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Chana Masala (Chole)

Recipe by Fadwa on InstagramAdded 9 November 2026.

15 minutes to prep, 30 to cook. A hearty, aromatic Indian chickpea stew featuring tangy tomatoes, fragrant spices, and a bright hint of lemon, perfect for a comforting dinner served with naan or rice.

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Method

  1. Heat neutral oil in a large pot over medium heat.

  2. Add the chopped onion and sauté until translucent.

  3. Stir in the ginger‑garlic paste and cook for 1–2 minutes.

  4. Add the chopped tomatoes and green chilies; cook until the tomatoes soften.

  5. Mix in all the spices: coriander powder, cumin powder, garam masala, black pepper, turmeric, dried mango powder, Kashmiri red chili powder, and salt.

  6. Add the drained chickpeas and enough water to cover; bring to a boil, then reduce heat and simmer for 15–20 minutes until the sauce thickens.

  7. Finish with a squeeze of lemon juice, crushed kasoori methi, and chopped cilantro.

  8. Serve hot with rice, naan, or roti.

Tips while you cook

Sauté onion first
Cook the chopped onion until translucent before adding the ginger‑garlic paste.
Add just enough water
Pour water only to cover the chickpeas, then simmer until the sauce thickens.
Crush kasoori methi before use
Crush the dried fenugreek leaves before mixing them in at the end.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Fadwa made this.

The recipe comes from Fadwa’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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