Homestyle Kabuli Chana Curry | Chana Masala Recipe

A simple, delicious, homestyle, and lightly spiced chole masala recipe.

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 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 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 lower medium flame. Hence patience is the key.

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

So let’s make this homestyle kabuli chana curry.

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A simple, delicious, homestyle, and lightly spiced chole masala recipe.
A simple, delicious, homestyle, and lightly spiced chole masala recipe.

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A simple, delicious, homestyle, and lightly spiced chole masala recipe.
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5 from 12 votes

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. 
Prep Time10 mins
Cook Time40 mins
Total Time1 hr
Course Lunch, Sides
Cuisine Indian
Keyword Chana masala recipe, Chhole masala, Homestyle kabuli chana curry
Servings5 people
Author Geetanjali

INGREDIENTS ( 1 CUP = 250 ML )

  • 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
  • 1/2 tsp 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
  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander seeds
  • 1/2 tsp fennel seeds
  • 2 green cardamoms
  • 2 inches cinnamon stick
  • 1 mace petal
  • a pinch of nutmeg
  • 1/2 tsp salt

For making the curry

  • 3 tbsp 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 tsp kashmiri red chili powder, non spicy
  • 1/2 tsp turmeric powder
  • 1/4 tsp amchoor powder/dry mango powder
  • 1 tsp kasuri methi
  • salt to taste

For garnishing

  • 3-4 tbsp 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. 

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A simple, delicious, homestyle, and lightly spiced chole masala recipe.

This post is added to the 127 My Legume Love Affair hosted by my dear friend and fellow blogger Amrita. Conceptualized by Susan and carried forward to date by Lisa.

16 Replies to “Homestyle Kabuli Chana Curry | Chana Masala Recipe

  1. I recently bought some chana peas and roasted them with some mixed spices – they were delicious. I’ll have to give your curry a go. They’re such a cheap food, there really is nothing to lose!

  2. Yum! Chickpeas are my fave and this chana masala looks so amazing! Definitely going to try this recipe!

  3. love this home style chana curry.. I would pair with my parathas..

    I am hosting this mong My Legume Love Affair event… I would request you to add this recipe in this event..

  4. I adore chana masala! It’s one of my favorite dishes when I go out for Indian food, but i’ve never tried to make it at home! Thank you for this recipe!!

  5. I’ve tried all kinds of masala recipes but I think the ones that are lightly spiced are my favorite. Definitely need to give this Homestyle Kabuli Chana Curry recipe a try!

  6. I was thinking of trying a homemade masala recently so this recipe had some amazing timing 🙂 Can’t wait to make it this weekend!

  7. Channa curry is one my go to curry for roti or dosa. Your version of channa curry looks so yum. With all the spices going in, this is one flavorful curry

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