Chola (Chana Masala)




  • 1 15 oz can of chickpeas (kable chana, Garbanzo beans)
  • 3 tablespoons oil
  • Pinch of asafetida (Hing)
  • 1 teaspoon cumin seeds
  • 1 tablespoon gram flour (Besan)
  • 1 large tomato
  • 1 teaspoon ginger paste
  • 1 teaspoon chopped green chilies
  • 2 teaspoons coriander powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon red chilly powder
  • 1 teaspoon salt
  • 1/4 teaspoon garam masala
  • 1 teaspoon chopped cilantro (Green coriander)
  • Thinly sliced tomatoes for garnish



Drain the water out of the can of chickpeas and wash the chickpeas well.

Blend the tomatoes, green chilies and ginger to make a puree.
In a heavy saucepan, heat the oil. Add the hing and cumin seeds. After the cumin seeds crack, add the gram flour and stir-fry for a minute. Add the tomato puree, coriander powder, turmeric, red chilly powder and cook for about 4 minutes on medium heat. The mixture will start leaving the oil and will reduce to about half in quantity.

Add the chickpeas and a half cup of water and let it cook for 7 to 8 minutes on medium heat, covered. Press the chickpeas with a spatula so they soften. Add the garam masala and cilantro and mix. Let it cook for another minute.
Garnish with thin tomato slices.