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.