Chana masala recipe – Chana masala is a delicious & flavorful Indian curry made by cooking chickpeas in a spicy onion tomato masala gravy. It can be eaten with basmati rice, roti, naan, poori, Bhatura and plain parathas or even with flavored rice like jeera rice or ghee rice.
Chana masala is a common Indian term used to mention a chickpea curry where each region has their own way of making it. So there are different ways of making chana.
This restaurant style chana masala is one of the best you can make at home for your everyday meal. I make this almost every week & it is one of our favourite curries for lunch.
The recipe shared here will yield you a very delicious and flavorful curry that is moderately spicy.
Most times I choose to cook up faster meals so we eat this with basmati rice or jeera rice. Sometimes for the weekend brunch I also make this chana masala with poori.
Here are some of the popular recipes made with legumes
Rajma masala
dal makhani
dal tadka
dal fry
How is chana masala made?
The first step to make chana masala starts by soaking the chickpeas overnight. Then pressure cooking them until tender.
The base of this curry is made by roasting onions and tomatoes first. This roasting step completely elevates the taste of this chana masala.
Then the mixture is blended and cooked with spices to make the gravy. Lastly precooked chana is simmered in the curry.
What is special about this Chana masala?
Yes this chana masala tastes extremely delicious. The roasted & pureed onion tomato masala brings in a unique flavor, texture & taste to the gravy. This step will not take any additional time as it can be done while you pressure cook the chana.
If you do not like chunky curries then you will love this.
This is kids’ friendly recipe as it is not the very spicy kind.
You can split the recipe and make the onion tomato masala ahead and refrigerate.
Which spice powder or garam masala to use?
I use a homemade garam masala but you can use any that is aromatic. You can also use readymade chole masala if you have one. But the recipe as such does not require chole masala it just needs an aromatic garam masala.
If you do not have both, just go ahead using a curry powder. However the flavor will not be the same.
Reduce or skip red chilli powder if your readymade powder already has chilli in it.
Can I make chana masala without soaking chana?
Yes you can give them an instant soak by pouring 6 cups of boiling water to 1 cup of chana. Cover and keep for an hour. Use in the recipe as mentioned.
But the texture & flavor of the chana is not the same. Soaked chana are lighter in texture and cook up well easily.
They are easier to digest when soaked & prevents tummy upsets.
How to make this one pot dish?
Chana when cooked with acidic ingredients takes much more time. Also all chana are not the same. Some take longer time to cook while some cook up with the normal timings.
So cooking chana masala in one pot is an experiment with every batch of chana you buy.
Most times the cook time triples. I feel the gravy loses its flavor due to over cooking.
So to make the best chana masala it is good to soak them well, then precook until tender and add to the gravy.
Can I use canned chickpeas?
You can use canned chick peas if you do not prefer to soak and precook them. The texture of canned chickpeas is not the same always. Some brands have very soft chickpeas while some are good enough to be simmered in a gravy.
So adjust the cook time depending on the texture of canned chickpeas. Drain them completely and use.
How to make this in instant pot?
Follow the recipe as is and skip precooking the chana. Make a onion tomato masala and then add the chickpeas. Pressure cook on high pressure for 35 minutes.
Tips to make chana masala
- Soaking chana overnight reduces the cooking time and avoids flatulence.
- Pressure cooking chana with a pinch of cooking soda or soda-bi-carbonate helps to cook them softer. However you can also skip it and just cook the chana for longer or for more whistles.
- This chana masala is made with regular garam masala. Just ensure you use a good one as it is the key ingredient that flavours the dish.
You can serve this with
Plain paratha
Bhatura
Jeera rice
Ghee rice
Coconut rice
Chana masala recipe
Chana masala
Ingredients (1 cup = 240ml )
Ingredients
- ¾ cup chana or chickpeas raw (or 2¼ cups soaked or canned)
- 1½ cups water
To saute & blend
- 1 tablespoon oil or as needed
- 2 to 3 large onions (1½ cups thinly sliced)
- ¾ to 1 tablespoon ginger garlic (chopped or paste)
- 2 medium tomatoes (1½ cups chopped or tomato puree)
- ½ to ¾ tablespoon red chili powder (adjust as desired)
- ¼ teaspoon turmeric or haldi
- ½ to ¾ teaspoon Salt (adjust to taste)
For chana masala gravy
- 2 tablespoon oil or as needed
- 1 medium onion (optional) (⅓ cup chopped finely)
- 1 small bay leaf or tej patta (optional)
- 1 inch cinnamon or dalchini (optional)
- 2 to 3 cloves or laung (optional)
- 2 to 3 green cardamoms or elaichi (optional)
- 1 green chili slit (optional)
- 1 to 1½ teaspoon garam masala
- 1½ teaspoon coriander powder or daniya powder
- 1 teaspoon kasuri methi (or dried fenugreek leaves) (optional)
- 2 pinch amchur (or dried mango powder) optional
- 2 tbsp coriander leaves or cilantro chopped finely
How to make the recipe
Preparation for chana masala (skip if using canned)
- Rinse dried chickpeas thoroughly and soak for 8 hours in lots of water.
- Drain the water and add them to a pot or pressure cooker & pour 1½ cups water.
- Pressure cook the chana until soft for 5 to 6 whistles on a medium heat. If using instant pot, pressure cook them for 18 minutes on high pressure setting. or If cooking in a pot add more water as needed.
- When the pressure releases completely open the lid.
- Check for doneness : Squeeze the chana and check it must be soft enough yet firm and not mushy.
Saute & blend
- Heat 1 tbsp oil in a pan. Saute onions in oil until golden. Add ginger garlic & saute for 1 minute.
- Next add chopped tomatoes and sprinkle little salt.
- Saute until the tomatoes turn soft and the raw smell goes away.
- Next add chili powder and turmeric. Cook till the raw smell of tomatoes and onions goes off.
- Cool this completely and blend it to a smooth paste.
- Optional – To make a thicker gravy add 1 tbsp cooked chana to the mixture and blend to smooth with out water.
How to make chana masala recipe
- Heat 2 tbsps oil and saute cinnamon, cloves, bay leaf and cardamom for 30 to 60 seconds.
- Optional – Add the fine chopped onions & saute until they turn golden.
- Next add the onion tomato paste, green chili, garam masala powder & coriander powder.
- Saute until the mixture leaves the sides of the pan & turns fragrant.
- Add the cooked chickpeas and then the stock (chana cooked water) as needed.
- You may need to use up all. If needed pour little more water to bring it to a consistency.
- Bring it to a boil & simmer for about 5 to 6 minutes or until it reaches the desired consistency.
- Taste the gravy and add more garam masala and salt if needed. Cook further for another 2 to 3 mins.
- Add kasuri methi and amchur (optional). Add chopped coriander leaves. Cover and set aside until served.
- Chana masala is ready to serve with rice or roti, onion and lemon wedges.
NUTRITION (estimation only)
Notes
- Ginger and garlic to be used in equal quantities. You can also use 1 tbsp ginger alone and skip garlic.
- You can skip “1 medium onion” mentioned in the gravy. It is used to give a texture to the gravy. If you do not like very smooth gravy then using this extra onion provides some texture.
- You can add 1 pinch of soda-bi-carbonate or cooking soda to cook the chana easily. If using soda then pressure cook just for 2 to 3 whistles.
- Sometimes chana does not get cooked well even after 10 whistles if they are too old. So in that case you need to add soda.
- Do not use more soda-bi-carbonate than 1 pinch as it leaves a aftertaste.
- For best results make the recipe from scratch and avoid canned chickpeas.
If you are a beginner or new to Indian cooking, I highly suggest you to check the supporting step by step photos for best results. Step by step photos with description available below after the recipe card.
Chana masala recipe originally published in May 2013, Republished in May 2019.
Preparation for chana masala recipe
Skip this section if using canned chickpeas.
1. Wash and soak chana for about 8 hours. Discard the water and give a good rinse.
2. Pressure cook chana with 1.5 cups water for 5 to 6 whistles on a medium flame. You can also add a generous pinch of soda & cook for 2 to 3 whistles.
You can also cook them in a pot adding more water as needed.
Once done your chana must be soft cooked. Squeeze it and check it must be soft but not mushy. It should still hold shape.
Making gravy
3. While the chana cooks, add 1 tbsp oil to a pan. When the oil heats up, add onions and fry until they turn golden. Keep stirring to fry them evenly.
4. Add ginger garlic paste. Saute until the raw smell disappears.
5. Add tomatoes and salt. Fry until they turn completely mushy and soft.
6. Add turmeric and red chili powder.
7. Saute until the raw smell of chili powder goes away for a minute or two.
8. Cool it and blend to a smooth or slightly coarse paste. Optional – you can also add 1 tbsp of cooked chana and blend to smooth. This yields a thick gravy. No water is used for blending.
This is my latest step and found it really makes the gravy delicious.
How to make chana masala recipe
9. Add 2 tbsp oil to the pan. Saute 1 small bay leaf, 3 green cardamoms,3 cloves and a small cinnamon piece. You can also skip all of these.
10. Optional – Earlier I used to add 1 finely chopped onion and saute until lightly golden or transparent. I no more use onions at this step. I refined this step as my boys don’t like the chunky gravy.
However if you like the chunky gravy then yes do use 1/3 to half cup fine chopped onions and saute well until golden.
11. Add the blended puree and green chilli.
12. Stir and mix well. We don’t need to cook for long since we roasted the onions and tomatoes before. Add garam masala and coriander powder.
13. Cook until the mixture begins to leave the pan.
14. Add the soft cooked chana and stock (chana cooked water). Make sure channa is soft cooked before adding here. Stir and add more water if needed to bring to a consistency. I add more water here.
15. Mix everything well and bring it to a boil. Lower the flame and simmer for 5 to 6 minutes or until it reaches a desired consistency. Taste the gravy.
Add more garam masala and salt if needed. Cook for 3 to 4 mins if you have added more garam masala. Just before turning off the stove add crushed kasuri methi and amchur (if using).
Stir well and Turn off the stove. Add few chopped coriander leaves. Cover the pot to retain the flavors.
Serve chana masala with rice or roti.
Kelly says
Thanks for this recipe, it turned out amazing!!
swasthi says
Welcome Kelly
Glad it turned out good.
Ted G says
Hi,
Just wondering how long the dry chickpeas take to boil?
p.s thanks for all the great recipes
swasthi says
Hi Ted,
You are welcome! It takes about 45 mins to boil in a pot. Older stock of chickpeas will take longer. To quicken the process a pinch of soda-bi-carbonate can be added while boiling. (1 pinch for 1 cup dried chickpeas).Avoid adding more to avoid aftertaste.
Flavia says
Hi Swasthi,
After soaking overnight, is it necessary to dispose the chickpea soaked water or can we use it to boil the chick pea in pressure cooker.
Please confirm.
swasthi says
Hi Flavia,
It is always good to discard the water and rinse them well before using. Hope you enjoy the chana masala.
🙂
Flavia says
Oh ok, thank you Swasthi.
I used to pressure cook the pulses in the same overnight soaked water, as someone had told me that the soaked water contains the nutrients of the pulses, is this true.
swasthi says
Hi Flavia,
It is not true. Soaking helps to remove the phytates in the legumes. The water in which they are soaked should be discarded and not used. Hope this helps.
Flavia says
Thank you so much Swasthi🤗..
After soaking overnight & discarding the water, do we need to rinse the chana in water before pressure cooking?
Tried your chana masala recipe, the flavours were awesome.
I had soaked chana in hot water overnight & pressure cooked it for 5 whistles. It wasn’t soft enough to eat. Not sure what went wrong
swasthi says
Hi Flavia,
You can rinse if you prefer. I do rinse them twice again. If the legumes are too old then they will not cook faster. There are 2 things here:
1. The cook time changes with different cookers. Check cooking for another 4 to 5 whistles. If it doesn’t work even then it could be the chana is too old.
2. Tip to cook the chana faster. 1 pinch of soda-bi-carbonate can be added for 1 cup of chana while cooking. This works for me with 1 to 2 whistles. But I feel the chana cooked stock has a mild after taste so it has to be discarded.
Try few more times to check what works well for you. Hope this helps
Flavia says
Thank you so much Swasthi
Chetan says
That Recipes Are Awesome…
swasthi says
Thank you so much!
Jenny says
I made this with your jeera rice and it was an absolute delight to eat! This chana masala is better than anything I’ve had in a restaurant, which I’d typically found to be bland and uninteresting.
I included everything that is listed as optional, resulting in the delicious flavor combo. Thanks for sharing your recipe 🙂
swasthi says
Hi Jenny,
You are welcome! Glad you liked the chana masala. Thank you so much!
Jihad Bilal says
Dear Swasthi,
Since switching to your recipe here, I have made this chana masala three times. It is very delicious and I serve it as a side with chicken biryani.
In this recipe, I have used two types of chickpeas, one with skin on and one skinless. Both chickpeas are semi cooked, so I just continue the cooking. It cuts my cooking time!
What makes this recipe so delicious is the spices added. I have made a big batch of the garam masala described in your recipe here. I prefer the homemade over the store bought.
Thank you for all these lovely recipes. May the Gods give you more energy to provide us with these delicious recipes!
swasthi says
Hello Sir,
You are most welcome. So glad you liked the recipes. Yes homemade spice powders are much flavorful and hygienic. I liked your idea of using the skinless chana. Appreciate your interest in cooking and sharing with us your experiences. Thank you so much for the wishes! They mean a lot to us! Hope you enjoy more recipes from here.
🙂
Hema says
Hi can u tell me which tomatoes r used either hybrid tomatoes or nati tomatoes
swasthi says
Hi Hema,
I use both. Whatever is available. The nati ones are too sour sometimes. In that case, just skip the amchur or lemon juice in the recipe.
Alicia says
Hi,
What type of onions do you use. Looking at the pictures they appear to be purple/red onions. But, they also look like shallots. I just want to make sure I am using the right onions. Thanks.
swasthi says
Hi Alicia,
They are purple onions. I don’t use shallots for curry. Hope you enjoy!
Bindu says
Hi, your receipes are too good.
Tried some receipes,turned out well.
swasthi says
Thanks Bindu
Glad you liked them!
Manju Chacko says
It was really good.Thankyou
swasthi says
Hi Manju,
You are welcome!
Nazera Shaikh says
Too good 😋
I did add some store bought Chana Masala…
Great taste…I have tried other recipes..
So far this is the best…
swasthi says
Thank you so much!
Glad you liked it!
Nazera Shaikh says
Sure..I did..
Keep up the good work…
swasthi says
Thank you!
R says
Thank you mam I gave this recipe a
try it was really nice my hubby loved it ❤ keep up the good work 👏👏
swasthi says
Hi R,
You are welcome. Glad it turned out good.
Thank you!
Marianne says
I love the way you use the sense of smell in your instructions. This turned out absolutely delicious, and although mine did not look the same as your pictures at each step, the smells and tastes more than made up for looking a little different, but still beautiful!
swasthi says
Hi Marianne,
Glad you liked the chana masala. Yes could be! But the prepared dish should look like in the main picture. The step by step pictures are very old mostly posted in 2013. This recipe has gone through a series of updates in terms of quantities. I have made this at least an hundred times over the years so I have refined the recipe for best results. I will try to add a video for this so it is much clear to you next time. Thanks much for the comment!
Hannah says
By far the best Chana recipe I’ve tried – thank you so much for posting the photos with all your steps, and the detailed instructions! 🙂
swasthi says
Hi Hannah,
You are welcome.Glad you liked it!
Jane says
No offense taken. With Love…..Hannah’s Mom (making today! 🙂
swasthi says
Thank you so much! Hope you enjoy the dish!
🙂
Jane says
WOW! I agree 100% with Hannah. I have tried many and settled on one I thought I loved. This exceeded my expectations and I only really tried because of the accolades Hannah gave it. And I do agree Swasthi, starting with the dry chick peas are superior if you have the time. So buttery and delicious. (Although I often use canned in a pinch.) Thank you for an outstanding recipe. I am now scouring your website for more to try. 🙂
swasthi says
You are welcoem Jane,
Glad you liked the chana masala! Thanks much! Hope you enjoy more recipes!
🙂
Ricky says
After reading through a few chana masala recipes online, I decided I liked the sound of this one! I did as suggested in the recipe and added some chickpeas to the gravy to thicken it, which worked perfect;y. The mix of spices works incredibly well to create a dish as it is sold to you- authentic and delicious! Thank you Swasthi!
swasthi says
Hi Ricky,
You are welcome. Glad you liked the chana masala. Yes blending them totally changes the texture of the dish. Thank you!
Bindu Nair says
Thanks Swasthi! My chole masala came out awesome…my son who had never eaten chole, today loved it and even took it in his lunch box…..thank you very much for this simple and tasty recipe😍
swasthi says
Welcome Bindu,
So glad your chana masala turned out awesome. Thank you!
Polly says
Thanks Swasthi!!! This recipe is amazing. My family loved it. Very easy and Super tasty.
Thank you!!!!!
swasthi says
Welcome Polly,
You are welcome. Thank you so much. Glad you all loved it.
🙂
saradha says
Hai Swasthi, I do my home chana masala wow! super fabulous recipe my family love it. Thankyou so much
swasthi says
Hi Saradha
You are welcome. Glad you all loved the chana masala. Thanks for the comment.
🙂
Chhavi says
Hi Swasthi,
I am a foodie living in Mumbai. This is my first ever cooking experience from a food site. I tasted your chana masala in a office potluck & fell in love with it. I was guided here by my colleague and advised me to learn cooking from swasthi’s. I never expected a food site to be like this with clear cut cooking instructions bringing life to the cooked food. I am completely amazed and in love with your site. I and my sis made this chana masala tonight and currently we are on cloud 9 enjoying your 😋 chana with rice. Thank you for making this site.
swasthi says
Hi Chhavi,
You are most welcome. I think you took me as well to the cloud 9. Enjoyed reading you! Thanks a lot! Good luck to both of you.
Fatema Shaikh says
I too tried it and it was just hard to resist…My family did like it too.
swasthi says
Thanks Fatema
Glad you all liked it.
Sweta Paul says
Came out so tasty!! Thank you
swasthi says
Welcome Sweta,
glad you liked it. Thanks for the comment.