Monday, March 3, 2014

Chana Masala

Chana Masala is commonly known as "Chole Masala". It is a popular vegetarian gravy which goes well with roti, bhature, naan and poori. I love it with steamed basmati rice :). This is my husband's all time favorite gravy. The main ingredient is chickpeas cooked in tomato puree. My mother makes this recipe very often. I learnt this gravy from her, but slightly changed the version. In later post I will show u how to make this gravy with coconut. Here you go with the recipe without coconut .....


For pressure cooking chana..

White chickpeas/Kabuli chana
As needed
  • Soak the chana overnight.
  • Pressure cook the chana until soft, with 3 cups of water(enough water to immerse the chana) and salt. Cook in medium flame for 2-3 whistle.
  • Once cooked, drain the chana and keep the stock aside for later use.
Other ingredients for gravy..

Onion (finely chopped)
Tomato (finely chopped)
Tomato puree
Green chilli (finely chopped)
Ginger garlic paste
Turmeric powder
½ tsp
Red chilli powder
Coriander powder
1inch piece
Cumin seeds
½ tsp
Bay leaf
Chana masala powder
Lemon juice
Cilantro (finely chopped)
For garnishing


  • Heat a pan with oil, add all whole spices (bay leaf, cloves, cinnamon) and cumin seeds.
  • When it starts to splutter, add green chilli and onions, fry until it turns transparent and then add ginger garlic paste. Cook till the raw smell goes.
  • Now add the chopped tomatoes with little salt and saute for 2-3 mins.
  • When the tomatoes soften, add tomato puree along with turmeric powder, red chilli powder, coriander powder. Saute and mix well till the masala blends with onion and tomato.
  • Wait till the oil separates from the masala.

  • Add the cooked chana along with 1/2 cup of stock water, finally add chana masala powder. Simmer the gravy to be cooked in medium flame for 3-5 mins.
  • Keep stirring, when the gravy is thick enough or to your desired consistency.Turn it off. Garnish with chopped cilantro and squeeze the lemon. 

  • Enjoy the hot chana masala with roti, steamed basmati rice, naan and poori :) 


  • Chana can also be made to a coarse paste and add to the gravy to give a thick texture.
  • You can also soak cashew in lukewarm water for half an hour and grind to a smooth paste, which can also be added to the gravy to give a rich texture and taste.
  • Lemon should be squeezed at the last, to avoid bitter taste in the gravy.
  • Garnish with finely chopped onion while serving the gravy to retain it's crunchiness.
  • When adding salt you should be careful,because we have already added salt while pressure cooking the chana.
  • If you don't have chana masala powder you can also substitute with garam masala powder. 

Dear Creatives


  1. This looks fantastic! I'll share it with my vegetarian friends, because this looks like it would be easy to make and a very flexible recipe. Thanks for linking up with the MaMade Blog hop!

    1. Thanks Pajama for stopping by,surely share the recipe with your friends and let us know your comments :)

  2. This looks really tasty and super easy to make. I can't wait to try it out. My kiddos love trying new things and love chickpeas. Thank you so much for sharing at MaMade Blog hop ;)


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