Chana Masala gravy
Chana Masala — a flavorful North Indian curry made with chickpeas simmered in a spiced onion-tomato gravy. Rich, aromatic, and full of protein, this delicious chole-style curry pairs wonderfully with bhature, puri, roti, or steamed basmati rice.
2 weeks ago
Ingredients
Main Ingredients
For the Gravy
Spices & Seasoning
Garnish
Nutrition Facts (per serving)
- Calories220
- Total Fat8 g
- Carbohydrates28 g
- Protein9 g
- Fiber6 g
Instructions
- 1Soak chickpeas overnight in plenty of water. Drain and rinse them the next day.
- 2Pressure cook soaked chickpeas with 3 cups water and salt for 5–6 whistles or until soft. Set aside.
- 3Heat oil in a pan. Add chopped onions and sauté until golden brown.
- 4Add ginger-garlic paste and sauté for 30 seconds till raw aroma disappears.
- 5Add pureed tomatoes and cook till oil starts separating from the masala.
- 6Now add turmeric, red chilli powder, coriander powder, cumin powder, and salt. Mix and cook for 1–2 minutes.
- 7Add boiled chickpeas along with 1½ cups of the boiled water. Stir well and simmer for 10–12 minutes on medium heat until thickened.
- 8Add garam masala, amchur, and adjust salt. Simmer another 2–3 minutes.
- 9Garnish with chopped coriander and serve hot with bhature, poori, or steamed rice.
Storage Tips
- 1Store leftover chana masala in an airtight container in the refrigerator for up to 3 days.
- 2Reheat with a splash of water before serving to restore consistency.
- 3You can also freeze it in small portions for up to a month — thaw overnight in the fridge before reheating.
Pro Tips
- 1For deeper flavor, add a tea bag while boiling chickpeas — it gives a rich dark color to the gravy.
- 2Use freshly ground spices or homemade chole masala for authentic Punjabi taste.
- 3Cook the onion-tomato base till the oil separates — that’s the secret to rich flavor.
- 4Add a dollop of butter or a dash of kasuri methi for a restaurant-style touch.
