thank you especially as I can’t stand the smell of onion and garlic anymore (pregnancy) and your reciepes are the only way my husband and I can have delivious food without problems while cooking.

    Thanks a lot for helping us out.

    Love.

  20. Thanks Manjula Aunty..!

    I really like your website as it has so much stuff to make by yourself.
    I am Guy with no cooking experince and living in Canada but your instructions are easy and worth taste for all Vegetarian Indian Cuisine.

    Regards,
    Richie

  21. hi aunty I have been using ur site from one year.I have learnt many recipes from ur kitchen.thanks a lot aunty.I’m sushi from Jakarta

  22. Aunty,

    Thanks for these great vegeterian recipies.
    I have tried some of the recipies and have got very good results.

    May god bless you.

    Regards,
    Pravin

  23. hi Manjula ji…….

    Thank you for this wonderfull recipie…I love chana masala but my husband doesnt eat onions….at the right time i got ur site :-)….Iam very happy to see this making chana WITHOUT onions…Thank you once again manjula ji…

  24. ms. manjula,
    this recipe is very easy to make and good. i have one question why does it say one tbsp of gram flour in written recipe and it says one tsp of gram flour.

  25. That’s great! Thank you Manjula you’re fantastic, i hope you’ll always keep doing this site.
    I can’t find anchur anywere!!
    🙂

  26. Dear Manjula,

    Your site is great!…Everyone is learning a lot from your website also.Please, do keep up your good work..!….Wanted to know thing about this recipe, can I go without besan also?..I would be much grateful if you could reply to this…

    Thanks a lot!..

    Regards…

  27. Hi,
    For some reason the Chana I make comes out dark brown or black in color. Am I heating the oil high? It becomes black when I add gram flour. What am I doing wrong?

    1. It sounds like the oil is too hot and the gram flour is actually burning, hence the very dark color. After you sizzle the cumin seeds, reduce the heat to medium. The oil only needs to be very hot in the beginning for the cumin to sizzle, then lower the heat.

      If you have an electric top, remove the pan from the heat for a moment to allow it to cool down a little then put it back on the burner that has been turned to medium.

  28. Good day,

    Thank you for this recipe! I have one question – the recipe says to use 1 tablespoon gram flour, but the video shows 1 teaspoon (and it looks like you’re using a teaspoon). Is that correct?

    Thank you!

  29. thank you aunty for this wonderful recipe! my husband loves channa i can’t get him to stop eating them! he absolutely loved this!

  30. Hi Manjula!

    I want to thank you for your wonderful website! I appreciate all the time and effort you invest in making your videos. As a vegan, your site is a source for quick, healthy and delicious meals. I made chole today, and it was better than at the restaurant! Thank you again.
    Chely
    From Puerto Rico

  31. Hi Manjula,
    Great cooking. Simple and healthy. I always thought cooking is a herculean task. You have made it much easier. Thanks.

  32. Manjula,

    Thank you for this wonderful recipe! The friend I cooked for said this was the best dish I’ve ever made. I look forward to making many, many more from your site.

    Allyson

  33. Andrew:
    I used microwave rice cooker with a lid and it took about 40 minutes (after soaking the chick peas overnight). With pressure cooker it would have taken 8 to 10 mins.

  34. Manjula aunty,
    This dish is very tasty even without onion.. I liked it so much and it became a great hit at my house..
    Thanks a lot for sharing your wonderful recipes online with us…

    1. If you are using canned garbanzos, no soaking is required.Else need to soak overnight for raw garbanzo beans and cook in a pressure cooker for 2 or 3 whistles.

  35. Manjulaji,
    I don’t have a pressure cooker and really don’t want one. Could you please give approximate cooking times in a regular boiling pot for your recipes that use the pressure cooker? I would appreciate it. Your recipes are fantastic.

  36. Namste Manjulaji,

    Me & my wife watched your Chana Masala Recipe. She was searching for a long. Thanks once again.

    Nitin-Ahmedabad.

  37. Hello Manjula
    you have a terrific website, it is great effort from you, My wife tries many recipies as per your instructions, all are rocking… keep going…all the best and hearty thanks for your efforts

  38. Aunty u r really great ..I ve become a good cook just beacuse of u …tx u soooo much ..
    U r really doing a great job …

  39. Hello Manjula,
    How much amchoor do you add? I’ve never used it before. I love your recipes and the videos are so helpful for someone who is just learning how to cook these wonderful Indian dishes. Please note that in the video you add 3 tsp of coriander but in the written recipe it says 2 tsp.
    Thank you.

  40. Hello Manjula,

    Thanks for a terrific site. I had Chana Masala today from a restaurant. There was a small pitted vegetable/fruit almost like an apricot in the dish. It was about the size of a golf ball. Any idea what it was?

  41. hello Manjula ji..
    i always kept wondering what veg dish to make for Tuesdays for Hanuman Chalisa Paath.. thanks to your useful website, now i make a new veg dish every week on tuesdays..! Today i made Chana Masala. Thanks for your help and your quick tips for every food. Its nice to see that you stay in San Diego.. not very far from my home in Los Angeles. God bless you!

  42. Thank you so much for that instruction. One last question…

    I assume that the lemon juice would be added at the end?

    Or if I am using the mango powder instead, would that be used at the end with the garam masala? Or would it be added near the beginning along with the turmeric, coriander, etc?

    Thanks so much.

  43. 1/2 to 1 teaspoon of either wold be about right. Add more only after tasting the dish to see if it needs it.

    Use only lemon juice OR mango powder. Not both together in the same dish.

  44. Thank you for this wonderful website. Quick question on this recipe…

    At the end of the video it says that lemon juice and mango powder are optional. If I am going to use them, how much would be the proper amount?

    Thank you.

    Best wishes.

  45. It’s not necessary.
    Some Indian families eat onions and garlic and others don’t.
    The hing (asafotida) gives a similar tone to the food as if using onioins and/or garlic.
    Jaya

  46. hi
    i tried this and it was the nicest curry i have made so far! my mum really liked it. i am just starting to cook as im a teenager and find ur vids v. helpful. i read why u use besan but why dont you use onions or garlic- is that y u use hing coz u dont use garlic?
    thanks for such a wicked site 🙂

  47. Generally speaking for vegetables and lentils you can increase the ingredient proportionally to the quantitiy you’re trying to make.
    This increase doesn’t work for all indian dishes, but vegetables and lentils, it should work fine.

    You’re getting into institutional or commercial size production, so some trial and error may be needed on your part.

    Jaya

  48. This recipe is absolutely delicious. Thanks to your video and recipe I can now make chana masala well!

    I like to cook in large quantities. If you were cooking this six times the ingredients listed in this recipe (meaning 6 15 oz cans of chickpeas) what ingredients would you not simply increase by six times?

  49. Hi,
    Just made this–very very good. i have tried some other indian recipes off youtube that looked good while being made, but when i tried weren’t so good. this is the first i tried of yours and am really enjoying it (and it’s easy to make!)
    thanks so much, i LOVE to find great recipes so i can enjoy tasty food at home. looking forward to trying your other recipes!
    thanks again.

  50. Hi Manjulaji,

    Can u tell me why are you using Besan in this receipe or i was seeing you are using Besan in so many receipes.Please clear it to me.Why r u using?

    Thanks

    Bharti

  51. Hi Lisa, for this quantity of chole:
    mango powder use 1/2 teaspoon and for
    lemon juice use 1 teaspoon.

    *Use only one or the other – not both in the same dish.*

    Also, you can adjust these amounts according to your taste. The mango powder and lemon juice impart a mild tartness to a dish. You can add a little, sample taste the dish and then add more if needed.

  52. In your Chola (Chana masala)recipe you have mango powder and lemon juice as optional ingredients.Could you please let me know the amounts you would recommend for this recipe.It serves two.

    Thank you.
    Lisa

  53. Hi Manjulaji,
    I tried your chole today. I used to add onions and garlic but when i told my husband that chole had no onion and garlic he was very surprised. We enjoyed the awesome taste. I am enjoying cooking without garlic and onion.
    THANK YOU.

  54. Hi,
    i prepared chole for night dinner we had with chapatti it tasty really nice
    thanks for the recipe all the recipes are really tasty dear
    bye
    vidyamali

  55. Hello Manjula,
    I made this chole for dinner tonight — soooo good!!! Thank you so much for your videos and recipes! Many blessings to you.

  56. Hi Manjula,
    I have been using your site for some time now, it is just fantastic. This would have to be my favourite recipe that I have tried. I use it all the time often as a base to add other things such as vegetables and/or baked tofu. The puree tomatos and gram flour makes a fantastic gravy together with the spices.
    Thanks

  57. I was always wandering…how to get the thickness…without onion/garlic..
    :)now I got a great site to learn from.

  58. Hello Manjulaji,
    I have a question.
    Actually i have got tomato puree can .
    So if i want to make Chole for two people how many cups of that puree should I use?
    will the home made puree and ready tomatoo puree taste very different?
    Waiting for ur reply.
    Thanks in advance.
    also ur videos are very easy and helpful in cooking.

  59. If there were a prize for single greatest cooking website ever, you would have my (and many other people’s) vote. I only wish I’d found this sooner…after having lived on my own in several countries without large Indian populations, I simply went off memory and imitated my mother’s cooking (with the spices she gave me). Nothing turned out too horrid, and generally my dinner guests were impressed, but I always knew something was missing. Dedication? Focus? Mother’s love? Nope. It was gram flour.

    I’ve been carrying a bag of whole mace (Javantri?) for about a year, and haven’t figured out what to put it in except garam masala. Any tips?

  60. Tried this tonight for dinner for the first time and wow it was awesome! We served it over brown rice and cant wait to make it again!

    Thanks Manjula for your wonderful and easy recipes my husband and I both appreciate them very much!

  61. This is the first chole recipe I have actually liked. Delicious. I added more salt (which I hope doesn’t go against the spirit of the recipe), and had to leave out ginger because I’d run out, but I bet it’s even better with. I also added a whole chili pepper, because I had no green chiles (and because I didn’t read the recipe properly…Oops.) I was afraid it was going to be super-hot as a result, but it isn’t. Thank you, Mrs. Jain!

  62. This dish is fantastic! I’ve tried some of your others and found them to be just wonderful as well. You’re truly a great cook and I especially like how organized you are in the kitchen, it makes learning from your videos all the more easy. Compliments to your web designer too, your site is so clean and easy to navigate. Plus, I really, really appreciate the fact that you don’t have advertisements on your web site. I hope you keep it that way. Thanks for taking the time to teach others how to cook, keep up the great work!

  63. Hello Manjulaji,
    My son really likes to watch you cooking. Thank you for making such a great website, with live videos. My question is why do we need to add gram flour in this recipe.

    Thanks again,
    Jyoti.

  64. Hello,
    Thank you very much for your instructional site. I just made the naan (turned out fantastic). Now I need to get a source for the different spices so I can try your other recipes.
    God bless, and keep up the great work.

    Joe

  65. This does look delicious and i have made it! I have noticed that there isn’t any garlic in many recipies! Is there areason for this?? I have always grated garlic and ginger together!
    many thanks!

  66. As the comments say above, this recipe is absolutely delicious. Absolutely wonderful taste. One of those meals you can prepare rather quickly with just a few ingredients, great if you’re in a hurry.

  67. I’ve made this recipe a couple of times now, and it is so delicious. It’s a real crowd pleaser! Thank you for sharing it and the very helpful video too. Great work!

  68. hi manjula ji
    your recipe looks delicious. if we use kabuli chana then for how much time we should soak them and boil them.
    could u give me the list of soaking time, and boiling time for all the dals, chola, rajma, khichadi, daliya etc.
    i will be thankful to you

  69. This is my favorite meal when I go out to eat at Indian restaurants and now thanks to your website I can make it at home! This recipe is a little more “spiced” (not really spicey, but flavorful) than what I normally get and I love it. Thanks so much, great website! I’ll be stopping back often…

  70. This recipe is delicious and so simple to make. I have tried other chana masala recipes that I have found online and this one is the best!

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