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Pindi Chana Masala - Pindi Chole Masala

No onion No garlic Chana Masala recipe. This Pindi chana or Pindi chole is spicy chickpeas curry/chana masala that is often served with Bhatura kulcha or naan.
5 from 2 votes
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Course: curry, Main Dish
Cuisine: punjabi
Keyword: chana, Chickpeas, chole
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 6
Calories: 228kcal
Author: Rekha Kakkar


  • 400 g Chickpeas / Kabuli chana
  • 4 tablespoon ghee
  • 1 tablespoon Oil
  • 2-3 whole red chillis
  • 1 teaspoon cumin seeds jeera
  • 1 teaspoon Carrom seeds ajwain
  • 1 inch cinnamon stick
  • 2-3 Black cardamom
  • 2 bay leaves
  • 1 teaspoon Black salt
  • 1 teaspoon black pepper powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder jeera
  • 1 teaspoon mango powder amchoor
  • 1 teaspoon pomegranate powder anardana
  • 2-3 green chilles chopped
  • 15 Grams ginger Chopped


  • Wash and soak chickpeas in water for 7-8 hours.
  • Pressure cook soaked chickpeas with salt and 500ml of water till 4-5 whistles.
  • While chickpeas are cooking you can grind Chana Masala for pindi chana.
  • For making Chana Masala take all whole masalas and powders and grind it to a coarse powder.
  • When chickpeas are boiled, drain the chickpeas from water and keep the water aside.
  • In a big pan heat one tablespoon oil and add chopped ginger and green chilli and add drained out chickpeas.
  • Sauté them for 2-3 minutes and add ground Chana masala powder.
  • Cook for 2-3 minutes and on the side heat 4 tablespoon of ghee in another pan.
  • Pour this ghee over the cooking Chana and mix well.
  • Add boiled potatoes and mix well.
  • Now take out small bowl of Chana aside and add about a cup of water in which chickpeas were boiled.
  • Cook everything together for 10-15 minutes on slow heat till it starts to thicken.
  • Put the Chana you took aside and mix them well.
  • Serve the pindi chana with Bhatura, kulcha or as it is.



  • Since there are no tomatoes used in this chole recipe I use dry mango powder(amchur) and dry pomegranate seeds powder (anardana) for sourness.
  • If you do not have dry mango powder or dry pomegranate seeds you can use tamarind paste for sourness. Take care to add very little first (start with 1tsp) and then adjust the quantity as per your taste. 
  • To make chana brown or blackish in colour you can use either tea bags/tea leaves or dried gooseberry (amla).
  • Fresh ground spices and ginger makes this chole masala version very flavourful. 


Calories: 228kcal | Carbohydrates: 20g | Protein: 6g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 394mg | Potassium: 224mg | Fiber: 6g | Sugar: 3g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 3mg