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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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35 Responses to “Channa (Chole) Masala”
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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.
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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]
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!
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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]
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.
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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.
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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.
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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 !
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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.
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July 7th, 2009 at 3:46 am
Can I used dried garbanzos?
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July 18th, 2009 at 4:44 pm
i tried it out..its yummy n cooks so fast…..thankx
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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
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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.
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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!
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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…
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