Chana Masala

Chana Masala Recipe

Level - Intermediate

Course Main Course
Cuisine Indian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 People
Calories 1 kcal
Author Pragya



  • 250 grams chickpeas channa soaked in water for 12 hours
  • 4 tablespoon oil
  • 2 pc bay leaf tej patta
  • 1 inch stick cinnamon dalchini
  • 3-4 cloves laung
  • 1/2 tsp whole pepper corns sabut kali mirch
  • 3 green cardamom choti elaichi
  • 1 black cardamom badi elaichi
  • 1 tsp turmeric powder haldi
  • 1.5 tsp chili powder lal mirch powder
  • 2 tsp coriander powder dhaniya powder
  • 1 tsp cumin powder zeera powder
  • 1 tsp cumin seeds zeera
  • 1/2 tsp asafoetida (Optional)
  • Salt to taste
  • 1 cup onions chopped
  • 2 cup tomatoes chopped
  • 1 tsp ginger chopped
  • 1 tsp garlic chopped
  • 1 tsp lime juice
  • 1 green chili chopped
  • 1 teaspoon garam masala
  • 1 Tbsp ghee clarified butter
  • 1 teaspoon kasoori methi fenugreek leaves


  1. clean Chana (chickpeas) add salt and pressure-cook it until 6-7 whistle.

  2. In a pan add oil, bay leaf, cinnamon, cumin seeds, cloves, whole peppercorns, green, black cardamom and asafoetida

  3. After it gets golden brown add chopped onions and saute it.
  4. After sauteing add chopped ginger and garlic.
  5. Then add turmeric, chili powder, coriander powder, cumin powder, salt and fry well. After stirring well add tomatoes and salt to the chana (chickpeas).

  6. fry for 6-7 minutes. Add little water.

  7. Now add the chana (chickpeas) and fenugreek leaves and garam masala to the masala.

  8. and sauté it for another 5 minutes

  9. Now add chopped green chilies and water for the base.
  10. Simmer the chana (chickpeas) gently for half an hour and cover it.

  11. Add lime juice to it.

  12. Garnish the chana (chickpeas) with coriander and chopped green chillies.

Recipe Notes

Serve the chole hot with Bhaturas.

You can add 2-3 teaspoons of chole masala if you have. It's an optional step.

For a non-vegan variant you can add 1 table spoon of clarified butter (Ghee) as garnishing.