Chana masala

Chana masala (also chole masala or chholay) is a chickpea curry cooked in a tomato-based sauce, originating from the Indian subcontinent.^[1][2][3] It is a staple dish in Indian (particularly North Indian) and Pakistani cuisine.^[1][3] It is often eaten with bread, including deep-fried bhatura (where the combination is called chole bhature), puri, or flatbreads such as kulcha.^[3][4][5]

Chana masala

Place of origin	Indian subcontinent
Region or state	North India[1]
Main ingredients	Chickpeas, onion, tomatoes, coriander, garlic, chiles, ginger, oil, spices
Cookbook: Chana masala   Media: Chana masala

Ingredients and preparation

Along with chickpeas, the ingredients of chana masala typically include a base of onions, garlic, ginger, and chili peppers; chopped tomatoes to form the tomato sauce; and herbs and spices, such as amchoor, coriander, cumin, garam masala, and turmeric.^[3][6]

To prepare chana masala, raw chickpeas are soaked overnight in water. They are then drained, rinsed, and cooked with onions, tomatoes, and spices.^[2]

It is sometimes garnished with cilantro and lemon or lime wedges.^[4]

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  Raw ingredients of chana masala
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  Chole kulcha (chana masala with flatbread)