Make channa masala little thick in consistency to avoid spilling from the container. Canned Beans (Garbanzo beans also known as chickpeas) For tempering: Whole garam masalas (cloves, black cardamom, green cardamom, cinnamon), whole cumin seeds. How to Make Chana Masala: Heat oil and add the onions. You can soak chana overnight and pressure cook it the next day. Chana masala or chole masala recipe explained with step by step pictures. Basmati rice, chapati, Coriander to serve *optional; HOW TO MAKE CHANA MASALA. Chana masala goes well with batura or chapathi or roti. I make this recipe all the time! It was very flavorful and the addition of chana made it more healthy too.As suggested by my friend Shalini,I serve this kurma garnished with chopped onions.It adds a great taste and goes well with chapathi, poori & dosa.If you like u can mix this kurma with plain rice and enjoy.Soon I will post North Indian restaurant style chana masala. Make chana masala with less gravy so that we can avoid it from spilling. Basmati rice, chapati, Coriander to serve *optional; HOW TO MAKE CHANA MASALA. Instant Pot Chana Masala with Canned Chickpeas Ingredients. This chana masala recipe is very simple and tasty. This recipe is simple to make and can be made in 5 simple steps. Watch out, it's very spicy! You can knead the dough the previous night itself and store it so that its easy in the morning to make phulka or chapathi. Eat the chana masala as a curry over rice or my favourite, straight with paratha. Saute until golden brown and add the ginger and garlic. Chana masala or chole masala prepared using white chickpeas, toamto, onion, ginger, garlic and spices. You could also use a thermomix or an instant pot or even a slow cooker for this recipe. This easy chana masala can be made using the one pot. :) And quite healthy, too. This recipe is simple to make and can be made in 5 simple steps. You could also use a thermomix or an instant pot or even a slow cooker for this recipe. This easy chana masala can be made using the one pot. Fry for another 30 seconds and add the kalpasi or fennel seeds (if using garam masala or chana masala, you can add it later) Add the tomatoes next and cook until they are mushy and soft; Cool and blend to a fine paste