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This Channa Masala recipe is sure to steal your heart! Lovingly known by a lot of different names, such as Chole, Punjabi Chole, Khatte Channe! The color and the flavors are just phenomenal. Thanks, Vinod Bhaiya, for sharing this amazing recipe:-)
Prep time: 5 min + overnight soaking
Cook time: 60 min
Serves: 6-8
Ingredients:
Kabuli Channas/Garbanzo Beans – 2 c
Water – 8 cups
Tea bags – 2
Black Cardamom – 1
Bay Leaf – 1
Cinnamon Stick – 1″ pc
Salt – to taste
Oil – 1.5 tbsp
Hing/Asafoetida – 1/8 tsp
Crushed Tomatoes – 14.5 oz can/400 gms
Channa/Chole Masala – 1 tbsp
Anardana – 1/2 tsp
Red Chili Powder – 1/2 tsp
Chaat Masala – 1/2 tsp
Amchur/Dry Mango Powder – 1/2 tsp
Onions & Green Chilles – for garnishing
Method:
1. Soak the Channas overnight.
2. Transfer the Channas and the Water it has been soaking in into the pressure cooker.
3. Add in Cinnamon Stick, Bay Leaf, Black Cardamom, Teabags & Salt. Mix
4. Close pressure cooker and allow it to whistle thrice, lower heat and cook for another 20 min.
5. Once done, allow the pressure to go down and then open.
6. Seperate the water and the Channas, do not discard the water.
7. In a pan, heat Oil on medium heat.
8. Once hot, add in the Asafoetida and right after that add in the Crushed Tomatoes.
9. Cook till the Tomatoes seperate from the Oil.
10. Add in the Channa Masala, Chaat Masala, Red Chilli Powder, Dry Mango Powder & Anardana Powder.
11. Mix well.
12. Add in the Channas/Chole and mix again.
13. Add in the Water that had been set aside, little at a time.
14. Mix occasionaly and cover and allow the channas to cook.
15. Repeat the process till the water is all consumed and the consistency of the gravy looks good.
16. Garnish with Onions and Green Chillies.
17. Serve hot with Puris, Bhaturas, Bread, Chapati, Parathas or Naan.
Tips:
1. Serve the Channa Masala with tikkis or Samosas.
2. If the dish is too sour, add a tsp of sugar to balance out the flavor.
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April 23rd, 2009 at 6:05 am
hi hetal n anuja!
looks yummy…..hmmmm..!
one question to ask u abt this recipe.., about tea bags.
i think chana will absorb tea flavour n more over u r adding tea flavourd water at the end so do v find any difference in taste. pls lemme know if it is optional, i can skip.
[Reply]
hetal Reply:
April 30th, 2009 at 2:27 am
Hi Rasna,
Please try this recipe with the tea bags (you can reduce to just 1 bag if you like). You will not taste the tea flavor but it does add a nice flavor. It will give a rich, dark color to the chana. If you are worried about the caffeine, then you can use decaffeinated tea bags.
[Reply]
April 23rd, 2009 at 1:53 pm
Hi Hetal and Anuja,
I know this recipe was provided by someone else, but I have some questions….every chole/channa recipe I have seen, read and eaten has included onions in the gravy. May I ask why there were no onions? Also, I didn’t see turmeric powder or ginger/garlic paste included which I believe adds more color and flavor to this dish.
I understand if some peoples diet restrict onions and garlic, but was curious as why it wasn’t included. Otherwise, great recipe and the anardana powder is something new to me and I believe could be the secret to this dish.
Thanks.
[Reply]
sita Reply:
April 23rd, 2009 at 11:08 pm
Hi Pinal,
I’ve tried once using onion and garlic in the gravy but the taste didn’t turn out good…I think the flavour of onion and garlic is too strong for this recipe.
[Reply]
Anonymous Reply:
January 24th, 2011 at 3:24 pm
nop i have try it with onian and garlik its turn out so good like restorent quality
[Reply]
TGP Reply:
April 29th, 2009 at 7:48 pm
I was a bit concerned too about not adding my favorite onions/garlic/ginger/turmeric – but since Hetal and Anuja are never wrong, I decided to trust them, and went with the recipe as they described it. I am so glad I did, because the chole turned out just awesome – and different than what I usually make, which was also refreshing. I skipped the Anardhana powder because I did not have it – so I am sure it could have been even better with it.
Thanks, Hetal and Anuja for another winner.
[Reply]
April 23rd, 2009 at 3:27 pm
Hi Hital and Anuja,
If I want to use Garbanzo cans(14.5oz), how many should I use for this recipe? What is anardana powder?
Thanks
[Reply]
hetal Reply:
April 30th, 2009 at 2:36 am
Hi Dinesh,
You can use about 3 cans of garbanzo beans. Anardana are the dried seeds of pomegranate. You can buy the whole seeds and pound them at home to make a powder. It adds a unique tangy flavor to the chana. If you don’t have them, you can use a little extra amchur (dried mango powder).
[Reply]
April 23rd, 2009 at 3:39 pm
Hi hetal and anuja ,
WOW thats great i too do the same method. But i used to add onions, ginger garlic paste and jeera for seasoning. remaining all same. Ur doing good job..keep it up.
[Reply]
Manasa Reply:
April 23rd, 2009 at 8:48 pm
Hi hetal and anuja,
umm its yummy………..i have a smal doubt reg tea bags,can we use tea powder instead of bags..
Thxs
[Reply]
anuja Reply:
April 23rd, 2009 at 10:45 pm
Mansa,
Tea bags work well because it is easy to pull them out once we are done boiling the Channas. Tea leaves or loose tea will be very hard to take out. What you can do is put the loose tea in a muslin cloth (make a little bag) tie it up well and then use it like a tea bag.
Make sure you secure it well.
Hope that helps.
[Reply]
April 23rd, 2009 at 10:39 pm
hi Manasa & Rasna,
I know this question is for Hetal and Anuja since they haven’t replied as yet so cudn’t stop myself from writing..tea bags are used to give brownish color to the channas and offcourse they add in a little flavor too but the main purpose of this step to add in the color not the flavor…Hetal/Anuja pls correct me if i am wrong
Thanks for the wonderful receipe!!!!!
[Reply]
hetal Reply:
April 30th, 2009 at 2:33 am
You are absolutely right! Thanks!
[Reply]
April 23rd, 2009 at 11:04 pm
Hi Hetal and Anuja,
this recipe is really mouth-watering!I usually soak the chole in tea water overnight, it gives a deeper colour, and add ginger to the tomato gravy.
Good job!
[Reply]
April 24th, 2009 at 9:55 pm
hi anuja and hetal
hey i know this dish. other name for this recipe is pindi channa.it tastes good.
[Reply]
April 24th, 2009 at 9:59 pm
hey how to post recipe on your site.
[Reply]
hetal Reply:
April 30th, 2009 at 2:32 am
Hi Swetha,
You can post your recipe on the SMTC Community.
[Reply]
nirali Reply:
January 24th, 2011 at 3:26 pm
i had try it to submit reciepe but it didnot accept my account
[Reply]
April 25th, 2009 at 3:44 am
hello Anuja & hetal..
I am addicted to ur site..every new upload n i just cant miss it.
i made this recepie but as alwyas how much ever i cook the chanas they always dissappoint me…i whistled it for a longer time n still it dint cook well.
Neways i made it exactly as u showed it..hope it will be better next time.
Thank you and All the best!
[Reply]
hetal Reply:
April 30th, 2009 at 2:32 am
Hi Amee,
Sorry to hear your chana did not cook well. Sometimes, different pressure cookers work differently. Next time, let the cooker whistle 2-3 times, then, reduce the flame to simmer (or low on an electric stove) and let it slow cook for 45-50 minutes. I know this sounds excessive, but it will make the chana really really soft.
[Reply]
May 2nd, 2009 at 5:17 pm
Hai hetal and anuja,
Today I tried Chole recepie.It turned out really good.
my hubbys favourite dish.never came rite before.thanks for sharing.
I have a question Today,in indian stores their are ready made gravys,pastes for making this type of dishes(like chole,panner matter,briyani)is it good to use once in awhile or they are harmful to health?
Thanks in Advance
Nicki5
[Reply]
hetal Reply:
May 2nd, 2009 at 5:24 pm
Hi Nicki,
Glad you and your husband enjoyed the chole! Those ready made pastes are ok to use once in a while. Just make sure you check the expiration date on the package to ensure you are getting the freshest one. Btw, check out our video on making “Punjabi Masala in Bulk”. This may be of interest to you.
http://showmethecurry.com/2008/04/07/how-to-make-masala-in-bulk/
[Reply]
May 21st, 2009 at 7:28 pm
What is chat masala, could not find it in stores.
[Reply]
anuja Reply:
May 21st, 2009 at 8:37 pm
Chat Masala is a combination of a whole lot of masalas. MDH and Shaan brands are some of the better known brands. They are available in boxes in majority of the South Asaian stores.
[Reply]
May 26th, 2009 at 8:15 pm
Hi,
Incase we use Garbanzo beans would the cooking time for the chanas in the cooker be any different?
[Reply]
hetal Reply:
May 27th, 2009 at 4:22 pm
Hi Anuradha,
The canned beans can be pressure cooked as well to absorb the flavors. You can just let the cooker whistle 1-2 times and switch off the flame. Let the pressure go down by itself.
[Reply]
June 2nd, 2009 at 12:16 am
I tried the recipe and it was awesome ! I’ve never cooked Chhole w/o onions…it was so different and a super-duper hit !
[Reply]
June 17th, 2009 at 9:33 am
hi hetal
could i use the black channa and follow the same recipe. pls let me know.
[Reply]
hetal Reply:
June 17th, 2009 at 2:51 pm
Hi Bindu,
We have not tried this recipe using black channa, but know that the texture is a lot different than the garbanzo (white) channa. Garbanzo tend to cook down and become really soft whereas the black channa hold their shape and are a little hard. If you try it, we’d love to hear your feedback.
[Reply]
Rhea Sharma Reply:
March 3rd, 2011 at 10:09 am
Hi Bindu,
I use the same recipe and substitute white chole for black chana and it turns out well. Like Hetal said, the texture is different, so if you like a bit of crunch or if you just want a change of pace, you could try it out!
P.S. The black chana requires a whistle or two more than chole, for it to become soft. Hope you enjoy and write back to say how it was!
[Reply]
July 7th, 2009 at 3:46 am
Can I used dried garbanzos?
[Reply]
July 18th, 2009 at 4:44 pm
i tried it out..its yummy n cooks so fast…..thankx
[Reply]
July 31st, 2009 at 12:49 pm
Hi Hetal and Anuja,
Just want you guys to know that you are life savers!! I live in the Netherlands and your website has been my guide in the journey from a lost-never-done-any-cooking-before-marriage type of girl to a full fledged-expert-cook (or so my husband thinks)!!
I love your site and it truly makes me feel like I can cook indian dishes without having to make SOS calls to my mom!
We tried your chole recipe with puris and it turned out amazing!! Amazing enough to inspire us to make it our signature dish the next time we are hosting our friends over for an ‘indian dinner’.
Thanks and keep posting new videos…
Tk care,
Aditi
[Reply]
September 26th, 2009 at 12:29 am
Hello!
The only Channa Masala I have tried was sold at Whole Foods by the brand Sukhi. I absolutely love it. Have you tried this brand before? I am looking to replicate it as much as possible. The color of this brand’s dish is dark brown like yours.
Is a pressure cooker necessary to make Channa Masala (as I do own one)?
Also, what type of tea should I use? Would Tazo Chai tea work?
Thank you!
[Reply]
hetal Reply:
September 26th, 2009 at 3:38 pm
Hi Anastasia,
Sorry, we have never tried the brand that you’ve mentioned. Using a pressure cooker drastically reduces the cooking time for beans so if you have one, we strongly recommend using it. You should use plain (no flavor) black tea bags for this recipe (decaffeinated, if you are worried about caffeine)…not sure if Tazo Chai tea has any additional flavoring added to it.
[Reply]
October 5th, 2009 at 6:50 am
Anuja & Hetal,
Chhole does that to me too- love it, love it, love it…and I like the touch of Rawalpindi-style in this recipe- think I’ll go soak some Kabuli chane now…
This is the second of your videos that I have watched- so fun! I could tell at the end that you were both resisting until the camera was off to dig in!
[Reply]
anuja Reply:
October 5th, 2009 at 1:27 pm
Hi Pelicano,
You read our minds! It really was mouthwatering and we relished them to the last channa!
[Reply]
October 7th, 2009 at 9:27 pm
I had quite a few issues with this recipe-first of all,the cooking time is way more than 60 minutes..it is atleast double that(starting from heating the oil to evaporating all the water).Also couldnt the amount of water be cut down? The dominating flavour of the dish is tang-from tomatoes,chat masala,amchoor and anardana powder but other flavours are missing. I have tried quite a few of your recipes and they have all been well rounded and fabulous.But this one,I am not so sure…
[Reply]
November 26th, 2009 at 2:20 am
hi anuja and hetal,
i need to know is that “khatai powder” is same as “mango powder”?
thank you…
[Reply]
hetal Reply:
November 26th, 2009 at 4:15 am
Sorry, I have not heard of Khatai Powder.
[Reply]
Anonymous Reply:
July 13th, 2012 at 8:25 pm
yup it is..if that helps
[Reply]
December 25th, 2009 at 8:21 pm
Hi Ladies
HAPPY NEW YEAR
My daughter’s favourite receipe. But i usually make with onions. Can’t wait to try ur version.
I don’t have any tea bags. Can i use Taj Mahal tea in mesh cloth. Is it OK. Please let me know.
Thanks
Sujatha.
[Reply]
anuja Reply:
December 26th, 2009 at 7:47 pm
Hi Sujatha,
The tea is just for color so you can skip that step if you like…but if you do, yup, your suggestion should work just as well. Make sure that the tea leaves do not get out of the cloth or else it’ll be hard to pull them out!
Enjoy & Happy Holiday!
[Reply]
December 28th, 2009 at 12:55 am
Hi Anuja
Thank you. Soaking channa today. My daughter will be happy that there will be no onions this time.
Sujatha
[Reply]
January 8th, 2010 at 11:06 pm
U guys r doing a good job. Plz do some new recipes. I am a Sri Lankan.But I love Indian food items sooooo much. And I tried few items, those were excellent. Thank you.
[Reply]
January 10th, 2010 at 5:38 pm
Hi,
I like yr site very much.I just want to know the difference between tomato sauce, tomato puree, & crushed tomato. And one more thing I can use any of them in every recipe & it gives same test or i have to use as you say in every different recipe differently. PL. help me.& thanks for the great recipes.
[Reply]
January 10th, 2010 at 7:24 pm
Hi,
I like yr site very much. I am confused to use tomato sauce, tomato puree, & crushed tomato. I just want to know that I can use any of them in any recipe which contain tomatoes in gravy form? Because every time three of them is not available at home. Which one is better for every recipe?
[Reply]
hetal Reply:
January 11th, 2010 at 8:28 pm
Hi Avani,
We use different tomato products depending on what texture we are looking for. However, technically, you can use any tomato product you have on hand.
[Reply]
Avani Reply:
January 12th, 2010 at 2:25 am
thanks hetal for reply.
[Reply]
February 1st, 2010 at 9:28 pm
Quick question: if you use canned beans, would you still use the same amount of water to pressure cook them with the tea, cinnamon, etc.? or do you need to reduce the amount of water – and if so, by how much?
Thanks!
[Reply]
hetal Reply:
February 3rd, 2010 at 3:49 pm
Hi Malavika,
The recipe says 2 cups chana but after soaking, they grow to a lot more (not sure the exact amount). Depending on how many cans you are using, you can add about 2 cans of water per one can of drained chana.
[Reply]
March 3rd, 2010 at 5:43 am
Hi…..Anuja and Hetal….I am juz glad that i found ur recipes on the net……..the other day I tried ur Rasmalai recipe and my hubby and daughter loved it very much……and now I am gonna try this…….Thank You V. V. Much….Keep giving us such good recipes
[Reply]
March 5th, 2010 at 9:03 pm
Hello!
I have loved Channa Masala for years and finally made this dish and it was DELICIOUS!
One question: how can I make it spicier without messing up your delicious flavor? Add more red chili powder or diced Serrano peppers or something else? Also, how much would you recommend?
Thanks! I can’t wait to try your other recipes!
Nassi
[Reply]
hetal Reply:
March 5th, 2010 at 10:53 pm
Hi Nassi,
We always say “to taste” when we use red chili powder or green chilies. You can add a little (or lot) of both without altering the original flavor.
[Reply]
Nassi Reply:
March 9th, 2010 at 9:59 pm
Thanks so much Hental!
[Reply]
March 18th, 2010 at 7:11 pm
HI Hetal and Anuja !!
I love watching u both cook..U compliment each other very nicely.I tried ur channa masala and it came out very well.I was very skeptical as to how the gravy tastes without onion ,ginger and garlic.But no doubt it was very tasty and very easy to cook too.It helps me a lot.. mean less to say i’ve become addicted to ur site….
[Reply]
March 28th, 2010 at 12:20 am
Every recipe I’ve seen elsewhere, that calls for cooking dried beans, instructs me to discard the water that the beans soaked in. Anuja and Hetel, you always instruct us to use the water. Why not discard it and use fresh water? (P.S. You both rock! Madhur Jaffrey has competition. And I love how every recipe has a video.I’ve made 3 of your recipes- all hits! I keep coming back for more!)
[Reply]
anuja Reply:
March 29th, 2010 at 5:15 pm
Hi Brenden,
Thank you for the compliment
.
There is a lot of flavor in the water so we sometimes keep it…but having said that, if one has a sensitive stomach, we suggest using fresh water. Using the water that the beans have been soaking in, is known to cause flatulence.
[Reply]
April 3rd, 2010 at 5:41 am
hey hetal anuja,
can u give us recipe of bhature as well..thanks
[Reply]
anuja Reply:
April 6th, 2010 at 4:27 am
Hi Shalini,
We do have Bhatura on our list, thanks for your patience.
[Reply]
May 12th, 2010 at 4:29 pm
Hi
If I use fresh tomatoes,how much should I use for this recipe.please let me know
[Reply]
hetal Reply:
May 13th, 2010 at 2:43 pm
Hi Priya,
You’d need about 3-4 good sized tomatoes.
[Reply]
priya Reply:
May 13th, 2010 at 6:06 pm
Thanks Hetal for the quick reply. you are awesome
[Reply]
July 25th, 2010 at 11:05 am
Hi Hetal & Anuja!
I just wanted to say that your recipes are really amazing and easy to follow. I live in London and have been married for a year n a half. I could not cook any Indian food before that! I came across yoru website about a year ago and have since been a loyal fan! Thanks to you I learned how to cook dal (my first attempt at Indian cooking!), rajma, bhindi, kalla chanas, alloo tikkis and even suji ka halwa (although I haven’t perfected that one yet!) and I’ve tried a few more dishes which I can’t recall now! But they’ve all turned out great and these Chole are going to be my next attempt! Once again thanks for sharig these. You make cooking look so easy
Regards,
Bhamti
[Reply]
July 25th, 2010 at 11:17 am
p.s. I was wondering if you’ve got the recipe for rasey walley alloo (potatoes in gravy). Perhaps its on your website under another name, could you point me in the right direction!
Thanks!
Bhamti
[Reply]
anuja Reply:
July 26th, 2010 at 5:46 pm
We think you are looking for this:
http://showmethecurry.com/curries/potatoes-in-creamy-yogurt-sauce.html
[Reply]
July 26th, 2010 at 12:54 pm
Amazing chana masala, I was looking for such recipe, I used to have in a restaurant at hyderabad, and it turned out awesome. We had this with avocado chapathi and I enjoyed the compliments from my guests as well !!
[Reply]
September 22nd, 2010 at 11:20 am
Can we just just crush raw tomatoes in mixie and use instead of can tomatoes?
[Reply]
hetal Reply:
September 22nd, 2010 at 10:48 pm
Hi Pavithra,
Absolutely…we like to use the canned tomatoes because of the intense red color but fresh tomatoes will work just fine.
[Reply]
October 13th, 2010 at 1:28 am
Dear All
I bought some white channas from local market in China becaue fed up from Chinese taste and try to get deep feelings of our Pakistani foods. For recipie i came over this website and got through all comments. I was surprised it helped alot for me to get exactly our taste in China.
Keep it up!!!
[Reply]
hetal Reply:
October 13th, 2010 at 10:35 pm
Hi C. P.
Thanks so much. We’re so glad you are finding SMTC useful.
[Reply]
November 14th, 2010 at 10:35 pm
I would really like to make this recipe as it looks delicious, but I don’t own a pressure cooker. How long would I need to cook the channas for if I used a regular pot?
[Reply]
hetal Reply:
November 16th, 2010 at 3:18 am
Hi Jennifer,
The channa still need to be soaked. After that, put them in a pot and cover with fresh water to at least 3 inches above beans.
Bring beans to a boil, then turn down heat to maintain a simmer. Cook, stirring occasionally, until beans are cooked but not mushy, about one hour.
[Reply]
February 1st, 2011 at 4:44 pm
[...] onto a paper towel lined plate. 11. Continue with remaining Bhature. 12. Serve Hot with Chole or Chana MasalaIngredients (Recipe without Yeast):All Purpose Flour (Maida) – 1 cup Baking Soda – 1/2 [...]
February 3rd, 2011 at 3:13 am
Hi,
I want to know if i can use tomato sauce for this receipe instead of crushed tomatoes???????? and I dont have amchoor powder & anaar powder can i use something else (like garam masala or daniya jeera powder) ?????????? if so i want how much should i use???? U guys r awesome……….thnks
[Reply]
Rhea Sharma Reply:
March 8th, 2011 at 9:07 am
Hi Raven!
The amchoor and anaardaana powders give a tangy flavor to the recipe, something which garam masala or dhaniya can’t do. When I first made this, I didn’t have them as well, so I added a tsp. of freshly squeezed lemon juice, right at the end (AFTER the cooking process). It was delicious! Hope that helps. Try it and tell me how it turned out!
Rhea.
[Reply]
February 6th, 2011 at 5:44 pm
Hello Hetal and Anuja!
Can you please clarify what you mean by Bay leaf. Most people use the term “Bay” leaf for “curry” leaf and as far as I know, they are birds of a different feather- or leaves of a different plant!
By the way, in Karnataka, the curry leaf is called- “Bay” soppu, soppu meaning leaf and may be that is why the misnomer in some cookbooks.
Thanks,
[Reply]
February 18th, 2011 at 10:33 pm
Very yummy!!! Thanks
Can you please also provide a recipe for Kulche Chole
[Reply]
anuja Reply:
February 20th, 2011 at 11:35 pm
Hi Pauli,
We have that on our list. Thanks for the feedback
[Reply]
February 22nd, 2011 at 3:22 am
Thanks for thE reply. Did you mean that you already have posted this recipe or is it on your to do list?
Also, I posted a question On bhatura recipe, can you please reply to that too
Thanks
[Reply]
March 22nd, 2011 at 7:57 pm
Does it matter what tea u use
[Reply]
May 18th, 2011 at 12:06 pm
[...] indian recipe, cooking videos, How to make Channa or Chole Masala … Apr 23, 2009 … How to make Channa or Chole Masala – an Indian Recipe – Watch indian cooking videos by Hetal and … [...]
September 3rd, 2011 at 5:47 pm
I’ve tried some of your recipes, chole masala, palak paneer, aloo gobi masala,kdadai paneer etc, and all of them have been a MAGa HIT!!! All of them looked like,and more importantly,tasted like they were from some of the finest restaurants of the town. And of of this was accomplished by an amateur cook, who cooks at free time, after work or during weekends. And my wife is super impressed. Tons of thanks to both of you.
[Reply]
Pradipta Reply:
September 3rd, 2011 at 5:48 pm
*MEGA HIT
[Reply]
hetal Reply:
September 8th, 2011 at 8:36 pm
Hi Pradipta,
Wow! What a compliment! Thanks for the feedback…we’re sure your wife is thrilled with your kitchen endeavors
.
[Reply]
September 10th, 2011 at 6:22 am
can u give me the ingredient proportions of channa masala for two people
[Reply]
October 6th, 2011 at 7:18 am
Hi Girls!
This is an awesome receipe! Everyone loved it!!!
I want to make a request , I want a genuine receipe of PINDI Chana /PESHAWRI chana , as per my knowledge they prepare it without onions and tomatoes….please help!!!
THANKS
TINA
[Reply]
October 10th, 2011 at 6:34 am
Hi again !!! Girls!
This is an awesome receipe! Everyone loved it!!!
I want to make a request , I want a genuine receipe of PINDI Chana /PESHAWRI chana , as per my knowledge they prepare it without onions and tomatoes….please help!!!
THANKS
TINA
[Reply]
October 22nd, 2011 at 12:01 pm
Hi Hetal and Anuja,
u ppl r doing a wonderful job by sharing us ur kitchen secrets and letting us also do a wonderful cooking…. thanks a lot for all ur videos..
[Reply]
hetal Reply:
October 27th, 2011 at 7:27 pm
You’re welcome Kapsy! Thanks for writing!
[Reply]
October 27th, 2011 at 5:26 pm
Hi Hetal & Anuja,
Love how easy you have made Indian cooking!
I have a pressure cooker but it does not have a whistle. About how many minutes equals three whistles as per you instructions in #4
[Reply]
hetal Reply:
October 28th, 2011 at 2:08 am
Hi Jan,
This is a tricky question since every pressure is different. Your best bet is to experiment with your pressure cooker. You can start with 1 minute per whistle and go from there. Good luck.
[Reply]
November 16th, 2011 at 2:09 pm
Is there a homemade recipe for chaat masala? Thank you!!!!!
[Reply]
hetal Reply:
November 21st, 2011 at 12:23 am
Hi Mark,
There are a lot of ingredients that go into chaat masala, especially different types of salts that are not always easily available. Our chaat masala comes from India (homemade), but if it didn’t, we’d just buy it from the store
.
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December 14th, 2011 at 7:32 pm
Hi Hetal & Anuja,
I have made this fantastic recipe a number of times. Now I would like to bring it to my kids house for Christmas. Do you think this could be frozen?
Thanks again for all your wonderful recipes.
Jan
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hetal Reply:
December 15th, 2011 at 1:57 pm
Hi Jan,
Yes, this recipe will freeze well.
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January 7th, 2012 at 10:58 pm
Hi Hetal and Anuja,
I am a follower of your website and I must admit, it is godsend. Being an Indian abroad who learnt all her cooking while being abroad its websites like yours which make all the diffrence in the world. I was wondering if u could tell me how long pre-prepared curry masala’s last for (you know the one with tomatoes and spices and onions etc which has been reduced and is a base for most meat dishes) I am very busy with work and by the time I get home the thought of rustling up a dish from scratch is like a nightmare for me and I was thinking of making the masala in bulk so that I can use it whenever I like and I am sure a rough idea of how long this lasts will come in handy for all busy folk out there.
Thanks very much!!
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hetal Reply:
January 11th, 2012 at 8:18 pm
Hi Priyanka,
Please see this video and it will help you out: http://showmethecurry.com/odds-ends/how-to-make-masala-in-bulk.html
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January 19th, 2012 at 3:17 am
thanks for the reciepe..
i cooked it and everybody just loved it..
many thanks:)
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January 27th, 2012 at 1:56 pm
Hi hetal and anuja,
Beautiful recipe…thank you.
One suggestion ….I always take some cooked chana with the spices and run it in the mixer and sub sequently add the same to the dish and cook for few more minutes….it thickens it & enhances its flavour!
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February 3rd, 2012 at 10:38 pm
Hetal and Anuja,
Thanks for wonderful recipes. This is yet another awesome recipe from you guys which I tried out today. This recipe is so simple and so delicious.
Thanks and Regards,
Reena
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February 21st, 2012 at 8:53 pm
Can’t wait to try this out! my husband loves channa and I have been looking for a good channa recipe. Thanks!!
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February 23rd, 2012 at 3:38 am
Is Asafoetida required? I couldn’t find it at the store.
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hetal Reply:
February 24th, 2012 at 8:07 pm
Hi Gk,
Asafoetida or hing has a really unique flavor that is not easily substituted. If you just cannot find it, you can leave it out. You may want to check at an Indian grocery store in your area.
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March 7th, 2012 at 9:42 am
Hi again !!! Girls!
This is an awesome receipe! Everyone loved it!!!
I want to make a request , I want a genuine receipe of PINDI Chana /PESHAWRI chana , as per my knowledge they prepare it without onions and tomatoes….please help!!!
THANKS
TINA
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April 4th, 2012 at 11:00 am
Tried it…A different& unique taste that was far much better than the Hotel made one..For the first time my hubby told that a veg curry made by me is fantastic…
Thanks Girlies!!!
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May 12th, 2012 at 7:32 pm
I have made this recipe again for another party and this time, I used 3 onions and green chillies after its ready, added in the required anardana masala and made a paste of it…let it cooked for few minutes before adding in the ginger and garlic paste…also let it cooked for few minutes then added in the tomato puree…rest was your recipe … it turned out awesome…the gravy was well worth the extra work… also for garnishing also made Jillian of ginger, green chilly without seeds …made a tadka with ghee and ajmo, ginger and green chilly jillians….turned out very nice presentation ..of course added the onions as topping ..
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hetal Reply:
May 15th, 2012 at 12:18 am
Hi Sanjay,
Your recipe sounds delicious! Thanks for sharing!
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August 23rd, 2012 at 1:33 am
OMG, ladies! I usually make chole in my slow cooker so it’s ready by the time I get home in the evening, but decided on your version today. So glad I did! I made it with the bhaturas and it was wonderful – perfect flavors. Can’t wait to have it again in a day or two – I’m sure it’ll be even better after the flavors have had a chance to mingle. One more of your recipes that I’ll eventually “steal” for my food cart!
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hetal Reply:
August 24th, 2012 at 1:53 am
Thanks Mona! All the best to get your food cart going
. Be sure to send us a pic! 
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January 17th, 2013 at 9:56 pm
Hi,
I made the chole. Turned out good. But by adding tomato, red chilli and the masala the color came out dark red and not dark brown though I added 2 tea bags. While they were boiled the color was dark brownish.
Any Advise.
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hetal Reply:
January 19th, 2013 at 5:53 pm
Hi Sang,
Personally, I prefer red over brown (just my opinion) as it looks more appetizing. Sometimes, chana (chole) masala is red because they use food coloring.
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March 5th, 2013 at 2:24 am
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