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.
Ingredients
- 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
Instructions
- 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.
Notes
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.
Tried this recipe?Let us know how it was!
So yummy! All your recipes are easy to follow and are delicious. I’m proud to serve them to my family.
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
This recipe is amazing and turns out perfect every time. Sometimes I add additional vegetables and cut back on the amount of water…so good.
Kati, thank you, It is always good to make changes in the recipes, this should be used just as guide line.
I am very excited to know new things. like this one, i was unaware of Chole, Chana Masala So thank you for the blog.
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,
Margaret
I made this exactly as you wrote it and it is so delicious! I love it and can’t wait to make it again. Thank you!
Lisa, thank you, it is always good to hear that
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
Reaz, thank you it is always good to hear that
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.
Fanny, it is more for the color
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?
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!
Mariposa, you can use really use every thing three times in quantity.
Soaking Chana overnight would do, or we need to put in a pressure cooker and cook
Ma’am why do we add gram flour?
Rupinder,
Besan gives a nice flavor and thickness to gravy
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!
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.
Awesome
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!
Hi Manjula, your chana masala is my go-to recipe when I’m in a hurry! I absolutely love your recipes, thank you for sharing.
Hi Manjula
Thank you very much . i have tried a few recipes from your website and all came out very well.
I tried this yesterday and it came out amazing. Thank you very much
Interesting recipe… Onions are conspicuous by their absence.
Punjabi dishes always feature onions.
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.
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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.
Thanks,
Matt
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
Plya,
about 3/4 cup
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!
This is so absolutely tempting Perfect breakfast idea. Love
http://www.avonagro.com/
amazing!!!
easybn tasty, thats wat we working women need
Love, love, love this site! Thank you so much!
thanks
Thank you, Manjula!
Chana Masala is one of my favorites! I just love you! It feels like mom teaching me in the kitchen
Namaste
Sandra
Thanks a lot for this easy and delicious recipe
superbbbbbbbbbbbbbbbbbbb
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.
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.
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
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!
Manjula,
Your recipes are simple, but mouth watering….cheers
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!
Mandeep,
You can multiply this recipe except Besan should be 1-1/2 time.
Manjula
Excellent and easy channa recipe. Everyone loves it
Hi Manjula
Best channa masala recipe. Very easy and everyone loves it.
this recipe is just too good. it cameout so well n was so tasty. my family loved it.thank u!!!.
I just tried this recipe. The dish came out delicious..!!!
Thank you so much for the wonderful recipe.
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.!
Regards,
Saif
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!
Amanda
Very simple and tasty. We loved it.
Manjula – My girlfriend threw away my besan flour! I’m using all-purpose wheat flour tonight, are there other substitutions you would recommend?
WWMD?
Andrea, Plain flour will work fine too.
Hello Madam.. Awesome recipe. Thank u. I have one doubt. What is the purpose of adding besan initially while frying?
Shrimathi
Besan gives a nice texture and flavor.
I made this yesterday. My husband said that it was the best chole I’ve ever made. Thank you 🙂
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….
Hi Manjula,
Nice site. Whenevr i make tomato grav it taste sour.Please tell me tips.
/Deepti
Deepti,
Use little sugar and cut down the amount of tomato you are using.
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!
I agree with you. I have made chana masala with recipes from other sources. I made this yesterday and this is the best!!
Hi Manjula,
What is the purpose of adding 1 tablespoon gram flour (Besan) in the recipe?
Thanks,
S
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!
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!
Raj,
I don’t know where you live, some time water can do that next time add 1/2 teaspoon of baking soda in the water you are soaking the chola and make sure add the salt to chola after you have boil them.
I’ve been making your recipes for the past 5 months and everyone loves. Just brought some chole to a dinner party and it was a hit. Thank you, Manjula!
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.
Serena,
Chola, Cabbage with green peas, yogurt, roti or any bread and rice.
Dear Manjula,
Thank you for your recipes, they are easy and tasty. I am learning to cook good vegetarian Indian food.
Keep it up!
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?
Thank you very much Manjulah, this dish, as each one I’ve tried is a success, and yummy! have a good day, Elisabeth Neveux
HARE KRISHNA!
Please accept my humble obeisances.
Manjula-ji,
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!!!
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?
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.
Hi Manjula how do I make this recipe in a slow cooker with dry chick peas? Thanks again for all your recipes.
Raj,
You do have to soak the chick peas for about 8 hours and it should take about 6-8 hours of cooking time.
Really enjoyed the video. Thanks! Might sound like an odd question, but where did you get that wonderful pan? Looks like the perfect depth.
Wayne,
This is a Calphalon Tri-Ply 3-Quart Pan with Lid
and I really like this.
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!
Love,
Stella
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?
Manjula, I totally adore your food! a really big hug from Spain adn a very merry chistmas from myselg and Happy Diwaly from my sikh husband.