Punjabi classic · Vegan
Chana Masala Recipe (Punjabi Chole)
Tea for colour. Mash a few. Tangy finish.
Recipe by Farwa ZeeshanTested in the NineFoods home kitchenChana masala, or Punjabi chole, is chickpeas in a dark, tangy, spiced gravy. Home versions look pale and taste thin. The fix is boiling chickpeas with a tea bag for colour, browning onions deeply, mashing some chickpeas into the gravy, and finishing with amchur.
The 3 laws of chana masala
Why this recipe works
Pale chickpeas
Gives the dhaba colour.
Thin gravy
Thickens naturally.
Flat taste
Tang is the point.
Shopping and prep list
Ingredients
Chole
The NineFoods chole gauge
Is the gravy thick enough?
Drag a spoon through the pan.
Method · 3 stages
Step by step
Colour the chickpeas
- Simmer chickpeas with the tea bag; discard the bag.
Masala
- Crackle cumin, fry onions deep brown, add ginger garlic, tomatoes and spices.
- Fry until oil separates.
Simmer
- Add chickpeas and their water, mash a few.
- Use the gauge above, then add amchur.
Chef's troubleshooter
What went wrong? Pick the symptom
Why
No tea bag.
Fix next time
Simmer chickpeas with a tea bag.
Why
Under-boiled.
Fix next time
Soak overnight and boil soft.
Why
Not mashed.
Fix next time
Mash some chickpeas.
Why
No tang.
Fix next time
Add amchur or lemon.
Swap smart
Ingredient roles and substitutes
| Ingredient | Job in the dish | Swap with |
|---|---|---|
| Dried chickpeas | Best texture | Canned chickpeas |
| Tea bag | Colour | Dried amla |
| Amchur | Tang | Lemon juice or anardana |
| Chana masala | Spice | Garam masala plus amchur |
After the meal
Serve, store, reheat
Serve with
Bhature, puri, kulcha or rice, with onion and lemon.
Store
Fridge 4 days, freezer 3 months.
Reheat
Warm with a little water.
How we tested this recipe
Tested in a home kitchen, not a studio
Recipe developed and tested by Farwa Zeeshan, who cooks and tests every NineFoods recipe on a regular home stove.
- Cooked from start to finish with the exact quantities above for 4 servings, using both the metric and US cup measures.
- Every one of the 3 stages was timed at the stove; heat levels and the 'look for' cues are what we saw in the pan.
- The doneness check (is the gravy thick enough) and the troubleshooter come from batches that went wrong, and how we fixed them.
- Reheating and storage advice was checked on leftovers, not guessed.
Keep cooking
Related recipes and guides
Quick answers
Chana Masala FAQ
Why add a tea bag to chole?
It gives the dark dhaba colour without changing flavour much.
Can I use canned chickpeas?
Yes, rinse them and simmer with the tea bag.
Is chana masala vegan?
Yes, when made with oil.
What is the difference between chole and chana masala?
They are the same dish; chole is the Punjabi name.