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Punjabi Chole (Chana Masala)

By: Chitra Ahluwalia Pal of New York, US

Garbanzo Beans in spicy Indian Gravy

Filed in Main Dishes

Serves 4 people

Other 176 recipes by Chitra Ahluwalia Pal »

Chole/Chana/Garbanzo Beans cooked in spicy Indian Gravy, goes well with Puris, Parathas, Chapatis or Rice


  • 2 cups Garbanzo Beans
  • 2 tomatoes (chopped)
  • 1 cup Tomato Puree or Paste
  • 3 medium Onions (finely chopped in chopper)
  • 2 cloves minced Garlic (optional as per taste)
  • 1 tbsp. Ginger paste
  • 2 Green Chilies chopped
  • Salt to taste
  • ¼ tsp. Turmeric powder
  • 1½ tsp. Red Chili Powder
  • 1 tsp. Coriander powder
  • 4 tsp. Vegetable Oil / Extra Virgin Olive Oil
  • ¼ tsp. Garam Masala Powder
  • 3 tsp. of Chana Masala Powder
  • ¼ tsp. Cumin Seeds

For Garnishing

  • Coriander leaves
  • 2 small Onions
  • 1 Tomato (sliced in Rings)



  1. Soak chhole/beans overnight in salty warm water with two tea bags.  (adding Tea Bags will turn Chana Black in Color)
  2. Boil Chole/Chana along with tea bags in pressure cooker/Microwave till they become soft.
  3. On Medium Low Heat, Heat the Pan first and put Oil in Pan.
  4. When oil is ready (you can throw one cumin seed if it sizzles then oil is ready). Add Cumin seeds.
  5. When Cumin Seeds splutter, add minced Garlic and Ginger Paste.
  6. Add chopped Onions  and add a pinch of Salt and fry till they turn brown (Adding salt while frying Onions makes it quicker to fry Onions)
  7. Add coriander powder and fry for some time till it becomes light brown.
  8. Add turmeric powder & chili powder and Salt to taste.
  9. Add Garam Masala and Chana Masala and again fry for some time.
  10. Add Pureed tomatoes and fry till the oil leaves from the sides.
  11. Add chopped Green Chilies.
  12. Take out the Tea Bags and Add Chole/Chana into the Pan without water and stir so that it gets mixed up well.
  13. Add the same water which was left in pressure cooker while boiling Chole/Chana .
  14. Cook the Chole/Chana with gravy for 8-12 min’s till gravy dries (but Chana or Masala should not burn).
  15. Garnish with Coriander Leaves and ring Onions and Tomato.
  16. Serve with Puris, Parathas, Chapatis or Rice.

Latest Comments

By jean chaurasia on 10/18/2012 1:27:00 AM

I used a mixture of kabuli channa and lobia (blacy eyed beans), both soaked overnight and then boiled with a chopped onion and grated ginger for 3 whistles. Rest of the ingredients and method the same. Results were good. Thanks.

By jean chaurasia on 7/26/2012 1:05:00 PM

Very tasty. Thanks.

By shirin on 12/31/2011 9:53:00 PM

hi. use of tomato is in directions no. 10 and 15.

By diksha on 6/25/2011 2:34:00 AM

you have mentioned 2 tomatoes chopped and a cup of tomato puree...but u havent mentioned the use of chopped tomatoes...i tried this receipe but due to so much tomatoes it failed...:(

By Vijeta on 4/8/2010 2:59:00 AM

I loved your recipe. It looks so yummy will try it.

By neha on 8/26/2009 5:21:00 AM

hmm.....nice recipe.....everybdy likd it at home.....

By Mr Shah on 12/30/2008 6:38:00 AM

Hi there, your recipe looks great. can you tell me which chana masala powder do you use? thanks for sharing great recipes.

By meetu on 11/18/2008 3:47:00 PM

hi chitra, thanks for sharing such a wonderful recipe. i tried it and its so yummy.


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