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How to make Chole or, Chana Masala

Chana Masala, Chole
Chole pinit View Gallery 1 photo

How to make Chole or, Chana Masala

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Total Time 35 mins Servings: 4 Best Season: Suitable throughout the year


Chole or Chana Masala is a North Indian dish-specialty of Punjab. Most restaurants that serve North Indian food will have this dish on their Menu.  

You may need a trip to a Local Indian store if you do not keep many indian spices.

Chana means chickpeas or Garbanzo beans-in India it is also recognized as Kabuli Chana -means Beans from Kabul.

This Chana or, garbanzo beans are used in many Countries, in middle east, it is used to make Hummus and many other dishes.

These beans -have to be soaked overnight and then boiled till they are soft-very long process but, if you want to make this dish faster, use the canned Garbanzo beans. They are soaked in salt solution.

Caution: These canned beans have a lot of salt -please make sure to rinse it at least 2 or three times in a lot of water and then drain well. Some skin of Garbanzo may come off, it is OK.

Remember, the spices vary from dish to dish, and you can add or reduce spices per you own taste.

Chana masala, also called chole masala, is  originated in northern India. “Chana” means chickpea and “masala”  ia a blend of spices used in Indian cooking.

It’s a popular dish throughout India and Pakistan, with recipes vary per region. This dish is very popular around the world.The following is the  inspired version resembling what we’ve tasted in restaurants. 

This dish is made with , onions, garlic, fresh cilantro, a blend of spices, chickpeas, and tomatoes. It can be prepared a number of different ways, but I chose the simple recipe, buyin canned garbabzo beans which does not require soaking over night and cooking in Pressure Cooker.

you will need a food processor-only if you make this dish from dry Garbanzo beans . This recipe takes a lot longer.

Chole is served with Bhatura-large puri ,  the dish is called Chana Bhatura, generally served together.

You may need to visit the Indian Store if you do not cook much of Indian food. Tamarind, Brown Cardamom, Aamchoor are important ingredients. Tamarind paste is available inn Jars or squeeze tubes. AAmchoor is available in powder form.

First to make the Sauce.-with onions and tomatoes

This recipe makes about two to three cups of Curry-sauce, you can stor it in the Freezer-use small containers ndto store so you can only thaw as needed.

InstructionsMake the Sauce first

Chop the onions and tomatoes and open the can of Tomato paste

Heat oil in a lage non stick-if possible-you will use the same pan for cooking- add chopped onionsand saute at low-medium heat stirring occassionally until onions are almost transparent.

  1. in the mean time open the can of Garbanzo beans, drain and put them in a bowl, rinse and keep

once the onions are translucent, add ginger, garlic, Cumin Corriandar powder, chili powder and brown Cardamom, mix well and let it saute a bit more.

Now add chopped tomatoes and the paste. Add Tamarind, Aamchoor and let the mixture cook at low heat for about 5 minutes.

You can add more chili powder for taste- the Brown Cardamom makes it spicy hot-you can remove them if needed.

Once the sauce is ready, add the drained garbanzos and let the mixture simmer for about 10 minutes, so garbanzo beans are fully covered with sauce .

Keywords: spicy, tangy, Garbanzo, Chana Masala
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