If you love ordering chana masala when you eat out, this Indian-restaurant style chana masala recipe is a must-try! Chickpeas are simmered in a delicious onion and tomato sauce with a simple spice blend. This one-pot recipe is ready in under 30 minutes!
![Chana masala or chole masala in a copper pan garnished with cilantro and with pooris, an Indian fried bread and potato curry.](https://holycowvegan.net/wp-content/uploads/2021/01/chana-masala-3.jpg)
If you were to drop in on us at lunchtime on a Saturday, you would very likely find us gathered over a big pot of chana masala.
I usually serve it exactly as you see in these pictures: with a dry potato curry and an Indian bread like poori or naan. It is the perfect, comforting -- and nourishing -- meal to end the week with, and one that stirs tons of comforting flavor into our family time together.
Table of Contents
What is chana masala?
Chana Masala (also called chole masala or Punjabi chole) is a hearty, wholesome north Indian dish of chickpeas in a tomato onion sauce flavored with spices. It is an immensely popular Indian recipe and can almost certainly be found on any Indian restaurant menu anywhere in the world. A popular variation of chana masala is Pindi chole or Amritsari chole, made by cooking the chickpeas with black tea leaves.
In the north Indian state of Punjab, where chana masala (also called chole masala or Punjabi chana) originated, you'd find it being served at dhabas, roadside eateries serving an Indian version of fast food, or in carts selling street food. But you are just as likely to find it on the menu of an upscale restaurant or in home kitchens across India and Pakistan.
I've been eating chana masala all my life (my stepmom, although not north Indian, made an amazing chana masala), and I've been making it for nearly as long as I've been cooking. It's one of my favorite dishes and I've shared a few variations with you, including slow cooker chana masala and an instant chana masala recipe made with kala chana. The chickpea curry in this chole bhature recipe is also delicious.
The chana masala recipe in this post is a traditional version, but it is also quite easy. In fact, this is one of the easiest Indian dishes you can make, and a great one to start out with if you are new to Indian cooking.
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
![Authentic chana masala recipe in a copper pot with cilantro garnish.](https://holycowvegan.net/wp-content/uploads/2021/01/chana-masala-1.jpg)
Ingredients
- Oil. Avocado oil or any flavorless vegetable oil is fine. Don't use olive oil or coconut oil. Olive oil is not suited to the flavor or high temperatures used in Indian cooking, and coconut oil is not a good match for north Indian flavors (see my post on Indian vegan substitutes to learn more about this). See tips below to make the chana masala oil-free.
- Cumin seeds. Aromatic and earthy cumin, jeera, is a key flavor component in chana masala. It adds richness and warmth.
- Black cardamom. Kali elaichi, or black cardamom (sometime called brown cardamom) has a richer, smokier, more robust flavor than the small green cardamom pods. It is an invaluable ingredient for adding depth to Indian curries.
- Dry bay leaf. Tejpatta, or bay leaves, add a divine, subtle aroma to chana masala.
- Onions. Red onions, which are spicier, are preferred for most savory Indian recipes. But if yellow or white onions are what you have, it's fine to use those instead.
- Ginger garlic paste. If you don't have prepared ginger garlic paste, blend or crush an inch-long knob of fresh ginger with five cloves of garlic for use in this recipe.
- Tomatoes. Use fresh, pureed tomatoes for the best taste. Canned tomatoes are okay but don't use herbed or fire-roasted tomatoes because they won't taste right here. If all you have are canned diced tomatoes, puree them before adding to the pot. If tomato paste is all you have, add a quarter cup of it instead of the pureed tomatoes.
- Ground coriander/coriander powder. Powdered coriander seeds, or dhania, add lemony, fresh flavor. They are key to an authentic-tasting chana masala.
- Ground cumin (optional). We already have cumin seeds in this recipe so you can skip the powdered cumin if you like. I add it because I like the additional depth the ground cumin adds to the chole masala.
- Kashmiri chilli powder or paprika (and, optionally, cayenne). Chana masala needs a nice kick of spice, but you can adjust the heat up or down. Keep in mind that chana masala powder and garam masala often have chilli peppers already added, so keep that in mind when you decide how much chilli powder to use.
- Turmeric (optional). You can skip turmeric in this recipe but it's a good addition for its nutritional benefits and for a little bit of color.
- Chana masala powder (or use garam masala powder + ½ teaspoon amchur (dried mango powder, easily found online and at Indian stores). If you cannot find amchur, use a tablespoon of lemon juice or lime juice for tartness.
- Chickpeas. At homes and in restaurants in the Indian subcontinent you'd use plain old garbanzo beans, called Kabuli chana, for this recipe. But you can make chana masala with brown or black chickpeas, or kala chana, which are smaller, with a more robust flavor. If using dried chickpeas, soak them in water overnight and cook in a pressure cooker or Instant Pot until tender.
- Cilantro/coriander leaves. Cilantro adds a hit of lemony freshness and can be stirred in at the end of cooking for most flavor.
How to make chana masala (step-by-step)
![Photo of spices frying in oil.](https://holycowvegan.net/wp-content/uploads/2021/01/chana-masala-cardamom-bay-leaves.jpg)
- Heat the oil and add the cumin seeds in a skillet or saute pan. As they begin to darken, which should take no more than a few seconds, add the black cardamom pods and bay leaf.
![Photo of onions added to spices in pot.](https://holycowvegan.net/wp-content/uploads/2021/01/chana-masala-onions.jpg)
- Saute the spices for a few seconds, then add the onions.
![Photo of onions frying in pot with ginger garlic paste added.](https://holycowvegan.net/wp-content/uploads/2021/01/chana-masala-onions-ginger-garlic.jpg)
- Add some salt to the pot and saute the onions over medium heat until they start to get brown spots. Add the ginger garlic paste and saute for a few seconds.
![Tomato puree added to pot.](https://holycowvegan.net/wp-content/uploads/2021/01/chana-masala-tomato-puree.jpg)
- Add the tomato puree and mix in.
![Spices added to tomatoes and onions in pot.](https://holycowvegan.net/wp-content/uploads/2021/01/chana-masala-spices.jpg)
- Add the ground coriander, ground cumin and turmeric, if using, and Kashmiri red chilli powder or paprika and/or cayenne. Mix well.
![Tomatoes, onions and spices looking darker and ready for next addition.](https://holycowvegan.net/wp-content/uploads/2021/01/chana-masala-tomatoes-onions-cooked.jpg)
- Stir in and let the tomatoes cook for about five minutes until most of the water has evaporated and the tomatoes are darker
![Chickpeas added to pot.](https://holycowvegan.net/wp-content/uploads/2021/01/chana-masala-chickpeas.jpg)
- Add the chickpeas. Stir in, then add about a cup of water. The chana masala should be quite thick. If you want to thin it out, wait until after the next step. 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.
![Photo of chana masala with chana masala powder added.](https://holycowvegan.net/wp-content/uploads/2021/01/chana-masala-chana-masala-powder.jpg)
- Next mash some of the chickpeas with the back of the ladle. This will also help the sauce thicken. Add a cup or more of water at this stage if you want to thin out the chana masala. Stir in the chana masala powder. Add salt as needed. Garnish with cilantro.
![Photo of prepared chana masala in pot.](https://holycowvegan.net/wp-content/uploads/2021/01/chana-masala-cooked.jpg)
Watch how to make chana masala
Top tips
- Oil-free: To make the recipe oil-free, dry-roast the cumin seeds, then use ¼ cup of vegetable stock to saute the onions.
- Whole spices: The two whole spices used in this easy chana masala recipe are black cardamom and dry bay leaves, and they add amazing depth of flavor without increasing cook time. You can easily fish them out before serving or discard them while eating.
- Chana masala powder: For an authentic chana masala flavor, don't use garam masala. Instead use a spice blend that's sold in Indian stores and on Amazon and is labeled "chana masala" or "chana masala powder". It includes spices like coriander seed, black salt, ginger powder, amchur (mango powder) and a few other spices. The grocery store I go to in suburban D.C. sells it for under two dollars, and a packet will have enough for several uses.
- Substituting chana masala powder: If you can't find channa masala powder, you can use garam masala in this recipe but in that case also add in a sprinkling of amchur (pronounced um-choor), a tart, dry mango powder, that's usually in chana masala powder. The chickpeas and the tomato-onion sauce won't quite marry together without it. If you can't find amchur, use a tablespoon or two of lemon juice.
- Cooking chickpeas in Instant Pot without soaking: To cook dry chickpeas in the Instant Pot, without a pre-soak, cover with three inches of water and pressure cook for 35 minutes. If using canned chickpeas, make sure you place the chickpeas in a strainer and wash out any of the brine sticking to them to ensure it doesn't interfere with the flavor.
- Texture of cooked chickpeas: Chickpeas for chana masala should be cooked until they are really soft. They should hold their shape but should mash easily when pressed between two fingers. Mash the chickpeas slightly after adding them to the pot to add some body to the curry and thicken it.
Serving suggestions
- Chana masala is the perfect curry to scoop up with vegan naan or roti.
- Ladle chana masala over basmati rice. You can also serve it with an aromatic jeera rice.
- In north India, you'd eat chana masala with a bhatura, a fried, puffy bread that is a lot like a poori, only larger. You can just make pooris. I also love serving the poori-chana with a potato curry like this potato masala, which we always ate with pooris growing up.
- Serve with vegan cucumber raita on the side.
Storage instructions
- Refrigerate: Chana masala leftovers can be stored in the fridge for up to four days.
- Freeze: Store the chana masala in an airtight container in the freezer for up to four months.
- Reheat: Reheat the frozen chana masala in a microwave or let it defrost in the refrigerator, then reheat in a saucepan on the stovetop.
Recipe FAQs
Soaking and cooking your own chickpeas is always preferable in this or any other recipe because there are no preservatives and you have better control over how much salt to add. But you can use canned chickpeas to make chana masala with excellent results.
You can buy chana masala powder online. I've added an affiliate link to the brand I use in the recipe box, but you can easily find it at an Indian grocery store, very likely for a better price.
You certainly can. Use the saute function up to step 4. Then add chickpeas to the pot, and add a cup of two of water depending on how thick you want the chana masala. Cook on high pressure for 10 minutes, then stir in the chana masala powder and cilantro. If you use dried chickpeas, use 1 cup chickpeas, add four cups water and set the IP to pressure cook for 35 minutes.
Chana masala is relatively low in carbs--a serving has a total of 15 grams of net carbs. It would work very well for someone that is eating a reasonably low carb diet--under 100 net carbs a day --but might be difficult to squeeze into a very restrictive keto diet that requires you to consume just 25-50 net carbs a day.
More yummy Indian chickpea recipes
![Delicious homemade chana masala or chole masala in copper pan with serving spoon, potato curry and pooris.](https://holycowvegan.net/wp-content/uploads/2021/01/chana-masala-5.jpg)
![Chana masala recipe with side of poori and potato curry.](https://holycowvegan.net/wp-content/uploads/2021/01/best-chana-masala-recipe-homemade-delicious-360x360.jpg)
Chana Masala Recipe
Equipment
- Saute pan (or any skillet or wide pan)
Ingredients
- 1 teaspoon avocado oil or any neutral 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 chickpeas (cooked or canned)
- 3 medium tomatoes (pureed)
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon turmeric (optional)
- 2 teaspoon red chilli powder (like paprika. Or use cayenne, for more 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 saute pan. As they begin to darken, which should take no more than a few seconds, add the black cardamom pods and bay leaf. Saute a few seconds, then add the onions.If making this oil free, roast the cumin seeds, cardamom and bay leaf in a dry pan. Then add the water and proceed to step 2.
- Add some salt and saute the onions over medium heat until they start to get brown spots. Add the ginger garlic paste and saute for a few seconds.
- Add the tomato puree and mix in. Add the coriander powder, cumin powder and turmeric, if using, and red chilli 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. If you want to thin it out, wait until after the next step.
- 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.
- Next mash some of the chickpeas with the back of the ladle. This will also help the sauce thicken. Add more water at this stage if you want to thin out the chana masala a bit more.
- Stir in the chana masala powder. Add salt if needed. Garnish with cilantro.
- Serve hot.
Kelly
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
Yay!! So awesome to hear Kelly!
Lou
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
Hi Lou, that's so wonderful to hear. So happy you love the chana masala.
Sankalp Packaged Foods
Bursting with rich flavors and perfectly balanced spices. A true delight for the taste buds!
Judy Sogoian
Good day,
Can I substitute Cardamom powder for the pods? If so, how much cardamom powder would I use?
Thank you
Vaishali
Hi Judy, use a teaspoon.
Anise
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
Hi Anise, so happy you made the chana masala and loved it!
Vic
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
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
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
This is the best chana masala recipe I've tried! Thank you!
Vaishali
So happy to hear!
DC
For the black cardamom pods - do you remove the seeds from the pods and discard the pod/shell?
Vaishali
Use the whole pod. You don't eat it though--discard it before serving or just fish it out while eating.
Mary
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
Where is the affiliate link for the chana masala powder? don't see it. thanks!
Vaishali
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
So happy you loved it, Mary! Thanks for letting me know.
Easco lady
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
Hi, so happy you and your husband loved the chana masala. Thanks for letting me know!
Francisca
What brand of chana masala powder do you recommend?
Vaishali
I literally pick up any I can find, but MDH is a good one to look for.
Anonymous
thank you...I am going to make today. Chana Masala is my favorite but I like it real spicy.
Vaishali
Awesome. You can use more cayenne for more spice.
Kim
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
Thanks, Kim, that's so awesome to hear!
Lisa
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
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.