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Introduction and History of Chana Masala.

Chana Masala, also known as Chole Masala, is a classic North Indian dish featuring chickpeas cooked in a flavorful tomato-based sauce infused with aromatic spices. 

This dish is popular across India and holds a special place in Indian cuisine, particularly in Punjab and other northern regions.

The origins of Chana Masala can be traced back to Punjab, where it is a staple dish enjoyed in homes and restaurants alike. 

Chickpeas, also known as chana or kabuli chana, are cooked until tender and then simmered in a rich, spiced gravy that is both savory and tangy.

Recipe for Chana Masala


For Cooking Chickpeas:

1 cup dried chickpeas (or 2 cans of cooked chickpeas)
Water, for soaking and cooking
Salt, to taste

For Chana Masala Gravy:

2 tablespoons oil
1 onion, finely chopped
2-3 garlic cloves, minced
1-inch piece of ginger, grated
2 tomatoes, pureed or finely chopped
1 green chili, finely chopped (adjust to taste)
1 teaspoon cumin seeds
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon red chili powder (adjust to taste)
Salt, to taste
Fresh cilantro (coriander leaves), chopped for garnish
Lemon wedges, for serving


Cooking Chickpeas:

If using dried chickpeas, rinse and soak them in water overnight or for at least 8 hours. 

Drain and rinse.

In a pressure cooker or large pot, add the soaked chickpeas with fresh water and salt. 

Cook until chickpeas are tender. 

If using canned chickpeas, skip this step.

Making Chana Masala:

Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.

Add chopped onions and sauté until onions turn golden brown.

Add minced garlic and grated ginger. Sauté for a minute until aromatic.

Add chopped green chili and tomato puree. Cook until the tomatoes soften and the mixture thickens.

Add coriander powder, turmeric powder, red chili powder, garam masala, and salt. Mix well and cook for a couple of minutes.

Add cooked chickpeas along with some of the cooking liquid (or water if using canned chickpeas). Simmer for 10-15 minutes, allowing the flavors to meld together and the gravy to thicken.

Adjust seasoning according to taste preferences.

Garnish with chopped cilantro and serve hot with rice, roti (Indian flatbread), or naan. Squeeze a lemon wedge over the Chana Masala before serving for a tangy kick.

Enjoy the hearty and flavorful Chana Masala—a comforting chickpea curry that's perfect for lunch, dinner, or special occasions!