Choley or Chana Masala or Chickpea Curry

My favorite childhood birthday party food was Puri and chana masala (luchi and choley). As I grew up, this remained in  the list of my favorites. Have it with rice or bread (puri or paratha) it never loses its charm. A basic tip to share  for this recipe – ensure the chickpeas or the kabuli chana is boiled neither too soft nor too hard. From here on the method is pretty simple and given below.


  • Chickpeas/Kabuli chana (soaked overnight) – 1 cup
  • Onions (finely chopped) – 2 medium
  • Ginger paste – 1 tbsp
  • Garlic paste – 1 tbsp
  • Tomatoes (chopped) – 1 medium
  • Cumin powder – 1 tsp
  • Coriander powder – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Garam masala powder – 1 tsp
  • Chana/Chole masala powder – 1.5 tsp (optional)
  • Yogurt (well beaten) – 1 tbsp
  • Green chillies (chopped) – to taste and for garnishing
  • Red chilli powder –  to taste (optional)
  • Oil – 2 tbsp
  • Salt – to taste
  • Sugar – to taste (optional)
  • Freshly chopped coriander leaves – for garnishing


  • Soak the chickpeas in water overnight.
  • Boil the soaked chickpeas with 3 cups of water in a pressure cooker and cook till they are soft. This may take 6-8 whistles or more. The chickpeas should not get mashed due to excess boiling.
  • Heat oil in a pan, add slit green chillies, ginger paste, garlic paste and saute for 2-3 minutes.
  • Add the onions and fry till lightly browned.
  • Add cumin powder, coriander powder, turmeric powder, garam masala powder and chana/chole masala; stir fry for half a minute.
  • Add the chopped tomatoes, mix well and saute for 1-2 minutes.
  • Add well beaten yogurt and salt. Stir immediately and mix well.
  • Add the boiled chickpeas along with the water, mix well, cover with a lid and let it cook for a while.
  • Once done, open the lid, add sugar (to taste) if desired and let it cook for another minute till the moisture evaporates to the desired consistency.
  • Garnish with chopped chillies and coriander.