1. What is Chana Masala?
2. Authentic Restaurant Style Chana Masala
3. How to make Chana Masala?
4. Expert Tips
5. Recipe Card  

What is Chana Masala?

​​A cuisine from the Indian subcontinent, chana masala is also known as chane, chole masala, chhole masala, chole, or chholay. The primary component is a type of chana or kala chana, which has a tougher texture even after cooking and is about half as thick as regular chickpeas.

The larger and lighter-colored chickpea that is frequently found in the Western regions of India is known as chole. In Hindi, these are referred to as kabuli chana. A sour citrus aroma and moderate dryness and spice characterise chana masala. In most restaurants, chole typically takes the role of chana, and both variations are frequently available as street food and snacks in the Indian subcontinent.

Authentic restaurant style Chana Masala

A classic Chana Masala recipe which is detailed and descriptive and allows you to replicate the exact flavour that you all love from your food stalls. Make this recipe and have it with your favourite bhatura, kulcha or puri and enjoy.

How to make Chana Masala?

1. In a stainless steel chef’s pan, add some chopped garlic, ginger juliennes, slit green chillies and onion paste. Saute everything for a few minutes.

2. Add some cubed tomatoes and water to deglaze the pan. Season the dish with hing, red chilli powder, salt, cumin powder and chana masala and deglaze the pan with some water.

3. Add boiled chana with a little bit of water into the masala. Mash the chanas slightly using the spatula. Let the channa masala come to a boil and then simmer it till it reaches your desired consistency.

4. Serve the chana masala in a deep bowl and garnish it with chopped onions, ginger julienne and tomato juliennes.

Suggested cookware for the recipe 

Traditional Chana Masala

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Category

Main Course

Servings

4

Prep Time

240 minutes

Cook Time

30 minutes

Calories

160

Chana Masala is one of the most common vegetarian breakfast items in India. It is generally teamed with a bhatura, kulcha or puri. However, most people believe that a good chana masala can’t be made at home; well this recipe is here to prove that perception wrong.

Author:

Varun Arora

Ingredients

• Ghee: 1 tsp

• Chopped garlic: 5 cloves

• Ginger julienne: 1 knot

• Slit green chilli: 2

• Onion paste: 2 onions

• Hing: 1 tsp

• Cubed tomatoes: 2

• Water

• Salt: to taste

• Red chilli powder: 1 tsp

• Cumin powder: 1 tsp

• Chana masala: 1 tbsp

• Boiled chana: 1 cup

• Ginger julienne: for garnish

• Tomato julienne : for garnish

• Chopped onions: for garnish

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Directions

1. In a stainless steel chef’s pan, add some chopped garlic, ginger juliennes, slit green chillies and onion paste. Saute everything for a few minutes.

2. Add some cubed tomatoes and water to deglaze the pan. Season the dish with hing, red chilli powder, salt, cumin powder and chana masala and deglaze the pan with some water

3. Add boiled chana with a little bit of water into the masala. Mash the chanas slightly using the spatula.

4. Serve the chana masala in a deep bowl and garnish it with chopped onions, ginger julienne and tomato juliennes.

Recipe Video

Recipe Note

Boiling the chana with tea bags gives it a darker colour and richer flavour. The tea bag is removed when adding the chana to the masala and it does not bring any sort of flavour to it.