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.
Jump to:
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.
Recipe
Chana Masala
Make restaurant style Chana Masala at home with this easy recipe.
Servings: 4
Calories: 147kcal
Ingredients
Pressure cooking dry chickpeas
Other Ingredients
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 1 to 1.5 cups of water 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.
Notes
- Skip steps 1 and 2 if using canned chickpeas. Simply add two (15 oz) cans of rinsed and drained chickpeas in step #5
Chana masala spice blend
If you do not have time to make a homemade spice blend you can use store bought one or mix the spices below for an Instant chana masala spice mix:
- 2 teaspoons Kashmiri red chili powder
- ½ teaspoon ground turmeric
- 2 tablespoons coriander powder
- 1 teaspoon garam masala powder
- 1 teaspoon amchur powder
Adding More Veggies
- 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
Calories: 147kcal | Carbohydrates: 21g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 9mg | Potassium: 391mg | Fiber: 4g | Sugar: 3g | Vitamin C: 9.6mg | Calcium: 48mg | Iron: 3mg
♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.
Author: Archana
Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
Source: Ministry of Curry
