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.
Prep time: 5 min + overnight soaking
Cook time: 60 min
Serves: 6-8
Ingredients:
Kabuli Channas /Garbanzo Beans – 2 Cups
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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How to make Pindi Chole, how to make Indian style Chick peas, Garbanzo beans like Indian restaurants
Hi again !!! Girls!
This is an awesome receipe! Everyone loved it!!!
I want to make a request , I want a genuine receipe of PINDI Chana /PESHAWRI chana , as per my knowledge they prepare it without onions and tomatoes….please help!!!
THANKS
TINA
Hi Girls!
This is an awesome receipe! Everyone loved it!!!
I want to make a request , I want a genuine receipe of PINDI Chana /PESHAWRI chana , as per my knowledge they prepare it without onions and tomatoes….please help!!!
THANKS
TINA
can u give me the ingredient proportions of channa masala for two people
I’ve tried some of your recipes, chole masala, palak paneer, aloo gobi masala,kdadai paneer etc, and all of them have been a MAGa HIT!!! All of them looked like,and more importantly,tasted like they were from some of the finest restaurants of the town. And of of this was accomplished by an amateur cook, who cooks at free time, after work or during weekends. And my wife is super impressed. Tons of thanks to both of you.
*MEGA HIT
Hi Pradipta,
Wow! What a compliment! Thanks for the feedback…we’re sure your wife is thrilled with your kitchen endeavors :).
Does it matter what tea u use
Thanks for thE reply. Did you mean that you already have posted this recipe or is it on your to do list?
Also, I posted a question On bhatura recipe, can you please reply to that too
Thanks
Very yummy!!! Thanks
Can you please also provide a recipe for Kulche Chole
Hi Pauli,
We have that on our list. Thanks for the feedback 🙂
Hello Hetal and Anuja!
Can you please clarify what you mean by Bay leaf. Most people use the term “Bay” leaf for “curry” leaf and as far as I know, they are birds of a different feather- or leaves of a different plant!
By the way, in Karnataka, the curry leaf is called- “Bay” soppu, soppu meaning leaf and may be that is why the misnomer in some cookbooks.
Thanks,
Hi,
I want to know if i can use tomato sauce for this receipe instead of crushed tomatoes???????? and I dont have amchoor powder & anaar powder can i use something else (like garam masala or daniya jeera powder) ?????????? if so i want how much should i use???? U guys r awesome……….thnks
Hi Raven!
The amchoor and anaardaana powders give a tangy flavor to the recipe, something which garam masala or dhaniya can’t do. When I first made this, I didn’t have them as well, so I added a tsp. of freshly squeezed lemon juice, right at the end (AFTER the cooking process). It was delicious! Hope that helps. Try it and tell me how it turned out!
Rhea.
I would really like to make this recipe as it looks delicious, but I don’t own a pressure cooker. How long would I need to cook the channas for if I used a regular pot?
Hi Jennifer,
The channa still need to be soaked. After that, put them in a pot and cover with fresh water to at least 3 inches above beans.
Bring beans to a boil, then turn down heat to maintain a simmer. Cook, stirring occasionally, until beans are cooked but not mushy, about one hour.
Dear All
I bought some white channas from local market in China becaue fed up from Chinese taste and try to get deep feelings of our Pakistani foods. For recipie i came over this website and got through all comments. I was surprised it helped alot for me to get exactly our taste in China.
Keep it up!!!
Hi C. P.
Thanks so much. We’re so glad you are finding SMTC useful.
Can we just just crush raw tomatoes in mixie and use instead of can tomatoes?
Hi Pavithra,
Absolutely…we like to use the canned tomatoes because of the intense red color but fresh tomatoes will work just fine.
Amazing chana masala, I was looking for such recipe, I used to have in a restaurant at hyderabad, and it turned out awesome. We had this with avocado chapathi and I enjoyed the compliments from my guests as well !!
p.s. I was wondering if you’ve got the recipe for rasey walley alloo (potatoes in gravy). Perhaps its on your website under another name, could you point me in the right direction! 🙂 Thanks!
Bhamti
We think you are looking for this:
https://34.233.61.50/curries/potatoes-in-creamy-yogurt-sauce.html
Hi Hetal & Anuja!
I just wanted to say that your recipes are really amazing and easy to follow. I live in London and have been married for a year n a half. I could not cook any Indian food before that! I came across yoru website about a year ago and have since been a loyal fan! Thanks to you I learned how to cook dal (my first attempt at Indian cooking!), rajma, bhindi, kalla chanas, alloo tikkis and even suji ka halwa (although I haven’t perfected that one yet!) and I’ve tried a few more dishes which I can’t recall now! But they’ve all turned out great and these Chole are going to be my next attempt! Once again thanks for sharig these. You make cooking look so easy 🙂
Regards,
Bhamti
Hi
If I use fresh tomatoes,how much should I use for this recipe.please let me know
Hi Priya,
You’d need about 3-4 good sized tomatoes.
Thanks Hetal for the quick reply. you are awesome
hey hetal anuja,
can u give us recipe of bhature as well..thanks
Hi Shalini,
We do have Bhatura on our list, thanks for your patience.
Every recipe I’ve seen elsewhere, that calls for cooking dried beans, instructs me to discard the water that the beans soaked in. Anuja and Hetel, you always instruct us to use the water. Why not discard it and use fresh water? (P.S. You both rock! Madhur Jaffrey has competition. And I love how every recipe has a video.I’ve made 3 of your recipes- all hits! I keep coming back for more!)
Hi Brenden,
Thank you for the compliment :).
There is a lot of flavor in the water so we sometimes keep it…but having said that, if one has a sensitive stomach, we suggest using fresh water. Using the water that the beans have been soaking in, is known to cause flatulence.
HI Hetal and Anuja !!
I love watching u both cook..U compliment each other very nicely.I tried ur channa masala and it came out very well.I was very skeptical as to how the gravy tastes without onion ,ginger and garlic.But no doubt it was very tasty and very easy to cook too.It helps me a lot.. mean less to say i’ve become addicted to ur site….
Hello!
I have loved Channa Masala for years and finally made this dish and it was DELICIOUS!
One question: how can I make it spicier without messing up your delicious flavor? Add more red chili powder or diced Serrano peppers or something else? Also, how much would you recommend?
Thanks! I can’t wait to try your other recipes! 🙂
Nassi
Hi Nassi,
We always say “to taste” when we use red chili powder or green chilies. You can add a little (or lot) of both without altering the original flavor.
Thanks so much Hental!
Hi…..Anuja and Hetal….I am juz glad that i found ur recipes on the net……..the other day I tried ur Rasmalai recipe and my hubby and daughter loved it very much……and now I am gonna try this…….Thank You V. V. Much….Keep giving us such good recipes
Quick question: if you use canned beans, would you still use the same amount of water to pressure cook them with the tea, cinnamon, etc.? or do you need to reduce the amount of water – and if so, by how much?
Thanks!
Hi Malavika,
The recipe says 2 cups chana but after soaking, they grow to a lot more (not sure the exact amount). Depending on how many cans you are using, you can add about 2 cans of water per one can of drained chana.
Hi,
I like yr site very much. I am confused to use tomato sauce, tomato puree, & crushed tomato. I just want to know that I can use any of them in any recipe which contain tomatoes in gravy form? Because every time three of them is not available at home. Which one is better for every recipe?
Hi Avani,
We use different tomato products depending on what texture we are looking for. However, technically, you can use any tomato product you have on hand.
thanks hetal for reply.
Hi,
I like yr site very much.I just want to know the difference between tomato sauce, tomato puree, & crushed tomato. And one more thing I can use any of them in every recipe & it gives same test or i have to use as you say in every different recipe differently. PL. help me.& thanks for the great recipes.
U guys r doing a good job. Plz do some new recipes. I am a Sri Lankan.But I love Indian food items sooooo much. And I tried few items, those were excellent. Thank you.
Hi Anuja
Thank you. Soaking channa today. My daughter will be happy that there will be no onions this time.
Sujatha
Hi Ladies
HAPPY NEW YEAR
My daughter’s favourite receipe. But i usually make with onions. Can’t wait to try ur version.
I don’t have any tea bags. Can i use Taj Mahal tea in mesh cloth. Is it OK. Please let me know.
Thanks
Sujatha.
Hi Sujatha,
The tea is just for color so you can skip that step if you like…but if you do, yup, your suggestion should work just as well. Make sure that the tea leaves do not get out of the cloth or else it’ll be hard to pull them out!
Enjoy & Happy Holiday!
hi anuja and hetal,
i need to know is that “khatai powder” is same as “mango powder”?
thank you…
Sorry, I have not heard of Khatai Powder.
yup it is..if that helps 🙂
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…
Anuja & Hetal,
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! 🙂 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…
Hi Pelicano,
You read our minds! It really was mouthwatering and we relished them to the last channa!
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!
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.
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
i tried it out..its yummy n cooks so fast…..thankx
Can I used dried garbanzos?
hi hetal
could i use the black channa and follow the same recipe. pls let me know.
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.
Hi Bindu,
I use the same recipe and substitute white chole for black chana and it turns out well. Like Hetal said, the texture is different, so if you like a bit of crunch or if you just want a change of pace, you could try it out!
P.S. The black chana requires a whistle or two more than chole, for it to become soft. Hope you enjoy and write back to say how it was!
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 !
Hi,
Incase we use Garbanzo beans would the cooking time for the chanas in the cooker be any different?
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.
What is chat masala, could not find it in stores.
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.
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
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.
https://34.233.61.50/2008/04/07/how-to-make-masala-in-bulk/
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!
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.
hey how to post recipe on your site.
Hi Swetha,
You can post your recipe on the SMTC Community.
i had try it to submit reciepe but it didnot accept my account
hi anuja and hetal
hey i know this dish. other name for this recipe is pindi channa.it tastes good.
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!
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!!!!!
You are absolutely right! Thanks!
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.
Hi hetal and anuja,
umm its yummy………..i have a smal doubt reg tea bags,can we use tea powder instead of bags..
Thxs
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.
Hi Hetal n Anuja,
Instead of tea bag, can we use the water boiled with a spoon of tea powder and filtered?
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
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).
grtyht
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.
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.
nop i have try it with onian and garlik its turn out so good like restorent quality
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.
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.
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.