This Channa Masala recipe is sure to steal your heart! Garbanzo beans, Chick peas or Channas (in Hindi) are one of the most sought after and loved dishes in India but the flavor varies by regions and spices native to that area. Lovingly known by a lot of different names, such as Chole, Punjabi Chole, Khatte Channe! The color, texture and the flavors are just phenomenal. Served with some Puris or Bhaturas, they have now become synonymous with Indian cuisine.
For detailed recipe, click HERE!
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How to make Pindi Chole, how to make Indian style Chick peas, Garbanzo beans like Indian restaurants
0 thoughts on “Channa (Chole) Masala How-to Video”
hi hetal n anuja, made chana for the first time without onion and garlic!!! Never thought it would taste so good. Did add a little ginger and slit green chillies though. Thank you and good luck:))
Thanks Anita! Glad you liked it!
Hi ladies I wanted to know is there any substitute got tea bags ….if I still want to retain the texture and If I don’t have them in handy…thanks
Tea bags are used for subtle flavor but really for the dark brownish color. If you don’t have them, it is okay to leave them out. There is no good substitute.
Is there any substitute for tea bags
You can leave them out if you like.
Hello Maam. I went through your website and found it quite useful for me. Later I tried my hand on Rajma Curry and Chole Masala. I never knew cooking is so easy. Now I can declare myself a perfect cook. Thanks to your website. Regards
Thank you so much for your feedback! Glad to hear about your cooking skills improving…keep it up!
I used fresh tomatoes (microwaved 4 small tomatoes for 3 mins and crushed them with a fork)
Hi Hetal and Anuja:
I have become a big fan of yours.
Like many others,I was skeptical about this recipe because its without onion/garlic.
But I made it exactly like the recipe called for and it was AWESOME!! It was a welcome change from what I usually make. I had some leftover sweet chutney and frozen mini cocktails samosas from last weekends party. I threw them in with some spinach chutney(I ran out of cilantro)It was sooo good..
Thank you ladies!!
Glad you enjoyed it Priti! Thanks for the feedback.
Is this the same thing as Punjabi Chatpate Chhole???…. I’m eating a frozen Entree of it right now and I love it
Fantastic recipe. Enjoyed it so much, next time I make it I’ll double the amount.
Ohh n a Very happy new year to u guys 🙂
I’m a 20 year old final year engineering student.my wholehearted thanx to both of you for all the OH-SO-LUSCIOUS recipes:)staying alone away frm home is always troublesome for a guy when it comes to cooking.but thanx to your website.its real easy format made my way so easy around the kitchen.
We just love to hear feedback like your’s :). We had people like you in mind when we started SMTC and it feels great to know we’ve succeeded! Thanks and good luck with your studies.
i did make it.i used fresh tomatoes instead of the one tat u had told.evrythng was good except that the slightlt tangy taste of the tomatoes was still thre..wat could hve been wrng???
If you do not prefer the tangy taste, you can reduce or eliminate the amchoor.
tried making this and was a super hit.. never thought I could make chole without onion n ginger garlic paste.. well done
I really liked the recipe of chole masala shown by you. But there is no video anywhere about how to make bhature, if i m not mistaken. Plz if possible, lemme know the recipe of bhature n if there is a video, plz guide me about it.
thanks a lot.
Sorry, we do not have a video for Bhature. We will put it on our list to do.
Thank u very much for this receipe…
It helped me lot .
Basically very simple and still testy.
I made this recipe yesterday and it is so delicious and easy. What depth of flavor! It was the first time that I filled my pressure cooker so full, so I was a bit apprehensive, but it worked great and the beans were perfectly cooked.
I will make this recipe again and again.
Now I will muster the courage to make bhatura. Wish me luck!
We wish you all the best!
I can’t wait the video to finish .Please accept my deep thanks to both of you for all varieties ans distinguished tips you offer us > But ,for me ,I find difficulties to know some spices eg asafoetida ,I asked Indian men at stores but they don’t know > Again you are soooooooooooooooooo excellent
Asafoetida is known as Hing (pronounced He-ing)
Thanks for your kind words:)