Chana Masala | Kondaikadalai Masala | CholeMasala | How to make chana masala

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Chana Masala is a spicy chickpea curry from Punjabi cuisine. Chana masala goes well with Bhatura, also goes well with Roti, Puri, Rice, and Naan. If you want to make it a healthier one, you can make this dish with sprouted chana. Chana masala is a one-pot meal, you can make it in either a pressure cooker or in an instant pot. 

Notes

  • You can also use black chana, it is high in protein.
  • Rinse the chana and soak for at least 8 hours or overnight.
  • Once the chana is well soaked, cook the chana in the same water, it is full of protein.
  • You can change the chilli powder to your taste.
  • You can replace the amchur powder with 1/2 teaspoon of lemon juice.

Other varieties – Mushroom Masala Recipe, Paneer gravy, Egg Curry, Tomato Kurma Recipe, Cauliflower kurma, Salna

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Chana Masala
Prep Time
8 hrs
Cook Time
20 mins
Total Time
8 hrs 20 mins
 

Chana Masala is a spicy chickpea curry from Punjabi cuisine. Chana masala goes well with Bhatura, also goes well with Roti, Puri, Rice, and Naan. If you want to make it a healthier one, you can make this dish with sprouted chana. Chana masala is a one-pot meal, you can make it in either a pressure cooker or in an instant pot. 

Course: dinner, lunch
Cuisine: Indian
Keyword: chana masala
Author: Sivagami Meganathan
Ingredients
  • 4 tsp Oil or Butter
  • 1 Bay leaf
  • 1 inch Cinnamon
  • 2 Cardamoms
  • 1/2 tsp Fennel seeds
  • 1 Onion
  • 2 Tomatoes
  • 1 tsp Ginger Garlic paste
  • 1 cup Chickpeas (200 grams)
  • 1/2 tsp Red chili powder
  • 2 tsp Chili powder
  • 1/2 tsp Garam masala powder
  • 2 tsp Coriander powder
  • 1/4 tsp Turmeric powder
  • 1 tsp Chana masala powder
  • Salt as needed
  • Coriander leaves finely chopped
Instructions

  1. Rinse and soak chana for 8 hours or overnight.

  2. In a pressure cooker, add 4 tsp of butter or oil. Add 1 bay leaf, 2 cardamoms, 1-inch size cinnamon, 1/2 tsp fennel seeds, and wait for it to splutter.

  3. Add 1 chopped onion and saute for 2 to 3 minutes.

  4. Add 1 tsp of ginger garlic paste, mix well, cook till the raw smell goes off.

  5. Add 1/2 tsp red chilli powder, 2 tsp chilli powder, 2 tsp coriander powder, 1/2 tsp garam masala, 1/4 tsp turmeric powder, needed salt, 1 tsp chana masala powder, and mix well. 

  6. Add the chopped coriander leaves and combine well.

  7. Add pureed tomatoes, mix everything well.

  8. Add 1/4 cup of water.

  9. Cook covered for 10 - 12 minutes.

  10. Add soaked chana, and give a quick stir.

  11. Add a little more chopped coriander leaves and close the lid.

  12. Pressure cook for 5 - 6 whistles or cook on medium heat for 20 minutes or till the oil separates on the top.

  13. Serve it hot with Bhatura.

Method

Step by Step Pictures

  1. Rinse and soak chana for 8 hours or overnight.

  2. In a pressure cooker, add 4 tsp of butter or oil. Add 1 bay leaf, 2 cardamoms, 1-inch size cinnamon, 1/2 tsp fennel seeds, and wait for it to splutter.

  3. Add 1 chopped onion and saute for 2 to 3 minutes.

  4. Then add 1 tsp of ginger garlic paste, mix well, cook till the raw smell goes off.

  5. Add 1/2 tsp red chilli powder, 2 tsp chilli powder, 2 tsp coriander powder, 1/2 tsp garam masala, 1/4 tsp turmeric powder, needed salt, 1 tsp chana masala powder, and mix well.

  6. Add chopped coriander leaves and combine well.

  7. Add pureed tomatoes, mix everything well.

  8. Add 1/4 cup of water. Cook covered for 10 – 12 minutes.

  9. Add soaked chana, and give a quick stir.

  10. Add a little more chopped coriander leaves and close the lid.

  11. Pressure cook for 5 – 6 whistles or cook on medium heat for 20 minutes or till oil separates on the top.

  12. Serve it hot with Bhatura.

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