Chana masala | Bengal Gram Curry

Kapoor Sanjeev, June 3, 2014

Chana masala  or Chole masala or channay or Chholay  masala is a popular dish in India and Pakisthan. It can be served along with Rotis or rice. Chole is popular in North India especially in Rajasthan and Gujrati dishes.Chole Bhature is a a common street food and served in restaurants. In Kerala it is known as kadala curry and is acombination of white Appam.

Another variation of the same dish is Aloo chole where aloo is also a main ingredient of the dish. Murg Chole is another variation of the same dish in Lahore where chicken and chickpeas are cooked together and is a traditional breakfast there.

Channa Masala

Channa Masala

Bengal Gram Curry | Chana masala
Serves: 1 bowl
Prep time:
Cook time:
Total time:
An authentic North Indian recipe of Chana Masala or Chole Masala.
  • 200 gm. Bengal gram,soaked overnight
  • 750 ml water
  • 1 medium sized bay leaf
  • 2 whole cardamoms
  • 1 small cinnamon stick
  • ½ teaspoon . turmeric powder
For Curry Gravy:
  • 2-3 tablespoon oil
  • 1 level teaspoon cumin seeds
  • A pinch of asafetida powder (optional)
  • 2 onions, approximately 100 gms each sliced
  • 4 garlic clove
  • ¾ inch piece of ginger
  • 2 teaspoon coriander powder
  • ¼ teaspoon chilli powder (adjust as per the spice tolerance)
  • 1 level teaspoon turmeric powder
  • 2 level teaspoon salt (to taste)
  • 200 grams of fresh tomatoes, chopped
  • ¼ teaspoon homemade Garam Masala
  • Coriander leaves chopped for garnishing
  1. Cook the chana in a pressure cooker by adding bay leaf cinnamon cardamom turmeric and water.
  2. Close the lid of the pressure cooker and wait for the first whistle. AZfter first whistle keep the flame sim and cook for another 15 to 20 minutes.
  3. Remove from flame and keep aside without opening for another 10 minutes so that the steam goes off automatically.
For the curry
  1. Chop the onion into thin slices. Make ginger garlic paste
  2. In a pan add asafoetida and cumin seeds in oil. Once the seeds splutter add ginger garlic paste and onion in to it. Saute till it is golden brown.
  3. Add coriander powder and chily powder into it. Saute for few minutes till it is golden brown. make sure it is not blackened.
  4. And sliced tomato into it and saute for another few minutes till the oil is separated.
  5. Add garam Masala and saute for 1 or 2 minutes.
  6. Aow add the previously cooked chana into this along with the water used for boiling.
  7. Cook for few more minutes till the gravy is thick enough
  8. Garnish it with coriander leaves
  9. Serve Channa Masala hot along with chapati or rice
Used pressure cooker to reduce the cooking time
Add more spice is required
You can add 1 teaspoon of tamarind pulp if you like the taste
Can add potatoes also if you like
Nutrition Information
Serving size: 1 Cup(275 g) Calories: 460 Fat: 9g Saturated fat: 1g Carbohydrates: 78g Sodium: 1020mg Fiber: 5g Protein: 13g


Related Posts Plugin for WordPress, Blogger...

Related recipes you might be interested

  • Aloo Chana Masala | Aloo Chole recipeAloo Chana Masala | Aloo Chole recipe Aloo Chana Masala is a Punjabi recipe made from white chickpea blended with Indian spices, cooked in spicy grevy and served with either hot Pooris or Bhature. A must try recipe to know the […]
  • Bhatura | How to make BhaturaBhatura | How to make Bhatura Batoora, Bhatoora or bhatura , is a kind of fluffy and deep-fried leavened bread which is a North Indian dish. It is often eaten with chickpea curry, chole or channe, curd and salad […]
  • Chicken stewChicken Stew Kerala style Chicken Stew is an easy recipe that makes for a good side dish with Appam, palappam or Pathiri which is a popular breakfast fare in Kerala. Chicken and potatoes simmered in coconut […]
  • Dal Curry – Kerala style | Nadan Kerala Parippu CurryDal Curry – Kerala style | Nadan Kerala Parippu Curry Any Kearla sadhya is incomplete without a dal. It is a sumptuous spread of  rice along with more than 15  vegetable dishes  and  a variety of payasams. In a typical sadhya  rice is divided […]
  • AvialAvial | Avial recipe | How to cook Avial Avial is a dish originated  in Kerala.  it  is an integral part of a Sadhya.  Avial is a common dish in Kerala, Tamilnadu and Udupi. It is a mixture of vegetables in   grated coconut and […]
  • coconut chammandi powder chutniCoconut Chutney Powder/Chammanthi Podi Kerala style / Nadan Chammanthi Podi Serving size: 1 cup Ingredients Grated coconut- 2 cups (really dry coconut is used) Whole red chilies- 10 -12 or as much as u want Small onion/ cheriya ulli - 6-8(cut into small […]
  • Aloo BhindiAloo Bhindi | How to make Aloo Bhindi Aloo Bhindi is a common side dish in North India.There are many ways to prepare Aloo bhindi. I have added the best and easy recipeof Aloo bhindi. Aloo bhindi can be used as a side dish for […]
  • Jaisalmeri Chane | Traditional Jaisalmeri Kala Chana recipeJaisalmeri Chane | Traditional Jaisalmeri Kala Chana recipe Rajasthani cuisine is unique in its blend and preparation. Jaisalmer is the largest district of Rajasthan and shares international boarder. This deseart areas has some of the best food you […]
  • Gongura Senagapappu KuraGongura Senagapappu Kura (Sorrel Leaves with Bengal Gram Curry) Gongura Senagapappu Kura Gongura Senagapappu Kura : Gongura is one of the most common leafy vegetable in in Andhra Pradesh. It is otherwise known as Andhra Mata which means "Mother of […]
  • Suran ki subji | Chenna erissary | Chena pirattuSuran ki subji | Chenna erissary | Chena pirattu Elephant foot yam ( for preparing Chena pirattu ) is other wise know as jimikand or suran in Marathi and Hindi, oal in Bengali, suvarna gedde in Kannada, Chenai kizhangu in Tamil, chena in […]
  • Kerala Fish Curry | Kottayam style Mothers recipeKerala Fish Curry | Kottayam style Mothers recipe Whenever I go to my home, My mother prepares the best Kerala Fish Curry for me and it will be waiting for me for my first meal at home. The taste of the fish curry is so great and thus I […]
  • Ambazhanga PickleAmbazhanga Pickle Ambazhanga Pickle is a typical Kerala pickle dish. I remember that Ambazhanga is abundant during summers and Ambazhanga pickle preparation is normally done during those summer vacation. I […]