chana masala recipe | chickpea masala | chana masala curry | chana curry


Easy and simple Chana Masala is made using raw chickpeas which are soaked overnight and then cooked with onion, tomatoes and spices. It is also known as channay, chole masala, chhole masala, chole or chholay, is a dish originating from the Indian subcontinent. The main ingredient is a variety of chickpea called chana (black or white chana). These are known as Kabuli chana in Hindi. Chana masala is fairly dry and spicy with a sour note (the flavor usually comes from coriander and onion). Chana masala is high in protein and fiber, thanks to its star ingredient of chickpeas. The recipe is generally goes with roti, layered paratha, bhatura or puffed poori and also with any flavored rice. This recipe is very versatile is due to the fact that it is spicy, saucy and also tangy in taste. I added some boiled potatoes, because it enrich the taste. To increase thickness I added fresh thick curd. adding cashew nuts makes this recipe more rich, but it’s completely optional. This recipe tastes good when served with choice of any flavored rice like jeera rice, peas pulao and even for fried rice also. for better result use overnight soaked chickpeas which works perfect for this recipe. I prefer this chana masala gravy served with a poori or roti. Add some sliced onions and fresh lemon and you have the perfect Indian meal.

Watch chana masala recipe in Tamil.

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chana masala recipe | chickpea masala | chana masala curry | chana curry

Difficulty: Beginner Prep Time 10 min Cook Time 20 min Total Time 30 mins
Servings: 4


How to make chana masala recipe | chickpea masala | chana masala curry | chana curry

  1. Firstly, to roast spices heat oil.

  2. Add fennel seeds and sauté till turn slight golden.

  3. Add onion and sauté till get half cooked.

  4. Add ginger garlic paste sauté till raw smell goes.

  5. Add chopped tomatoes.

  6. Add salt to this masala.

  7. Sauté in medium flame until tomato get mushy

  8. Add cashew nuts.

  9. Keep aside this sauteed masala and allow to cool down.

  10. Transfer these in to mixie jar and grind them in to fine paste with little water.

  11. Pressure cook pre-soaked (6-8 hours) chana and potatoes. (if chana dal soaked for 6-8 hrs, pressure cook for 4 whistles ).

  12. To prepare curry, heat pan with oil.

  13. Add bay leaves.

  14. Add onion tomato masala paste sauté in the oil itself.

  15. Add red chilli powder, coriander powder, turmeric powder and chana masala powder or kitchen king masala powder.

  16. Add Kashmiri red chilli powder.

  17. Sauté in medium flame until gravy get thickened and oil get start to separate.

  18. Add fresh thick curd.

  19. Add Kasturi methi powder.

  20. Sauté in low-medium flame till reach thick.

  21. Add pressure cooked chana with water.

  22. Add cooked potatoes.

  23. Add salt to this gravy.

  24. Add water to reach required volume.

  25. Add little sugar to balance the taste.

  26. Cover and cook in low flame for 10 minutes. Do occasional stirring.

  27. After 10 minutes the gravy looks delicious, oil ooze out around the pan.

  28. Garnish with chopped curry leaves and coriander leaves.

  29. Yummy hotel taste chana masala gravy is ready for serving.

Keywords: chana masala, channa masala, chana masala gravy, hotel style chana masala

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Gomathi Ramesh

Food Blogger

Hi there! I am Gomathi Ramesh, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I come from a family of fantastic cooks and I’m here to share generations of recipes that are homey, fresh, healthy, family-friendly, authentic, and adventurous. Most importantly, our recipes taste great and you can trust that they actually work.

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