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Chole Masala | Channa Masala | Chickpeas Curry

Easy chole masala or channa masala recipe using readymade spices and a fiery tadka at the end!
Course Main Course
Cuisine Indian
Keyword 30 minute meals, chickpeas, chole, sides
Prep Time 40 minutes
Total Time 8 hours
Servings 4

Ingredients

For cooking chickpeas

  • ½ cup chickpeas rinsed and soaked overnight
  • 1 inch cinnamon
  • 2 cloves
  • 2 cups water

For Chole Masala

  • 2 tbsp oil
  • 1 tsp cumin
  • 1 tsp hing/asafoetida

Onion - Ginger - Garlic paste

  • 2 onions two medium sized onions, or 1 large one
  • 3 cloves garlic
  • 1 inch ginger

Tomato paste

  • 2 tomatoes two medium-sized tomatoes, or 1 large one

Spices

  • 2 tsp red chilli powder i use kashmri chilli, that is not very spicy. adjust to taste
  • 1 tsp corainder powder
  • 1 tsp cumin powder
  • 1 tsp amchur powder
  • 1 tsp salt
  • 1 tsp kasoori methi
  • ¼ tsp garam masala

For tadka

  • 1 tbsp ghee
  • 2-3 cloves garlic
  • 2-3 green chillies slit
  • ½ tsp chili powder

Instructions

  • Soak the chickpeas in plenty of water overnight. Pressure cook adding the whole spices, water and a little salt for 4 whistles. The chickpeas must be cooked, but must still have a bite.
    Read instructions below if using canned chickpeas
  • Grind onion, ginger and garlic to a paste and keep aside
  • Grind tomato to a puree and keep aside
  • In a pressure cooker, add the oil followed by cumin and hing. Add the onion paste and lower the flame. Add a little water to deglaze if required.
  • Cook this paste for 3-4 minutes on a low flame.
  • Add the tomato puree and some water to consistency. Cook again on a low flame for 3-4 minutes.
  • Add the chilli powder, cumin, coriander, salt and amchur to a cup and dilute with 3 tbsp water. (all spices except kasoori methi and garam masala - that is used in the end)
  • Add the spiced water mixture to the gravy, followed by the cooked chickpeas.
  • Mix well and add enough water to consistency. Reduce flame, and cook for 1 whistle. Alternatively, you can let it simmer on a low flame for 15 minutes.
  • Add the kasoori methi and garam masala.
  • Make a tadka in ghee, add garlic, chili and once it cooks - add the chili powder. Pour the tadka on top of the garam masala and kasoori methi. Mix well.
  • Turn off heat. Garnish with coriander leaves and serve!
  • This is excellent with Jeera Rice, rotis and even on toast!