Ingredients

• 1 cup dried white chickpeas (or 2½ cups boiled)
• 3 cups water (for pressure cooking)
• Salt to taste
• 2 tbsp oil or ghee

• 2 medium onions, finely chopped
• 2 medium tomatoes, finely chopped
• 1 tbsp ginger-garlic paste
• 2 tbsp chopped coriander leaves

• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1½ tsp chana masala powder
• 1 tsp red chilli powder
• ½ tsp turmeric powder
• 1 tsp garam masala
• 1 tsp dry mango powder (amchur)

Instructions

1. Soak & Cook Chana: Soak chickpeas overnight. Pressure cook with water and salt until soft. Keep aside.
2. Heat Oil: Heat oil or ghee in a pan on medium flame.
3. Add Cumin: Add cumin seeds and let them crackle.
4. Sauté Onions: Add chopped onions and cook until golden brown.
5. Add Aromatics: Add ginger-garlic paste and sauté till raw smell disappears.
6. Add Tomatoes & Spices: Add tomatoes, turmeric, chilli powder, coriander powder, and salt. Cook till oil separates.
7. Add Chana: Add boiled chickpeas, chana masala powder, and required water. Simmer for 10 minutes.
8. Serve: Add garam masala, amchur, garnish with coriander leaves, and serve hot.

Why You’ll Love This Recipe

• Classic Punjabi flavours
• Protein-rich vegetarian curry
• Perfect for meal prep
• Pairs with rice and breads
• Simple pantry ingredients

Common Mistakes

• Undercooked chickpeas
• Raw-tasting onion-tomato masala
• Adding too much water
• Skipping soaking step

Variations

Chole Style: Add tea bag while boiling chana for dark colour.
No Onion-Garlic: Skip onion and garlic for satvik version.
Spicy: Add extra green chillies or chilli powder.

Personal Note

Chana masala gravy is one of those dishes that always feels satisfying. I often make it on weekends and enjoy leftovers the next day, as the flavours deepen beautifully. With rice or bhature, it’s a complete comfort meal.