Kitchen Recipe Collection
Indian Chana Masala
A robust, tangy, and deeply spiced chickpea curry cooked with onions, tomatoes, and a special blend of roasted spices.
- Prep
- 480 min
- Cook
- 45 min
- Total
- 525 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- dried chickpeas (kabuli chana)
- tea bags or amla (Indian gooseberry)
- onions
- tomatoes
- ginger-garlic
- chole masala powder
- cumin seeds
- coriander powder
- amchur (dry mango powder)
- green chilies
- oil/ghee
Equipment
- Pressure cooker
- Heavy-bottomed pan
Instructions
- 1
Soak the Chickpeas
Soak dried chickpeas overnight (at least 8 hours) in plenty of water. Drain and rinse well.
- 2
Pressure Cook for Color
Place chickpeas in a pressure cooker. Add water, salt, whole spices (cardamom, cinnamon), and 2 black tea bags (or dried amla). The tea bags give authentic Punjabi Chole its signature dark brown color.
- 3
Cook Until Tender
Pressure cook for 6-8 whistles. The chickpeas must be extremely tender, melting when pressed, but still holding their shape. Discard tea bags.
- 4
Sauté Aromatics
In a pan, heat oil. Add cumin seeds. Once they splutter, add finely chopped onions and sauté until dark golden brown.
- 5
Add Ginger-Garlic
Add freshly pounded ginger and garlic. Sauté until the raw smell disappears.
- 6
Cook Tomatoes
Add finely chopped tomatoes or puree. Cook on medium heat until the tomatoes turn mushy and oil separates.
- 7
Add Spices
Add a generous amount of Chole Masala powder, coriander powder, turmeric, and red chili powder. Sauté the masala well.
- 8
Add Chickpeas
Add the boiled chickpeas along with their dark cooking water. Stir well.
- 9
Simmer and Mash
Simmer on low heat for 15 minutes. Use the back of your spoon to gently mash some of the chickpeas against the side of the pan—this naturally thickens the gravy.
- 10
Add Tanginess
Stir in Amchur (dry mango powder) for a sharp, tangy kick. Adjust salt.
- 11
Prepare the Tempering (Tadka)
In a small pan, heat a spoonful of ghee. Fry slit green chilies and ginger juliennes until fragrant.
- 12
Garnish and Serve
Pour the ginger-chili tadka over the Chana Masala. Garnish with fresh coriander and serve with Bhature, Puri, or Rice.
Cooking Tips
- Do not skip the tea bags while boiling. The tannins in the tea give the chickpeas an earthy flavor and the deep, dark color characteristic of authentic Punjabi street food.
- Mashing a few chickpeas into the gravy is the secret to a thick, clingy sauce instead of a watery broth.
Variations
- Pindi Chole: A drier, darker version that uses no onions or tomatoes, relying entirely on spices and tamarind.
Chef's Notes & Storage
- Often paired with deep-fried Bhature, this combination (Chole Bhature) is the ultimate North Indian weekend breakfast/dinner.
Nutrition Estimate
350 calories · 14g protein · 48g carbs · 12g fat · 12g fiber per serving
