by: Maa Simply too good

Chole | Channa Masala, the pride of Punjab and the glory of Delhi street food, the popular North Indian curry loved by one and all, needs no introduction.


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serves: 4-5

1 1/2 cup kabuli chana | garbanzo beans | white chickpeas

3 cups of water

3 pieces - 4 dried amla | gooseberry (or dry roast chopped fresh amla pieces)

1 bag black tea

3 large onions

3 medium sized tomatoes

3 cloves garlic

2 to 3 green chilies

1 inch ginger

1/2 lemon

3 sprigs coriander leaves

1/4 tsp turmeric powder

1 tsp amchur powder | dry mango powder

1 1/2 tbsp Chole masala powder

1 tbsp vegetable oil | sunflower oil

rock salt powder as per taste

Ingredients for the Chole Masala Powder:

2 black cardamoms

1 inch cinnamon

3 black peppercorns

3 cloves

1 leaf tej patta | bay

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp saunf | fennel seeds

1/2 tsp anardana | dry pomegranate seeds (optional, if not easily available)

2 or 3 dry red chilies

Nutrition Facts

Servings Per Recipe: 4

Amount per Serving

Calories: 420

  • Total Fat: 9.1 g
  •     Saturated Fat: 3.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 83.6 mg
  • Total Carbs: 71.6 g
  •     Dietary Fiber: 18.2 g
  •     Sugars: 18.3 g
  • Protein: 18.6 g

how is this calculated?

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1.  Wash thoroughly and soak the Kabuli channa in enough water overnight.

2.  Next morning pressure cook the Kabuli channa along with dry amla pieces (lends a hint of tartness) and the tea bag (for dark brown coloured channa) upto 9 - 10 whistles till the channa is totally soft and cooked. Discard the amla pieces and the tea bag.

3.  Meanwhile dry roast the spices for the chole masala till lightly brown and fragrant. Cool and grind them in a dry grinder.

4.  Also finely chop the onions, tomatoes, garlic, 1/2 inch of ginger piece and slit green chillies into lengthwise pieces.

5.  Heat oil in Kadai | wok | skillet | pan , add chopped ginger,garlic, saute till their raw smell goes away, then add chopped onions, salt, saute till the onions turn translucent, now add tomatoes, saute them well till they are well cooked.

6.  Take half the gravy and 1 tbsp of the pressure cooked Kabuli channa, blend it coarsely in a blender. This helps to thicken the gravy faster, then transfer the ground paste back to the pan.

7.  Add the freshly ground chole masala powder, turmeric powder and lengthwise slit green chilly pieces, add the water in which channa was cooked and then finally the kabuli channa to the pan. Mix well, cover and simmer cook on a low flame till the gravy thickens for about 10 - 15 mins. At this stage add amchur powder, simmer without the lid for another 5 mins and switch of heat. Do note the gravy will thicken a bit more when it cools down.

8.  Chop the coriander leaves and julienne the other 1/2 inch of ginger piece. Squeeze in the lemon juice and garnish with chopped coriander leaves and ginger juliennes. Make sure to add lemon juice at the end, when the chole is not too hot, as it may tend to get bitter.

9.  Chole along with sliced salad of raw onions, tomatoes, cucumbers, carrots, green chilies and lemon wedges is served with bhaturas, pooris, rotis, kulchas or steamed Basmati rice varieties.

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