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Home >> Recipes >> Veg Curry

Chana masala | How to make chana masala

By swasthi , on June 10, 2020, 279 Comments, Jump to Recipe

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

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.

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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

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.

soaked chana in cooker

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.

frying onions to make chana masala

4. Add ginger garlic paste. Saute until the raw smell disappears.

Adding ginger garlic paste

5. Add tomatoes and salt. Fry until they turn completely mushy and soft.

adding tomatoes salt & turmeric

6. Add turmeric and red chili powder.

adding spice powders to make chana masala
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7. Saute until the raw smell of chili powder goes away for a minute or two.

sauteing the onion tomato masala for chana masala

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.

smooth paste to make chana masala

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.

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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).

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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.

chana masala recipe

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chana masala recipe

Chana masala

Simple chana masala recipe made in restaurant style. Chana masala is a popular Indian dish made with chickpeas in an onion tomato gravy. It goes great as a side with rice, paratha or roti.
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For best results follow the step-by-step photos above the recipe card

Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings3
AuthorSwasthi

Ingredients (US cup = 240ml )

  • ¾ cup chana (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
  • 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 (optional)
  • 1 inch cinnamon (optional)
  • 2 to 3 cloves (optional)
  • 2 to 3 green cardamoms (optional)
  • 1 green chili slit (optional)
  • 1 to 1½ teaspoon garam masala (adjust to taste)
  • 1½ teaspoon coriander powder
  • 1 teaspoon kasuri methi (dried fenugreek leaves) (optional)
  • 2 pinch amchur (dried mango powder) optional
  • 2 tbsp coriander leaves (cilantro chopped finely)
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Instructions

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.
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Notes

  1. The real flavor comes from the garam masala so use a good fragrant one. If using store bought use more if needed.
  2. Ginger and garlic to be used in equal quantities. You can also use 1 tbsp ginger alone and skip garlic.
  3. 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.
Notes for cooking chana
  1. 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. 
  2. 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.
  3. Do not use more soda-bi-carbonate than 1 pinch as it leaves a aftertaste.
  4. For best results make the recipe from scratch and avoid canned chickpeas.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Chana masala
Amount Per Serving
Calories 344 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Sodium 72mg3%
Potassium 712mg20%
Carbohydrates 47g16%
Fiber 13g54%
Sugar 8g9%
Protein 14g28%
Vitamin A 185IU4%
Vitamin C 6mg7%
Calcium 91mg9%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

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Chana masala recipe originally published in May 2013, Republished in May 2019.

Chana masala | How to make chana masalaChana masala | How to make chana masala
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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Reader Interactions

Comments

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  2. Jenny says

    January 6, 2020

    5 stars
    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 🙂

    Reply
    • swasthi says

      January 9, 2020

      Hi Jenny,
      You are welcome! Glad you liked the chana masala. Thank you so much!

      Reply
  3. Jihad Bilal says

    December 8, 2019

    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!

    Reply
    • swasthi says

      December 9, 2019

      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.
      🙂

      Reply
  4. Hema says

    December 6, 2019

    Hi can u tell me which tomatoes r used either hybrid tomatoes or nati tomatoes

    Reply
    • swasthi says

      December 7, 2019

      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.

      Reply
  5. Bindu says

    December 3, 2019

    Hi, your receipes are too good.
    Tried some receipes,turned out well.

    Reply
    • swasthi says

      December 9, 2019

      Thanks Bindu
      Glad you liked them!

      Reply
  6. Manju Chacko says

    November 13, 2019

    5 stars
    It was really good.Thankyou

    Reply
    • swasthi says

      November 18, 2019

      Hi Manju,
      You are welcome!

      Reply
  7. Nazera Shaikh says

    October 13, 2019

    5 stars
    Too good ?
    I did add some store bought Chana Masala…
    Great taste…I have tried other recipes..
    So far this is the best…

    Reply
    • swasthi says

      October 18, 2019

      Thank you so much!
      Glad you liked it!

      Reply
      • Nazera Shaikh says

        November 2, 2019

        Sure..I did..
        Keep up the good work…

        Reply
        • swasthi says

          November 3, 2019

          Thank you!

          Reply
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  9. R says

    October 13, 2019

    5 stars
    Thank you mam I gave this recipe a
    try it was really nice my hubby loved it ❤ keep up the good work ??

    Reply
    • swasthi says

      October 13, 2019

      Hi R,
      You are welcome. Glad it turned out good.
      Thank you!

      Reply
  10. Jane says

    October 5, 2019

    No offense taken. With Love…..Hannah’s Mom (making today! :-))

    Reply
  11. Marianne says

    October 4, 2019

    5 stars
    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!

    Reply
    • swasthi says

      October 6, 2019

      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!

      Reply
  12. Hannah says

    October 4, 2019

    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! 🙂

    Reply
    • swasthi says

      October 5, 2019

      Hi Hannah,
      You are welcome.Glad you liked it!

      Reply
    • Jane says

      October 5, 2019

      5 stars
      No offense taken. With Love…..Hannah’s Mom (making today! 🙂

      Reply
      • swasthi says

        October 5, 2019

        Thank you so much! Hope you enjoy the dish!
        🙂

        Reply
        • Jane says

          October 6, 2019

          5 stars
          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. 🙂

          Reply
          • swasthi says

            October 8, 2019

            You are welcoem Jane,
            Glad you liked the chana masala! Thanks much! Hope you enjoy more recipes!
            🙂

  13. Ricky says

    September 19, 2019

    5 stars
    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!

    Reply
    • swasthi says

      September 20, 2019

      Hi Ricky,
      You are welcome. Glad you liked the chana masala. Yes blending them totally changes the texture of the dish. Thank you!

      Reply
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  15. Bindu Nair says

    August 28, 2019

    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?

    Reply
    • swasthi says

      August 30, 2019

      Welcome Bindu,
      So glad your chana masala turned out awesome. Thank you!

      Reply
  16. Polly says

    August 10, 2019

    5 stars
    Thanks Swasthi!!! This recipe is amazing. My family loved it. Very easy and Super tasty.
    Thank you!!!!!

    Reply
    • swasthi says

      August 11, 2019

      Welcome Polly,
      You are welcome. Thank you so much. Glad you all loved it.
      🙂

      Reply
  17. saradha says

    August 6, 2019

    Hai Swasthi, I do my home chana masala wow! super fabulous recipe my family love it. Thankyou so much

    Reply
    • swasthi says

      August 7, 2019

      Hi Saradha
      You are welcome. Glad you all loved the chana masala. Thanks for the comment.
      🙂

      Reply
  18. .sujesh says

    August 6, 2019

    chutney is very tasty

    Reply
  19. Chhavi says

    July 23, 2019

    5 stars
    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.

    Reply
    • swasthi says

      July 24, 2019

      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.

      Reply
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  21. Fatema Shaikh says

    July 13, 2019

    I too tried it and it was just hard to resist…My family did like it too.

    Reply
    • swasthi says

      July 13, 2019

      Thanks Fatema
      Glad you all liked it.

      Reply
  22. Sweta Paul says

    June 28, 2019

    5 stars
    Came out so tasty!! Thank you

    Reply
    • swasthi says

      June 28, 2019

      Welcome Sweta,
      glad you liked it. Thanks for the comment.

      Reply
  23. Rekha says

    June 13, 2019

    5 stars
    Hey Swasthi,
    Wow! This is truly a fabulous chana masala I have ever made. My husband is a hard core lover of the punjabi chole. Today I stunned him with my awesome delicious chana masala. Followed your recipe to the T but I did add 2 green chilies and 1 tsp of thin ginger strips at the end. It worked like a charm to tickle his spicy taste buds. Thanks much for the ? recipes.
    Love your blog
    Rekha

    Reply
    • swasthi says

      June 13, 2019

      H Rekha,
      You are welcome. That’s great. So happy to know your chana masala turned out awesome. Thanks a lot. I will update my recipe with your tip of adding ginger towards the end.
      🙂

      Reply
  24. Shamanth says

    May 23, 2019

    I do in my home, I use everst garam masala , I eat with vegetable biryani , paratha, Chapatti, sometimes for idli
    It is awesome recipe
    Thank you

    Reply
    • swasthi says

      May 24, 2019

      You are Welcome Shamanth,
      Thank you so much for trying the recipe.

      Reply
  25. Bhuvana says

    April 18, 2019

    5 stars
    I have tried making channa masala a lot different ways,by far,this turned out the best.My husband was all praise for me. Thanks a lot for your recipes. 😀

    Reply
    • swasthi says

      April 19, 2019

      Hello Bhuvana,
      You are welcome. Same with me too, had tried so many ways but this one turned out to be the best. Thanks for the comment. Very happy to know your both liked it.
      🙂

      Reply
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