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Chana Masala / Chole Masala / Kondai Kadalai Masala
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5 from 2 votes

Channa Masala / Chole Masala / Kondai Kadalai Masala / Chana Masala

Channa Masala (or Chana Masala / Chole Masala / Kondai Kadalai Masala) is one of the popular dish in India. The chickpeas cooked in spicy and tangy tomoto based gravy which goes very well with Roti / Batura or even with white rice.
Prep Time15 minutes
Cook Time30 minutes
Soaking Time12 hours
Total Time12 hours 45 minutes
Course: Accompaniment, Side Dish, Veg Gravies
Cuisine: North Indian, Punjabi
Servings: 4 people
Calories: 281kcal
Author: Sowmya Venkatachalam

Equipment

  • Pressure Cooker
  • Heavy Bottomed Pan

Ingredients

  • 1 cup Chickpeas (Kondakadalai) 1 cup = 250 ml
  • 1 nos Onion finely chopped
  • 3 nos Tomato pureed
  • 1½ teaspoon Salt adjust to your taste
  • 1 teaspoon Red Chili Powder
  • 2 nos Green Chili
  • 1 tablespoon Ginger Garlic Paste
  • ¼ teaspoon Turmeric Powder
  • 1 inch Cinnamon Stick
  • 2 nos Cardamom
  • 3 nos Cloves

Ingredient for Chana Masala

  • 1 inch Cinnamon Stick
  • 2 nos Cardamom
  • 3 nos Cloves
  • 1 teaspoon Peppercorns
  • 3 nos Red Chili
  • 1 teaspoon Dry Pomegranate Seeds
  • ½ teaspoon Amachur Powder
  • 1 tablespoon Coriander seeds

For tempering

  • 1 tablespoon Butter (or Cooking Oil)
  • 1 teaspoon Cumin

Instructions

Cooking Chole

  • Soak the Chole/Channa in water overnight.
  • Next day, drain the water and add fresh water along with salt. In a small clean cloth add cinnamon, cloves and cardamom powder and tie the edges and put it along with chole and pressure cook it allowing for atleast 4 whishtles.
  • If you get ready-boiled chickpeas which is rinsed in the colander in the market then you can use that as well and you can skip this step.

Prepare the Chole Masala

  • Dry roast the ingredients (given under 'Ingredient for Chole Masala) til they are warm and cool down and grind it to a fine powder and set it aside

Cooking of Chole Masala

  • Heat oil in a pan. Add Cumin Seeds and allow it to sputter. Add onion and saute till transparent.
  • Add ginger-garlic paste and saute along with onions. Then, add tomato puree and stir well
  • Add turmeric powder, red chilli powder, chole masala and salt and cover and cook the masala in low flame till the oil oozes out
  • Add cooked chole and stir well. Again cover and cook in low flame 10 minutes.  Finally garnish with coriander leaves
  • Serve the mouth-watering Chole Masala along with Indian Bread!

Video

Notes

  • There are many variations for making this. We can grind the onions and tomatoes along with green chilli, ginger and then we can do the seasoning and fry the ground paste and add the chick peas and prepare the masala
  • If you need the color to be dark brown as served in the hotels, then you can add a tea bag while cooking the chick peas in pressure cooker

Nutrition

Serving: 1cup | Calories: 281kcal | Carbohydrates: 29g | Protein: 7.7g | Fat: 16g | Saturated Fat: 2.1g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 10g | Sodium: 240mg | Potassium: 379mg | Fiber: 7.6g | Sugar: 6.9g