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chana masala | chole masala recipe | chickpea curry

A popular Indian curry mixed with chickpea, onion tomato paste and all other spice powders and serve as a side dish with chapati, poori, bhature or jeera rice.

Course Side Dish
Cuisine Indian
Keyword chana masala, chana masala recipe, chickpea curry, chickpea recipe, chole masala, chole masala recipe, masala chana
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 3
Calories 342 kcal


Ingredients for chana masala:

For boiling chana:

  • chickpea(Chole)  - 1 cup
  • water - 1 glass
  • Salt - 1/4 spoon

For blending:

  •   onions - 2
  • green chilli - 1
  • tomatoes - 2

Spice powders:

  • turmeric powder - 1/4 spoon
  • red chilli powder - 1 spoon
  • cumin powder - 1 spoon
  • chole powder - 1 spoon
  • coriander powder - 1/2 spoon

Other ingredients:

  • oil - 3 spoons
  • ginger and garlic paste - 1 spoon
  • coriander leaves - 1/4 cup
  • salt -1/2 spoon(as required)
  • water - according to consistency


Step by step procedure for chana masala:

Pressure cooking chana:

  1. Wash and soak chickpea overnight.

  2. Drain the water and add to pressure cooker.

  3. Add 1/4 spoon of salt and a glass of water.

  4. Close the lid and pressure cook for 6 whistles.

  5. Carefully open the lid and check chana must become soft but not mushy.

Frying onion tomato paste and all the spices:

  1. Heat a pan over a medium flame add oil and halved red chilli.

  2. Blend 2 onions and 1 green chilli and add to the pan.

  3. Stir well and fry for 2 minutes.

  4. Add tomato paste fry for a minute.

  5. Add ginger and garlic paste.

  6. Add turmeric, red chilli, coriander, cumin, chole masala powders.

  7. Stir continuously and fry till the masalas release sides of the pan.

Adding boiled chana to the masala:

  1. Add boiled chickpea with water(chickpea stock).

  2. According to the consistency of curry adjust the water.

  3. Cook for 5 minutes over a low flame.

  4. Chickpea will absorb all the masalas and gives an excellent taste.

  5. Finally, add chopped coriander leaves taste and adjust the salt.

  6. Chana masala is ready to take into the serving bowl.

  7. Serve as a side dish with roti, chapati, poori or jeera rice.

Recipe Notes

  • If cooking in a pan add more water and cook till the chana become soft
  • Check chana must become soft but not mushy.
  • Taste and adjust the salt and all other spices.