chana masala, how to make chana masala

Chana masala is delicious, tangy, spicy North Indian main course dish which goes great with bhatura, naan, rice even with roti. Channa are also known as safed or white  chana, choley, chickpea etc. This delicious dish is famous almost among every home, street food to big restaurants. Channa masala can be made in different ways, here i am sharing one of my personal favorite recipe. So lets get started.


  • 2  cups Chana

  •  Large Onion finely chopped

  • 1  Inch Ginger chopped

  • 2  Green chilies chopped

  • 5-6  Garlic cloves crushed

  • 3  Tomatoes crushed

  • 2  Tbsp Tomatoes puree

  • 1/2 Tsp Cumin seed

  • 1/4 Tsp Asafetida (hing powder)

  •  1/2 Tsp coriander powder

  • 1/2 Tsp Garam masala

  • 1/2 Tsp Dry mango powder (Amchur)

  • 1/2  Tsp Anardana powder

  •  1/4  Tsp Red chilly powder

  • 1/4  Tsp black pepper powder

  • 1  Tsp kasturi methi

  • 1/2  Tsp cumin powder

  • Salt to taste

  • 4-5 Dry amla ( Indian Gooseberry)

  • 1  Teabag

  • 2 Black cardamom

  • 3-4 Cloves

  • 4 Tbsp Oil


Soak chana and amla overnight separately in water. Store soaked amla in refrigerator,so they remain fresh. On next day wash chana and put them in pressure cooker. Don’t throw water of amla. Add them along with its water in chana. Now add cloves,black cardamom,teabag in it and add 5 cups of water and salt to taste.

Pressure cook chana  until cook on low flame. Amla and teabag will give nice brown color to chana.

Now in another pan heat oil. Add cumin seed. Allow them to crackle and add hing powder and stir.

Add onions and cook until golden brown.

Now add ginger,garlic and green chilies. Stir well.

Cook for another 4-5 minutes and add crushed tomatoes in it. Add kasturi methi in it.

Stir well. Cook for 3-4 minutes and now add all the dry spices in it.

Stir well and now add cooked chana in it. Mix them well. Garnish with coriander leaves. Serve hot with roti/rice/naan/poori or bhaturas.


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