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Chana Masala (or chole)

Chickpeas in a creamy, spicy, tomato-based sauce - this is Chef Ranveer Brar's recipe that Uma loves. Chana masala (or chole) is perfect for spreading on chappati and/or eating with rice.

Chickpeas in a creamy, spicy, tomato-based sauce - this is Chef Ranveer Brar's recipe that Uma loves. Chana masala (or chole) is perfect for spreading on chappati and/or eating with rice.


Ingredients

Main:

For cheese cloth spice bundle:

For chole gravy:

Preparation

If using dried chickpeas: Cook chickpeas in a pan or pressure cook in an Instant Pot. Add 3 cups of water to this. Then add your spice bundle: a cheese cloth with the above listed cheese cloth ingredients. Tie a knot and add it to the water with chickpeas and pressure cook. Keep the cooked chickpeas aside. Keep it aside with the water in it.

(If you are buying canned chickpeas, skip the above step.)

Heat a pan and add ghee and oil. To this, add dried red chilies, black cardamom, bay leaves and 1 tsp cumin seeds. Then add crushed garlic and ginger paste, and add chopped onions. Let the onions cook for a few minutes and then add turmeric powder and tomatoes, coriander powder, red chili powder and keep stirring. Add a little water and cook in a low flame. Close the lid and cook for 2 more minutes. Drain the chickpeas and save the water. Open the lid and add only cooked chickpeas, garam masala, caraway seeds, a pinch of nutmeg, and slit green chilies. Then add enough of the chickpea water to achieve the consistency you want. Cook for a few minutes. Mash a few chickpeas so the gravy thickens. Enjoy!