Traditional Chana Masala Recipe (Chole)
User Reviews
4.6
Traditional Chana Masala Recipe (Chole)
Description
The Traditional Chana Masala combines soaked or canned chickpeas with a mixture of browned onions, ginger and garlic pastes, and diced tomatoes cooked down into a sauce. Ghee is used for sautéing to develop flavor depth. The use of pressure cooking with an optional black tea bag produces chickpeas with a rich color and slightly smoky taste. The dish is seasoned with chana masala spice blend consisting of turmeric, Kashmiri red chili powder, coriander, garam masala, and amchur powder, which bring warmth, earthy spice, and tanginess to the curry.
The curry has a balanced consistency, with chickpeas tender but intact, and a thickened, flavorful sauce clinging to the legumes. Fenugreek leaves and cilantro garnish add herbal brightness and depth.
This curry can be served with rice, flatbreads like roti or naan, or as part of an Indian meal. It is nutritious and filling, ideal for a vegetarian main dish or side.
Using canned chickpeas reduces preparation time by skipping soaking and pressure cooking. The spice blend can be adjusted to taste. Adding boiled potatoes or spinach offers variations to the classic recipe.
Ingredients
Pressure cooking dry chickpeas
- 1 cup chickpeas See notes for canned chickpeas, dry
- 4 cups water divided
- 1 teaspoon kosher salt
- 1 black tea bag optional
Other Ingredients
- 2 tablespoons ghee
- 1 bay leaf
- 1 large yellow onion finely diced
- 2 teaspoons ginger paste
- 2 teaspoons garlic paste
- 1 green chilli slit in the middle, optional
- 2 plum tomatoes finely diced
- 1 to 2 tablespoons chana masala spice blend add more to taste (see notes)
- 1½ teaspoon kosher salt
- ¼ teaspooon Turmeric ground
- 1 teaspoon Kashmiri red chili powder
- 1 cup water
Garnish
- 1 tablespoon fenugreek leaves dried, aka Kasoori Methi
- ¼ cup cilantro chopped
Instructions
- Soak white chickpeas in 2 cups of water overnight or for 8-10 hours. Drain out all the water.
- Add chickpeas along with 2 cups of water and salt. Pressure cook for 35 minutes followed by natural pressure release. (Note: Optionally, add a tea bag to give the dish a rich smoky flavor and deep color. Discard once the chickpeas are cooked)
- Heat ghee in a medium skillet. Add bay leaf and onions. Sauté on medium heat until the onions turn light golden brown, about 8 to 10 minutes. Use a lid to speed up cooking while mixing in the onions frequently. Add ginger paste, garlic paste, and green chili. Mix well and cook for another minute.
- Add tomatoes and cook for 5 minutes stirring a few times until the tomatoes are soft and mushy.
- Mix well with chana masala spice blend, salt, turmeric, and red chili powder. Add boiled chickpeas along with the water from pressure cooking. Add one cup of water(more or less) to bring the curry to your desired consistency.
- Simmer for 5 minutes and garnish with Kasoori methi and cilantro. Serve with steamed basmati rice or paratha.
Notes
- Canned chickpeas can replace dried to save time; drain and rinse before use.
- If using store-bought chana masala spice blend, adjust quantity to preferred heat and flavor.
- Adding boiled cubed potatoes or fresh spinach enhances texture and nutrition.
- Simmer the curry until desired thickness is achieved to concentrate flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Calories | 147kcal | 7% |
| Carbohydrates | 21g | 7% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 9mg | 3% |
| Sodium | 9mg | 0% |
| Potassium | 391mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin C | 9.6mg | 11% |
| Calcium | 48mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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