Channa Masala, also known as Chole Masala, is a beloved dish that hails from the heart of North India, specifically the Punjabi region. Its bold flavors and rich tomato gravy have made it a favorite on Indian restaurant menus worldwide.

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Channa Masala is often called Chole Masala. This chickpea curry is a popular dish in Indian cuisine that’s packed with flavour, protein, and nutrients. It originates from North India, particularly the Punjabi region. It’s made with tender chickpeas simmered in a rich, spiced gravy made from onions, tomatoes, and traditional Indian spices. This hearty and satisfying dish is enjoyed across India and is especially popular in Northern Indian states, where it’s often served with fluffy rice or warm bread like naan or roti. What makes channa masala so wonderful is how the chickpeas soak up all the spices, creating a comforting and delicious meal.

One interesting fact about chickpeas is that they’re one of the oldest cultivated crops in the world! People have been growing and eating chickpeas for thousands of years because they’re so healthy and versatile. They are a fantastic source of plant-based protein and fibre, making them a great option for vegetarians and anyone looking for nutritious food. Plus, chickpeas are packed with vitamins and minerals like iron, potassium, and B vitamins, which give you energy and help keep your body healthy.

When cooking channa masala, using fresh spices makes a big difference. You can experiment with the level of spiciness by adjusting the chilli powder to suit your taste. Adding Kasuri methi (dry fenugreek leaves) is a special tip that many home cooks and chefs use because it brings a unique, slightly bitter flavour that makes the dish more aromatic. Another trick is to simmer the chickpeas in the gravy for a few minutes to let them absorb all the spices, giving your channa masala a deeper, richer flavour.

Whether you’re making channa masala for a family meal or a special occasion, it’s a dish that’s easy to prepare yet full of bold flavours. This recipe is designed to be simple, so even if you’re new to cooking, you can make this delicious dish at home. Serve it with rice or roti, and garnish with fresh coriander leaves to add a bright, fresh touch. Enjoy making this classic dish that’s sure to bring warmth and flavour to your table!

So, go ahead and put on your apron, gather your spices, and get ready to make a fantastic dish of India. Now, let’s dive into the secrets of making restaurant-style Channa Masala right in the comfort of your kitchen. It’s going to be an exciting journey filled with flavor!

Channa masala | How to make restaurant style channa masala

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Cook Time 30

Soaking time 8

Course Side Dish

Cuisine Indian

Servings

Ingredients

2 tbsp Oil
1 tbsp Ginger garlic paste
1 cup Onion paste – from 3 to 4 Onion
1 cup Tomato Paste – from 2 to 3 tomato
1 or 2 Green chilli
1/4 tsp Turmeric powder
1 tsp Chilli powder
1 tbsp Coriander powder
1 tsp Garam masala
Salt as required
1 tbsp Kasuri Methi / Dry fenugreek leaves
Water as required
1 cup Soaked and cooked chickpeas or canned chickpeas
Coriander leaves for garnishing

Instructions

In a large pan, heat the cooking oil over medium heat. Add ginger garlic paste and sauté for a couple of minutes till the raw smell disappears.
Add the onion paste from 2 medium size onion and sauté until the onions turns brown and cooked well.
Add a green chilli, coriander powder, turmeric powder, red chili powder, garam masala, salt and dry fenugreek leaves. Cook the mixture until it becomes fragrant and raw smell goes (this will take a few minutes).
Now add a cup of water , close and cook till the oil separates.
Now, add the cooked chickpeas to the tomato-onion mixture. Stir well to coat the chickpeas with the flavors.
Pour in enough water to achieve your desired consistency for the gravy. Bring it to a simmer and let it cook for about 5 minutes to meld the flavors.
Garnish the channa masala with fresh coriander leaves.

Video

Keyword channa masala, chickpeas curry, chole masala

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Step by Step Instructions for Channa Masala

1. Sauté the Aromatics

In a large pan, heat 2 tablespoons of oil over medium heat. Add 1 tablespoon of ginger-garlic paste and sauté for about 2 minutes until the raw smell disappears, stirring continuously to prevent burning.

2. Cook the Onion Paste

Grind two medium-sized onions into a fine paste, approximately 1 cup. Add the onion paste and sauté until it turns golden brown and is well cooked for 6–8 minutes. Stir occasionally to ensure even cooking.

3. Cook the Tomato Paste

Grind 2 to 3 tomatoes into a fine paste. Add the tomato paste to the mixture and cook until the oil begins to separate.

4. Add the Spices

Add 1–2 green chilies, 1/4 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 tablespoon coriander powder, 1 teaspoon garam masala, and salt to taste. Crush 1 tablespoon of Kasuri methi between your palms to release its flavor, then add it to the pan. Cook the mixture for a few minutes, stirring frequently, until it turns fragrant and the raw smell of the spices disappears.

5. Simmer with Water

Pour in 1 cup of water and stir to combine. Cover the pan and cook until the oil starts to separate from the masala, about 5 minutes. This indicates that the spices and flavors have combined and cooked well.

6. Add Chickpeas

Add the cooked chickpeas to the pan, stirring well to coat them evenly with the masala. Adjust salt if needed.

7. Adjust Consistency Simmer and Garnish

Add more water based on your preferred consistency for the gravy. Stir and bring the mixture to a gentle simmer. Let it cook for 5 minutes, allowing the flavors to blend.

Turn off the heat. Garnish with fresh coriander leaves. Serve hot with rice, roti, or naan.

Recipe Notes:

Adjusting Spice Levels: If you prefer a milder curry, reduce the amount of red chili powder. For a spicier kick, you can add an extra green chili or a pinch of black pepper.
Consistency of Gravy: The thickness of the gravy can be customized. For a thicker curry, use less water; for a soupier texture, add a bit more water and let it simmer longer.
Using Canned Chickpeas: If you’re using canned chickpeas, be sure to rinse and drain them well before adding them to the recipe to remove any excess salt or preservatives.
Adding a Hint of Sourness: If you like a slightly tangy flavor, try adding a teaspoon of lemon juice or a sprinkle of amchur (dry mango powder) just before serving.
Make Ahead Tip: Channa masala tastes even better the next day as the flavors continue to develop. Store any leftovers in an airtight container in the fridge, and reheat on the stovetop for best results.
Soaking Dried Chickpeas: If you’re using dried chickpeas, soak them overnight or for at least 8 hours. This helps them soften and cook faster. You can also add a pinch of baking soda while cooking to make the chickpeas even softer.
Blending the Onions and Tomatoes: For a smoother gravy, blend the onion and tomato paste until very fine before adding them to the pan. This will create a rich, silky texture in the final dish.
Kasuri Methi (Dry Fenugreek Leaves): Crushing the Kasuri methi between your palms before adding it to the dish enhances its flavor, releasing its essential oils for a more aromatic curry.
Try Adding some Yogurt or Cream: For a slightly creamy texture, add a tablespoon of plain yogurt or a splash of cream towards the end of cooking. This can balance the spices and give the curry a richer taste.
Garnish Ideas: Fresh coriander leaves are a classic garnish, but you could also add a few thinly sliced green chilies or a sprinkle of fresh ginger julienne for extra freshness.
Serving Suggestion: Channa masala pairs wonderfully with jeera rice (cumin rice) or basmati rice. If you’re serving it with bread, try naan, paratha, or even garlic bread for a delicious twist!

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Channa Masala | How to Make Restaurant Style Channa Masala