white chana masala curry

White Chana Masala Curry

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White Chana Masala Curry – A wholesome and flavorful vegetarian curry made with tender kabuli chana, simmered in a fragrant onion-tomato gravy.

White Chana Curry, also known as Kabuli Chana or Chole Curry, is a staple in many Indian homes—and for good reason. It’s nutritious, rich in protein, and incredibly versatile. I love making this curry when I want something simple yet satisfying, and it’s a family favourite too. We generally enjoy this with steamed rice or jeera rice. You can pair it with rice, chapati, or puri, and carry it in your office lunch box. This chana curry is always a hit on the table.

I have used the East Indian Bottle Masala, a delicious blend of spices, in this dish. You can substitute it with red chilli powder and garam masala powder. This recipe is beginner-friendly, can be made with everyday ingredients, and can be prepped in advance for busy weekdays. So let’s get started!

How to Make White Chana Masala Curry

To Pressure Cook the Chana:

  • White Chana (Kabuli Chana) – 1 cup (soaked overnight)
  • Turmeric – ½ tsp
  • Bay Leaf – 1 piece
  • Salt – 1 tsp

For the Masala Paste:

  • Garlic – 5 to 6 cloves
  • Ginger – 2 inches
  • Green Chillies – 3 to 4
  • Fresh Coriander Leaves – ½ cup

For the Curry:

  • Oil – 3 tbsp
  • Curry Leaves – a few
  • Asafoetida (Hing) – a pinch
  • Onions – 2 medium, chopped
  • Tomatoes – 2 medium, chopped
  • Bottle Masala – 2 tsp (or use a mix of garam masala + red chilli powder)
  • Red Chilli Powder – 1 tsp (optional, adjust to taste)
  • Juice of ½ sour lime
  • Coriander Leaves – for garnish

Step-by-Step Method – White Chana Masala Curry

  1. Boil the Chana:
    Soak white chana overnight. Drain and pressure cook with turmeric, bay leaf, salt, and enough water until soft (about 3–4 whistles). Set aside.
  2. Prepare the Masala Paste:
    Grind garlic, ginger, green chillies, and coriander leaves into a slightly coarse paste. Keep aside.
  3. Cook the Base:
    Heat vegetable oil in a pan. Add curry leaves and a pinch of hing. Sauté chopped onions till golden brown.
  4. Add Tomatoes & Spices:
    Stir in chopped tomatoes. Cook till soft and mushy. Then add bottle masala, red chilli powder, and the prepared masala paste. Sauté until oil separates.
  5. Add Chana & Simmer:
    Add the cooked chana along with some of the water it was boiled in. Mix well, cover, and simmer for 10–12 minutes on a low flame. Adjust consistency as needed.
  6. Finish the Curry:
    Squeeze in fresh lime juice and garnish with coriander leaves. Serve hot.

Serving Suggestions

  • Pair this White Chana Masala Curry with steamed rice, jeera rice, or soft rotis.
  • It’s also delicious with puri or paratha, especially for brunch or special weekend meals.
  • Serve it with a simple salad or raita for a complete meal.

Tips for Perfect White Chana Curry

  • You can mash a few chana to thicken the gravy naturally.
  • Add a teaspoon of ghee before serving for extra flavor.
  • For a richer version, stir in a spoonful of fresh cream or coconut milk toward the end.
  • Leftovers taste even better the next day—store in an airtight container in the fridge for up to 2 days.

Other Vegetarian Recipes You May Like

Punjabi Chole Recipe

Easy & Delicious Chana Masala

White Peas Curry Recipe

Black Eyed Peas Recipe

Printable Recipe Card

white chana masala curry

White Chana Masala Curry

Anita Rodrigues
A wholesome and flavorful vegetarian curry made with tender kabuli chana, simmered in a fragrant onion-tomato gravy.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian
Servings 4 persons

Ingredients
  

  • 1 cup White Chana Kabuli Chana (soaked overnight)
  • ½ tsp Turmeric –
  • 1 piece Bay Leaf
  • 1 tsp Salt

For the Masala Paste

  • 5-6 flakes Garlic
  • 2 inches Ginger – 2 inches
  • 3 Green Chillies
  • ½ cup Fresh Coriander Leaves

For the Curry

  • 3 tbsp Oil
  • Curry Leaves – a few
  • Asafoetida Hing – a pinch
  • 2 medium Onions chopped
  • 2 medium Tomatoes chopped
  • 2 tsp Bottle Masala or use a mix of garam masala + red chilli powder
  • 1 tsp Red Chilli Powder – 1 tsp optional, adjust to taste
  • Juice of ½ sour lime
  • Coriander Leaves – for garnish

Instructions
 

  • Soak white chana overnight. Drain and pressure cook with turmeric, bay leaf, salt, and enough water until soft (about 3–4 whistles). Set aside.
  • Grind garlic, ginger, green chillies, and coriander leaves into a slightly coarse paste. Keep aside.
  • Heat vegetable oil in a pan. Add curry leaves and a pinch of hing. Sauté chopped onions till golden brown.
  • Stir in chopped tomatoes. Cook till soft and mushy. Then add bottle masala, red chilli powder, and the prepared masala paste. Sauté until oil separates.
  • Add the cooked chana along with some of the water it was boiled in. Mix well, cover, and simmer for 10–12 minutes on a low flame. Adjust consistency as needed.
  • Squeeze in fresh lime juice and garnish with coriander leaves. Serve hot.

Notes

  1. Cook the white chana in a pressure cooker. Cook for 15 minutes on low heat after the first whistle.
  2. Mash a few chanas with the back of the spoon, this will thicken the curry and give it a creamy texture.
  3. Adjust spices to suit your taste.  
  4. Instead of Bottle Masala, you can add chilli powder with a tsp of garam masala powder.
Keyword chana masala curry, white chana curry, white chana recipe

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