Chana Masala is a popular North Indian dish with tender chickpeas cooked in warming spices in lightly caramelized onion and tangy tomato sauce. A restaurant-favorite dish that is simple to make at home. Serve with steamed rice and raita for a hearty plant-based meal.
The recipe was originally posted in March 2016 and has been updated with new photos, a video, variations, and tips.
This is one of the very first recipes I published when I started blogging. This was also one of the most requested recipes when I taught Indian cooking classes as it is so easy to make and results in a satisfying and flavorful dish. The class also enjoyed the process of roasting whole spices and grinding them for the most aromatic and flavorful spice blend.
Over the years I have cooked Chana Masala so many times as it is a family favorite dinner recipe served with homemade parathas. It is also my go-to dish when I am entertaining and for potlucks. A sure-shot crowd-pleaser that can be easily adjusted to different spice levels and dietary restrictions. Make it vegan by simply using oil instead of ghee. If you like gluten-free recipes, this curry is a must-try as it is naturally gluten-free. Simply pair it with rice for a satisfying whole meal or with gluten-free Indian bread like the Jowar Roti or the Bajra Roti.
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What is Chana Masala
A popular North Indian curry - Chana(chickpeas) Masala(spiced sauce) is also known as Chickpea Curry or Chole. A staple dish in many Indian households, chana masala used pantry-friendly ingredients like dried or canned chickpeas and a few basic spices and aromatics. In addition to this traditional stove top version I also have Instant Pot Chana Masala recipe that is simple to make.
Ingredients For Chana Masala
- Chickpeas - I use dry chickpeas also known as Kabuli Chana for this recipe that has been soaked in water and pressure cooked. When short on time, canned chickpeas work equally well too. Chickpeas are a good source of fiber and proteins.
- Aromatics - finely diced yellow onion, along with fresh ginger paste and garlic paste makes for a perfect base for this curry.
- Tomatoes - fresh plum or Roma tomatoes add a tangy flavor and vibrant red color to the curry. You can also use canned tomatoes if you do not have fresh tomatoes.
- Chana Masala Spice Blend - homemade chana masala spice mix adds earthy flavors and perfect heat to this dish. While it is easy to make at home, you can also use your favorite store-bought chana masala powder.
- Other spices - bay leaf and Kasoori methi add depth of flavor and makes the curry taste just like the one served at Indian restaurants that we all love!
How to Make Chana Masala
- Soak dry chickpeas in water for 8-10 hours or overnight and pressure cook them until soft. I sometimes pressure cook them with a tea bag to give the dish a rich smoky flavor and deep color. Teabag can be discarded once the chickpeas are cooked. You can also use rinsed and drained canned chickpeas.
- Heat ghee in a medium skillet. Add bay leaf, onions, and sauté on medium-high heat until it turns golden brown. Add ginger paste, garlic paste, and green chili. Mix well and cook for another minute.
- Add tomatoes and cook for 5 minutes stirring a few times until the tomatoes are soft and mushy.
- Mix well with chana masala spice blend, salt, turmeric, and red chili powder.
- Add boiled chickpeas and salt to taste. Add one cup of water(more or less) to bring the curry to your desired consistency. Occasionally I also add cubed boiled potato to this dish.
- You can add more spice blend if you want spicier chana masala.
- Simmer for 5 minutes and garnish with Kasoori methi and cilantro.
Serving
Serve chana masala with parathas or roti with a side of cucumber raita and pickled onions. You can also serve it with basmati rice or jeera rice for a delicious gluten-free meal.
Storing
Chana masala makes for a great meal prep. Make a big batch and refrigerate for up to 5 days. You can also freeze for 2 to 3 months, simply thaw overnight in the refrigerator and then heat in the microwave or on the stovetop.
Tips & Variations
- Used two 15 oz cans of chickpeas in place of dry chickpeas if you are short on time. Make sure to rinse and drain them well.
- 1 cup of canned diced tomatoes can be used in place of fresh tomatoes
- Add 1 medium-sized boiled, peeled, and cubed red, russet, or sweet potato along with the chickpeas
- Add two big handfuls of chopped spinach just before adding the garnish
More Indian Chickpea Recipes
- Instant Pot Chana Saag
- Curried Spinach and Chickpeas
- Instant Pot Chickpea Biryani
- Instant Pot Easy Chana Masala
- Masala Chickpea Burgers
More EASY Indian Dinner Ideas
Recipe
Chana Masala
Ingredients
Pressure cooking dry chickpeas
- 1 cup dry chickpeas See notes for canned chickpeas
- 4 cups water divided
- 1 teaspoon Kosher Salt
- 1 black tea bag optional
Other Ingredients
- 2 tablespoons ghee
- 1 bay leaf
- 1 large yellow onion finely diced
- 2 teaspoons ginger paste
- 2 teaspoons garlic paste
- 1 green chilli slit in the middle, optional
- 2 plum tomatoes finely diced
- ¼ teaspooon ground turmeric
- 1 teaspoon kashmiri red chili powder
- 1 to 2 tablespoons chana masala spice blend add more to taste (see notes)
- 1½ teaspoon kosher salt
- 1 cup water
Garnish
- ¼ cup chopped cilantro
- 1 tablespoon kasoori methi
Instructions
- Soak white chickpeas in 2 cups of water overnight or for 8-10 hours. Drain out all the water.
- Add chickpeas along with 2 cups of water and salt. Pressure cook for 35 minutes followed by natural pressure release. (Note: Optionally, add a tea bag to give the dish a rich smoky flavor and deep color. Discard once the chickpeas are cooked)
- Heat ghee in a medium skillet. Add bay leaf and onions. Sauté on medium heat until the onions turn light golden brown, about 8 to 10 minutes. Use a lid to speed up cooking while mixing in the onions frequently. Add ginger paste, garlic paste, and green chili. Mix well and cook for another minute.
- Add tomatoes and cook for 5 minutes stirring a few times until the tomatoes are soft and mushy.
- Mix well with chana masala spice blend, salt, turmeric, and red chili powder. Add boiled chickpeas along with the water from pressure cooking. Add one cup of water(more or less) to bring the curry to your desired consistency.
- Simmer for 5 minutes and garnish with Kasoori methi and cilantro. Serve with steamed basmati rice or paratha.
Video
Notes
- Skip steps 1 and 2 if using canned chickpeas. Simply add two (15 oz) cans of rinsed and drained chickpeas in step #5
- 2 teaspoons Kashmiri red chili powder
- ½ teaspoon ground turmeric
- 2 tablespoons coriander powder
- 1 teaspoon garam masala powder
- 1 teaspoon amchur powder
- Optionally you can add 1 medium-sized boiled, peeled, and cubed red, russet, or sweet potato along with the chickpeas
- Add two big handfuls of chopped spinach just before adding the garnish
Nutrition
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Freda @ Aromatic essence says
So delicious !
Archana says
Thank you!
Love Served Daily says
Yummy
Archana says
Thank you!
Vasantha Vivek says
Mouth watering ..... Yummy ..... !!!
Archana says
Thank you Vasantha!
Vasantha Vivek says
<3 <3 <3
eat2healthblog says
This looks and sounds phenomenal and we can see why it's your go-to entertaining dish! We'll have to try it out using your spice blend. 🙂
Archana says
Thank you for your kind words!
Linda says
Hi Archana, can you give Instant Pot directions for this (similar to the butter chicken recipe which is amazing!) please?
Archana says
Thank Linda, I will post it soon. Trying to catch up with many IP recipes. Glad that you enjoyed the butter chicken.
Linda says
I've made the palak paneer now too 🙂 both delicious. How long do you pressure cook your chickpeas for after soaking? Do you add baking soda or salt to it (or just water?) Thanks for making the time to answer
Archana says
Hi Linda, So glad you are enjoying my IP recipes. I recently posted aloo gobhi and dum aloo too. In this recipeI pressure cooked soaked chickpeas for about 20 mins in a traditional pressure cooker. If you are making this recipe in IP, I would saute all the onions, tomatoes spices etc and then cook on Manual(Hi) for 20-25 mins with NPR.
Archana says
Also I never add baking soda, just salt.
Din says
So I'm a little too lazy to make the chana masala spice blend - plus the last time i ground spices i had a very long coughing spell. Any chance I could use garam masala instead or unground spices listed in your chana masala spice blend? I believe I have most of them. Also, if i were to make this in the instant pot, do I have to pressure cook the chickpeas first or can I cook them according to your instructions above (in one of your comments) after soaking them overnight? Sorry for all the questions and thank you!
Archana says
Absolutely. Garam masala will work well. You will need 1 teaspoon red chili powder and 1 teaspoon coriander powder in addition to garam masala Add some lemon juice with garnish for the tangy flavor. You can cook soaked chickpeas just increase the cook time. Can't wait to hear how you like it!
Din says
Thanks! I also have tamarind. Should I use it instead of the lemon juice?
Archana says
Yes! stir in some tamarind in the end for tanginess.
Natarajan Iyer says
I am a great fan of your recipes and was wondering if you can incorporate the IP method.
Archana says
Will do!
Ruchita says
This is a crowd pleaser! Love this.
Rich says
I don't have a pressure cooker or Instant Pot. Is it OK to just simmer the chickpeas for an hour or so after soaking them?
Archana says
Yes! Make sure to cover the pot when simmering for soft-cooked chickpeas.
Shalini says
Came out very tasty and it is quite easy to prepare. I did use pre cooked store brought chickpeas. Thanks Archana for this recipe.
Archana says
Love the idea of using canned chickpeas for a quick and hearty meal.
Clarence says
I made this with and without the black tea bag. Did not add extra water.
Amazing both ways. It was nice and spicy, for me anyway 🙂 Much different than the instant pot Chana Masal recipe. Like the variation of flavors.
Thanks for sharing!