Chola Chana Masala

By: Manjula Jain

October 3, 2023

Serving : 2 people
Total Time :20 minutes

Rate this recipe:

5 from 2 votes

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Chola Chana Masala, Spicy Chickpeas

Chole also known chickpea, garbanzo, and kable chana, Chana Masala is a cooked in a spicy tomato gravy. This is a very popular, served with Naan, Tandori Roti. 

Chola Chana Masala

Ingredients

  • 1 15oz can of chickpeas kable chana, Garbanzo beans
  • 3 tbsp oil
  • 1/8 tsp asafetida hing
  • 1 tsp cumin seeds jeera
  • 1 tbsp besan gram flour
  • 1 large tomato chopped
  • 1 tsp ginger paste
  • 1 tsp chopped green chili
  • 2 tsp coriander powder dhania
  • 1/2 tsp turmeric heldi
  • 1/2 tsp red chili powder
  • 1 tsp salt
  • 1/4 tsp garam masala
  • 1 tbsp chopped cilantro hara dhania

Few slices of tomatoes for garnishing

Instructions

  • Drain chickpeas and wash well.
  • Blend the tomatoes, green chilies and ginger to make a puree.
  • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away, oil is ready. Add the asafetida and cumin seeds. When cumin seeds crack, add the gram flour and stir-fry for a minute.
  • Add the tomato puree, coriander powder, turmeric, and red chili powder. Cook about four minutes on medium heat. The tomato mixture will separate from the oil and reduce to about half in quantity.
  • Add chickpeas, salt, and one cup of water. Cook, covered, for seven to eight minutes on medium heat. Press the chickpeas with a spatula to soften. Add more water as needed to keep the gravy consistency to your liking, and let it cook on low heat a few more minutes.
  • Add the garam masala and cilantro. Let it cook for another minute.
  • Garnish with thin tomato slices.

Notes

Chana Masala goes well with any Indian flat bread, like Naan, Paratha, Puri. and can also be served with Western bread or pita bread.
Chana Masala is also a delectable treat over plain rice.
This is a healthy, nutritious dish for vegan and gluten-free diets.
Chola Chana Masala

Chola Chana Masala, Spicy Chickpeas

Chole also known chickpea, garbanzo, and kable chana, Chana Masala is a cooked in a spicy tomato gravy. This is a very popular, served with Naan, Tandori Roti. 
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine Indian
Servings 2 people

Ingredients
  

  • 1 15oz can of chickpeas kable chana, Garbanzo beans
  • 3 tbsp oil
  • 1/8 tsp asafetida hing
  • 1 tsp cumin seeds jeera
  • 1 tbsp besan gram flour
  • 1 large tomato chopped
  • 1 tsp ginger paste
  • 1 tsp chopped green chili
  • 2 tsp coriander powder dhania
  • 1/2 tsp turmeric heldi
  • 1/2 tsp red chili powder
  • 1 tsp salt
  • 1/4 tsp garam masala
  • 1 tbsp chopped cilantro hara dhania

Few slices of tomatoes for garnishing

Instructions
 

  • Drain chickpeas and wash well.
  • Blend the tomatoes, green chilies and ginger to make a puree.
  • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away, oil is ready. Add the asafetida and cumin seeds. When cumin seeds crack, add the gram flour and stir-fry for a minute.
  • Add the tomato puree, coriander powder, turmeric, and red chili powder. Cook about four minutes on medium heat. The tomato mixture will separate from the oil and reduce to about half in quantity.
  • Add chickpeas, salt, and one cup of water. Cook, covered, for seven to eight minutes on medium heat. Press the chickpeas with a spatula to soften. Add more water as needed to keep the gravy consistency to your liking, and let it cook on low heat a few more minutes.
  • Add the garam masala and cilantro. Let it cook for another minute.
  • Garnish with thin tomato slices.

Notes

Chana Masala goes well with any Indian flat bread, like Naan, Paratha, Puri. and can also be served with Western bread or pita bread.
Chana Masala is also a delectable treat over plain rice.
This is a healthy, nutritious dish for vegan and gluten-free diets.
Keyword Chickpeas, Chole, Punjabi Cuisine, Spicy Garbanzo
Tried this recipe?Let us know how it was!

Chola Chana Masala Recipe: A Flavorful North Indian Delicacy

Chana Masala, also known as Chola Chana Masala or simply Chola Masala, is a beloved North Indian delicacy famed for its robust flavors and comforting texture. This Chola Chana Masala recipe artfully combines tender chickpeas with an array of aromatic spices, ensuring a dish that’s both hearty and satisfying. Whether paired with fluffy rice, crispy puris, or warm naan bread, this chola masala recipe promises to delight your palate and leave you yearning for more. 

Chana Masala is gluten-free, vegan making it suitable for individuals with dietary restrictions. Chola Chana Masala combines tender chickpeas (chola) with a variety of aromatic spices, creating a satisfying and nutritious meal. The dish is typically prepared by simmering cooked chickpeas in a flavorful gravy made from a blend of spices, tomatoes, and other aromatic ingredients. 

Tips for Perfect Chola Chana Masala

Consistency is Key: Adjust the quantity of water or cooking liquid added to the chickpeas to attain the desired consistency of the masala. For a thicker gravy, prolong the simmering duration to allow the sauce to reduce and thicken.

Enhance Flavor with Whole Spices: For an enhanced depth of flavor, contemplate incorporating whole spices such as bay leaves, cinnamon sticks, and cardamom pods into the dish. These spices impart a subtle aroma and complexity to the masala.

Customize Spice Level: Tailor the spice level of the Chana Chola Masala to align with your taste preferences by adjusting the quantities of red chili powder and green chilies utilized in chola masala recipe.

Make Ahead for Enhanced Flavor: Similar to numerous Indian dishes, Chola Chana Masala attains an even richer flavor profile when allowed to rest for a few hours or overnight, permitting the flavors to mature and intensify.



Variations of Chola Chana Masala

Punjabi Chana Masala: This variant of Chana Chola Masala showcases a tangy and spicy tomato-based gravy infused with the flavors synonymous with Punjab.

Kabuli Chana Masala: Kabuli Chana, also referred to as white chickpeas, can serve as a substitute for black chickpeas, offering a lighter-colored and milder-flavored rendition of the dish.

Chola Chana Masala with Spinach: Elevate the nutritional quotient of the dish by incorporating fresh spinach leaves into the masala, thereby amplifying its health benefits and introducing vibrant hues.



Health Benefits of Chola Chana Masala

Rich in Protein: Chickpeas, the primary ingredient in Chana Chola Masala, serve as an excellent source of plant-based protein, vital for muscle repair and growth.

High in Fiber: Chickpeas boast a high dietary fiber content, which facilitates digestive health and aids in weight management by inducing a sensation of fullness and satiety.

Packed with Vitamins and Minerals: This dish abounds in essential vitamins and minerals, including iron, magnesium, and vitamin C, which collectively contribute to overall health and well-being.

Frequently Asked Questions (FAQs)



Can I use canned chickpeas instead of dried ones?

Indeed, canned chickpeas can serve as a convenient time-saving alternative. However, it’s worth noting that dried chickpeas soaked overnight tend to yield superior texture and flavor.



Can I prepare Chola Chana Masala in advance?

Absolutely! This dish exhibits enhanced flavors upon reheating, as it allows the various spices and ingredients to meld together. Store it in an airtight container in the refrigerator for up to 3-4 days.



Is Chana Chola Masala suitable for a vegan diet?

Certainly! This dish is inherently vegan, devoid of any animal products, rendering it a perfect culinary choice for individuals adhering to a vegan or plant-based diet.

For an exploration of additional delectable Indian recipes, peruse Manjula’s Kitchen, which offers delightful culinary adventures such as Punjabi Aloo Paratha.

If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website: Vegetable Pakoras, Kaju Katli (Cashew Burfi), Baingan Bharta (Roasted Eggplant), Matar (Green Peas) Paneer, Besan Ladoo.

Comments

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    Alexandra
    August 18, 2022 at 3:41 pm

    I have been cooking this recipe for 6 years now, and it’s one of my all time Indian favourites. I’ve tried other chana massala recipes and this one is the best balance of texture and flavours. I am indebted to you Manjula because I learned to cook Indian food first using recipes from your website and my friends rave about your food 🙂 Thank you!!!

    Poppy
    December 11, 2018 at 2:36 pm

    5 stars
    So yummy! All your recipes are easy to follow and are delicious. I’m proud to serve them to my family.

    Ewelina
    January 21, 2018 at 1:12 pm

    Manjula
    Thank u for your recepies. I have not cooked Indian before; and thanks to you i get to impress my boyfriend with your precious recepies. I made couple dishes From you- and i liked all Of them. I would indicate that those are good to nic together other than just Servings as one dish. Love you for taking your time to share all this.
    Thank you soooo much

    Katie McGrath
    October 29, 2017 at 1:52 pm

    This recipe is amazing and turns out perfect every time. Sometimes I add additional vegetables and cut back on the amount of water…so good.

      Manjula Jain
      October 29, 2017 at 5:15 pm

      Kati, thank you, It is always good to make changes in the recipes, this should be used just as guide line.

    rakhiinindia.in
    July 7, 2017 at 1:14 am

    I am very excited to know new things. like this one, i was unaware of Chole, Chana Masala So thank you for the blog.

    Margaret Shea
    July 26, 2016 at 4:41 pm

    Dear Manjula,

    I have made many of your recipes and all have been delicious. This Chana Masala, however, was the very best. I made it with the Kulcha and felt as if I were eating in a five-star restaurant!

    THANK YOU for your great kindness in both sharing your recipes and taking the time (with your husband) to make the helpful videos.

    Namaste, and very best wishes to you,
    Margaret

    Lisa
    July 24, 2016 at 7:36 am

    I made this exactly as you wrote it and it is so delicious! I love it and can’t wait to make it again. Thank you!

      Manjula Jain
      July 24, 2016 at 9:01 am

      Lisa, thank you, it is always good to hear that

    REaz
    July 14, 2016 at 6:17 pm

    Auntyji, I had never cooked before. I decided to follow this recipe. And family loved it. The proportions mentioned in the recipe are perfect. Best thing is, the recipe mentions how much salt to put in, rather than something as vague as ‘add salt to taste’ or our Moms saying ‘Son, put a little salt, not much’ :D. Thanks a lot

      Manjula Jain
      July 15, 2016 at 7:48 am

      Reaz, thank you it is always good to hear that

    Fanny
    June 1, 2016 at 1:25 am

    Dear Manjula, I love your channel. Thanks for sharing all your delicacies. One question, what is the reason for using tea to soak and cook the beans? I have never seen this before. I try to avoid black tea as much as possible, because of avoiding acidity. Is it just for color (then why not use kadala chana?) or does it alter taste or guna of the dish? Thanks is advance for your answer. Kind regards.

      Manjula Jain
      June 1, 2016 at 11:29 pm

      Fanny, it is more for the color

    Nishita
    May 1, 2016 at 9:18 am

    Hi Manjula,

    In the recipe you have mentioned 1 tablespoon of besan, while in the video you have used 1 tsp of besan.
    May i please know how much should be appropriate? I made this with almost 3 tsp of besan. Was it not appropriate to use that much?

    Mariposa
    March 1, 2016 at 12:54 pm

    If I want to make 4 times the quantity mentioned here, how much besan to use and do I just use all other ingredients 4 times the quantity?

    I have my large Spanish family coming to dinner!

      Manjula Jain
      March 3, 2016 at 8:45 am

      Mariposa, you can use really use every thing three times in quantity.

    Rao
    October 29, 2015 at 7:38 pm

    Soaking Chana overnight would do, or we need to put in a pressure cooker and cook

    Rupinder kaur
    September 24, 2015 at 7:48 am

    Ma’am why do we add gram flour?

      Manjula Jain
      September 25, 2015 at 12:19 am

      Rupinder,
      Besan gives a nice flavor and thickness to gravy

    Sarah
    August 8, 2015 at 4:19 pm

    Loved this recipe. Recently found out I can’t digest onion and garlic and have been desperately trying to adjust my cooking … this site is going to help immensely. Thank you!

    Gaurav Munje
    July 28, 2015 at 3:31 am

    Hi,

    After soaking chana overnight.. pressure cook that for an hour in tea water(1 glass water, 2 spoons of tea brewed for 5 mins, filter and use that fresh brew ), cinnamon, cardamom, cloves and lemon juice.
    Filter that out (that water would be later used for curry).
    In a bowl mix red chilli powder, turmeric powder,corriander powder, hinga, some kasuri methi and add some water in the bowl so that the masalas dont burn.
    Put those masala’s in a pan of hot mustard oil, and immediately add already cooked chana. Cook that for two minutes and then add the tea water which was earlier used to pressure cook the chana.
    After two minutes add a little garam masala for taste and freshly chopped corriander.
    Again cook for two three minutes.
    Please dont add onions, tomatoes.

    Aadi
    March 8, 2015 at 6:18 am

    Awesome

    Heather
    January 26, 2015 at 7:41 am

    Respected Auntie,
    I have tried to cook this a few times now but whenever I heat the cumin seeds and asefetida in the oil, they burn! I’m using a non-stick wok. How high should my heat be at this stage of cooking?

    Thank you so much!

    Shanmatee
    July 17, 2014 at 10:26 pm

    Hi Manjula, your chana masala is my go-to recipe when I’m in a hurry! I absolutely love your recipes, thank you for sharing.

    Vanitha
    May 11, 2014 at 4:09 am

    Hi Manjula
    Thank you very much . i have tried a few recipes from your website and all came out very well.

    Priya
    April 4, 2014 at 5:09 am

    I tried this yesterday and it came out amazing. Thank you very much

    Priti
    December 1, 2013 at 3:15 am

    Interesting recipe… Onions are conspicuous by their absence.
    Punjabi dishes always feature onions.

      Nura,
      February 11, 2014 at 7:40 am

      Manjula doesn’t ever cook with garlic or onion, I think it could be related to her religious beliefs. The asafetida gives a similar flavor to both onion and garlic, or so I am told. I still can’t find any here in Israel.

    ctr
    November 22, 2013 at 6:27 pm

    print

    matt nannery
    October 7, 2013 at 6:02 pm

    Manjula, I don’t feel like an outsider when I walk into an Indian grocery store anymore. No more boil-in-bag packets for me. I know what to buy and how to cook it thanks to you.
    You really are quite the ambassador for making cultural walls fall between the West and East.
    Thanks,
    Matt

    piya
    June 3, 2013 at 7:08 pm

    Hello Aunty

    Ur recipe sounds great. how many cups of dried chickpea will you need for this preparation? please let me know for me to try this recipe

      Manjula Jain
      June 3, 2013 at 11:01 pm

      Plya,
      about 3/4 cup

        kathagiwara
        March 28, 2015 at 11:02 am

        Ahh, Thank you Manjula-ji
        I also have tried many of your dishes, with great success! I just made black eyed beans recipe yesterday, and it was delicious. I want to make the chickpeas and spinach, but am wondering how much dried beans to use, and how long to cook in a pressure cooker? thank you very much! You are amazing and talented cook!

    Poonam123
    May 9, 2013 at 2:00 am

    This is so absolutely tempting Perfect breakfast idea. Love
    http://www.avonagro.com/

    Samreen Rukhsaar Jawahar
    December 10, 2012 at 11:58 am

    amazing!!!

    dr. Farzana
    December 2, 2012 at 8:37 am

    easybn tasty, thats wat we working women need

    susan
    October 20, 2012 at 9:30 pm

    Love, love, love this site! Thank you so much!

    mona
    October 11, 2012 at 11:53 am

    thanks

    Sandra
    September 6, 2012 at 9:44 pm

    Thank you, Manjula!

    Chana Masala is one of my favorites! I just love you! It feels like mom teaching me in the kitchen

    Namaste

    Sandra

    Beena
    August 19, 2012 at 7:08 am

    Thanks a lot for this easy and delicious recipe

    sunny
    July 30, 2012 at 3:42 am

    superbbbbbbbbbbbbbbbbbbb

    Vani
    July 23, 2012 at 7:55 am

    For those who wish to soak the dried chana, you have to soak 1/2 a cup of dried chana for a can of garbanzos. I soak mine for about 10 hours and then cook in pressure cooker.

    Vani
    July 23, 2012 at 7:43 am

    I have made your chana masala(Chola) several times. Your web site is a blessing! I have always wanted to prepare delicious northern Indian dishes. Thank you Manjula for sharing your culinary talents.

    Sara UAE al-ain
    July 8, 2012 at 9:45 am

    Now we have vacation in UAE and we ae watcting your recipes my mummy had made some resipies and we enjoy your delicious racipies everyday
    wish you good health

    Michelle Therese
    April 4, 2012 at 4:15 am

    Respected Auntie,

    I just cooked this Chola and it is absolutely divine!

    I love your website. I am trying to switch over to a more vegetarian diet since meat doesn’t seem to work well with my body. Thank you for your lovely website and your very very helpful videos!

    Have a lovely day!

      Anthony
      May 4, 2012 at 10:17 pm

      Manjula,

      Your recipes are simple, but mouth watering….cheers

    mandeep
    April 1, 2012 at 3:54 pm

    hi aunti

    i have a large family and i want to make more of this dish
    would i simply double the recipe? in all quantities or only some things?

    please let me know

    thanks so much!

      Manjula Jain
      April 1, 2012 at 9:24 pm

      Mandeep,
      You can multiply this recipe except Besan should be 1-1/2 time.

    janani
    March 16, 2012 at 6:59 am

    Manjula

    Excellent and easy channa recipe. Everyone loves it

    janani
    March 16, 2012 at 6:57 am

    Hi Manjula

    Best channa masala recipe. Very easy and everyone loves it.

    rekha suresh
    February 14, 2012 at 8:18 pm

    this recipe is just too good. it cameout so well n was so tasty. my family loved it.thank u!!!.

      Bindu
      March 28, 2012 at 6:23 pm

      I just tried this recipe. The dish came out delicious..!!!
      Thank you so much for the wonderful recipe.

    saif
    January 26, 2012 at 3:28 am

    We are Indians based in Saudi Arabia and me and my wife enjoy looking at all your receipies. Although we do not make most of them specially the sweet/Oily ones, we still enjoy them very much.
    Tahnk you very much for all your lovely videos.!

    Regards,

    Saif

    Amanda
    January 19, 2012 at 2:04 pm

    Manjula–

    Thank you so much for the fantastic recipes! I have tried a few different lentil dishes from the site, and they have all turned really well. Your videos really make the cooking simple, too. I can’t wait to try this dish tonight!

    Amanda

    Archana
    January 8, 2012 at 4:01 am

    Very simple and tasty. We loved it.

    Andrea
    January 6, 2012 at 6:52 pm

    Manjula – My girlfriend threw away my besan flour! I’m using all-purpose wheat flour tonight, are there other substitutions you would recommend?

    WWMD?

      Jaya
      January 6, 2012 at 7:46 pm

      Andrea, Plain flour will work fine too.

    Shrimathi
    December 21, 2011 at 4:41 pm

    Hello Madam.. Awesome recipe. Thank u. I have one doubt. What is the purpose of adding besan initially while frying?

      Manjula Jain
      December 22, 2011 at 12:56 pm

      Shrimathi
      Besan gives a nice texture and flavor.

    Vani
    December 5, 2011 at 3:50 pm

    I made this yesterday. My husband said that it was the best chole I’ve ever made. Thank you 🙂

    Pratibha Malhotra
    October 31, 2011 at 8:21 am

    I have a year 14 month old son, who is getting bored with usual khichdi and cereal I have been giving him….
    Can you please include a baby-food section that can help out mothers like me….

    deepti
    October 17, 2011 at 1:13 am

    Hi Manjula,

    Nice site. Whenevr i make tomato grav it taste sour.Please tell me tips.

    /Deepti

      Manjula Jain
      October 20, 2011 at 2:46 pm

      Deepti,
      Use little sugar and cut down the amount of tomato you are using.

    Stajah
    October 1, 2011 at 6:19 pm

    Hello Aunty Manjula!

    I’ve looked high and low for a chana masala recipe but I only found really mediocre recipes. Thats unitl I tried Your Chana Masala recipe. This chana masala is the most delicious chana masala I’ve ever tasted! I really appreciate all the hard work you put in into making this website and sharing your recipes. Every recipe I’ve tried is a winner.

    Thank You!

      Vani
      December 5, 2011 at 3:51 pm

      I agree with you. I have made chana masala with recipes from other sources. I made this yesterday and this is the best!!

    Sami
    September 28, 2011 at 3:32 am

    Hi Manjula,

    What is the purpose of adding 1 tablespoon gram flour (Besan) in the recipe?

    Thanks,
    S

    louise
    September 22, 2011 at 12:36 pm

    Mmmmmh ! This is delicious!

    Manjula, thank you so much for sharing and making these wonderfull recipes so accessible.
    I still have to find my way around with some new spice and new ingredients… I am learning a lot. You’re a great chef and a great teacher!

    Raj
    September 2, 2011 at 3:30 pm

    Hi Manjula, I need help. I try to make this recipe and each time I make it the chickpeas are never soft. I soak them for almost 24 hours and then cook in slow cooker. They are never soft like my mom makes them or when you est at an Indian restaurant. What am I doing wrong? Many thanks!

      Manjula Jain
      September 2, 2011 at 10:12 pm

      Raj,
      I don’t know where you live, some time water can do that next time add 1/2 teaspoon of baking soda in the water you are soaking the chola and make sure add the salt to chola after you have boil them.

    Henrietta
    August 28, 2011 at 10:14 pm

    I’ve been making your recipes for the past 5 months and everyone loves. Just brought some chole to a dinner party and it was a hit. Thank you, Manjula!

    serena
    August 25, 2011 at 10:12 am

    What other dishes would you suggest I serve with the Chana Masala with to make a complete meal?

    Thanks for your videos, my boyfriend and I really enjoy them.

      Manjula Jain
      August 25, 2011 at 11:29 am

      Serena,
      Chola, Cabbage with green peas, yogurt, roti or any bread and rice.

    Monika
    August 5, 2011 at 6:20 pm

    Dear Manjula,
    Thank you for your recipes, they are easy and tasty. I am learning to cook good vegetarian Indian food.

    Keep it up!

    ketaki
    June 29, 2011 at 9:52 am

    hello manjulaji, i am not jain but like to try many recipes without onion and garlic. but the problem is whenever i make only tomato gravy it turns really sour.. can you please tell me what could be the reason?

    Neveux
    June 12, 2011 at 3:11 am

    Thank you very much Manjulah, this dish, as each one I’ve tried is a success, and yummy! have a good day, Elisabeth Neveux

    Narayana Chaitanya Dasa
    June 9, 2011 at 9:00 am

    HARE KRISHNA!
    Please accept my humble obeisances.

    Manjula-ji,
    Thank you for this delicious recipe and I simply love your website and videos.
    I have offered many of these dishes to Sri-Krishna and then tasted the prasadam….

    Thank you !!

    HARI BOL!!!

    nikki
    May 30, 2011 at 4:45 pm

    what is the equivalent of one can of chickpeas to dried garbanzo beans? how many hours do i soak it and how long do i boil it if i don’t have a pressure cooker?

    Joshua Parker
    May 18, 2011 at 11:48 pm

    Namaste Auntie Manjula,

    I just wanted to thank you for all your time and effort in sharing your wonderful cooking skills with the world. I’ve made other recipes of yours many times with great success. Tonight I tried this one for the first time, simply because I had a can of garbanzo beans that had been sitting in the cupboard for a while, haha. I also made naan and rice to go with it. My room mates asked me why I hadn’t opened a restaurant, they loved the recipe so much! Your videos have helped me become a much better cook, and to become more confident in cooking.

    Again, thank you.

    raj
    April 30, 2011 at 12:18 pm

    Hi Manjula how do I make this recipe in a slow cooker with dry chick peas? Thanks again for all your recipes.

      Manjula Jain
      April 30, 2011 at 11:58 pm

      Raj,
      You do have to soak the chick peas for about 8 hours and it should take about 6-8 hours of cooking time.

    Wayne
    April 8, 2011 at 9:16 am

    Really enjoyed the video. Thanks! Might sound like an odd question, but where did you get that wonderful pan? Looks like the perfect depth.

      Manjula Jain
      April 8, 2011 at 11:10 am

      Wayne,
      This is a Calphalon Tri-Ply 3-Quart Pan with Lid
      and I really like this.

    Stella
    April 2, 2011 at 10:48 pm

    Hi Manjula –

    Thank you for sharing your recipes and putting it on video. This makes a huge difference being able to see it on video. I made the Chana Masala and it was delicious! I am looking forward to making a lot of your other recipes. Keep up the great work!

    Love,
    Stella

    malini
    March 31, 2011 at 2:01 pm

    Hi manjula aunty,
    Am very fond of chole never tried it.
    Could you confirm once how to use chole when I dont have any canned and I do have only the chick peas.How long should I soak them in water?Before preparing this,do I need to boil the chole?

    pilar lacave
    December 24, 2010 at 11:27 am

    Manjula, I totally adore your food! a really big hug from Spain adn a very merry chistmas from myselg and Happy Diwaly from my sikh husband.

    priyanka
    December 23, 2010 at 7:19 am

    Namaste Manjulaji, ur recipes are indeed very inspiring and I especially like all the tid-bit tips that you mention to make simple but tasty meals.
    I would like to know how to make tomato puree.I have tried it in the past but it still doesnt have the bright red color that u have in this Chola video.since this is basic ingredient to a lot of recipes,it would be really good if u cud probably post a video demonstrating the way to make tomato puree.
    Wish your family & you , Happy Holidays!

    cathy
    December 20, 2010 at 6:42 pm

    Namaste Manjula,
    Thank you for posting your receipes. I am enjoying them very much. I am so happy to be learning to cook Indian food. Thanks again!

    Saritha
    November 11, 2010 at 7:21 pm

    Dear Manjula Aunty,

    I have tried almost all your recipes and got lot of compliments from friends and family. I would like to request you for Healthy food recipes for cholesterol and diabetic people.

    Please provide some easy recipes for salads and healthy drinks/juices.

    Thanks,
    Saritha

    anu
    November 8, 2010 at 6:59 am

    hi manjula aunty
    mu pranams to u ,how r u hope fine,i have tried many of your recipes and all came very well i like the way u explain so its useful for the younger generation hearts of to you i am learning from the northindian method of cooking thank you

    bye anu

    Bob Marchese
    October 14, 2010 at 5:32 pm

    Excellent! Bookmarked 🙂 Just found your site, and can’t wait to try more recipes. I used the dry chickpeas for this and let them soak overnight. Tastes fantastic.

    VeganSolo
    October 1, 2010 at 7:22 pm

    Love your recipes! I have tinkered with making this dish for years, but when I follow your recipe to a “t”, it turns out better than the rest and the most authentic in my opinion. Enjoy your website very much and I’ve recommended it to many.

    RK123
    September 30, 2010 at 11:14 pm

    Hello Manjula Aunty..

    I love your receipes and tried many of them they all came excellent and i got appreciation from my family and friends today I tried chana masala the same way you mentioned except for the ginger i added ginger garlic paste and instead of garam masala i added channa masala and amchur powderrest all the same however it was very kadwa then i had to add little sugar and salt and mirchi powder and it became ok can you plzz help me what went wrong here..thank you in advance..

    Vella
    September 23, 2010 at 10:06 am

    I have a problem following the recipes on the dot, but after reading few recepies, I watched this video – and finally got the idea, how it’s done – so just went and made it, and it tastes nice! Since I’m not Indian it’s a big deal to understand the dish, you see. Thank You very much!

    Joann
    September 19, 2010 at 1:14 pm

    manjula – you are amazing! every recipe that I have tried is delicious. can’t wait to try this one.

    BTW, I LOVE CILANTRO CHUTNEY! even my classmates (some who are indian, others not) love it.

    joann

    Paul
    September 6, 2010 at 8:56 pm

    I live in California and I love Indian food. I have done a simple
    Chana masala but this looks like the real thing. My problem is that I always mess with recipes I find. May I add sliced Chinese eggplant to this
    dish and still call it Chana masala? What is asafatida? It is a spice that is virtually unknown here. Is there something I can use as a substitute?
    Paul C.

      michella
      November 29, 2010 at 10:43 am

      it is called “Hing” and you get in either indian store or health food store

    Elizabeth
    August 18, 2010 at 6:31 pm

    Hi Manjula,

    I want to thank you for posting your great recipes online. I have been eating Chana Masala and Mattar Paneer from the grocery’s frozen food and have been dying to learn to make it myself. I am excited to try all your other recipes as well. I have added you to my FAVORITES! 🙂

    Warm regards,

    Elizabeth

    anu
    August 14, 2010 at 2:22 pm

    Hi Manjula,
    your recipie is very good, fare play to you to do that hard work to put on web so we can watch and cook for our family. thanks very much.
    regards
    anu

    raji
    August 2, 2010 at 8:57 am

    i tried your dish..it tastes good.thanku aunty

    doug
    July 4, 2010 at 11:52 am

    Thank you Manjula! I love your recipes and the way you present them.

    ujwala
    July 2, 2010 at 1:44 pm

    thank you very much for these nice receipies

    Tasha Space
    June 27, 2010 at 10:09 am

    I just wanted to say thank you for making public all your delicious recipes. I am in Vermont for the summer and decided that this would be my “Indian Summer” and so far I’ve made four of your recipes and they have all turned out great. I’ve never cooked Indian food before but you make it as simple as can be!

    Balaji
    June 17, 2010 at 1:54 pm

    Hello Manjulaji

    My wife Geetha is become a great fan of you. Everyday she is cooking from your recipes and we are having a very healthy, tasty and homely food. You are doing a wonderful job.

    Thanks
    Balaji
    United Kingdom

    Neil Robinson
    May 30, 2010 at 4:39 am

    Many thanks for your recipes!!

    I really enjoy cooking them here in Ireland.

    Keep up the good work.

    Neil and family.

    Namrata
    May 29, 2010 at 5:04 am

    Dear Aunty ,
    I find a comfortable cooking guide in you at a very right moment, when I have to learn cooking before my marriage and I stay away from my home.
    Thank you.Your recipes are apt for home-made foods.

    Namrata

    Shubha Satish
    May 17, 2010 at 11:42 am

    Hello Manjula,
    The recipe is very good.I just read the recipe and prepared chana masala.It was very delicious with puris.Thanks a million.

    Shubha

    Marina Hansen
    May 12, 2010 at 10:07 am

    Hello Manjula,
    I made the chana masala after I watched your video and it came out so
    good, thank you for your teachings.
    Marina.

    Shojun Ree
    April 20, 2010 at 4:30 am

    This is the best place to go for great Indian recipes with the best video tutorials – anywhere in the world! Thanks so much for this amazing site.

    Not a fan of Onion
    April 7, 2010 at 6:33 am

    Hello auntyji,

    I am a great fan of your site. I have been using this site for almost an year now!
    But now I have to thank you especially as I can’t stand the smell of onion and garlic anymore (pregnancy) and your reciepes are the only way my husband and I can have delivious food without problems while cooking.

    Thanks a lot for helping us out.

    Love.

    Richie
    March 28, 2010 at 2:22 pm

    Thanks Manjula Aunty..!

    I really like your website as it has so much stuff to make by yourself.
    I am Guy with no cooking experince and living in Canada but your instructions are easy and worth taste for all Vegetarian Indian Cuisine.

    Regards,
    Richie

    sushi
    March 17, 2010 at 7:55 pm

    hi aunty I have been using ur site from one year.I have learnt many recipes from ur kitchen.thanks a lot aunty.I’m sushi from Jakarta

    Pravin
    March 7, 2010 at 12:15 pm

    Aunty,

    Thanks for these great vegeterian recipies.
    I have tried some of the recipies and have got very good results.

    May god bless you.

    Regards,
    Pravin

    shanthi
    February 24, 2010 at 1:10 am

    hi Manjula ji…….

    Thank you for this wonderfull recipie…I love chana masala but my husband doesnt eat onions….at the right time i got ur site :-)….Iam very happy to see this making chana WITHOUT onions…Thank you once again manjula ji…

    nina
    February 15, 2010 at 7:43 am

    ms. manjula,
    this recipe is very easy to make and good. i have one question why does it say one tbsp of gram flour in written recipe and it says one tsp of gram flour.

    ash cool
    January 24, 2010 at 6:30 am

    i loved dis recipe !!!!!
    and @cloud_swift u can use the small and thin green chillies .

    Cloud_swift
    January 8, 2010 at 4:19 pm

    What kind of green chilis should be used for this recipe?

    Rosa
    November 18, 2009 at 4:52 am

    That’s great! Thank you Manjula you’re fantastic, i hope you’ll always keep doing this site.
    I can’t find anchur anywere!!
    🙂

      Radha Krishna
      December 17, 2009 at 3:51 pm

      hi rosa,
      u can buy amchur(dry mango powder) from indian grocery stores

    Ashleigh
    November 1, 2009 at 8:32 pm

    So yummy 🙂 Thank you.

    farishta
    October 15, 2009 at 9:21 pm

    Manjula anty
    very good receipe. your receipes are very nice.
    thanks a lot

    Angel
    October 15, 2009 at 7:03 pm

    Dear Manjula,

    Your site is great!…Everyone is learning a lot from your website also.Please, do keep up your good work..!….Wanted to know thing about this recipe, can I go without besan also?..I would be much grateful if you could reply to this…

    Thanks a lot!..

    Regards…

      Manjula Jain
      October 15, 2009 at 9:40 pm

      Hi Angel,
      yes you can do without basen.

    Anil
    October 15, 2009 at 4:41 pm

    Hi,
    For some reason the Chana I make comes out dark brown or black in color. Am I heating the oil high? It becomes black when I add gram flour. What am I doing wrong?

      Jaya
      October 15, 2009 at 6:52 pm

      It sounds like the oil is too hot and the gram flour is actually burning, hence the very dark color. After you sizzle the cumin seeds, reduce the heat to medium. The oil only needs to be very hot in the beginning for the cumin to sizzle, then lower the heat.

      If you have an electric top, remove the pan from the heat for a moment to allow it to cool down a little then put it back on the burner that has been turned to medium.

    SamWibatt
    October 11, 2009 at 5:04 pm

    Good day,

    Thank you for this recipe! I have one question – the recipe says to use 1 tablespoon gram flour, but the video shows 1 teaspoon (and it looks like you’re using a teaspoon). Is that correct?

    Thank you!

      Manjula Jain
      October 11, 2009 at 7:05 pm

      Hi Sam,
      1 tablespoon of gram flour.

    ana
    September 17, 2009 at 8:31 am

    Thank you, looks delicious!

    Nadia Khan
    August 24, 2009 at 2:26 pm

    How about mango chutney ,manjula I want to learn that,

    Zarah Maliya
    August 12, 2009 at 8:17 pm

    thank you aunty for this wonderful recipe! my husband loves channa i can’t get him to stop eating them! he absolutely loved this!

    Chely
    August 8, 2009 at 10:31 am

    Hi Manjula!

    I want to thank you for your wonderful website! I appreciate all the time and effort you invest in making your videos. As a vegan, your site is a source for quick, healthy and delicious meals. I made chole today, and it was better than at the restaurant! Thank you again.
    Chely
    From Puerto Rico

    jule
    August 4, 2009 at 1:11 pm

    wonderfull ! thank you for your performance!

    Al
    August 3, 2009 at 10:48 am

    I finally found a great chola recipe !!!

    usha
    July 7, 2009 at 12:28 am

    Hi Manjula,
    Great cooking. Simple and healthy. I always thought cooking is a herculean task. You have made it much easier. Thanks.

    Allyson
    June 14, 2009 at 8:38 pm

    Manjula,

    Thank you for this wonderful recipe! The friend I cooked for said this was the best dish I’ve ever made. I look forward to making many, many more from your site.

    Allyson

    Rangachari
    May 31, 2009 at 3:18 pm

    Andrew:
    I used microwave rice cooker with a lid and it took about 40 minutes (after soaking the chick peas overnight). With pressure cooker it would have taken 8 to 10 mins.

    Ronald
    May 22, 2009 at 11:01 am

    is it a fresh tomato used to make the puree or a tinned plum tomato?

    goodiecook
    May 16, 2009 at 4:38 pm

    Manjula aunty,
    This dish is very tasty even without onion.. I liked it so much and it became a great hit at my house..
    Thanks a lot for sharing your wonderful recipes online with us…

    Charlie Brown
    May 9, 2009 at 10:17 am

    Is there any overnight soaking of the channa required.

    No mention of that.
    Tnx for the recipe

      Riya
      August 7, 2009 at 12:28 pm

      If you are using canned garbanzos, no soaking is required.Else need to soak overnight for raw garbanzo beans and cook in a pressure cooker for 2 or 3 whistles.

    punitham
    May 2, 2009 at 1:33 pm

    Manjulaji
    very good receipe. your receipes are very nice.
    thanks a lot

    Andrew
    April 30, 2009 at 9:26 pm

    Manjulaji,
    I don’t have a pressure cooker and really don’t want one. Could you please give approximate cooking times in a regular boiling pot for your recipes that use the pressure cooker? I would appreciate it. Your recipes are fantastic.

    dev
    April 30, 2009 at 5:50 pm

    love the recipe

    Muthu
    April 19, 2009 at 1:38 pm

    Hi Aunty,
    Me and my Husband liked this reciepe very much. It turned out great. Thank you so much

    Nitin
    April 14, 2009 at 7:40 am

    Namste Manjulaji,

    Me & my wife watched your Chana Masala Recipe. She was searching for a long. Thanks once again.

    Nitin-Ahmedabad.

    Ameen
    March 28, 2009 at 1:29 am

    Hello Manjula
    you have a terrific website, it is great effort from you, My wife tries many recipies as per your instructions, all are rocking… keep going…all the best and hearty thanks for your efforts

    rizwana
    March 18, 2009 at 3:07 pm

    manjula ji,
    namaste. this is watering recipe…..it is a keeper. loved it

    thanks
    rizwana

    Radhika
    March 7, 2009 at 10:47 pm

    Aunty u r really great ..I ve become a good cook just beacuse of u …tx u soooo much ..
    U r really doing a great job …

    Linda Schachter
    February 10, 2009 at 2:50 pm

    Hello Manjula,
    How much amchoor do you add? I’ve never used it before. I love your recipes and the videos are so helpful for someone who is just learning how to cook these wonderful Indian dishes. Please note that in the video you add 3 tsp of coriander but in the written recipe it says 2 tsp.
    Thank you.

    t!
    January 4, 2009 at 4:47 pm

    Thank you once again for another amazing recipe! My husband loved this dish!

    Patrick
    December 12, 2008 at 9:51 pm

    Hello Manjula,

    Thanks for a terrific site. I had Chana Masala today from a restaurant. There was a small pitted vegetable/fruit almost like an apricot in the dish. It was about the size of a golf ball. Any idea what it was?

    Nisha
    December 9, 2008 at 4:42 pm

    hello Manjula ji..
    i always kept wondering what veg dish to make for Tuesdays for Hanuman Chalisa Paath.. thanks to your useful website, now i make a new veg dish every week on tuesdays..! Today i made Chana Masala. Thanks for your help and your quick tips for every food. Its nice to see that you stay in San Diego.. not very far from my home in Los Angeles. God bless you!

    Manjula Jain
    November 22, 2008 at 2:48 pm

    Hello Akal,
    use amchoor same time as garam masala

    Akal Sahai Singh
    November 22, 2008 at 2:41 pm

    Thank you so much for that instruction. One last question…

    I assume that the lemon juice would be added at the end?

    Or if I am using the mango powder instead, would that be used at the end with the garam masala? Or would it be added near the beginning along with the turmeric, coriander, etc?

    Thanks so much.

    Jaya
    November 13, 2008 at 4:21 am

    1/2 to 1 teaspoon of either wold be about right. Add more only after tasting the dish to see if it needs it.

    Use only lemon juice OR mango powder. Not both together in the same dish.

    Akal Sahai Singh
    November 12, 2008 at 10:22 pm

    Thank you for this wonderful website. Quick question on this recipe…

    At the end of the video it says that lemon juice and mango powder are optional. If I am going to use them, how much would be the proper amount?

    Thank you.

    Best wishes.

    Jaya
    November 5, 2008 at 9:53 am

    It’s not necessary.
    Some Indian families eat onions and garlic and others don’t.
    The hing (asafotida) gives a similar tone to the food as if using onioins and/or garlic.
    Jaya

    karunitasundimaksa
    November 5, 2008 at 2:52 am

    why dont you use onion or garlic?
    thanks

    anastasia
    November 3, 2008 at 4:33 am

    hi
    i tried this and it was the nicest curry i have made so far! my mum really liked it. i am just starting to cook as im a teenager and find ur vids v. helpful. i read why u use besan but why dont you use onions or garlic- is that y u use hing coz u dont use garlic?
    thanks for such a wicked site 🙂

    Jaya
    October 16, 2008 at 12:22 pm

    Generally speaking for vegetables and lentils you can increase the ingredient proportionally to the quantitiy you’re trying to make.
    This increase doesn’t work for all indian dishes, but vegetables and lentils, it should work fine.

    You’re getting into institutional or commercial size production, so some trial and error may be needed on your part.

    Jaya

    Michelle
    October 16, 2008 at 9:33 am

    This recipe is absolutely delicious. Thanks to your video and recipe I can now make chana masala well!

    I like to cook in large quantities. If you were cooking this six times the ingredients listed in this recipe (meaning 6 15 oz cans of chickpeas) what ingredients would you not simply increase by six times?

    danielle
    October 11, 2008 at 8:14 pm

    Hi,
    Just made this–very very good. i have tried some other indian recipes off youtube that looked good while being made, but when i tried weren’t so good. this is the first i tried of yours and am really enjoying it (and it’s easy to make!)
    thanks so much, i LOVE to find great recipes so i can enjoy tasty food at home. looking forward to trying your other recipes!
    thanks again.

    Lynn Clark
    September 22, 2008 at 11:45 am

    I am looking for a recipe for Red Onion Chutney. Have you anything like that?

    Rifat
    September 21, 2008 at 11:06 pm

    why dont you use onions in recipies?

    Rowena
    September 17, 2008 at 8:04 pm

    Thank you! I just tried this recipe today. It’s simple but delicious!

    Manjula Jain
    September 17, 2008 at 5:04 pm

    Hello Bharti, Basen provides the thickness to gravy and give light aroma to dish.

    Bharti
    September 17, 2008 at 6:03 am

    Hi Manjulaji,

    Can u tell me why are you using Besan in this receipe or i was seeing you are using Besan in so many receipes.Please clear it to me.Why r u using?

    Thanks

    Bharti

    Jaya
    August 22, 2008 at 9:58 am

    Hi Lisa, for this quantity of chole:
    mango powder use 1/2 teaspoon and for
    lemon juice use 1 teaspoon.

    *Use only one or the other – not both in the same dish.*

    Also, you can adjust these amounts according to your taste. The mango powder and lemon juice impart a mild tartness to a dish. You can add a little, sample taste the dish and then add more if needed.

    Lisa
    August 22, 2008 at 8:14 am

    In your Chola (Chana masala)recipe you have mango powder and lemon juice as optional ingredients.Could you please let me know the amounts you would recommend for this recipe.It serves two.

    Thank you.
    Lisa

    Shubhangi
    August 8, 2008 at 1:13 pm

    Hi Manjulaji,
    I tried your chole today. I used to add onions and garlic but when i told my husband that chole had no onion and garlic he was very surprised. We enjoyed the awesome taste. I am enjoying cooking without garlic and onion.
    THANK YOU.

    vidyamali
    August 7, 2008 at 9:14 am

    Hi,
    i prepared chole for night dinner we had with chapatti it tasty really nice
    thanks for the recipe all the recipes are really tasty dear
    bye
    vidyamali

    Ai
    August 6, 2008 at 10:13 pm

    Hello Manjula,
    I made this chole for dinner tonight — soooo good!!! Thank you so much for your videos and recipes! Many blessings to you.

    James
    July 15, 2008 at 2:08 am

    Hi Manjula,
    I have been using your site for some time now, it is just fantastic. This would have to be my favourite recipe that I have tried. I use it all the time often as a base to add other things such as vegetables and/or baked tofu. The puree tomatos and gram flour makes a fantastic gravy together with the spices.
    Thanks

    Shikha
    July 5, 2008 at 7:28 pm

    I was always wandering…how to get the thickness…without onion/garlic..
    :)now I got a great site to learn from.

    Bhavika
    June 11, 2008 at 9:43 am

    Hello Manjula aunty,
    Thanks a lot.

    -Bhavika

    Manjula Jain
    June 10, 2008 at 11:41 pm

    fresh tomato puree and caned has big difference in taste but it’s ok to use and you need about one cup of puree

    Bhavika
    June 10, 2008 at 12:13 pm

    Hello Manjulaji,
    I have a question.
    Actually i have got tomato puree can .
    So if i want to make Chole for two people how many cups of that puree should I use?
    will the home made puree and ready tomatoo puree taste very different?
    Waiting for ur reply.
    Thanks in advance.
    also ur videos are very easy and helpful in cooking.

    RYM
    June 4, 2008 at 3:18 am

    REALLY GREAT WEBSITE THE BEST EVER THANK YOU SO MUCH FOR YOU TIME AND MAY GOD BLESS YOU

    BantaSingh
    May 18, 2008 at 9:37 am

    If there were a prize for single greatest cooking website ever, you would have my (and many other people’s) vote. I only wish I’d found this sooner…after having lived on my own in several countries without large Indian populations, I simply went off memory and imitated my mother’s cooking (with the spices she gave me). Nothing turned out too horrid, and generally my dinner guests were impressed, but I always knew something was missing. Dedication? Focus? Mother’s love? Nope. It was gram flour.

    I’ve been carrying a bag of whole mace (Javantri?) for about a year, and haven’t figured out what to put it in except garam masala. Any tips?

    Shelly
    May 2, 2008 at 3:23 pm

    Tried this tonight for dinner for the first time and wow it was awesome! We served it over brown rice and cant wait to make it again!

    Thanks Manjula for your wonderful and easy recipes my husband and I both appreciate them very much!

    Annette
    May 1, 2008 at 12:19 pm

    This is the first chole recipe I have actually liked. Delicious. I added more salt (which I hope doesn’t go against the spirit of the recipe), and had to leave out ginger because I’d run out, but I bet it’s even better with. I also added a whole chili pepper, because I had no green chiles (and because I didn’t read the recipe properly…Oops.) I was afraid it was going to be super-hot as a result, but it isn’t. Thank you, Mrs. Jain!

    sm
    April 30, 2008 at 6:17 pm

    This dish is fantastic! I’ve tried some of your others and found them to be just wonderful as well. You’re truly a great cook and I especially like how organized you are in the kitchen, it makes learning from your videos all the more easy. Compliments to your web designer too, your site is so clean and easy to navigate. Plus, I really, really appreciate the fact that you don’t have advertisements on your web site. I hope you keep it that way. Thanks for taking the time to teach others how to cook, keep up the great work!

    Manjula Jain
    April 25, 2008 at 8:59 pm

    Gram flour give thickness to gravey and I like the flavor.

    Jyoti
    April 25, 2008 at 7:19 pm

    Hello Manjulaji,
    My son really likes to watch you cooking. Thank you for making such a great website, with live videos. My question is why do we need to add gram flour in this recipe.

    Thanks again,
    Jyoti.

    Joe
    April 19, 2008 at 1:50 pm

    Hello,
    Thank you very much for your instructional site. I just made the naan (turned out fantastic). Now I need to get a source for the different spices so I can try your other recipes.
    God bless, and keep up the great work.

    Joe

    Gina
    April 15, 2008 at 4:55 am

    This does look delicious and i have made it! I have noticed that there isn’t any garlic in many recipies! Is there areason for this?? I have always grated garlic and ginger together!
    many thanks!

    Evan Reeves
    April 7, 2008 at 4:35 pm

    As the comments say above, this recipe is absolutely delicious. Absolutely wonderful taste. One of those meals you can prepare rather quickly with just a few ingredients, great if you’re in a hurry.

    Cadry
    March 30, 2008 at 3:24 pm

    I’ve made this recipe a couple of times now, and it is so delicious. It’s a real crowd pleaser! Thank you for sharing it and the very helpful video too. Great work!

    Manjula Jain
    March 27, 2008 at 7:44 am

    check the pajabi chola recipe.

    tiya
    March 27, 2008 at 7:35 am

    hi manjula ji
    your recipe looks delicious. if we use kabuli chana then for how much time we should soak them and boil them.
    could u give me the list of soaking time, and boiling time for all the dals, chola, rajma, khichadi, daliya etc.
    i will be thankful to you

    Garth
    March 18, 2008 at 5:41 am

    This is my favorite meal when I go out to eat at Indian restaurants and now thanks to your website I can make it at home! This recipe is a little more “spiced” (not really spicey, but flavorful) than what I normally get and I love it. Thanks so much, great website! I’ll be stopping back often…

    Bridget
    March 13, 2008 at 6:10 pm

    This recipe is delicious and so simple to make. I have tried other chana masala recipes that I have found online and this one is the best!

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