This chana masala recipe features tender chickpeas in a thick, tangy tomato onion sauce flavored with cumin, black cardamom and chana masala powder. It takes just one pot and 30 minutes to make when you start with canned or cooked chickpeas and I promise you'll love it more than any restaurant version.
My mom made this delicious curry nearly every week, and I keep that tradition alive in my kitchen with this easy but authentic recipe. Serve it with roti, vegan naan or poori.
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What is chana masala?
Chana masala is a north Indian chickpea curry that stars plump, tender chickpeas in a tomato onion sauce flavored with a special spice blend called chana masala powder. It makes a delicious, wholesome meal with any Indian bread, my favorite being puffy pooris.
Although this dish originated in the Punjab region that straddles India and Pakistan, it was quickly adopted by home cooks 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 - 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 can only use garam masala, however, follow my tips in the FAQs below. I also like adding one black cardamom to the chana masala because it imparts a deep, rich, smoky flavor. Fish it out before serving.
Homemade chana masala is extremely healthy because it uses less fat than a restaurant version would - there is just one teaspoon oil in this recipe, which makes four servings. And chickpeas are packed with protein, fiber and complex carbs. The dish is gluten-free, nut-free and soy-free.
Canned chickpeas are perfectly fine in this recipe but for the best texture and a more economical option try cooking dried chickpeas from scratch at home with my complete guide.
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 to yield approximately 1½ cups)
- 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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My top tips for homemade chana masala
- Chickpeas for chana masala should be very tender. To check the texture of the chickpeas, mash one between your thumb and forefinger. If it mashes easily it's perfectly done, if not, cook the chickpeas a little longer.
- If using canned chickpeas, drain and rinse them thoroughly to wash off any brine and excess sodium.
- Mash a few chickpeas. This will help thicken the sauce and it will also help the chickpeas absorb more of that flavorful sauce.
Chana masala FAQs
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, half 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 canned or cooked chickpeas to the pot, then add one or two cups water depending on how thick you want the sauce to be. Cook on high pressure for 10 minutes, force-release after 10 more minutes, and stir in the chana masala powder and cilantro.
Yes, the names chana masala and chole (pronounced cho-lay) are used interchangeably for the same north Indian chickpea curry.
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. Reheat on the stovetop until warmed through. Letting the chana masala sit overnight will improve its flavor.
Absolutely. Freeze it in a freezer-safe container for up to three months. Thaw and reheat before serving.
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.