Go Back
+ servings
Chana Masala in a white bowl
Print

Chana Masala - Chole Masala

Chana Masala, also called Chole is an Indian Chickpea Curry. Hearty and flavorful, this popular curry is ready in under 30 mins and served with naan or basmati rice.
Course Main
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Calories 320kcal
Author Manju

Ingredients

  • 5-6 cups boiled chickpeas or 3 cans chickpeas
  • 3 tbsp oil
  • 1 red onion finely chopped
  • 3 cloves garlic peeled
  • 1 inch piece ginger
  • 2 Thai green chillies
  • 2 medium tomatoes finely chopped
  • ½ tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp cayenne red chillie powder
  • 1 tea bag black tea
  • 1 bay leaf
  • 2 tsp amchur dry mango powder
  • 2 tsp chole masala
  • ¼ cup minced cilantro
  • salt to taste

Instructions

  • In a large dutch oven, heat the oil over medium-high heat and add chopped red onions to it.
  • Crush together green chillies, ginger and garlic.
  • Once the onions have softened, add this crushed mix to the pot and cook for a couple of minutes.
  • Add the chopped tomatoes to this and cook till it softens for about 4-5 mins.
  • Add all the spices, except for the amchur / dry mango powder and the chole masala / garam masala like spice for this curry. Mix well and let cook for 1-2 mins. Season with salt.
  • Now add the cooked chickpeas with the water and add a bay leaf and the tea bags to it.
  • Cover and simmer on medium-low heat for 15-20 mins. Check every once in a while to see if there is enough water for the curry base, if not add a little water, about ¼ - ½ cup at a time.
  • Open the pot, mash some of the chickpeas with a potato masher or the back of your ladle, to just thicken up the curry some more. Remove the tea bags and the bay leaf.
  • Add the amchur and chole masala and turn off the heat.
  • Mix well and top with freshly minced cilantro.

Notes

To cook chickpeas, if not using canned chickpeas:
Start by soaking dried chickpeas in enough water to cover it, for 6-8 hours or overnight. Drain the water. Add the chickpeas and fresh water, about 1: 2 ratio of chickpeas to water, salt and let it pressure cook. 
On a stove top traditional pressure cooker, cook it for up to 3 whistles, let the pressure release and then open the pressure cooker. Don’t drain the water away.
To pressure cook in the Instant pot, set it on Manual and 20 mins with Natural Pressure Release.
The pressure cooked chickpeas will be slightly softer than canned chickpeas, which is what makes them absorb the spices and make the curry taste better.

Nutrition

Serving: 1.5cups | Calories: 320kcal | Carbohydrates: 45g | Protein: 13g | Fat: 11g | Saturated Fat: 1g | Sodium: 78mg | Potassium: 540mg | Fiber: 12g | Sugar: 9g | Vitamin A: 548IU | Vitamin C: 11mg | Calcium: 81mg | Iron: 4mg