The Best Chana Masala Chole Recipe

You might also like these recipes for south Indian chickpeas curry and slow cooker chana masala. If you were to drop in on us at lunchtime on a Saturday, you would very likely find us gathered over a big pot of chana masala. I usually serve it exactly as you see in these pictures: with potato masala and an Indian bread like poori or naan. It is the perfect, comforting – and nourishing – meal to end the week with, and one that stirs tons of comforting flavor into our family time together.

What is chana masala?

Chana Masala (also called chole masala or Punjabi chole) is a hearty, wholesome north Indian dish of chickpeas in a tomato onion sauce flavored with spices. It is an immensely popular recipe and can almost certainly be found on any Indian restaurant menu anywhere in the world. A popular variation of chana masala is Pindi chole or Amritsari chole, made by cooking the chickpeas with black tea leaves. In the north Indian state of Punjab, where chana masala (also called chole masala or Punjabi chana) originated, you’d find it being served at dhabas, roadside eateries serving an Indian version of fast food, or in carts selling street food. But you are just as likely to find it on the menu of an upscale restaurant or in home kitchens across India and Pakistan. I’ve been eating chana masala all my life (my stepmom made an amazing chana masala), and I’ve been making it for nearly as long as I’ve been cooking. It’s one of my favorite dishes and I’ve shared a few variations with you, including an instant chana masala recipe made with kala chana. The chickpea curry in this chole bhature recipe is also delicious. The chana masala recipe in this post is a traditional version, but it is also quite easy. In fact, this is one of the easiest Indian dishes you can make, and a great one to start out with if you are new to Indian cooking.

How to make chana masala (step-by-step instructions)

Storage

Refrigerate: Chana masala leftovers can be stored in the fridge for up to four days. Freeze: Store the chana masala in an airtight container in the freezer for up to four months. Reheat: Reheat the frozen chana masala in a microwave or let it defrost in the refrigerator, then reheat in a saucepan on the stovetop.