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    You are here: Home / Recent Posts / Chana Masala Recipe

    Chana Masala Recipe

    Published: May 22, 2013 | Last Updated On: May 23, 2022 by Sharmilee J

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    Chana Masala is a spicy, yummy masala loaded gravy made by cooking chana in a onion & tomato based puree and spices. Chana Masala is a great accompaniment for chapatti, roti, poori and for rice meal. Chana Masala Recipe is explained in this post with step by step pictures.
    Chole Masala Recipe

    Pin

    Chana Masala is one dish I would love to try different recipes with variations. I loved this easy method of pressure cooking everything together which I learnt from my aunt recently.

    This goes well poori , rotis or even any mild pulaos.

    Table of Contents
    1 📖 Recipe Card
    2 Chana Masala | Chole Masala

    Chana Masala RecipePin

    If you have any more questions about this Chana Masala Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

    Tried this Chana Masala Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

    Chana Masala
    Print Recipe Pin Recipe

    Chana Masala | Chole Masala

    Chana Masala is a spicy, yummy masala loaded gravy made by cooking chana in a onion & tomato based puree and spices. Chana Masala also called as Chole Masala is a great accompaniment for chapatti, roti, poori and for rice meal. Chana Masala Recipe is explained in this post with step by step pictures.
    Prep Time10 minutes mins
    Cook Time30 minutes mins
    Total Time40 minutes mins
    Servings2 people
    AuthorSharmilee J

    Ingredients

    • 3/4 cup chana
    • 1 small sized big onion chopped finely
    • 1.5 teaspoon red chilli powder
    • 3/4 teaspoon coriander powder
    • 1 teaspoon garam masala or chana masala powder
    • coriander leaves just to garnish
    • lemon juice from half a lemon
    • 2.5 cups water in total
    • salt to taste

    To saute and grind :

    • 2 teaspoon oil
    • 3 medium sized tomatoes chopped roughly
    • 1 medium sized big onion chopped roughly
    • 1 inch piece ginger
    • 6 cloves garlic
    • 1 teaspoon fennel seeds
    • 1/2 teaspoon pepper

    To temper:

    • 1.5 tablespoon oil
    • 1/2 inch piece cinnamon
    • 2 cloves
    • 1/2 bay leaf

    Instructions

    • Soak chana overnight or at least for 8 hours.
    • Pressure cook chana with enough water (say 1.5 cups) for 5 whistles or until soft, Set aside.
    • In a pan heat oil – add onion, tomato, ginger, garlic and sauté till mushy and raw smell of tomatoes leaves.
    • Allow it to cool, then add fennel seeds and pepper corns along with this in a mixer.
    • Grind it to a fine paste. Set aside.
    • In a pressure cooker heat oil – add the items under ‘to temper’ then add onions and fry till golden brown. Then add the tomato onion paste.
    • Add the spice powders, mix well.
    • Once the raw smell of masalas leave add chana along with the cooked water to this mixture and pressure cook for 1 whistle in medium flame. Add required salt.
    • Once done, open and add more water if the gravy is too thick – I added remaining 1 cup water and allowed it to boil in sim for 5mins.
    • Once oil separates and desired consistency is reached, Garnish with coriander leaves, lemon juice and switch off.
    • Serve Chole Masala hot with bhatura / rotis!

    Notes

    • Adjust water according to the consistency you want the gravy to be.
    • Pressure cook chana until soft as in the last stage we are going to cook for just 1 whistle. This way I find the masalas blend very well with chana.
    • I don't usually add chana masala powder, always use homemade garam masala powder instead.
    • Adding pepper is purely optional, if you don't like the flavor then just skip it.
    Nutrition Facts
    Chana Masala | Chole Masala
    Amount Per Serving (100 g)
    Calories 470 Calories from Fat 162
    % Daily Value*
    Fat 18g28%
    Saturated Fat 2g13%
    Trans Fat 0.1g
    Polyunsaturated Fat 4g
    Monounsaturated Fat 10g
    Sodium 1997mg87%
    Potassium 756mg22%
    Carbohydrates 67g22%
    Fiber 23g96%
    Sugar 12g13%
    Protein 15g30%
    Vitamin A 2330IU47%
    Vitamin C 47mg57%
    Calcium 224mg22%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Chana Masala Recipe Step by Step

    1. Soak chana overnight or atleast for 8 hours.Pressure cook chana with enough water(say 1.5 cups) for 5 whistles or until soft,Set aside.In a pan heat oil – add onion, tomato, ginger, garlic and saute till mushy and raw smell of tomatoes leaves. Allow it to cool, then add fennel seeds and pepper corns along with this in a mixer.
      Chana Masala Recipe - Step1Pin
    2. Grind it to a fine paste.Set aside. In a pressure cooker heat oil – add the items under ‘to temper’ then add onions and fry till golden brown.Then add the tomato onion paste.
      Chana Masala Recipe - Step2Pin
    3. Add the spice powders, mix well.Once the raw smell of masalas leave add chana along with the cooked water to this mixture and pressure cook for 1 whistle in medium flame.Add required salt.
      Chana Masala Recipe - Step3Pin
    4. Once done, open and add more water if the gravy is too thick – I added remaining 1 cup water and allowed it to boil in sim for 5mins.Once oil seperates and desired consistency is reached, Garnish with coriander leaves,lemon juice and switch off.
      Chana Masala Recipe - Step4Pin

    Serve hot with bhatura / rotis!
    Chole Masala Recipe

    Pin

    Expert Tips

    • Adjust water according to the consistency you want the gravy to be.
    • Pressure cook chana until soft as in the last stage we are going to cook for just 1 whistle. This way I find the  masalas blend very well with chana.
    • I dont usually add chana masala powder, always use homemade garam masala powder instead.
    • Adding pepper is purely optional, if you dont like the flavour then just skip it.

    Chana Masala RecipePin

    Chana Masala with coconut

    Chana Masala is one sidedish I never get bored of…I vaguely remember ordering chana masala in restaurants as Amma makes the best channa/chole masala according to me.

    Chana Masala - Chole MasalaPin
    We make both versions one without coconut which I have posted nd this version of chana masala with coconut.  I prefer the non coconut version with rotis and this one with pooris…..sounds weird ?! but thats how I am used to eating 🙂 Chana Batura is a very popular combination but am yet to try my hands with batura am sure to post it here soon hopefully.

    Chole Masala RecipePin
    Mittu loves chana masala too and with the combo of poori she enjoys.Mittus school has closed and next yr she will be into LKG. I still remember the day she joined school for Prekg and here the one year flew by just like a minute.Now lets get on how to make chana masala recipe.

    Ingredients

    Chana – 1 cup
    Onion – 1 chopped finely
    Tomato puree * – from 2 big tomatoes
    Ginger garlic paste – 1 teaspoon
    Garam Masala powder – 1/2 teaspoon
    Red Chilli powder – 1/2 teaspoon
    Chana Masala Powder – 1 teaspoon
    Lemon – 1/2
    Coriander leaves – 2 teaspoon finely chopped
    Salt – to taste
    To grind:
    Coconut – 1/2 cup grated
    Fennel Seeds – 1 teaspoon
    For mixing:
    Oil – 1 tablespoon
    Cinnamon – 1/4 inch piece
    Cloves – 2
    Jeera – 1 teaspoon

    Method

    1. Soak chana overnight or atleast for 8 hrs. Pressure cook for 6-7 whistles or until soft.Keep aside. Grind coconut, fennel seeds along with little water to a fine paste.Set aside.
      How to make chana masala - Step1Pin
    2. Heat oil in a pan – add the items under ‘to temper’ let it splutter then add ginger garlic paste, onion and fry till onions turn golden brown.Then add tomato puree along with spice powders and required salt.Fry till raw smell of tomatoes leave.
      How to make chana masala  - Step2Pin
    3. Then add coconut paste fry for 3mins then dilute it with water say 3/4-1cup. Allow it to boil till raw smell leaves and the oil starts seperating.
      How to make chana masala  - Step3Pin
    4. Then add boiled chana and allow it to simmer for 5-7mins. Once the gravy is thick garnish with coriander leaves and switch off.
      How to make chana masala  - Step4Pin

    Squeeze lemon juice and serve with pooris. Serve with lemon wedges and onions rings.

    Chana Masala powder is optional here, you can just skip it and go ahead making it and am sure you will not find any major difference in taste. I am yet to update the stepwise for the old chana masala post, but its already in my todo list so sure to do it soon , yes I will!

    Chana Masala Recipe - Side dish for PooriPin

    Tips

    • Make sure to cook chana till soft else ti will not absorb the gravy well.
    • The consistency is purely your choice – If you want more like a kuzhambu consistency then switch off accordingly.
    • If you dont have chana masala powder then skip it and increase garam masala powder to 1 teaspoon.Even without chana masala powder this tastes great as I have made it many times without it.

    Easy Chole Masala RecipePin

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    Filed Under: Gravies for Rotis, North Indian, RandomPosts, Recent Posts

    Reader Interactions

    Comments

    1. Divya Kudua

      May 22, 2013 at 4:12 am

      Yum,I can have the channa masala by itself.Simple recipe,I am definitely trying this soon:)

      Reply
    2. Hamaree Rasoi

      May 22, 2013 at 4:31 am

      Delicious and mouthwatering chana masala.
      Deepa

      Reply
    3. Ms.Chitchat

      May 22, 2013 at 4:36 am

      Yum yum yummy channa, love the rich color and the texture. Lovely clicks.

      Reply
    4. AparnaRajeshkumar

      May 22, 2013 at 4:40 am

      yummy one ! lovely combo too !

      Reply
    5. Wer SAHM

      May 22, 2013 at 6:50 am

      chole masala looks too yummy….

      Reply
    6. Nisa Homey

      May 22, 2013 at 7:47 am

      Gravy looks so creamy and thick….love your pics too.

      Reply
    7. suhaina aji

      May 22, 2013 at 9:09 am

      gravy looks so thick and yumm..love it,,

      Reply
    8. Saranya Balaji

      May 22, 2013 at 9:22 am

      Wow! looks so yumm that too without coconut…lovely texture…

      Reply
    9. Sheetal Bhatia

      May 22, 2013 at 11:29 am

      It looks do yummy, very tempting.. I am definitely going to try this once at home.. http://www.psocial.in/category/food-and-recipes

      Reply
    10. Rumana Ambrin

      May 22, 2013 at 12:47 pm

      Very creamy looking curry…

      Reply
    11. Kadhyaa

      May 22, 2013 at 2:11 pm

      simply irrestible. bookmarked

      Reply
    12. Sireesha Puppala

      May 22, 2013 at 11:32 pm

      I too love this channa masala a lot no need to cut veggies yet can get a healthy dish for rotis..you have made it so beautiful sharmi..

      Reply
    13. JEYASHRI SURESH

      May 23, 2013 at 6:25 am

      One of my friend makes channa in this way. Smooth gravy perfectly suitable for kids. Nice clicks

      Reply
    14. snaveena madhan

      May 23, 2013 at 12:23 pm

      I have tried this recipe,came very well and evryone liked it..followed the procedure as it is…Everyone should this….:) Irresistible taste..

      Reply
    15. Anusha Madhavan

      May 23, 2013 at 5:00 pm

      Tried this recipe and it turned out very tasty.
      Thanks for this yummy Channa Masala recipe !

      Anusha

      Reply
    16. Anusha Madhavan

      May 23, 2013 at 5:02 pm

      Tried this and loved it.
      Thank you for this delicious Channa Masala recipe !!

      Reply
    17. ShravsCookBookBlog

      May 24, 2013 at 2:44 pm

      mouth watering…:)

      Reply
    18. Sireesha Puppala

      May 25, 2013 at 12:37 pm

      It's my favourite .lovely texture and ur recipe is very simple to understand too

      Reply
    19. Meera

      May 27, 2013 at 7:57 am

      I am going to try this out. I don't make the onion-tomato paste and also don't do the last step pressure-cooking. What I do is take some channa, grind it in the mixie and add it to the gravy. That way the gravy is thick.

      Reply
    20. Nandini

      May 28, 2013 at 6:48 pm

      I tried your recipe and the family loved it! Thank you 🙂
      -Nandini

      Reply
    21. Nandini

      May 28, 2013 at 6:49 pm

      I tried your recipe and the family loved it! Thank you 🙂
      -Nandini

      Reply
    22. Su

      May 29, 2013 at 12:32 am

      This came out awesome! I usually make less than average chole masala..but this time! Wow! I cannot wait to get great complements from my hubby!!

      Reply
    23. yamuna

      May 30, 2013 at 4:18 am

      HI sharmi,
      u r simple awesome at ur work…… iam big fan of urs…. whenever i am in confusion what to cook … ur blog is SOS for me…. whatever i tried from ur recipe index did wonders for me…… thanx….. n keep postng n teaching me…..
      regards yamuna

      Reply
    24. Poonam Khatri

      June 17, 2013 at 8:37 pm

      Sharmi, the 6 garlic cloves that you add to temper just stay there? I don't want to eat a whole clove thinking it's chick pea!

      Reply
      • SHARMILEE J

        June 18, 2013 at 3:35 am

        I used the garlic for sauteing and grinding along with onion and tomato so it will not stay as whole….Please check the method again 🙂

        Reply
    25. Thenmozhi Boopathy

      July 20, 2013 at 1:47 pm

      superb recipe.,i did this., it came out very well.thank you.

      Reply
    26. Revathi Rangaswamy

      July 30, 2013 at 4:40 am

      hi.. I have cooked channa many time, but the idea of using fennel is a good idea and am sure will enhance the taste and aroma of the channa

      Reply
    27. Revathi Rangaswamy

      July 30, 2013 at 4:41 am

      hi.. I have cooked channa many time but the idea of adding fennel is very nice as im sure it would enhance the flavor and aroma of the dish itself

      Reply
    28. Sounak Biswas

      August 22, 2013 at 1:04 pm

      Referring to the ingredients section….. do you mean 3 or 4 cups of chana or 3/4th cup of chana ? Also 3/4 of soaked chana or unsoaked chana because the size differs after soaking it.

      Reply
      • SHARMILEE J

        August 22, 2013 at 1:21 pm

        It is 3/4 cup..And please go through the first step…I have clearly mentioned to pressure cook…so is 3/4 cup uncooked chana

        Reply
    29. Sneha

      September 13, 2013 at 12:14 pm

      Just tried the recipe… Loved it…
      I had to make modifications as my chana to gravy propotion was not right as my maid had put in the chana for cooking and i dumped the whole chana from the cooker into my pan..
      But none the less.. it turned out Good.. and i am sure that with the right proportions it would have been a winner..
      Thank you soo much for the wonderful recipe.. 🙂

      Reply
    30. Geetha Priya

      December 04, 2013 at 3:49 pm

      I tried this recipe today al my family member liked it 🙂 it came out very wel ::)

      Thanks sharmiee 🙂

      Reply
    31. Vandana Rao

      February 11, 2014 at 1:29 pm

      wow looks yummy

      Reply
    32. Gayathri Sivayoganathan

      February 21, 2014 at 3:05 am

      I tried out. The outcome was excellent. Im new to Indian cuisine. Its very much easy to follow the steps.

      Reply
    33. Arthi Saravanan

      April 07, 2014 at 10:54 am

      I tried this recipe yesterday and it came out so well…..I am basically very bad at cooking and could'nt believe it came out so fine…. I am going to try all your recipes going forward…. Thanks a lot Sharmi… this is going change my life

      Reply
    34. Jayapriya Sajeevan

      April 10, 2014 at 8:50 am

      After grinding the masala to paste should i use again the garlic cloves ,fennel seeds and pepper again while tempering will it not have a strong masala taste.

      Reply
      • SHARMILEE J

        April 10, 2014 at 1:49 pm

        For tempering its a very small quantity so it will not give a strong flavour….

        Reply
    35. ashoka devanampriya

      April 26, 2014 at 11:37 am

      Thanks for sharing this. This turned out wonderfully yummy!!

      Reply
    36. nagarathna keerthi

      April 30, 2014 at 7:49 am

      i love it thankq

      Reply
    37. Unknown

      July 20, 2014 at 4:26 am

      Tried this 2nd time. It was awesome. My daughter n husband both enjoyed. Thanks a ton!

      Reply
    38. priyaas

      September 10, 2014 at 3:27 pm

      Sharmi u added gariic , fennel seeds and pepper in tempering instead of adding it in saute and grind . Change it .

      Reply
      • SHARMILEE J

        September 10, 2014 at 4:14 pm

        Thank you Priya, have changed it now

        Reply
    39. Rashida Shaikh

      September 18, 2014 at 12:08 pm

      I too had cooked chana, yet to post…but your method is different…nice post

      Reply
    40. "அம்மு"

      November 19, 2014 at 6:12 pm

      Hey sharmi, my hubby loved it 10/10 🙂 Thanks for sharing. I used marati moggu, star anise, black elakkai while seasoning, jeera powder and little kasoori methi for the final boil..

      Reply
    41. kamalaveni

      November 30, 2014 at 3:57 pm

      Hey sharmi, colourful channa, give the onion and tomotto in grams

      Reply
    42. Jacqui Manini - Hills

      February 13, 2015 at 3:43 pm

      Thanks!! this was really nice!

      Reply
    43. Jacqui Manini - Hills

      February 13, 2015 at 3:43 pm

      Thanks so much! It was lovely

      Reply
    44. Petnas

      February 18, 2015 at 8:01 pm

      Hi..may i know-2nd method add 'the temper items' and then add tomato onion paste.how many onions and tomatoes do u need for this actually?

      Reply
      • SHARMILEE J

        February 21, 2015 at 11:07 am

        You can search for channa masala for other recipe variations……..

        Reply
    45. Radha Ravuri

      March 01, 2015 at 5:32 pm

      Hi, I tried this today and it turned out very tasty dish..my in – laws liked it too.. The masala smell is mouthwatering. Thank you!!

      Reply
    46. Abhinayah Ramesh

      April 09, 2015 at 4:12 am

      Tried the dish twice, turned out good both attempts..yummy and healthy!thank u for the recepie

      Reply
    47. esby

      April 22, 2015 at 12:10 am

      Great chole recipe! This has become my favorite chole recipe now. Tried making it twice, using canned chickpeas and both times it came out good. Thanks for the recipe!

      Reply
    48. Abdul Muthalib

      August 04, 2015 at 8:44 am

      tried this once it is very tasty and very easy cook, thank you for the recepie.

      Reply
    49. shana roshin

      November 11, 2015 at 10:51 am

      Great recipe. Restaurant like channa masala. Tried twice.. Thanks!!

      Reply
    50. Poornima

      November 25, 2015 at 2:44 pm

      Thank you
      It turned out yum

      Reply
    51. prag

      June 01, 2016 at 3:53 am

      Made it today. Awesome. My daughter had an excellent breakfast

      Reply
    52. Unknown

      July 21, 2016 at 4:37 am

      I tried ur recipe…came out very well dear…

      Reply
    53. durga

      August 08, 2016 at 2:56 am

      Thanks Sharmi, dish came out very good. Today is the first day I packed lunch for hubby and tried this dish came out good in 1st attempt itself. This rocks!

      Reply
    54. Unknown

      December 09, 2016 at 11:51 am

      Hey thanks for the receipe, first time this dish has come out nice n yummy, did many times before, but no luck

      Reply
    55. Sonya Valadares

      December 09, 2016 at 11:52 am

      Hey thanks for the receipe, first time this dish has come out nice n yummy, did many times before, but no luck

      Reply
    56. Arjun Rishi

      January 04, 2017 at 1:20 pm

      Nice post, I liked it and enjoyed reading it, Thanks for sharing this information.
      cooks in chennai

      Reply
    57. sweta

      February 02, 2017 at 11:29 am

      i tried it. It tasted super yummy yummy…i followed exact recipe… everyone loved it… thank u

      Reply
    58. Ramesh Pan

      June 14, 2017 at 11:35 am

      Here Channa is boiled 2 times in Cooker.
      I think it will over cook in cooker for 2 times???!!

      Reply
      • Sharmilee J

        July 05, 2017 at 7:42 am

        No it will not, I have divided the whistles.Cooking chana along with gravy gives a great flavour and taste

        Reply
    59. R. Figueiredo

      August 15, 2017 at 9:01 am

      In your notes, you mentioned you use home made garam masala instead of chana masala.Could you please share the ingredients with the quantity?Thank you.

      Reply
      • Sharmilee J

        August 15, 2017 at 7:16 pm

        Please check garam masala recipe post

        Reply
    60. Durga

      October 05, 2017 at 6:27 pm

      Can we add panner instead of channa in this recipe

      Reply
      • Sharmilee J

        October 19, 2017 at 7:35 am

        yes you can, toast and add it after the gravy is almost done

        Reply
        • Durga

          January 03, 2018 at 10:13 am

          How much panner needed for this measurement

          Reply
          • Sharmilee J

            January 15, 2018 at 11:35 am

            1 cup cubed paneer

            Reply
    61. Priya

      January 05, 2018 at 5:33 am

      Sharmilee, tried this recipe today, came out really well and it was easy too. Thanks a lot! So far I never had success with channa masala but I made it and the whole family enjoyed it today. You are awesome!!!

      Reply
    62. yusa

      March 16, 2018 at 8:45 pm

      looks yummy and tasty …your recipe is great and easy to make

      Reply

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