Few dishes are as hearty, comforting, and satisfying as a bowl of Chana Masala. Known globally as Indian chickpea curry, this North Indian classic brings together bold spices, tangy tomatoes, and tender chickpeas in a deeply flavorful, aromatic gravy. It’s vegan, gluten-free, packed with plant-based protein, and incredibly versatile.

Traditional Punjabi flavors inspire this Chana Masala recipe and is easy enough to cook on a weeknight. Whether you prefer it mildly spiced or loaded with heat, this dish is adaptable and foolproof—even for beginners.

What is Chana Masala?

Chana Masala is a savory curry dish made by simmering chickpeas (chana) in a spiced onion-tomato gravy. The word “chana” means chickpeas, and “masala” refers to a blend of spices. The result is a thick, saucy curry that bursts with layers of flavor—earthy, spicy, tangy, and slightly sweet.

Unlike Punjabi Chole, which uses a darker, bolder spice mix and black chickpeas, Chana Masala typically uses white chickpeas (kabuli chana) and a lighter spice profile. It’s one of the most popular Indian vegetarian curries served in homes and restaurants alike.

Ingredients for Chana Masala

Here’s everything you’ll need for a classic chana masala made from scratch.

✅ Chickpeas

• Dried chickpeas (1 cup) soaked overnight
• Or Canned chickpeas (2 x 15 oz cans) – drain and rinse before use

✅ Base Ingredients

• 2 tablespoons oil (neutral or mustard oil)
• 1½ cups finely chopped onions (2 medium)
• 1½ cups chopped tomatoes or tomato puree
• 1 tablespoon ginger garlic paste
• 1 slit green chili (optional)

✅ Whole Spices (optional but recommended)

• 1 bay leaf
• 1-inch cinnamon stick
• 2 cloves
• 2 green cardamoms

✅ Ground Spices

• 1½ teaspoons Kashmiri red chili powder (adjust to taste)
• ¼ teaspoon turmeric
• 1 teaspoon garam masala
• 2 teaspoons coriander powder
• ½ teaspoon cumin powder

✅ Special Flavor Boosters

• 1 teaspoon kasuri methi (crushed dried fenugreek leaves)
• ½ teaspoon amchur (dried mango powder) or lemon juice (for tang)
• Salt to taste

How to Make Chana Masala at Home (Step-by-Step)

🕒 Prep Time

• Soak Time: 8 hours (if using dried chickpeas)
• Cook Time: 30–35 minutes (using canned or pre-cooked chana)

1. Cook the Chickpeas

For Dried Chickpeas:

• Soak 1 cup of chickpeas overnight in 3.5 to 4 cups of water.
• Rinse and cook in a pressure cooker for 5–6 whistles or Instant Pot for 18 minutes on high.
• Chickpeas should be soft yet hold their shape when pressed.

For Canned Chickpeas:

• Use 2 cans (15 oz each).
• Drain and rinse under cold water.

2. Prepare the Onion-Tomato Masala

• Heat 2 tbsp oil in a heavy-bottomed pot or kadai.
• Add bay leaf, cinnamon, cloves, and cardamom. Let them sizzle.
• Add the onions and sauté until they are golden brown (8–10 minutes).
• Add ginger garlic paste. Cook for a minute until fragrant.
• Stir in chopped tomatoes and ¾ tsp salt. Cook until soft and mushy (6–8 minutes).
• Add red chili powder, turmeric, coriander, cumin, and garam masala.
• Sauté until the oil begins to separate and the masala turns aromatic.

3. Optional Step – Blend for Smooth Gravy

For a restaurant-style curry:

• Discard whole spices.
• Let the masala cool, then blend into a smooth or coarse puree.
• Return it to the pan.

4. Simmer the Chana

• Add cooked chickpeas and their cooking stock (or 2 cups water if using canned).
• Stir well, add more water if needed for a gravy-like consistency.
• Cover and simmer for 15–20 minutes on low heat.

5. Finish the Curry

• Crush kasuri methi in your palms and add to the curry.
• Stir in amchur powder or a splash of lemon juice.
• Adjust salt. Let rest for 5–10 minutes before serving.

How to Serve Chana Masala

This chickpea curry pairs wonderfully with:

• Steamed Basmati Rice or Jeera Rice
• Naan, Roti, or Paratha
• Puri for festive meals
• A side of Cucumber Raita or Mint Chutney

💡 Expert Tips for the Best Chana Masala

• Old chickpeas? Add a pinch of baking soda while cooking to soften them.
• Avoid overcooking. Chickpeas should remain intact but soft.
• Fresh spices = best flavor. Use whole spices and homemade garam masala if possible.
• Tang matters. Amchur powder gives an authentic tanginess. If you don’t have it, add lemon juice before serving.
• Don’t rush the simmer. Letting the curry simmer helps develop depth of flavor.

Vegan Chickpea Curry: Health Benefits

• High in Plant Protein: Great for vegans and vegetarians
• Rich in Fiber: Supports gut health and digestion
• Low in Fat, High in Iron & B Vitamins
• Naturally Gluten-Free: No wheat or flour involved

Variations & Customizations

• Add spinach or kale to make a “Chana Saag Masala”
• Mix in potatoes for a heartier version
• Use coconut milk instead of water for a creamy South Indian twist
• Skip whole spices and simplify for a quick, weeknight version

Storage & Reheating

• Refrigerate: Up to 4 days in an airtight container
• Freeze: For up to 1 month (without kasuri methi or lemon)
• Reheat: On stove or microwave. Add water if too thick.

Chana Masala FAQs

Can I make this in an Instant Pot?
Yes! Use the sauté mode for the masala, then pressure cook for 18 minutes on high if using dried soaked chickpeas.

Conclusion

This Chana Masala recipe brings the heart of Indian home cooking to your kitchen. It’s cozy, rich, and satisfying—perfect for busy weeknights or special family dinners. Whether you’re cooking for yourself or serving a crowd, this dish delivers every single time.

With just a few pantry staples and some simple techniques, you can enjoy one of India’s most beloved curries in under an hour. Try it once, and it will become a regular in your meal rotation!