home style chana masala recipe with step by step photos – this one is an easy chickpea curry recipe and does not require chana masala spice blend or powder. you also don’t need to make this spice blend at home, as is done in punjabi chana masala recipe already shared on the blog.
again my mom in law’s homely chickpea recipe that is fab when served with rice or had with roti or pooris. since this recipe also happens to be our favorite chickpea recipe, i often end up making this one at home. this recipe is very different than all the chickpea recipes you will find on the internet or anywhere.
this home style chana masala recipe is simple in the sense that the chickpeas are cooked first with some spices and onions. then a sauteed masala of onions-tomatoes is made and added to the cooked chickpeas. then everything is simmered till you get a medium consistency in the gravy. so easy to prepare. this is a home style chole masala and the taste of this chana gravy is like the chana masala you can get to taste in indian homes.
one special spice which is added to this chole makes it different and gives an aromatic flavor to the chole. no, its not black cardamoms or cloves or cinnamon. they are carom seeds or ajwain/omam. the carom seeds also help in digestion of the chickpeas. the recipe is also not spicy.
while making any chickpea curry or rajma recipe, its always suggested to soak them overnight or at least for 8-9 hours as then it is easier to cook them. usually, i cook them in the pressure cooker. you can make it in the covered pan also but it will take more time to cook.
i also make sure that chole or chickpeas are cooked till soft. this not only gives good texture but the chickpeas also become easy to digest.
serve the chickpea curry, with very finely chopped onions, green chilli and lemon wedges. as thats how many people like to have chole. adding chopped onions or lemon juice to the punjabi chole really adds a lot of taste to the chole.
you can serve this chana curry with roti, rice, poori, naan or bhatura.
how to make home style chana masala in pressure cooker
1. rinse and then soak 1 cup chickpeas overnight or for 8 to 9 hours in enough water.
2. drain them well. then add to the pressure cooker. also add ⅓ cup thinly sliced onions, 2 tsp chopped ginger and 2 tsp chopped garlic.
3. next add all the whole spices – 1 inch cinnamon, 2 black cardamons, 5 to 6 cloves, 1 tej patta (indian bay leaf), 1 tsp cumin and 1 tsp carom seeds. also add salt.
4. add 3.5 cups water. stir very well.
5. pressure cook for 20 to 22 minutes on a medium to high flame till the chickpeas are cooked well. the chickpeas should not even have a slight bite in them and should have a melt in the mouth consistency.
making home style chana masala
6. in a small to medium shallow frying pan, heat 2 tbsp oil. when the oil becomes hot, add ⅓ cup thinly sliced onions.
7. stir and saute them on a low to medium flame till translucent or light brown.
8. then add ¾ cup finely chopped tomatoes.
9. mix very well and saute the tomatoes on a low to medium flame.
10. saute them till they turn mushy, soft and the oil starts to release from the sides.
11. add 2 to 3 green chilies (slit or sliced). you can add more green chilies too.
12. next add ½ tsp turmeric powder and 1 tsp kashmiri red chili powder or deghi mirch.
13. stir and mix very well. switch off the flame.
14. now add this sauteed onion-tomato masala to the cooked chickpeas.
15. mix very well.
16. keep the cooker on the stovetop on a medium to high flame and simmer the gravy for 15 to 20 minutes. the gravy should become smooth and thicken slightly.
17. mash a few chickpeas with the back of the spoon to thicken the curry.
18. when the gravy reaches a medium consistency, add 1 tsp dry mango powder (amchur powder).
19. then add 1 tsp garam masala powder. chickpeas should not be cooked too much after the addition of garam masala and dry mango powder. so add them at the very last, once you get the smooth consistency in the chickpea curry, as cooking diminishes the flavor and taste of both.
20. mix very well. check the taste of gravy and add more salt, garam masala or dry mango powder if required. the consistency of this home style chana masala curry is not soupy or broth-like.
21. serve home style chana masala hot with roti, rice, poori, naan or bhatura. also serve finely chopped onions, green chillies and lemon wedges.
few more tasty recipes for you!
home style chana masala
INGREDIENTS FOR home style chana masala
for pressure cooking chole (chickpeas)
- 1 cup chole (dry chickpeas or white chana) - soaked overnight
- 1 medium onion, sliced thinly OR ⅓ cup thinly sliced onions OR 50 to 60 grams onions
- 2 teaspoon chopped ginger
- 2 teaspoon chopped garlic
- 1 inch cinnamon
- 2 black cardamoms
- 5 to 6 cloves
- 1 tej patta (indian bay leaf)
- 1 teaspoon cumin
- 1 teaspoon ajwain (carom seeds)
- 3.5 cups water
- salt as required
- 1 medium onion finely chopped OR ⅓ cup finely chopped onion OR 50 to 60 grams onion
- 2 medium tomatoes finely chopped OR ¾ cup finely chopped tomatoes
- 2 to 3 green chilies, slit
- 2 tablespoon oil
- ½ teaspoon turmeric powder
- 1 teaspoon kashmir red chilli powder or deghi mirch or red chili powder
- 1 teaspoon punjabi garam masala powder or garam masala powder
- 1 teaspoon dry mango powder (amchur powder)
- a few chopped coriander leaves (cilantro leaves) - optional
- sliced onions
- lemon wedges
- green chilies
HOW TO MAKE home style chana masala
- rinse the chickpeas well. soak in enough water overnight or for 8-9 hours. drain the soaked chickpeas.
- in a pressure cooker, take the chickpeas, sliced onions, black cardamoms, cloves, cinnamon tej patta, chopped garlic + ginger, cumin, carom seeds and salt.
- pressure cook the chickpeas/chole for 20-25 minutes on a medium to high flame.
- keep the chickpeas aside. no need to drain them.
making home style chana masala
- in another pan heat oil. add the chopped onions & saute them till translucent or light brown.
- then add the tomatoes. saute till the tomatoes soften and till the oil start to leave the sides.
- next add green chilies, turmeric powder, red chilli powder. mix very well.
- add this sauteed onion-tomatoes-green chili mixture to the cooked chickpeas.
- mix very well and simmer for 15-20 minutes or more till the gravy or curry becomes smooth and slightly thickens.
- the consistency of this home style chickpea curry is not soupy or broth like.
- mash a few chickpeas with the spoon to thicken the chickpea curry.
- lastly add garam masala powder and dry mango powder (amchur powder).
- chickpea should not be cooked too much after the addition of garam masala and dry mango powder. so add them at the very last once you get the smooth consistency in the chickpea curry, as cooking diminishes the flavor and taste of both.
- check the taste of gravy and add more salt, garam masala or dry mango powder if required.
- serve home style chana masala hot with roti, rice, poori, naan or bhatura. also serve finely chopped onions, green chilli and lemon wedges.