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    Home » Indian Dinner Recipes

    Chana Masala | Chole Masala | Chickpea Curry

    Published: Feb 11, 2020 · Modified: Jan 3, 2024 by Kushi · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Chana Masala (Chole Masala) is a popular North Indian vegetarian curry prepared using chickpeas (channa) and aromatic spices. Serve this classic Punjabi chole with classic bhatura, tava naan, amritsari kulcha, quick chapati, paratha, or steamed rice.

    Chana Masala Recipe | Punjabi Chole Masala | Vegan Indian Chickpea Curry.
    Jump to:
    • Recipe card
    • Punjabi chole masala
    • Ingredients
    • Step-by-step instructions
    • Chef tips
    • Instant pot chana masala
    • Serving suggestions
    • Storage suggestions
    • Recipe FAQS
    • More chickpea recipes
    • User Reviews

    Recipe card

    Chana masala recipe | Punjabi Chole Masala | Vegan Chickpea Curry for breakfast, lunch, dinner.

    Chana Masala | Chole Masala | Chickpea Curry

    Kushi
    Chana Masala (Chole Masala) is a popular North Indian vegetarian curry prepared using chickpeas (channa) and aromatic spices. Serve this classic Punjabi chole with bhatura, naan, chapati, paratha, or steamed rice.
    4.99 from 53 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 40 minutes mins
    Total Time 50 minutes mins
    Course Breakfast, Dinner, Lunch
    Cuisine Indian, punjabi
    Servings 6
    Calories 105 kcal

    Equipment

    • Pressure cooker or Instant pot

    Ingredients
      

    • 1 cup Chickpeas dried (or 2 canned chickpeas)
    • 2 Tea Bags (optional, only for color)
    • 3 ½ cups Water
    • 1 ½ tablespoon Oil or Butter or Ghee
    • 5 cloves Garlic finely chopped
    • 1 tablespoon Ginger chopped
    • 1 large Onion finely chopped
    • 2 to 3 Tomatoes, pureed (or 8 oz tomato sauce)
    • 2 teaspoon Garam masala powder or chole masala powder (adjust to taste) (check tips)
    • ½ teaspoon Red chile powder (adjust to taste)
    • 3 tablespoon Cilantro or Coriander leaves finely chopped
    • ½ to 1 teaspoon Lime juice or Chat masala or dry mango powder
    • 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 Cloves
    • 2 to 3 Cardamom seeds

    Instructions
     

    Pressure cook the chickpeas

    • Traditionally, dried chickpeas are used for the recipe. But you can even use canned chickpeas. If using canned chickpeas then ignore this step.
    • Soak chickpeas in water overnight. Next morning, drain the water and keep it aside. In a pressure cooker, add 3 ½ cups of water and 2 tea bags and bring it to a nice boil. Tea bags are used only for color and have no impact on the flavor.
      1 cup Chickpeas, 2 Tea Bags, 3 ½ cups Water
    • 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).

    Making of the best chole masala

    • In a pan, heat oil or butter. Add bay leaf, cinnamon, cloves, and cardamom, and saute for 30 seconds.
      1 ½ tablespoon Oil, 1 Bay leaf, 1 inch Cinnamon, 2 Cloves, 2 to 3 Cardamom seeds
    • Add garlic and ginger and saute for 2 to 3 minutes. Next, add the onions and saute till the onion becomes translucent.
      5 cloves Garlic, 1 tablespoon Ginger, 1 large Onion
    • Add tomato puree or sauce and cook on medium-low flame for about 8 minutes. Cover the pan with the lid.
      2 to 3 Tomatoes, pureed
    • Add garam masla powder, red chile powder, salt to taste and cook for 2 minutes
      2 teaspoon Garam masala powder, ½ teaspoon Red chile powder, Salt
    • Now add the cooked chickpeas, about 1 cup of water (use the water in which you cooked chickpeas for the best flavor), cover it, and let it simmer on medium-low flame for 18 to 20 minutes. This gravy thickens as it cooks. Adjust water for desired consistency. The more you simmer on low heat, the better flavor. You can also mash some of the chickpeas with the back of the spoon if needed.
    • Add cilantro, lime juice (or chat masala or dry mango powder) and mix. Switch off the flame. Serve hot and enjoy.
      3 tablespoon Cilantro, ½ to 1 teaspoon Lime juice
    • Chana Masala is ready. Garnish it with ginger julienne, cilantro. Serve with lemon wedges and enjoy.

    Chana masala Instant pot

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

    Notes

    • Soak the dried chickpeas overnight and pressure cook the next morning to get a softer and lighter texture.
    • The time to cook chickpeas may depend on the quality of the chickpeas used, so you may have to 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 powder. You can also add ½ teaspoon of coriander powder and cumin powder instead. If you like it sour or tangy, increase the amount of lime juice or chat masala.
    • You can substitute tea bags with tea decoction (add ½ teaspoon of tea powder with water and bring it to a boil before adding chickpeas). 
    • This chickpea curry freezes well. Once the dish comes to room temperature, store it in an airtight container and freeze. 

    Nutrition

    Calories: 105kcalCarbohydrates: 14gProtein: 4gFat: 5gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 193mgPotassium: 258mgFiber: 4gSugar: 4gVitamin A: 246IUVitamin C: 6mgCalcium: 40mgIron: 1mg
    Tried this recipe?Let us know how it was!

    Punjabi chole masala

    Punjabi Chole or Chickpea Curry is a popular vegan and gluten-free Indian vegetarian curry dish where the dried chickpeas are soaked and pressure cooked, then mixed in onion tomato gravy with aromatic spices.

    Chole bhatura and chole chawal is a popular combo served on the street side and in dhabas across North India. You can serve chana masala for breakfast, lunch, dinner, or even as a snack during special occasions or parties. Every region has its own variations. Some use tomatoes, while others don't. You can also try no onion, no garlic chana masala, which is very popular and made during Navratri days.

    While you are here, don't forget to check list of North Indian breakfast recipes and Indian vegetarian recipes for lunch and dinner.

    Chana Masala Recipe | Chole Masala | Vegetarian Indian Chickpea Curry for Breakfast, lunch, dinner.

    Ingredients

    Chickpeas: Dried chickpeas, also called garbanzo beans or kabuli chana, are traditionally used to make this channa masala. You can even use black chickpeas or canned chickpeas to make this recipe. Note that canned chickpeas will alter the taste and consistency of the gravy.

    Whole spices: If you love the flavor of spices, then feel free to add bay leaf, cloves, cardamom, and cinnamon to the recipe.

    Chole masala: Use storebought chole masala powder from your favorite brand, easily available in Indian stores, or simply use garam masala powder or curry powder in the recipe.

    Tomatoes and onions: The more you saute and simmer, the better the gravy will be.

    Ginger and garlic: Use fresh ginger and garlic to enjoy the best flavors.

    Tea bags: These are used just to get the restaurant and dhaba color for your chickpea curry. If you are not worried about color, simply skip it in the recipe.

    Chana masala served with bhatura. Classic chole bhature recipe.

    Step-by-step instructions

    Pressure cook the chickpeas

    • Traditionally, dried chickpeas are used for the recipe. But you can even use canned chickpeas. If using canned chickpeas, then ignore this step.
    • Soak chickpeas in water overnight. Next morning, drain the water and keep it aside. In a pressure cooker, add 3 ½ cups of water and 2 tea bags and bring it to a nice boil. Tea bags are used only for color and have no impact on the flavor.
    • Remove the tea bags, add the chickpeas, and pressure cook for 3 whistles. 1 is on high flame and 2 is on medium flame. (About 12 to 15 minutes total).

    How to make the best chole (chana masala)?

    • In a pan, heat oil or butter. Add bay leaf, cinnamon, cloves, and cardamom, and saute for 30 seconds.
    • Add garlic and ginger and saute for 2 to 3 minutes. Next, add the onions and saute till the 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, salt to taste and cook for 2 minutes
    • Now add the cooked chickpeas, about 1 cup of water (use the water in which you cooked chickpeas for the best flavor), cover it, and let it simmer on medium-low flame for 18 to 20 minutes. This gravy thickens as it cooks. Adjust water for desired consistency. The more you simmer on low heat, the better flavor. You can also mash some of the chickpeas with the back of the spoon if needed.
    • Add cilantro, lime juice (or chat masala or dry mango powder) and mix. Switch off the flame. Serve hot and enjoy.
    • Chana Masala is ready. Garnish it with ginger julienne and cilantro. Serve with lemon wedges and enjoy.
    Dhaba style chole, restaurant style chana masala, Indian vegetarian chickpea curry recipe.

    Chef tips

    • Soak the dried chickpeas overnight and pressure cook the next morning to get a softer and lighter texture.
    • The time to cook chickpeas may depend on the quality of the chickpeas used, so you may have to 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 powder. You can also add ½ teaspoon of coriander powder and cumin powder instead. If you like it sour or tangy, increase the amount of lime juice or chat masala.
    • You can substitute tea bags with tea decoction (add ½ teaspoon of tea powder with water and bring it to a boil before adding chickpeas). 
    • This chickpea curry freezes well. Once the dish comes to room temperature, store it in an airtight container and freeze. 

    Instant pot chana masala

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

    Serving suggestions

    Chole or Chana masala tastes the best when served with bhature. Check out our recipe on chole bhatura for breakfast, lunch or dinner.

    • You can serve it with Indian flatbreads like simple naan, amritsari kulcha, quick chapati, paratha, roti. Check the list of Indian bread.
    • Serve it with steamed basmati rice or jeera rice for a vegetarian meal combo.
    • This goes well even with appam (surnali dosa) or Mangalorean neer dosa.
    • While here, check out our interesting list on what to serve with Indian naan bread.
    Indian vegetarian meal combo. Chole bhatura (Punjabi chana masala).

    Storage suggestions

    Like many other Indian curries, chole or chana masala can be kept in the refrigerator for 2 to 3 days. You can reheat it in the microwave or stovetop on medium heat before serving. You can even freeze the leftovers for upto 1 month.

    Recipe FAQS

    Is chana masala vegan?

    Yes, all the main ingredients used to prepare this dish are vegan and gluten-free.

    Which powder is used to prepare chole?

    I use garam masala powder to prepare this dish. You can use curry powder or chole masala powder. All these spice powders are easily available in any Indian store.

    Why are tea bags or amla used while cooking Punjabi chole?

    Punjabi chole makes use of amla while cooking chickpeas to give them 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 time when I cook, and it does not alter the dish's taste except the color. Use tea bags only if you prefer dark chole or chana masala.

    Can I make chole 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 note that the soaked chana overnight cooks faster and gives a lighter melt-in-mouth texture.

    Can I make chole with canned chickpeas?

    Yes, you can. Skip the pressure cooking step in this case. Note that the chana masala made from dried chickpeas always has better texture and flavor.

    More chickpea recipes

    • Sundal Recipe (Channa Sundal, Chickpea Stir Fry, Chane Usli) Protein-packed Indian breakfast, snack.
      Sundal Recipe | Channa Sundal | Chickpea Stir Fry | Chane Usli
    • hana pulao, one pot chickpea rice pilaf, chana biryani, chole pulav, vegetarian lunch box recipe
      CHANA PULAO | CHICKPEA RICE PILAF | CHANA BIRYANI | ONE POT RICE
    • Indian street style aloo chana chaat, vegan chickpea potato salad recipe for weight loss
      Aloo Chana Chaat - Indian Chaat Recipe | Vegan Chickpea Potato Salad
    • simple healthy kale chickpea salad in a serving bowl.
      Kale Chickpea Salad - Easy Salad Recipe

    Did you like this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section. You can also stay in touch with us through social media by following us on Pinterest, Facebook, Instagram, and Twitter.

    Note: We originally posted this vegan chana masala or Punjabi chole recipe in Feb 2020. It has now been modified in Jan 2024 with Expert Chef Tips, FAQs, Storage Instructions, etc.

    More Indian Dinner Recipes

    • Hyderabadi chicken masala recipe - Indian chicken curry for any meal.
      Hyderabadi Chicken Masala
    • Pakki chicken biryani recipe - authentic and easy-to-make, simple homemade chicken biryani.
      Pakki Chicken Biryani Recipe
    • Black pepper chicken gravy - Chicken Kali mirch - side dish for naan, roti, chapati, dosa, rice.
      Pepper Chicken Gravy | Chicken Kali Mirch
    • Easy Chettinad chicken biryani recipe - spicy one-pot chicken biryani with raita.
      Chettinad Chicken Biryani

    Reader Interactions

    Comments

    1. kim

      July 15, 2020 at 9:16 pm

      5 stars
      This recipe was fabulous! So easy and so tasty! will definitely be making again!

      Reply
    2. vasant

      November 13, 2020 at 3:54 am

      5 stars
      hi khushi,
      I must say the pictures are looking so delicious,
      you have done hard work on this blog. keep it up.

      Reply
    3. Shashi singh

      March 15, 2022 at 9:52 pm

      I always follow this recipe. Loving it with bhature.

      Reply
      • Kushi

        March 16, 2022 at 2:38 am

        Thanks. Means alot 🙂

        Reply
    4. Delaney

      January 03, 2024 at 12:25 pm

      This looks incredible! Can't wait to try it out!

      Reply
    5. Sharon

      January 03, 2024 at 10:11 pm

      This looks great! I love that you garnished with ginger!

      Reply
    « Older Comments
    4.99 from 53 votes (3 ratings without comment)

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    Hi, I'm Sridevi! I am a Software Engineer by qualification, a full-time Food Blogger by passion, a self-published Author, and a happy person two kids (monsters) ago.

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