Chana Masala
The humble chickpea, elevated to greatness
Chana Masala is proof that vegetarian food can be deeply satisfying. This isn't health food—it's soul food. The chickpeas absorb that complex, tangy, spicy gravy until each bite is an explosion of flavor. It's what's bubbling in every dhaba from Punjab to Delhi, and now, your kitchen.
recipe.ingredients
- 2 cans (400g each) chickpeasOr 1.5 cups dried, soaked overnight
- 2 large onions, finely diced
- 4 tomatoes, pureedOr 1 can crushed tomatoes
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 2 green chilies, slit
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1 tsp amchur (dried mango powder)The secret ingredient
- 1 tsp Kashmiri chili powder
- Fresh cilantro and lemon wedges
- 3 tbsp vegetable oil
recipe.nutrition
Per serving
310
recipe.calories
14g
recipe.protein
42g
recipe.carbs
10g
recipe.fat
recipe.history
Chana Masala, also called Chole, originated in North India, particularly Punjab. It became popular across India and globally through Punjabi restaurants. The dish is traditionally served with bhatura (fried bread) for the classic 'Chole Bhature' combo.
recipe.preparation
- 1
Heat oil in a heavy-bottomed pan. Add onions and cook until deeply golden, about 15 minutes. Don't rush this.
- 2
Add garlic, ginger, and green chilies. Sauté for 2 minutes until fragrant.
- 3
Add all the ground spices except garam masala. Stir for 30 seconds until aromatic.
- 4
Pour in the tomato puree. Cook on medium heat for 10 minutes until oil separates at the edges.
- 5
Add drained chickpeas and 1 cup water. Simmer for 15 minutes.
- 6
Mash a few chickpeas against the side of the pan to thicken the gravy.
- 7
Add amchur powder and garam masala. Adjust salt and simmer 5 more minutes.
- 8
Finish with fresh cilantro and serve with lemon wedges on the side.
recipe.modeChef
The Dhaba Way
Street-side dhabas make this differently than home cooks. Their secret? Cooking the onions until they're almost burnt, and using tea bags to give the chickpeas a darker color.
- Toast your spices in dry pan before grinding for deeper flavor
- The amchur (dried mango powder) adds a tanginess that lemon can't replicate
- Let it sit for 30 minutes after cooking—the flavors meld beautifully
- Canned chickpeas work fine, but dried ones have better texture
recipe.tips
- •Add a used tea bag while simmering chickpeas for that authentic dhaba color
- •A spoonful of tamarind paste instead of amchur gives a different but equally delicious tang
- •Serve over rice or with bhatura (fried bread) for the classic combo
recipe.specialTrick
Here's the game-changer: make a quick tadka at the end. Heat 2 tablespoons of ghee, add a dried red chili, a pinch of asafoetida, and some cumin seeds. When they splutter, pour this sizzling mixture over the finished dish. That aroma? That's what makes people ask for your recipe.
recipe.faq
They're the same dish! Chana Masala is the more formal name, while Chole is the Punjabi/Hindi term used in North India.
Both work great. Dried chickpeas have better texture but require overnight soaking. Canned is convenient and still delicious.
Dried mango powder that adds tangy sourness. If unavailable, use lemon juice or a bit of tamarind paste.
Dhabas use black tea or tea bags while cooking chickpeas. It's optional but adds authentic color.
