Chana masala recipe – Easy chole recipe with minimum ingredients made in restaurant style. One of the most simple Indian recipes to make chana masala with a delicious gravy that goes great with roti, bhatura, naan,poori, plain paratha and even with plain basmati rice or variety rice like jeera rice, biryani rice, ghee rice. There are so many ways a chana masala is prepared, this is the one that is our favorite at home and tastes like a restaurant style gravy.
I often make this dry chana masala and this easy paneer chana recipe if making for breakfast or lunch box. But this restaurant style recipe is very very delicious due to the roasted onion and tomatoes in it. This lends a unique aroma and creamy taste to the gravy. It is a quick and easy recipe good for home preparation with very less oil.
Easy and delicious chana masala recipe
- 1.5 cups chana or 3 cups soaked chana/ chickpeas
- 1.5 cups water
- Pinch of soda
- 2 tbsp oil or as needed
- 1 heaped cup thinly sliced onions
- 1 tsp ginger garlic paste
- ½ cup chopped tomatoes
- ½ cup chopped onions
- 1 green chili
- 1 ¼ tsp garam masala (I used punjabi garam masala)
- ½ tsp chili powder
- ⅛ tsp turmeric/ haldi
- Salt as needed
- ¼ tsp kasuri methi (dried fenugreek leaves)
- 2 generous pinch of amchur (dried mango powder)
- Wash chickpeas thoroughly and soak for 6 to 8 hours. Add them to a pot or pressure cooker along with 1.5 cups water and a pinch of soda. Cook until soft for 1 to 2 whistles.
- Meanwhile, saute onions until golden in 1.5 tsp oil.
- Saute ginger garlic paste as well to remove the raw smell.
- Saute chopped tomatoes and sprinkle salt. Make sure tomatoes turn soft and the raw smell has gone.
- Saute again along with chili powder and turmeric till the raw smell goes away. Blend once cooled to a smooth paste.
- Saute cinnamon, cloves, bay leaf and cardamom in oil. Add chopped onions and fry until golden.
- Add the blended paste. Stir well. Add masala powder and saute for 1 to 2 minutes.
- Add the cooked chickpeas and then the stock as needed. You may need to use up all.
- When it comes to a boil, simmer for about 3 to 5 minutes or until it reaches the desired consistency.
- Add kasuri methi, amchur. Stir and switch off. Add chopped coriander leaves. Cover and set aside until served.
- Chana masala is ready to serve.
Step by step photos on how to make chana masala recipe
1. Wash and soak chana for about 6 to 8 hours. Pressure cook chana with 1.5 cups water and a generous pinch of soda for 2 whistles. If cooking on a low flame, cook for 1 whistle. They can also be cooked in a pot.
2. While the chana cooks, add 1.5 tsp oil to a pan. When the oil heats up, add onions and fry until they turn golden.
3. Add ginger garlic paste.
4. Saute until the raw smell disappears.
5. Add tomatoes and salt. Fry until they turn completely mushy and soft.
6. Add turmeric and red chili powder.
7. Saute until the raw smell of chili powder goes away for a minute or two.
8. Cool it and blend to a smooth paste. No water is used.
9. Add 1 tsp oil to the pan. Saute 1 small bay leaf, 3 green cardamoms,3 cloves and a small cinnamon stick.
10. Add finely chopped onions. Saute until lightly golden or transparent. You can also skip onions, it just adds volume to the gravy.
11. Add the blended puree.
12. Stir and mix well. We don’t need to cook for long since we roasted the onions and tomatoes before. Add garam masala and quickly saute until it begins to smell good.
13. It may take only 2 to 3 minutes.
14. Add the soft cooked chana and half of the stock. Make sure channa os soft cooked. Stir and add more stock if need. I use up the entire stock.
15. Mix everything well and bring it to a boil. Lower the flame and simmer for 3 to 4 minutes or until it reaches a desired consistency. Just before turning off the stove add crushed kasuri methi and amchur.
Stir well and switch off. Add few chopped coriander leaves. Cover the pot to retain the flavours.