Homestyle Kabuli Chana Curry - A simple, delicious and lightly spiced chole masala recipe. Wherein white chickpeas are cooked in an onion, ginger, garlic, and tomato-based gravy.

However, there are a lot of variations of this dish. As people use spices in a different ratio. Some leave the spices whole. Some even use sliced onion and diced tomato to make the sauce. Usually, a chana masala spice mix powder is made before preparing this curry. Some people even use the readymade chana masala spice mix in this. This is the easiest chana masala curry as there is no need to prepare any spice mix powder beforehand.

This homestyle Kabuli chana curry is an easy recipe starts with soaking the chana. Next comes pressure cooking until done and finally preparing the masala gravy and mixing everything together. Here for gravy, you need to make a masala paste and some grated tomatoes. Frying the masala is an important step. It has to be cooked really well until oil separates. It will take around 15-17 minutes over a lower medium flame. Hence patience is the key.

Serve this easy chole recipe with roti, paratha, poori, bhature, steaming hot rice or with any flavored rice. It just goes well as a side to any dish of your choice.

So let's make this homestyle kabuli chana curry.

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Recipe

Homestyle Kabuli Chana Curry | Chana Masala Recipe

A simple, delicious and lightly spiced chole masala recipe. Wherein chickpeas are cooked in an onion, ginger, garlic, and tomato based gravy.

5 from 12 votes

Print Pin Rate

Course: Lunch, Sides

Cuisine: Indian

Keyword: Chana masala recipe, Chhole masala, Homestyle kabuli chana curry

Prep Time: 10

Cook Time: 40

Total Time: 1

Servings: people

Calories:

Author: Geetanjali

Ingredients

1 cup dried white chickpeas/kabuli chana/safed chole

For cooking the chickpeas

1 bayleaf
1 cinnamon stick
1 big cardamom
6-7 black peppercorns/gol marich
½ teaspoon turmeric powder
salt as required
water as required
a pinch of baking soda optional

For blending

1 roughly chopped onion, large size
6-7 roughly chopped garlic cloves
1 inch roughly chopped ginger
1 deseeded green chili
½ teaspoon cumin seeds
½ teaspoon coriander seeds
½ teaspoon fennel seeds
2 green cardamoms
2 inches cinnamon stick
1 mace petal
a pinch of nutmeg
½ teaspoon salt

For making the curry

3 tablespoon oil
1 bayleaf
1 star anise
2 green cardamoms
2 cloves
1 cinnamon stick
a pinch of asafoetida or hing
3 grated tomatoes, medium size
1 teaspoon kashmiri red chili powder, non spicy
½ teaspoon turmeric powder
¼ teaspoon amchoor powder/dry mango powder
1 teaspoon kasuri methi
salt to taste

For garnishing

3-4 tablespoon finely chopped coriander leaves
few onion rings

Instructions

Wash the channa well in running water. Then Soak them in sufficient water for 8-9 hours or overnight.
Pressure cook the soaked chana by adding salt, turmeric powder, baking soda, bay leaf, big cardamom, cinnamon stick, black peppercorns, and water until 6 whistles over medium flame. Then turn off the flame and let it release the pressure on its own.
Once done, transfer the boiled chana with water to a bowl and remove those whole spices.
In the meantime grind all the blending ingredients together (written under for blending) into a smooth paste.

Making the homestyle kabuli chana curry

Heat oil in a pan. Add the bay leaf, star anise, cinnamon, asafoetida/hing and saute for a few seconds.
Add the blending paste and saute over medium flame until the oil separates or the masalas cooked well. It will take around 7-8 minutes.
Once done, add the grated tomatoes. Followed by turmeric, kashmiri red chili powder, salt, kasuri methi, and amchoor powder.
Then saute for a minute or two. Cover and cook for 10 minutes more in lower medium flame. Stir in between. It is important to make sure the masala does stick to the bottom.
Add the boiled chana with water. Stir to mix. Cover and cook for 10 minutes more.
Add chopped coriander leave. Stir to mix and turn off the flame. Cover and leave it for 5 minutes
The chana masala is ready to serve. Serve hot by adding some chopped coriander leaves and sliced onion rings.

Notes

If you do not have amchoor powder then you can add lime juice at the end.
Addition of baking soda while cooking the chana really helps to make the chana very soft.

Nutrition

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Homestyle Kabuli Chana Curry | Easy Chhole Recipe | Chana Masala

Recipe