Monday 6 July 2020

Channa Masala / Chole Masala (without Onion and Garlic) / Chick Peas Masala

Channa Masala / Chole Masala is a popular North Indian dish served as an accompaniment with Chapathi, Roti, Naan, Poori, Jeera Rice, etc. 

This version without using Onion and Garlic is particularly prepared during the fasting days of Hindu festivals. 

This protein rich Channa / Chick Peas comes with its own health benefits such as in controlling blood sugar levels, stabilizing blood pressure, maintaining a healthy heart, lowering cholesterol and enhancing immunity.

This recipe was shared to me by my friend Ms. Champa Mallya; I tried it and it came out very well, the first time itself. Please try and give your feedback.

(Serves 3 to 4)
Channa or Chick Peas – 1 to 1 ½ cups
Tomato – 2 (chopped) 
Green Chilli – 2 
Ginger – a small piece (1 inch, grated) 
Turmeric Powder – ½ tsp 
Kashmiri Chilli Powder – 1 tsp 
Garam Masala Powder – ½ tsp 
Lemon – ½ slice 
Salt – to taste 
Sugar – ½ to 1 tsp (optional) 
Coriander Leaves – 1 tbsp (chopped) 
Butter – 1 or 2 tsp

For Seasoning

Oil – 1 or 2 tbsp 
Cumin Seeds / Jeera – 1 tsp

Check this link for you tube video :


Soak the channa overnight or nearly for 7 to 8 hours.

Pressure cook channa by adding little salt and water, until it becomes soft.

Heat oil in a pan , season it with jeera / Cumin seeds. Once it crackles add grated ginger and green chillies.

Give it a stir; add turmeric powder and kashmiri red chilli powder.

Mix it and now add the finely chopped tomatoes along with salt and sugar (to balance the acidity of tomatoes). 

After it mashes well add the cooked channa along with water.

Allow it to boil till the gravy thickens.

Reduce the flame; Let it simmer for 10 minutes or till the oil comes out.

At last add garam masala; garnish with the chopped coriander leaves and lemon juice.

Switch off the gas.

Serve hot with chapathi, Naan, Bhatura, Jeera rice.

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