Padhuskitchen


Channa Masala-Chole Masala-How to prepare Channa masala

by 78 Comments

Channa masala or Chole masala is a classic Indian Vegetarian dish prepared with Kabuli channa (garbanzo beans ).It is a fantastic side dish for chapati and pooris.It is my family’s favorite. Today let us see how to make this simple Channa Masala recipe-(Kabuli Channa)-Chole masala following this easy recipe.

Channa masala

Channa masala-Kabuli Channa Masala Recipe-Chole masala


Channa masala

 Prep Time : 10 mins

 Cook Time : 20 mins 
 Serves:3-4
 Recipe Category: Side Dish
 Recipe Cuisine: North Indian
 Author:

   Ingredients needed

   Channa (white)/Kondai kadalai – 1 cup
   Onion – 2
   Tomato – 2 big and juicy ones
   Green chilli – 1
   Ginger – 1 inch piece
   Garlic – 3 cloves
   Salt as required

   Spice Powder

   Turmeric Powder -1/4 tsp
   Chilli Powder -1 tsp
   Coriander Powder -2 tsp
   Channa masala Powder -1 tsp (available ready made)

   For the seasoning

   Oil -1 tbsp
   Cumin Seeds/Jeera – 1 tsp
   Bay leaf – 1

Preparation


Soak channa overnight and pressure cook channa with a little salt for 4-5 whistles. Channa should be soft.

Grind ginger, garlic, green chilli and onion to a fine paste. Keep it aside.

Puree tomatoes in a blender and keep it aside.(you can even blanch tomatoes)

How to prepare channa masala-Chole masala
Method


1.Heat oil /butter in a pan, add jeera seeds and bay leaf.

2.When cumin seeds/jeera splutters, add the ground onion paste and saute till it turns brown stirring continuously.

3.Then add tomato puree, all the spice powder, salt needed and cook stirring continuously till oil separates.(see picture above)

4.Then add the cooked channa, 1/4 cup of water and cook for a few minutes on medium flame until everything gets blended well with the masala.

Garnish with coriander leaves and serve hot with poori or chapati or even pulao.

Do not miss my most popular Punjabi Chole Bhature Recipe

Meet you all again with more interesting recipes, till then it is bye from Padhu of Padhuskitchen.

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Reader Interactions

Comments

    • Raja

      I have tried this recipe 2 times in the past. It was easy and it came out really well. Just don't why this time it got bitter. Before adding the channa itself, the gravy was bitter 🙁 Any advise please?

      Reply

  55. mom

    Im trying out most of ur recipes one by one and everything comes out really well… Channa masala was really yummy .. my hubby praised me n he loved it.. Thank u Padhu..

    Reply

  57. pooja

    Hi padhu,

    I live out of India. I tried this recipe twice. But unfortunately it turned out to be bitter. I discovered that the bitterness is from the grinded onions that I have used. The recipe is not bitter when I use finely chopped onions instead of ground paste. But I would like to use the grinded onions as you have posted. Is there anything I can do next time to avoid the bitternes?
    Thank you in advance.

    Reply

    • Padhu Sankar

      I usually make channa masala following the same method and I have never had any problems. Onion paste will give you more gravy. The bitterness might be due to the onions used. Try with white onions next time. Also while sauteing onions, add salt and a little more oil and saute on medium heat until it changes color. You can also boil the onions in little water for a few minutes, then drain the water and grind the onion. Then saute the cooked and ground onion paste. This will help to avoid bitterness in the gravy.

      Reply

  58. Ram

    Thank you for the yummy recipes…. I have been a regular beneficiary of your blogs…

    Apropos the bitterness of the gravy, in addition to the options of boiling the onions and adding salt / more oil to the paste when sauteeing, will it help if you cut and sautee the onions before grinding them along with ginger and garlic?

    Reply

  66. Unknown

    Hi, I recently tried this receive and it turned out little bitter. I followed the receive exactly however it didn't work well for me. I tried using sugar and lemon juice to reduce the bitterness however no use. Can you give any suggestions for it?

    Reply

    • Padhu Sankar

      I have read that this happens with yellow onions. In India we use only red onions which does not give bitter taste. Maybe try chopping it finely next time. Before making the gravy, it is better you taste it.

      Reply

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