Safed Choley Masala is a dish which originated from India. The main ingredient is garbanzo beans (as referred to in Spain) or chickpeas called safed choley or kabuli chana in Hindi. Chana masala can be made either as a gravy (which is considered a staple with rice) or as a dry dish which can be savoured with parantha or pooris (both being Indian breads). The Safed Choley tastes a little citrus, the flavour normally coming in from onions and amchur powder. 

Choley Masala gravy is a popular choice in most restaurants and both versions are widely sold as snacks and street food in India. Here’s the recipe for Choley Masala Gravy.

Preparation time: 10 mins 

Cooking time: 30 mins

Servings: 3-4 Ingredients:

For chana:

    2 cups warm water

     Salt, to taste

     1¼ cup chickpeas

For boiling the chana:

    Soaked chickpeas

    2 cups water

    1 tsp degi red chilli powder

    ½ tsp turmeric powder

    A clove of garlic (crushed)

    ¼-inch ginger (sliced)

    1 green chilli

    1 tsp baking soda

    2 dry byadgi red chilli

    1 black cardamom

For ginger-garlic paste:

    4-5 garlic cloves

    1-inch ginger (sliced)

    2 green chilies

    Salt, to taste

For curd mixture:

    ½ cup curd (beaten)

    1 tsp degi red chilli powder

    2 tbsps coriander powder

    ½ tsp turmeric powder

For tempering:

    2-3 tbsps oil

    2 tbsps ghee

    2 bay leaves

    4-5 black peppercorns

    ½-inch cinnamon stick

    1 dry red chilli

    Prepared ginger-garlic paste

    4 medium-sized onion (chopped)

    2 green chilies

    2 medium-sized tomatoes (chopped)

    1 tsp degi red chilli powder

    Prepared curd mixture

    Boiled chickpeas


    1 tsp tender coriander stems (chopped) 

    Salt, to taste

    1 tbsp ghee

    1 tbsp coriander leaves (chopped)

    ½ tsp black pepper powder


For soaking chana:

    In a shallow pan, add water and salt to taste. 

    Once it gets warm, transfer the water into a bowl.

    Add chickpeas and let soak for 30 minutes.

For boiling chana:

    In a cooker or sauce pot, add soaked chana and water.

    Add degi red chilli powder, turmeric powder, crushed garlic, green chilli, ginger, baking soda, red chilies, and black cardamom. 

    Cook it for 7-8 whistles.

    Once done, set aside.

For ginger-garlic paste:

    In a mortar pestle, add garlic, ginger, green chilli, and salt.

    Make a coarse paste, and set it aside.

For the curd mixture:

    In a bowl, add curd, degi red chilli powder, coriander powder, and turmeric powder.

    Mix them well. 

    Once done, put it aside.

For tempering:

    In a shallow pan, add oil or ghee.

    Once it gets hot, add bay leaf, black peppercorns, cinnamon sticks, and dry red chilies, and let it splutter well.

    Now, add ginger garlic paste, onions, and green chilies.

    Cook it on a slow flame for 30 seconds until light golden in colour. 

    Now, add tomatoes.

    Add a pinch of salt.

    Add degi red chilli powder. 

    Saute well.

    Add curd mixture, mix well and cook on low flame for 2-3 minutes.

    Then, add chana with water. 

    Add tender coriander stems and salt. 

    Let the mixture cook for 10-15 minutes.

    Add coriander leaves, amchur and black pepper powder. 

    Mix well, when done turn off the heat.