Chana Masala

Kabuli chana in spicy gravy

Recipe by Swathi Baliga of

A typical Punjabi side dish. Kabuli chana in spicy gravy goes well with puri's, Paratha's or chapati's.

Ingredients vegetarian 4 servings

  • 100 gms. Gorbanzo Beans
  • 3 nos. Onion, medium
  • 1 no. Tomato
  • 4 tbsps. Vegetable Oil
  • 4 cloves Garlic
  • 1 tbsp Ginger
  • 1 no. Green Chilies
  • ¼ tsp Coriander powder
  • ¼ tsp Cumin Seeds
  • 1 tsp Red Chili Powder
  • ¼ tsp Turmeric Powder
  • ¼ tsp All spice powder
  • 1 bunch Coriander leaves, small
  • 1 tsp Fenugreek Leaves, kasoori
  • Salt to taste


  1. Boil chana with one onion in pressure cooker till the chana becomes very soft.
  2. Heat oil in a pan and add jeera, ginger garlic paste and green chilli.
  3. Fry for some time. Add onions with a pinch of salt and fry till it becomes brown.
  4. Add coriander powder, turmeric powder & chilli powder and again fry for some time.
  5. Add tomatoes and fry till the oil leaves from the sides.
  6. Now, add boiled chana and continue boiling for 2-3 minutes. Smash a small part of the boiled chana and add to it (to form thick gravy).
  7. Add freshly cut coriander leaves, Kasoori methi and garam masala powder. Boil for a minute and put off the heat.
  8. Garnish it with freshly cut coriander leaves and onion.Chole is now ready.
  9. Should be served hot with Puris, Parathas or Chapatis.


Tabasem Ahmad

Really easy to make- took me no time at all, and tasted great. Highly recommend trying this one!

ravindranath balig

I find that the recipe is quite beautifully presented and we hope many more such recipe are forthcoming