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Chana masala | How to make chana masala

By swasthi , on June 10, 2020, 275 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 (1 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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Comments

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  2. Vivian says

    August 13, 2020

    5 stars
    Hey Swasthi….your recipes are amazing, I’m a very bring fan of yours…during this lockdown staying at home the family’s expectation is too high..you are my life saver…I can just close my eyes and start following your recipe and it would surely turn out awesome…just like this chana masala….
    Good Job!!!!

    Reply
    • swasthi says

      August 14, 2020

      Hi Vivian
      So happy to know the recipes are helping. Thank you so much for leaving a comment.
      🙂

      Reply
  3. Uma says

    July 19, 2020

    5 stars
    Swathi garu, thanks a lot for all your recepies including this.
    All of them are really excellent .

    Reply
    • swasthi says

      July 21, 2020

      Glad to know Uma
      Thank you

      Reply
  4. Paul Joseph says

    July 17, 2020

    5 stars
    It turned out really well, thanks

    Reply
    • swasthi says

      July 21, 2020

      Welcome Paul
      Thank you

      Reply
  5. Vanessa says

    July 12, 2020

    4 stars
    Thank you- I made this today and it was easy to follow with the detailed instructions and pictures. It turned out tasty but next time I will cook the Chana from scratch and add more of the optional spices.

    Reply
    • swasthi says

      July 12, 2020

      Welcome Vanessa
      Glad to know!

      Reply
  6. Bobbie says

    July 3, 2020

    5 stars
    Your recipes are always tasty and never disappointing… thanks for sharing it!!!

    Reply
  7. Carol says

    June 28, 2020

    5 stars
    Swasthi, I made this to satisfy my craving. But even thou my husband is a a total non veg person he absolutely loved it. We relished every morsel. All Thanks to you. God bless!

    Reply
    • swasthi says

      June 29, 2020

      Glad to know Carol
      Thank you so much for the wishes
      🙂

      Reply
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  9. Madeleine Ong says

    June 12, 2020

    Hi Swasthi
    I have chole masala powder. Can I substitute or omit any of the ground spices. Thank you

    Reply
    • swasthi says

      June 13, 2020

      Hi Madeleine Ong
      I haven’t tried this recipe with chole masala powder. Not sure how it will taste. I have a different recipe if using chole masala powder, you can check this link chole recipe here.

      Reply
  10. Alison says

    May 17, 2020

    5 stars
    Chana Masala is amazing. I sautéed an extra 10 minutes to really penetrate the chick peas. I’m sure it’ll be even more awesome tmw. I’ll try a few other recipes from this site. Thank you so much!!!

    Reply
    • swasthi says

      May 18, 2020

      Hi Alison,
      You are welcome! Glad to know it turned out good. Thank you!

      Reply
  11. Maisha says

    May 15, 2020

    5 stars
    The first time I had chana masala was at an Indian festival around 10 years ago or so. One of our favorite parts of the entire festival was the booth for an Indian restaurant that sold chana masala. My mother is Bangladeshi so chana masala was never really a part of our cuisine. However, since our first time trying that dish, we’ve grown a deep love for it. It wasn’t until the last couple of years that my mother tried making it herself. After trying it once or twice, she managed to perfect the recipe as best as she could. The last time she made it we all enjoyed it very much and ate it happily.
    My husband and I are fasting this month, and I suddenly had a craving for chana masala today. Within minutes I decided to do a quick search and start making it. I could not be happier that I found this recipe. I know the recipe recommends raw chickpeas but we did not have any. Fortunately we had two cans of garbanzo beans, which I’d saved for making hummus another time. I decided to use a can of them. Additionally, my husband had used the last bit of tomatoes to make a curry, so I did not have fresh tomatoes. I did however have a couple of cans of tomato sauce and simply skipped the puree process. I was getting more and more anxious as the time for breaking fast came closer. It’s always scary to cook something for the first time when you’re fasting – you can never tell when there’s too much or too little of something until you’re finally able to eat it.
    We finally sat to eat and when I got a little taste of the chana masala I couldn’t help but smile. It was absolutely delicious. My husband enjoyed it a lot! I sent a photo to my mother and she said it looked delicious, and she was right! I will have this recipe saved forever and make it many many more times!

    Reply
    • swasthi says

      May 16, 2020

      Hey Maisha,
      So happy to know you both loved the chana masala. Thanks much for saving it forever.
      Have a great time!
      🙂

      Reply
  12. Dipesh Kataria says

    May 9, 2020

    Hey. Thanks for all of your recipes, this is one of my go to sites!

    For chana, mine always come out quite hard and I find the chick peas in cans are also never that soft. Is the only way to cook chana until it’s soft in the pressure cooker? I don’t have one, but deciding if I should buy it to make this dish!

    Reply
    • swasthi says

      May 10, 2020

      Hi,
      Yes having a pressure cooker saves a lot of time especially if you are cooking chana, rajma or any other legumes often. It is good to have one if you use them regularly. To soft cook them in pot, try adding a large pinch of soda-bi-carbonate for every cup of chana. They will cook faster and will be softer. Discard the stock/ water you cooked them in. Hope this helps

      Reply
  13. Annalisa Nystad says

    May 2, 2020

    5 stars
    So good! Thank you!

    Reply
    • swasthi says

      May 5, 2020

      Thank you!

      Reply
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  15. Dheeraj says

    May 1, 2020

    Dear Swasthi,
    Thanks for sharing this recipe. During this whole lockdown period, I have been trying to make different traditional Indian dishes for my kids and I was surprised how easy this is to make. Thanks again.

    Dheeraj

    Reply
    • swasthi says

      May 2, 2020

      Hello Dheeraj
      You are welcome! So glad to know the recipes are helping. Thank you so much!

      Reply
  16. Reema says

    April 24, 2020

    5 stars
    Thank you for this recipe. I wanted to prepare chana masala but didn’t know how to make it flavourful. This turned out delicious.

    Reply
    • swasthi says

      April 24, 2020

      Glad to know it turned out delicious. Thank you

      Reply
  17. Shruti says

    April 19, 2020

    5 stars
    The Channa masaala recipe was easy to follow. It turned out so good. I baked the eggless chocolate Ragi cake too. It was so moist and delicious.

    Reply
    • swasthi says

      April 20, 2020

      Glad to know Shruti
      Thank you

      Reply
  18. Imogen says

    April 8, 2020

    5 stars
    Made chana masala today.Turned out yummy.Thanks

    Reply
    • swasthi says

      April 9, 2020

      Hello Imogen,
      You are welcome! Happy to know it turned out good. Thanks much!

      Reply
  19. Saswati says

    April 7, 2020

    5 stars
    Tried this recipe so many times.
    Turned out very good
    Thank you

    Reply
    • swasthi says

      April 8, 2020

      Hi Saswati
      You are welcome! Thank you. Glad you liked it

      Reply
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  21. Kelly says

    March 15, 2020

    5 stars
    Thanks for this recipe, it turned out amazing!!

    Reply
    • swasthi says

      March 15, 2020

      Welcome Kelly
      Glad it turned out good.

      Reply
  22. Ted G says

    February 28, 2020

    Hi,

    Just wondering how long the dry chickpeas take to boil?

    p.s thanks for all the great recipes

    Reply
    • swasthi says

      February 28, 2020

      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.

      Reply
  23. Flavia says

    February 11, 2020

    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.

    Reply
    • swasthi says

      February 11, 2020

      Hi Flavia,
      It is always good to discard the water and rinse them well before using. Hope you enjoy the chana masala.
      🙂

      Reply
      • Flavia says

        February 11, 2020

        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.

        Reply
        • swasthi says

          February 12, 2020

          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.

          Reply
          • Flavia says

            March 2, 2020

            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

            March 3, 2020

            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

            March 3, 2020

            5 stars
            Thank you so much Swasthi

  24. Evelyn Smith says

    February 4, 2020

    5 stars
    The best chole masala I’ve ever made. Loved it.

    Reply
    • swasthi says

      February 8, 2020

      Thank you!

      Reply
  25. Chetan says

    January 14, 2020

    5 stars
    That Recipes Are Awesome…

    Reply
    • swasthi says

      January 17, 2020

      Thank you so much!

      Reply
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