Ravishing Regional Delights

Chana Masala

  • 10m

    prep time

  • 20m

    Cook Time

  • 19



  • 1.5 cup Chickpeas (Chole/Kabuli Chana)
  • 2 medium Onions,, chopped
  • 3 medium Tomatoes,, chopped
  • 1 teaspoon Ginger Paste
  • ½ teaspoon Garam Masala Powder
  • 3/4 teaspoon Kashmiri Chilli Powder
  • 1 teaspoon Mango Powder
  • 2 Green Chillies,, slit
  • 2 tablespoon Oil
  • 4-5 Black Cardamom
  • 1 Inches Cinnamon
  • 5-6 peppercorns
  • 3 cloves
  • 1 Bay Leaf
  • 1.5 teaspoon Cumin seeds, (Jeera)
  • 1.5 teaspoon Coriander, (Dhania)
  • 1.5 teaspoon Fennel Seeds, (Saunf)
  • 2 Dry Red Chillies

Nutrition information

Nutrition information coming soon.


  • Wash and soak the chole (chickpeas) in enough water overnight. Add enough amount of water as the chole increase in size after soaking it.

  • In a pressure cooker add the chole, enough water, salt and pressure cook for 5-6 whistles. The chole should be soft when you mash it with a spoon.

  • In a pan, dry roast all the spices mentioned above till brown. Don’t burn them.

  • On a slow or moderate flame you can roast the spices. Keep on tossing it otherwise they may get burnt. Once they are cooled, grind them into a fine powder.

  • Now in the same pan, add oil. Once the oil becomes hot, add the chopped onions. Fry till they become transparent.

  • Now add the ginger paste. Once the raw smell of the ginger disappears, and then adds the chopped tomatoes. Add a little salt so that the tomatoes get cooked fast.

  • Sauté the tomatoes till the oil start to leave the sides of the onion-tomato-ginger mixture.

  • The whole mixture would clump together and oil would be clearly seen leaving the sides.

  • Then add the powdered spices that we made, along with the red chili powder, garam masala powder and green chilies to the onion-ginger-tomato mixture. Sauté for a minute.

  • Now add the boiled chole with a little quantity of its stock. You can add more stock if you want more gravy.

  • Check the salt first as the while boiling the chole we added salt and we are using the same broth.

  • Simmer for 8-10 minutes on a low to medium flame till the gravy thickens a bit and become smooth.

  • Finally, add the amchur powder.

  • Garnish Chole Masala with chopped onions and cilantro leaves.

  • Serve the Punjabi chole with kulchas, bhaturas, pooris, rotis, along with sliced onions and lime. Chole also tastes good with rice.