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  • Writer's picturejyothi varne

Chole Masala Recipe - Chickpea gravy

When I look at North Indian cuisine , there are a lot of gravies and curries that get paired with different types of bread. From chicken tikka masala, aloo mattar ki sabji, shahi paneer and then there is the infamous Chole bature or channa masala served with fried bread called puris.

This match made in heaven duo of puri and channa would be prepared at home only during special occasions like a puja, a festive gathering or a family function. Which demanded a vegetarian fare, something that all our guests would relish, is easy on the prep work for the ladies and kids would love it too :) And if you've been following my blog, you would know that I come from a family who loves variety in their every day meals and thoroughly enjoys feeding our guests!!

Like most of my mom's recipes which I have posted here, this one is simple to make, requires less prep work and is a sure shot hit when it comes to taste!! Although there are various recipes that are available under the same name, this recipe has its unique taste with a freshly ground masala. All you need to do is soak that chickpea overnight and pressure cook it for a whistle or two. That's the only time consuming step for this dish.


1 large cup of chickpeas/ kabuli channa (soaked overnight)

1 medium size tomatoes - chopped

1/2 cup - tomato puree

1 inch - Ginger

4-5 Garlic pods

1 large onions

6-8 sprigs of Coriander leaves

4-5 chunks of fresh coconut

1 tbsp - Channa Masala

1tsp - Turmeric powder

1.5 tsp - Coriander powder

1 tbsp - Red chilli powder (add more/less basis your preference)

5tbsp - Cooking oil

Salt to taste


1. In a pressure cooker, add the overnight soaked chickpeas and enough water to cook it on a low flame until 1 whistle. Set aside.

2. For the masala - Fry the onions in 1 tbsp oil, once cool add it to a blender along with coconut, coriander leaves, ginger & garlic. Grind it to a fine paste by adding very little water. Set aside.

3. In in a deep wok/ kadai , heat oil and add chopped tomatoes. Once it turns mushy and oil starts to separate add tomato puree plus dry spice powders (excluding chole masala) and give it a good stir. Let this cook for about 4-5 mins on a medium simmer.

4. Next add the ground masala and salt as per taste. Cook until the raw smell disappears on a low flame by stirring the mixture occasionally.

5. Add the pressure cooked chickpeas and water basis the consistency required for your gravy. I normally add 1.5 cups of the water that was left in the pressure cooker.

6. Add chana masala, check for spice/salt levels and adjust accordingly. Stir the mixture well and let this cook on a low flame for 10 -15 mins.

7. Garnish with coriander leaves, serve hot with a bread of your choice. Or serve it along with puris /bature - which is an authentic way to relish Chana masala.

Do try out this easy recipe and post your feedback here!!

Have a great weekend peeps!!


**This website and its content are under the copyright of Jyothi Varne (Author) for Flavor Flame Fusion (2017) All rights reserved. Any redistribution or reproduction of the site is strictly prohibited. Any content used needs to be done only after seeking permission of the Author with due Credits.

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© This website and all of its content are under the copyright of Jyothi Varne (Author) for Flavor Flame Fusion. Any content, redistribution or reproduction of this site is strictly prohibited.

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