Chana Masala | Chole Masala | Chickpea Curry

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

4.99 from 53 votes

Chana Masala | Chole Masala | Chickpea Curry

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.

Prep Time10

Cook Time40

Total Time50

Course: Breakfast, Dinner, Lunch

Cuisine: Indian, punjabi

Diet: Vegan

Servings:

Calories: 105kcal

Author: Kushi

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