If you are looking for a comforting, protein-packed meal, this quick and easy Kabuli Chana recipe is exactly what you need! Also known as Chole Masala, this dish is a massive favourite in Indian households. It features tender chickpeas coated in a rich, aromatic, and spicy tomato-onion base. The best part? This homemade Kabuli Chana recipe is incredibly beginner-friendly and does not require hours of complicated cooking or fancy culinary techniques. It is simple, humble, and absolutely delicious.
Whether you are hosting a weekend lunch, meal prepping for the week, or just craving a warm bowl of Indian chickpea curry, this recipe hits the spot every single time. It brings together perfectly cooked chickpeas and bold spices in a semi-dry gravy that pairs beautifully with almost any Indian bread or rice. Keep reading to learn how to make the best Kabuli Chana recipe right at home!
Also Read – Quick And Tasty Indian Dal Recipe | Simple Lentil Curry
Ingredients List:
- 350 grams Kabuli Chana (white chickpeas)
- 2-3 tablespoons Oil
- 1 teaspoon Cumin seeds (Jeera)
- A few Curry leaves
- A pinch of Asafoetida (Hing)
- 2 medium Onions (finely chopped)
- 1.5 teaspoons Ginger-Garlic-Green Chilli paste (crushed together)
- 1/4 teaspoon Turmeric powder
- 1 medium Tomato (finely chopped)
- Salt to taste
- 1 teaspoon Cumin-Coriander powder
- 1 tablespoon Garam Masala
- 1 teaspoon Red Chilli powder
- 1 tablespoon Kanda Lasun Masala (Maharashtrian Onion-Garlic spice mix)
- 1 tablespoon Chole Masala (Store-bought, like Suhana brand)
- Fresh Coriander leaves (finely chopped)
Step-by-step Instructions:
- Step 1: Wash and soak the Kabuli Chana overnight for 8 to 9 hours. Boil them in a pressure cooker with 1 to 1.5 glasses of water and a little salt for 4 whistles until perfectly soft.
- Step 2: Heat oil in a pan. Once hot, add the cumin seeds, curry leaves, and a pinch of asafoetida.
- Step 3: Add the finely chopped onions and sauté them well until they turn slightly golden.
- Step 4: Stir in the freshly crushed ginger-garlic-green chilli paste and cook for 2 minutes to remove the raw, earthy smell.
- Step 5: Add turmeric powder, finely chopped tomatoes, and a little salt. Sauté everything well on a low flame.
- Step 6: Mix in all your dry spices for this Kabuli Chana recipe: cumin-coriander powder, garam masala, red chilli powder, kanda lasun masala, and chole masala.
- Step 7: Pour a little bit of the leftover boiled chickpea water into the pan so the dry spices don’t burn.
- Step 8: Cover the pan with a lid and let the masala base cook on low heat for 2 minutes.
- Step 9: Add fresh coriander leaves to the cooked masala, followed by the boiled chickpeas. Mix everything thoroughly.
- Step 10: Cover and let the Kabuli Chana recipe simmer on a low flame for 5 to 7 minutes so the chickpeas absorb all the wonderful spicy flavours. Garnish with a little more coriander and enjoy!
Also Read – Quick Mirchi Side Dish Recipe | Green Chilli Pickle
Cooking Tips:
- Save the water: Never throw away the water used to boil the chickpeas! It is packed with flavour and nutrition, and helps create a thick, delicious coating for the masala.
- Salt check: Remember that you already added salt while boiling the chickpeas, so add only a little extra salt when cooking the tomatoes and masala base to avoid making the dish too salty.
- Low and slow: Always cook your dry spice powders on a low flame so they release their oils naturally without burning.
Variations:
- Vegan Version: Good news! This recipe is naturally 100% vegan.
- Kids-Friendly Version: Simply skip the crushed green chillies and reduce the red chilli powder to make it mild and sweet for kids.
- Gravy Version: If you prefer a wetter curry instead of a semi-dry dish, simply add 1 extra cup of warm water and half a cup of tomato puree during Step 7.
- Without Onion & Garlic: You can skip the onions, garlic, and Kanda Lasun Masala entirely. Just use a base of tomatoes, ginger, and green chillies for a pure Jain-style version.
Serving Suggestions:
This versatile dish pairs beautifully with hot, fluffy Bhature or crispy Puris. For a healthy weeknight dinner, serve it hot alongside soft Rotis, Parathas, or a steaming bowl of Jeera Rice. Top your plate off with some freshly sliced onions and a squeeze of lemon!
Also Read – Raw Mango Coriander Chutney Recipe (Quick & Easy)
FAQs:
Q1: Do I really need to soak the Kabuli Chana overnight?
Ans: Yes! Soaking the chickpeas for 8-9 hours ensures they cook evenly, become soft from the inside, and are much easier to digest.
Q2: Can I use canned chickpeas for this Kabuli Chana Recipe?
Ans: Absolutely. If you are short on time, you can use canned chickpeas. Just rinse them well and skip the pressure-cooking step.
Q3: What is Kanda Lasun Masala, and can I skip it?
Ans: Kanda Lasun Masala is a traditional Maharashtrian spice blend made of onions, garlic, and red chillies. If you don’t have it, you can skip it and add half a teaspoon extra of regular Garam Masala and Red Chilli powder.
Q4: How long can I store the leftovers?
Ans: You can store leftover chole in an airtight container in the refrigerator for up to 3 days. Simply reheat in a microwave or on the stove with a splash of water.
Quick And Easy Kabuli Chana Recipe | Best Chole Masala
Ingredients
- 350 grams Kabuli Chana white chickpeas
- 2-3 tablespoons Oil
- 1 teaspoon Cumin seeds Jeera
- A few Curry leaves
- A pinch of Asafoetida Hing
- 2 medium Onions finely chopped
- 1.5 teaspoons Ginger-Garlic-Green Chilli paste crushed together
- 1/4 teaspoon Turmeric powder
- 1 medium Tomato finely chopped
- Salt to taste
- 1 teaspoon Cumin-Coriander powder
- 1 tablespoon Garam Masala
- 1 teaspoon Red Chilli powder
- 1 tablespoon Kanda Lasun Masala Maharashtrian Onion-Garlic spice mix
- 1 tablespoon Chole Masala Store-bought, like Suhana brand
- Fresh Coriander leaves finely chopped
Instructions
- Step 1: Wash and soak the Kabuli Chana overnight for 8 to 9 hours. Boil them in a pressure cooker with 1 to 1.5 glasses of water and a little salt for 4 whistles until perfectly soft.
- Step 2: Heat oil in a pan. Once hot, add the cumin seeds, curry leaves, and a pinch of asafoetida.
- Step 3: Add the finely chopped onions and sauté them well until they turn slightly golden.
- Step 4: Stir in the freshly crushed ginger-garlic-green chilli paste and cook for 2 minutes to remove the raw, earthy smell.
- Step 5: Add turmeric powder, finely chopped tomatoes, and a little salt. Sauté everything well on a low flame.
- Step 6: Mix in all your dry spices for this Kabuli Chana recipe: cumin-coriander powder, garam masala, red chilli powder, kanda lasun masala, and chole masala.
- Step 7: Pour a little bit of the leftover boiled chickpea water into the pan so the dry spices don't burn.
- Step 8: Cover the pan with a lid and let the masala base cook on low heat for 2 minutes.
- Step 9: Add fresh coriander leaves to the cooked masala, followed by the boiled chickpeas. Mix everything thoroughly.
- Step 10: Cover and let the Kabuli Chana recipe simmer on a low flame for 5 to 7 minutes so the chickpeas absorb all the wonderful spicy flavours. Garnish with a little more coriander and enjoy!
