Who doesn't love chana masala? My mom made this north Indian curry of chickpeas in a zesty tomato onion sauce nearly every week, and I keep that tradition alive in my kitchen thousands of miles away with this easy but authentic chana masala recipe. It takes minutes to make and I promise you'll love it more than any restaurant version.
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What is chana masala?
Chana masala is a chickpea curry from the Punjab region that straddles India and Pakistan. It stars plump, tender chickpeas in a tomato onion sauce flavored with a special spice blend called chana masala powder, and it makes a delicious, wholesome meal with any Indian bread, my favorite being puffy pooris.
This was one of the first north Indian recipes embraced by home cooks all around India. Growing up, I ate chana masala not just at home, cooked by my Goan stepmom, but also chana masala cooked by the moms of my Malayali friends, my Tamil friends, my Gujarati friends and my Maharashtrian friends. This was a big deal because Indians at the time were - and many still are - fiercely loyal to their regional cuisines and dishes from another region were rarely allowed to infringe.
Because one could never have enough of this alluring dish I also frequently ordered it when I ate out at restaurants, especially variations like chole bhatura (chana masala served with a puffy wheat bread) and Pindi chole or Amritsari chole (chana masala made with chickpeas steeped in black tea leaves.)
Over the years I've shared a few other versions of this dish with you, including an instant chana masala recipe made with kala chana or black chickpeas and my tomato onion masala sauce, and a slow cooker version. Those are great when you want convenience. But if you are looking for an authentic chana masala, the kind that will wow you and your guests, this is the recipe for you.
The secret to perfect chana masala - a non-negotiable one for me - is to use a chana masala spice mix. You can make your own spice blend with my chana masala powder recipe, or buy it in an Indian store or online. Chana masala powder has some ingredients in common with garam masala but it also has other ingredients that are essential for a rich, rounded, traditional flavor. If you want just an okay tasting chana masala use garam masala by all means. But if you want to make the best chana masala you ever ate, use chana masala powder.
Homemade chana masala is extremely healthy because it uses less fat than a restaurant version would, and chickpeas are packed with protein, fiber and complex carbs. This dish is gluten-free, nut-free and soy-free, and you need just about 30 minutes to get it on the table, especially if you have cooked chickpeas on hand. That's less time than it takes to order takeout.
I'm so excited for you to try this recipe!
Still using canned chickpeas to make this and your other favorite chickpea recipes? Try cooking dried chickpeas from scratch at home with my complete guide. You'll save your health, your money, and it takes no time at all!
I love ordering Chana Masala when I go to restaurants. This recipe was so perfect. It is so flavorful and delicious. I couldn't tell that it was not from a restaurant. This will be a go to dish in my house. Thank you so much.
-Anise
Recipe card
Chana masala
Video
Ingredients
- 1 teaspoon oil (to make this without oil, roast cumin and saute the onions in ¼ cup vegetable stock)
- 1 teaspoon cumin seeds
- 2 black cardamom pods (these have a rich flavor so start by using 1, if you wish, the first time you make this recipe)
- 1 bay leaf
- 1 medium onion (finely chopped)
- 1 tablespoon ginger garlic paste
- 3 cups cooked chickpeas (or use two 15 oz cans)
- 3 medium tomatoes (pureed)
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon turmeric (optional)
- ½ to 1 teaspoon cayenne (or use paprika for less heat)
- 1 tablespoon chana masala powder (or garam masala. Add ½ teaspoon amchur or dried mango powder if you use garam masala--refer to expert tips above for more details.)
- 2 tablespoon cilantro (coriander leaves, finely chopped)
- Salt to taste
Instructions
- Heat the oil and add the cumin seeds in a skillet or sauté pan. As they begin to darken, which should take no more than a few seconds, add the black cardamom pods and bay leaf.
- Sauté a few seconds, then add the onions. Add some salt and sauté the onions over medium heat until they start to get brown spots. Add the ginger garlic paste and sauté for a few seconds.
- Add the tomato puree and mix in. Add the coriander powder, cumin powder and turmeric, if using, and cayenne or red chili powder. Mix well.
- Stir in and let the tomatoes cook for about five minutes until most of the water has evaporated and the tomatoes are darker
- Add the chickpeas. Stir in, then add about a cup of water. The chana masala should be quite thick. Bring the chana masala to a boil, cover and simmer 10 minutes. Stir a couple of times in between to make sure there's enough liquid in the pot and add more water as needed.
- Next mash some of the chickpeas with the back of the ladle. This will help the sauce thicken. Stir in the chana masala powder and add salt if needed. Garnish with cilantro.
Notes
- Fish out the black cardamom pod and bay leaves before serving or discard them while eating.
- To make the recipe free of added oils, roast the cumin seeds, black cardamom and bay leaf in a dry pan.Â
Nutrition Information
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Watch how to make chana masala
Chana masala FAQs
Yes, but drain and rinse canned chickpeas thoroughly to wash off any brine and other preservatives.
You can buy chana masala powder at any Indian grocery store or online.
Chana masala made with only garam masala will taste one-dimensional, but I have some tips and tricks for tweaking the recipe. If you are using garam masala alone, add a teaspoon of sugar, a teaspoon of amchur (dried mango powder) and a teaspoon of kasoori methi along with the tomatoes. These will add richness and round out the flavors. If you can't source amchur, add the juice of half a lemon at the end of cooking.
Use the sauté function for steps 1,2,3 and 4. Add chickpeas to the pot, then add a cup of two of water depending on how thick you want the sauce to be. Cook on high pressure for 10 minutes, then stir in the chana masala powder and cilantro. If using dried chickpeas, follow the same steps but use 1 cup dried chickpeas. Add four cups water and set the IP to pressure cook for 40 minutes.
Spoon it over basmati rice or jeera rice, or scoop it up with an Indian bread like vegan naan, roti or poori. Serve a cooling vegan cucumber raita on the side.
Chana masala is not meant to be a very saucy dish. You should be able to see some sauce and it should be thick enough so that it's easy to scoop up with bread. If you plan to serve chana masala with rice make it a little saucier by adding a bit more water.
Store chana masala in the fridge for up to four days and freeze up to four months. Reheat on the stovetop until warmed through.
Lay says
Delicious recipe!! It quickly became a staple in my household 🙂
I do have to say though that the time said for how long it takes to cook is very off. It always takes me at least an hour, usually more since I like my chickpeas softer. Very good though!
Vaishali says
So happy you've enjoyed it, Lay.
Clare says
Hi, I absolutely love this recipe, thank you for sharing it
Is the number it serves correct? I don’t get 8 servings out of this
Vaishali says
Hi Clare, so happy you enjoyed the recipe. The Chana masala usually stretches for eight servings in my home because we eat it alongside other sides but the portion size tends to change from person to person.🙂
Kelly says
Hi, I’ve tried so many different chole recipes and have finally found one that I love !!! Just made this today and it is perfect, and my husband requests that we have it in regular rotation in our meal planning. Thanks so much for a very well written recipe and a beautiful dish !!
Vaishali says
Yay!! So awesome to hear Kelly!
Lou says
this is my FAVORITE chana masala recipe and i make it super often! i put a bit less chili powder because i'm very sensitive to spice haha. but it's truly delicious, i love eating it with garlic naan! thank you so much 🙂
Vaishali says
Hi Lou, that's so wonderful to hear. So happy you love the chana masala.
Sankalp Packaged Foods says
Bursting with rich flavors and perfectly balanced spices. A true delight for the taste buds!
Judy Sogoian says
Good day,
Can I substitute Cardamom powder for the pods? If so, how much cardamom powder would I use?
Thank you
Vaishali says
Hi Judy, use a teaspoon.
Anise says
I love ordering Chana Masala when I go to restaurants. This recipe was so perfect. It is so flavorful and delicious. I couldn’t tell that it was not from a restaurant. This will be a go to dish in my house. Thank you so much.
Vaishali says
Hi Anise, so happy you made the chana masala and loved it!
Vic says
Loving your recipes! So I was taught Punjabi style and tend to be scared of not frying my spices, so adding the chana masala at the very end worries me 🤣 I’ll give it a go though. For environmental reasons I try to use dried organic chole - is there a cheats way of not soaking prior to using this recipe?
Vaishali says
Chana masala spice mixes —or Garam masala — if that’s what you are using, are preroasted so you don’t need to fry them. You would only overcook or burn them if you try to fry. You can cook unsoaked chickpeas in the Instant Pot. Or do a quick soak by boiling the chickpeas with water to cover by two inches, turn off once the water boils, then let them stand an hour before cooking.
Vic says
Thank you! I'm having friends over for dinner on Saturday, so I let yo know how I get on. Can't wait to try.
Anonymous says
This is the best chana masala recipe I've tried! Thank you!
Vaishali says
So happy to hear!
DC says
For the black cardamom pods - do you remove the seeds from the pods and discard the pod/shell?
Vaishali says
Use the whole pod. You don't eat it though--discard it before serving or just fish it out while eating.
Mary says
I made this yesterday - after finding a local Indian Grocery (not so easy in Wisconsin) and getting as many of the spices and herbs as possible. I could not find chana masala powder, so I used garam masala +mango (amchoor?) powder. I used chopped fresh tomatoes and got lazy and bought ginger-garlic paste in a jar. Was tired after all that shopping 🙂
It turned out really wonderful and delicious - with a satisfying tang. I suspect from the mango powder. I had it with brown basmati rice.
Naji says
Where is the affiliate link for the chana masala powder? don't see it. thanks!
Vaishali says
Hi Naji, I removed the affiliate links a while back. Just buy any blend at the Indian store, they all work. I usually get MDH.
Vaishali says
So happy you loved it, Mary! Thanks for letting me know.
Easco lady says
Oh my goodness this was so good. I loved it. I made a double batch so I used 1 Tbs. of the Chana masala powder and 1 Tbs. the graham masala powder with the 1/2 tsp of the mango powder. Did everything else as the recipe states. It is the best I have ever tasted. My husband who is a meat and potatoes guy all the way even loved it. This is a keeper. It is now in my recipe rotation. We do curry now once or twice a week. So flavorful. Cost effective and it even freezes well. So on those nights I don't feel like cooking. I can just pull it out. Thank you so much for sharing.
Vaishali says
Hi, so happy you and your husband loved the chana masala. Thanks for letting me know!
Francisca says
What brand of chana masala powder do you recommend?
Vaishali says
I literally pick up any I can find, but MDH is a good one to look for.
Anonymous says
thank you...I am going to make today. Chana Masala is my favorite but I like it real spicy.
Vaishali says
Awesome. You can use more cayenne for more spice.
Kim says
This is by far the best chana masala I've ever made, and I've tried a few recipes. Everyone comes back for more, even the kids.
Vaishali says
Thanks, Kim, that's so awesome to hear!
Lisa says
I would like to try this recipe! I love Chana Masala. I have a couple questions tho.....What kind of Paprika do you use? There are so many different ones. Also, can you use puréed tomatoes from a can?
Thank you so much!
Vaishali says
Hi Lisa, just use basic paprika--the kind labeled just "paprika" at the supermarket. You don't want smoked paprika, which would change the flavor profile completely. And yes, pureed tomatoes from a can are perfectly fine to use here.