CHANA MASALA | CHICKPEAS CURRY

Chana Masala or Chickpeas Curry or Chole is a vegan and gluten free, flavorful and delicious Indian dish where the chickpeas (channa) is cooked in aromatic onion tomato masala gravy.

This is one among the popular veg or vegetarian Indian dishes (curries). What I love about chole masala is that, it can be served for breakfast, lunch or dinner or even as evening snack. Every region, restaurant have their own style of making this dish.

Chickpeas are one of my favorite legumes since childhood. It is high in protein and fiber. I like to prepare recipes using Garbanzo bean or chickpeas also called Kabuli Channa in India at least once a week for my family.

Chana Masala is my favorite among them. It is tasty and easy to prepare plus a very versatile dish. You learn how to make it once, the next time you cook this, you do not need any cup and tablespoon measurements.  Simply alter or eye ball ingredients as per your taste.

My other favorite recipes using chickpeas are Aloo Chana Chaat (Potato Chickpeas Salad) and Chole Tikka Masala

What is Chana Masala or Chole recipe made of?

Along with chickpeas some of the main ingredients that goes into this dish are onion, garlic, ginger, tomato, garam masala powder, lemon juice or (chat masala or dry mango powder).

You can even use whole garam masala spices like bay leaf, cinnamon, cloves, cardamom seeds for more flavor if desired.

What goes well with Chole or Chana Masala?

This dish can be served with any variety of dosas, breads or rice. Even plain white rice or basmati rice tastes good.

My favorite accompaniments for Chana Masala are

• Bhature (coming up soon on blog)
• Surnali Dosa (popular on blog)
• Brown rice dosa
• Set dosa
• Ghee Rice
• Oats Chapati
• Tava Naan / Skillet Bread
• Dinner rolls
• Honey butter rolls
• Rumali roti

How long is Chana Masala good for or Can you refrigerate or freeze Channa Masala?

Like many other India curries, this can be kept in refrigerator for 2 to 3 days. You can reheat it on microwave or stove top on medium heat before serving. You can even freeze the leftovers for upto 1 month.

Is Chana Masala vegan?

Yes, all the main ingredients used to prepare this dish are vegan. Only ingredient that some people use is desi ghee or brown butter to prepare this dish which can easily be substituted with cooking oil or vegan butter.

Which powder can I use to prepare Chana Masala or Chole?

I always use garam masala powder to prepare this dish. You can use curry powder or chole masala powder too.

Why is tea bags or amla used while cooking Punjabi chole or Amritsari chole?

Punjabi chole makes use of amla while cooking chickpeas to give it a darker color and sour taste. But I have used tea bags for the color. This is totally optional.

I skip adding tea bags most of the times when I cook and it does not alter any taste of the dish except for the color.

Use tea bags if you prefer dark chole or chana masala

In a pressure cooker add 3 ½ cups of water, 2 tea bags and bring it to nice boil. Now remove the tea bags, add the chickpeas and pressure cook.

Instead of tea bags you can even make tea decoction. Add ½ teaspoon of tea powder to water and bring it to boil. Then add the chickpeas and pressure cook.

How long do you soak chana or chickpeas?

For better results, soak chickpeas at least 8 hours, overnight is best.

Can I make Chana masala (chole masala / chickpeas curry) without soaking chickpeas?

Yes, you can do it. Cover 1 cup of chickpeas in 5 cups of boiling water and let it soak for 1 hour. Then pressure cook it.

But the soaked chana overnight cooks faster and gives lighter melt in mouth texture.

Can I use canned chickpeas or garbanzo to prepare this dish?

Yes. you can use it but again the taste and texture of the gravy will be different.

Tips to make best chole or chana masala or chickpeas curry

• Soak the dried chickpeas overnight and pressure cook next morning to get softer and lighter texture.
• The time to cook chickpeas may depend on the quality of chickpeas used, so you may have vary the cooking time accordingly.
• Vary the ingredient amount as per your taste.
• If you want a stronger gravy, add more garam masala or chole masala. You can also add ½ teaspoon of coriander powder and cumin powder instead. If you like it sour, tangy increase the amount of lime juice or chat masala.

For Instant Pot Chana Masala or Chole

Instead of pressure cooking the chana, first prepare the onion tomato masala gravy, add the soaked chickpeas and then cook on high for around 35 minutes.

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Detailed Recipe for Chana Masala or Chickpeas Curry or Chole

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Ingredients for Chana Masala or Chole or Chickpeas Curry

1 cup Dried Chickpeas or 2 canned chickpeas
2 tea bags (optional)
3 ½ cups Water
1 Large Onion, finely chopped
5 Garlic cloves finely chopped
1 tablespoon Ginger chopped
8 oz Tomato Sauce (or Puree from 2 large tomatoes)
1 teaspoon to 1 ½ teaspoon Garam masala powder or Curry powder, or more (adjust to taste)
½ teaspoon Red chile powder (adjust to taste)
3 tablespoon Cilantro  or Coriander leaves chopped
½ to 1 teaspoon of chat masala or lime juice or Mango powder (adjust to taste)
1 ½ tablespoon of Oil or Ghee or Butter
Salt, to taste

Some optional ingredients that you can use either while cooking chickpeas or before sauteing onion in oil
1 Bay leaf
1 inch Cinnamon
2 to 3 cloves
2 to 3 Cardamom seeds

Steps to prepare Chole Masala or Channa Masala

Step I

• Traditionally dried chickpeas are used for the recipe. But you can even use canned chickpeas. If using canned chickpeas then ignore the step I.
• Soak chickpeas in water overnight.
• Next morning drain the water and keep it aside.
• In a pressure cooker add 3 ½ cups of water, 2 tea bags and bring it to nice boil. Now remove the tea bags, add the chickpeas and pressure cook for 3 whistles. 1 on high flame and 2 on medium flame. (About 12 to 15 minutes total)

Step 2

• In a pan heat oil or butter. Add garlic, ginger and saute for 2 to 3 minutes. Next add the onions and saute till onion becomes translucent.
• Add tomato puree or sauce and cook on medium low flame for about 8 minutes. Cover the pan with the lid.
• Add garam masla powder, red chile powder alt to taste and cook for 2 minutes
• Now add the cooked chickpeas, about 1 cup of water (you can also use the water in which you cooked chickpeas), cover and let it simmer on medium low flame for 18 to 20 minutes. This gravy thickens as it cooks. Adjust water for desired consistency.
• Add cilantro, lime juice and mix. Switch off the flame.
• Chana Masala is ready. Garnish it with ginger julienne, cilantro. Serve with lemon wedges and enjoy.