Chana Masala

Chana Masala is a famous Indian recipe. There are many versions of chana masala.

Here I have used chickpeas, which is boiled at home. You can also use canned chickpeas for the recipe.

Chickpeas or chole is cooked with Indian masala powder and simmered in a thick gravy of pureed onion tomato mixture.

Ground tomato onion paste brings a creamy texture to chana masala.

It goes with roti, naan, etc.


  • 1 cup chickpeas / vella kadala
  • 1 Onion, chopped
  • 1 Tomato, chopped
  • 1 Green chilli
  • 1 tsp ginger garlic paste
  • 1 tsp red chilli powder  
  • 1 tsp coriander powder
  • ½ tsp turmeric powder
  • ½ tsp garam masala powder
  • 3 tsp oil                                     
  • Salt to taste
  • 2 tbsp coriander leaves


  • Soak chickpeas in water overnight.
  • Pressure cook chickpeas. Set aside cooked chickpeas. 
  • Heat little oil in a pan.
  • Saute onion, tomato, and green chilli for 2 minutes. 
  • Grind sautéed ingredients with ginger garlic paste. Set aside ground paste.
  • Heat oil in a pan. Add curry leaves. Add ground paste. Fry on medium heat until oil starts to separate from the mixture.
  • Add red chilli powder, turmeric powder, coriander powder, garam masala powder, and salt. Fry for 2 minutes.
  • Add 1 cup of water. Add cooked chickpeas along with water in which it is cooked. Cook over medium heat for 5-7 minutes. Switch off the stove.
  • Garnish with coriander leaves before serving.

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