Kabuli Chana Masala

Kabuli Chana Masala Recipe
  • Dinner
  • Servings
  • 3Spicy
  • 30 MinutesCook Time
  • Cuisine : North Indian
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Amazingly tasty this Kabuli Chana Masala recipe is a perfect stopover for the enthusiastic food lovers.


  • 1 Kabuli Chana, soaked overnight
  • 2 tbsp oil / butter, I use mix of 1 tbsp Oil + 1 tbsp Ghee
  • 1 bay leaf
  • 1-inch cinnamon stick
  • ½ tsp cumin seeds
  • 1 onion, finely chopped
  • 1 tsp ginger-garlic paste
  • 2 tomatoes, finely chopped
  • 1 tbsp Kashmiri chilli powder
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • ¾ tsp amchur powder / dry-mango powder if available
  • salt to taste
  • ½ tsp garam masala
  • 2 cups water
  • 2 tsp coriander leaves, finely chopped
  • ½ lemon juice (optional)

Step By Step Method

  • Step 1

    In a Prestige clip on cookware pot, heat oil/butter. When the oil is hot enough, saute bay leaf, cinnamon stick and cumin seeds till they turn aromatic.

    Step 2

    Also, add finely chopped onions and ginger-garlic paste and stir till it turns golden brown.

    Step 3

    Add tomatoes and stir till they start releasing oil.

    Step 4

    Add chilli powder, turmeric, coriander powder, cumin powder, amchur powder, garam masala and salt and stir for a minute.

    Step 5

    Add soaked Kabuli Chana and make sure to soak the Chana overnight.

    Step 6

    Add 2 cups of water. You can add more water if you like it to be more gravy.

    Step 7

    Give a good mix, check the seasonings. Make sure the masala water to be slightly salty as chole will absorb while cooking.

    Step 8

    Pressure cook for 8-10 whistles in Prestige ClipOn cookware on medium flame. Allow the pressure to release by itself before opening clip on. Squeeze lemon and mix well. garnish with coriander leaves. Finally, serve hot with poori / Rice/ chapathi / bhatura and enjoy!


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