Chana Masala Recipe

Chana Masala is a popular North Indian curry made with cooked chickpeas simmered in a tangy onion tomato gravy with ginger, garlic and aromatic Indian spices. This Punjabi-style recipe makes a moderately spiced curry with tender chickpeas that absorb all the flavors of the masala as they simmer. It is naturally vegan and gluten-free and pairs well with roti, bhatura, poori or steamed rice. Follow my step-by-step photos to make this classic chana curry at home.

About Chana Masala Recipe

North Indian Punjabi cuisine is known for its hearty and flavorful curries, and Chana Masala is one of its most popular dishes. It is made with white chickpeas (kabuli chana) cooked in a tangy onion tomato gravy flavored with ginger, garlic and aromatic spices.

There is no single way to make Chana Masala. Some versions are dry, while others have a thick or medium gravy. This recipe makes a Punjabi-style curry with a moderately spiced gravy that is neither too thick nor too thin.

The word chana means chickpeas, while masala refers to the spiced gravy in which they are cooked.

For this Chana Masala recipe, dried chickpeas are soaked overnight and then pressure cooked with whole spices like cinnamon, black cardamom, cloves and bay leaf until tender. For a deeper color, you can add dried amla while cooking the chickpeas. A tea bag or tea leaves tied in muslin can also be used instead.

The gravy is prepared by sautéing onions with ginger, garlic and spices, followed by tomatoes until the masala becomes thick and glossy with oil separating around the edges. The cooked chickpeas and some of their cooking stock are then simmered in the masala so they absorb all the flavors.

Dry mango powder (amchur) gives the curry its characteristic tang. If you do not have it, use lemon or lime juice instead. In some regions, dried pomegranate seed powder (anardana powder) is also used for a slightly different tangy flavor.

The chickpeas should be soft and creamy inside, not firm or chalky. If you are short on time, canned chickpeas also work well.

The classic Punjabi Chole Recipe and Rajma Recipe are regulars in my kitchen, especially on weekends. For festive meals, I often serve either of them with Dal Makhani or Kadhi Pakora.

If you enjoy cooking with chickpeas, also try my Amritsari Chole, Pindi Chana, Chole Bhature, Paneer Chole, or this South Indian Chickpea Curry and Kadala Curry made with coconut.

How to make Chana Masala (Stepwise)

Soak Chana

1. Rinse 1 cup dried chickpeas (or chana) for a couple of times in water. Then, soak them in about 3 cups water for 8 to 9 hours or overnight.

2. Once soaked nicely, the chickpeas will become softer, plump up and increase in size. Drain the water, rinse the chickpeas again with fresh water and add them to a 3 litre pressure cooker.

Also, add the whole spices – 1 inch cinnamon stick, 1 black cardamom, 1 small to medium tej patta (optional) and 2 to 3 cloves.

I have also added 2 to 3 pieces of dried amla (Indian gooseberry) to get the dark color in the chickpeas.

Instead of dried amla, you can add 1 black tea bag. You can also just cook the chickpeas plain with water, spices and omit adding the amla or tea bag completely.

Adding a pinch of baking soda also helps in making the chickpeas soft.

3. Add 2½ cups water.

Cook Chana

4. Pressure cook the chickpeas on medium to medium-high heat for about 15 minutes or until completely cooked.

Let the pressure release naturally, then open the lid. The chickpeas should be soft and easily mash when pressed with a spoon.

You will notice a brown shade in the chickpeas from the amla. Remove the softened amla pieces or the tea bag from the stock.

If you prefer, you can keep the amla, mash it well and add it to the masala gravy. In that case, you may not need to add dry mango powder since the amla will give the curry a natural tang.

You can also remove the whole spices from the stock, though I usually keep them. Set the cooked chickpeas along with the stock aside.

If you do not have a pressure cooker, you can cook the chickpeas in a pot, pan or Instant Pot with plenty of water. Cooking them in a pot or pan will take longer.

Fry Green Chilies

5. Heat 2 to 2½ tablespoons oil in a kadai (wok) or pan. Keep heat to medium-low.

Add 3 to 4 slit green chilies and fry them stirring often, until you see some light golden blisters on them.

Note: Remember to slit the green chilies and fry, so that they do not burst in the oil.

Tip: Additionally feel free to leave out the chilies if you prefer. You also have the option of adding 1 or 2 green chilies to the masala base while sautéing.

6. Remove the fried chilies with a slotted spoon and place them on a kitchen paper towel. Set aside.

Sauté Onions & Spices

7. Reduce the heat to a low. In the same oil, add ¼ teaspoon carom seeds and sauté for a few seconds or until fragrant.

Note: Carom seeds are fragrant tiny seeds with an aroma similar to thyme. These flavorful seeds with a sharp taste are also called “Ajwain” in Hindi.

Tip: If you cannot source these, add ½ teaspoon of cumin seeds. Generally carom seeds are added to preparations like chana masala, as they help in digestion.

8. Add about ½ cup tightly packed chopped or finely chopped onions.

9. Stir and sauté until the onions turn translucent or light brown on a medium-low to medium heat.

10. Add 1 teaspoon ginger paste and 1 teaspoon garlic paste.

11. Sauté until their raw aroma dissipates.

Make Onion Tomato Masala

12. Add ½ teaspoon turmeric powder, 1 teaspoon red chili powder and 1 teaspoon garam masala powder.

Instead of garam masala powder, you can also add chana masala powder.

13. Stir and mix the ground spice powders with the sautéed onions. Then add 1 cup finely chopped tomatoes.

14. Stir and mix the tomatoes very well.

15. Sauté until the tomatoes soften and the oil starts to leave the sides of the masala.

Make Chana Masala

16. Once the oil has separated and the masala looks glossy, its time to add the cooked chickpeas along with the stock (cooked water).

Make a note that instead of using the stock (the water in which the chickpeas were cooked), you could also use fresh water.

17. Stir and mix well. Add salt along with 1 teaspoon dried mango powder (amchur powder).

If you do not have dried mango powder, drizzle a bit of lemon juice according to taste, once the curry is finished cooking with.

Opt to add your preferred salt. You could also use a mix of black salt and regular salt or pink salt.

18. Mix very well and simmer Chana Masala gravy on medium-low to medium heat.

You can also mash a few chickpeas with the back of the spoon to thicken the curry.

19. Simmer till the gravy has thickened as you see in the picture below. You will see some oil specks floating on the top layer of the gravy.

Check the taste of curry and add more salt, red chili powder, garam masala powder or dried mango powder, if required.

Note: Simmer the chickpeas in the masala for 15 to 20 minutes on a low to medium-low heat. This allows the chickpeas to absorb the flavors of the onion tomato gravy and gives the curry a deeper taste. Add a splash of hot water if the gravy thickens too much while simmering.

20. Lastly, add the fried green chilies. You can also reserve the fried chilies to be used as a garnish.

21. Serve Chana Masala hot garnished with 2 to 3 teaspoons chopped coriander leaves along with Bhatura or poori or Aloo Kulcha or Paneer Kulcha.

Serve sliced onions, tomatoes and lime or lemon as accompaniments. You can also add some fried potato cubes as toppings.

Serving Suggestions

Best served hot, garnished with fresh coriander leaves and a squeeze of lemon juice for added freshness, Chana Masala pairs beautifully with a variety of Indian breads like bhatura or Naan or roti.

For a more complete meal, Chana Masala can be enjoyed with steamed basmati rice or jeera rice. Accompaniments such as pickles, sliced onions, and a fresh salad add a delightful contrast of flavors and textures.

Storage

Refrigerate leftover Chana Masala in an airtight container for up to 1 to 2 days. Reheat gently on the stovetop or in the microwave.

If the gravy has thickened after refrigeration, stir in a little hot water to bring it back to the desired consistency.

Helpful Tips

1. Cook the chickpeas until tender: The chickpeas should be soft and creamy inside, not firm or chalky. Properly cooked chickpeas absorb the flavors of the masala much better.
2. For deeper color: Dried amla (Indian gooseberry) gives the chickpeas a darker color and a mild tang. You can mash the softened amla into the gravy instead of discarding it. When you do this, you may not need to add dry mango powder.
3. No dry mango powder? Replace it with fresh lemon or lime juice after the curry has finished cooking. You can also use dried pomegranate seed powder (anardana powder), adding it along with the ground spices.
4. Using canned chickpeas: Canned chickpeas work well when you are short on time. Rinse and drain them well before adding them after the onion tomato masala is cooked. Since they are already cooked, they need only a few minutes of simmering.
5. Adjust the consistency: If the gravy becomes too thick, add a little hot water. If it is too thin, simmer uncovered for a few more minutes until it reaches your preferred consistency.
6. Adjust the heat: Increase or reduce the amount of green chilies and red chili powder to suit your taste. You can also add a little extra garam masala towards the end for a stronger spiced flavor.
7. Cooking dried chickpeas: A pinch of baking soda helps soften dried chickpeas and reduces the cooking time. Skip it if you prefer, but make sure the chickpeas are fully cooked before adding them to the gravy.

Chana Masala recipe from the archives was first published on November 2014.