Channa Masala is one of the favourite dishes in India.  It is prepared in different methods in different parts of India.  I have prepared it in an easy method for people who have very less time to spend on cooking.  I have just added boiled potatoes for thickening the gravy.   A hand full of boiled chick peas can also be ground along with a piece of coconut and poppy seeds and added to the gravy as a thickening agent which is a very long process and time consuming.  Try this easy recipe and enjoy this Punjabi style Channa Masala with poori, chapathi, phulka, roti or even rice.


2 cups/400 gms Channa or Chick peas

2 Onions, finely chopped

3 Tomatoes, finely chopped

1 tbsp Ginger Garlic paste

1 Potato, boiled & mashed

2 pieces Cinamon

5 Cloves

2 Cardamom 

1 tsp Chilli powder

2 tsps Coriander powder

1/2 tsp Turmeric powder

1 tsp Garam masala powder

2 tbsp Oil


1. Soak 2 cups of Channa/Chick peas in water for 10 hours

2. Pressure cook Channa and keep aside

3. Heat pan and add 2 tbsps of oil

4. Add 2pieces Cinamons, 5 Cloves and 2 Cardamom

5. Next add 2 finely chopped onions and saute till it turns translucent

6. Add 1 tbsp ginger garlic paste and saute till raw smell goes off 

7. Add 3 finely chopped tomatoes and saute till it turns mushy

8. Add 1 tsp Chilli powder, 2 tsp Coriander powder, 1/2 tsp turmeric powder and 1 tsp garam masala and saute well

9. Add 1.5 or 2 cups of water

10. Now add 400 gms of pressure cooked Channa/Chick peas

11. Add salt to taste

12. Close lid for 5 minutes

13. Open lid and add boiled and mashed potato, mix well

14. Add 1 tbsp Chole Masala powder and boil for another 5 minutes

15.  Add finely chopped coriander leaves

16. Your favourite Channa Masala is ready...!

17.  Serve hot with poori, chapathi, phulka or rice