Authentic Chana Masala (Chickpea Masala)
Chana masala recipe that rivals any restaurant! It's authentic, super easy to make and full-flavored with tender delicious chickpeas..
Dish: Chana Masala
- Total time
- 50 min
- Active time
- 10 min
- Yield
- 4
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
- Optional
- Optional
- Optional
- Optional
- Optional
- Optional
- Optional
- Optional
Ingredient watchpoints15 watchpoints
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Bay Leaves
1 small bay leaf ((optional))
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Cinnamon
1 inch cinnamon ((optional))
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Cloves
2 cloves ((optional))
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Green Cardamoms
2 green cardamoms ((optional))
The source row includes a form, size, temperature, preparation, or handling detail.
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Onion
1½ cups onions ((fine chopped, 2 large))
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Green Chilies
1 green chili (slit (optional))
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Ginger Garlic Paste
¾ to 1 tablespoon ginger garlic paste ((or ½ tbsp each fine chopped) )
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Tomatoes
1½ cups tomatoes ((fine chopped, 3 large or 1½ cups tomato puree or whole peeled tomatoes))
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Salt
¾ teaspoon salt ((+ more to adjust to taste))
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Chili Powder
1½ teaspoons Kashmiri red chili powder ((adjust to taste))
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Garam Masala
1 teaspoon garam masala ((adjust to taste))
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Cumin Powder
½ teaspoon cumin powder ((optional))
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Kasuri Methi
1 teaspoon kasuri methi ((dried fenugreek leaves) (optional))
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Amchur
¼ teaspoon amchur ((dried mango powder) (optional))
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Coriander Leaves
2 tbsp coriander leaves ((cilantro chopped finely))
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Additional ingredient notes
Ingredients & Substitutes
Basic Ingredients: Use yellow or red onions (avoid large purple onions).
Fresh tomatoes are best, if not use canned whole peeled tomatoes Chickpeas: Use dried chickpeas or canned. It is essential to use fresh stock of dried chickpeas because old legumes that have been sitting in the shelves take longer to cook (may take forever). Avoid buying stocks that are labelled older than 12 months. Garam masala and red chili powder: I use this homemade garam masala but you can use any aromatic store bought version. I use Kashmiri or Byadgi chili powder for low heat levels. You can also use a combination of paprika and cayenne. Other ground spices like ground coriander, ground cumin and turmeric help to cut down the acidity from tomatoes & tone down the strength of garam masala. Though they add a little flavor they work more to round-out the flavors. Kasuri Methi: Dried fenugreek leaves also known as kasuri methi are classic, an herb not to miss in any North Indian dishes.
Method Overview
Structured method notes that are separate from the step timeline.
About My Authentic Recipe
To make this recipe, you can either opt to use canned chickpeas or follow the traditional method, in which we soak the dried chickpeas overnight and cook until tender.
It is a one pan-dish and takes only 30 to 35 mins, if you have canned or cooked chickpeas ready. The recipe starts with making the masala/ curry. We saute the onions, ginger, garlic and cook with tomatoes and spices. Lastly chickpeas are simmered in this masala until tender and soak up the flavors. The finished dish is healthy, protein-packed and delicious with a burst of flavors. I like to start my chana masala with dried chickpeas because that’s how we make the dish traditionally. Like most Indian homes, I pressure cook them to save time. If you do not have a pressure cooker and want to make the recipe with dried chickpeas, refer my Faq section to cook them in pot.
Expert Tips
If you are using old chickpeas that have been sitting in the shelves for long.
Add a pinch of baking soda while you cook the chickpeas. This helps to cook them faster. Discard half of the stock and use only the rest while you cook the dish. Using all of the stock can leave an aftertaste.
Source video
Source video
Method Timeline
Prep
ActivePrep
10 min
Prep time from the source recipe card.
Cook
ActiveCook
40 min
Cook time from the source recipe card.
Total
PassiveTotal
50 min
Total time from the source recipe card.
Step 1
Prepare the Chickpeas
Step 2
Add 1 cup dried chickpeas to a large bowl and rinse them well a few times. Pour 3 ½ to 4 cups fresh water and soak them overnight or for at least 8 hours. Later drain the water & rinse them well.
Image detailssoaked chickpeas ready to be cookedSwasthis Recipes · Chana Masala Recipe (Chickpea Masala)Dev reference Checks1
TimingInfoTiming8 hours
Target: 480 minute
Expected state: Pour 3 ½ to 4 cups fresh water and soak them overnight or for at least 8 hours.
Inputs and tools1
Uses
- 1½ cups water ((to pressure cook, + more to make gravy))
Why and source
This step has reviewed source-backed guidance.
Step 3
Pressure cooker: Pour 1 ½ cups fresh water to the chana and pressure cook for 5 to 6 whistles on a medium heat. If using Instant pot, cook them for 18 minutes on a high pressure. Once the pressure drops naturally, open the lid. Regular pot: Cook the soaked chickpeas with 3 cups water in a heavy bottom pot. Please check the faq section for more details.
medium heat
Image detailspressure cooked chickpeasSwasthis Recipes · Chana Masala Recipe (Chickpea Masala)Dev reference Visual cue
Once the pressure drops naturally, open the lid.
Checks2
Visual cueInfoVisualOnce the pressure drops naturally, open the lid.
Expected state: Once the pressure drops naturally, open the lid.
TimingInfoTimingfor 18 minutes
Target: 18 minute
Expected state: If using Instant pot, cook them for 18 minutes on a high pressure.
Inputs and tools1
Uses
- 1 cup chana ((dried raw chickpeas) (or 3 cups soaked or 2 - 15 oz cans))
Why and source
This step has reviewed source-backed guidance.
Step 4
Test the texture Test if they are soft cooked, tender and hold shape (not mushy). When you squeeze a chickpea it should get mashed completely. If it is still firm, it is undercooked and you need to cook it longer.
Step 5
Heat 2 tablespoons oil in a pot and add the whole spices (optional). You will need 1 bay leaf, 1 inch cinnamon, 2 cloves and 2 green cardamoms. If you do not have them simply omit.
Image detailswhole spices to make chana masalaSwasthis Recipes · Chana Masala Recipe (Chickpea Masala)Dev reference Inputs and tools5
Uses
- 2 tablespoon oil (or as needed)
- 1 small bay leaf ((optional))
- 1 inch cinnamon ((optional))
- 2 cloves ((optional))
- 2 green cardamoms ((optional))
Step 6
When they begin to sizzle add 1½ cups fine chopped onions (2 large/medium) and saute until golden, for about 8 to 9 mins. If you want you may add a slit green chili for heat but I do not use it.
Image detailsMake Onion Tomato MasalaSwasthis Recipes · Chana Masala Recipe (Chickpea Masala)Dev reference Visual cue
until golden, for about 8 to 9 mins.
Checks2
Visual cueInfoVisualuntil golden, for about 8 to 9 mins.
Expected state: until golden, for about 8 to 9 mins.
TimingInfoTimingabout 8 to 9 mins
Target: 8-9 minute
Expected state: When they begin to sizzle add 1½ cups fine chopped onions (2 large/medium) and saute until golden, for about 8 to 9 mins.
Inputs and tools2
Uses
- 1½ cups onions ((fine chopped, 2 large))
- 1 green chili (slit (optional))
Why and source
This step has reviewed source-backed guidance.
Step 7
Add 1 tablespoon ginger garlic paste and saute for a minute, making sure not to burn it.
Image detailssaute ginger garlic pasteSwasthis Recipes · Chana Masala Recipe (Chickpea Masala)Dev reference Inputs and tools1
Uses
- ¾ to 1 tablespoon ginger garlic paste ((or ½ tbsp each fine chopped) )
Step 8
Add 1½ cup chopped tomatoes (or tomato puree or whole peeled tomatoes) and ¾ teaspoon salt. Continue to cook until the tomatoes break down and turn mushy, for 6 to 7 mins. You may cover and cook to quicken the process.
Image detailsonion tomato masalaSwasthis Recipes · Chana Masala Recipe (Chickpea Masala)Dev reference Visual cue
until the tomatoes break down and turn mushy, for 6 to 7 mins.
Checks2
Visual cueInfoVisualuntil the tomatoes break down and turn mushy, for 6 to 7 mins.
Expected state: until the tomatoes break down and turn mushy, for 6 to 7 mins.
TimingInfoTimingfor 6 to 7 mins
Target: 6-7 minute
Expected state: Continue to cook until the tomatoes break down and turn mushy, for 6 to 7 mins.
Inputs and tools2
Uses
- 1½ cups tomatoes ((fine chopped, 3 large or 1½ cups tomato puree or whole peeled tomatoes))
- ¾ teaspoon salt ((+ more to adjust to taste))
Why and source
This step has reviewed source-backed guidance.
Step 9
Next add all the ground spices 1 to 1½ teaspoons Kashmiri Red chilli powder (I use 1½) ¼ teaspoon turmeric 1 teaspoon garam masala 2 teaspoons coriander powder ½ teaspoon cumin powder
Image detailsground spices in the Dutch ovenSwasthis Recipes · Chana Masala Recipe (Chickpea Masala)Dev reference Inputs and tools5
Uses
- ¼ teaspoon turmeric
- 1½ teaspoons Kashmiri red chili powder ((adjust to taste))
- 1 teaspoon garam masala ((adjust to taste))
- 2 teaspoon coriander powder
- ½ teaspoon cumin powder ((optional))
Step 10
Saute on a medium flame until the masala smells aromatic. This takes about 3 to 4 minutes.
3 min-4 min
Image detailsremove the bay leafSwasthis Recipes · Chana Masala Recipe (Chickpea Masala)Dev reference Visual cue
until the masala smells aromatic.
Checks2
Visual cueInfoVisualuntil the masala smells aromatic.
Expected state: until the masala smells aromatic.
TimingInfoTimingabout 3 to 4 minutes
Target: 3-4 minute
Expected state: This takes about 3 to 4 minutes.
Why and source
This step has reviewed source-backed guidance.
Step 11
This step is optional and you may skip if you want your gravy to be chunky. You have the option to skip this step or blend the onion tomato masala to a coarse or smooth puree depending on how you want your chana masala gravy. If you prefer to blend it, discard the bay leaf and cinnamon first. Cool the mixture and blend to a puree. Optionally I also prefer to add 2 tablespoons of cooked chana to the blender. Later add the puree back to the same pan.
Image detailsonion tomato masala paste in a Dutch ovenSwasthis Recipes · Chana Masala Recipe (Chickpea Masala)Dev reference Checks1
HoldingMain recipeSource holding instruction
This step is optional and you may skip if you want your gravy to be chunky. You have the option to skip this step or blend the onion tomato masala to a coarse or smooth puree depending on how you want your chana masala gravy. If you prefer to blend it, discard the bay leaf and cinnamon first. Cool the mixture and blend to a puree. Optionally I also prefer to add 2 tablespoons of cooked chana to the blender. Later add the puree back to the same pan.
Why and source
This step has reviewed source-backed guidance.
Step 12
Add the chana along with the stock in which you cooked it. You will be left with 1¼ cup stock which you will add it. Pour more water as needed to make a gravy. I use about ¾ to 1 cup more water. If you don’t puree the onion tomato masala you will require lesser. Canned chickpeas: Drain the liquid in the can, rinse the chana well with fresh water and use here. Pour 2 cups water.
Step 13
Mix everything well and taste test. Add more salt if required.
Step 14
Cover and simmer for 15 minutes, until the gravy turns thick.
Image detailssimmering chana masala in onion tomato gravySwasthis Recipes · Chana Masala Recipe (Chickpea Masala)Dev reference 
Image detailsChana masala ready to be served, garnished with coriander leavesSwasthis Recipes · Chana Masala Recipe (Chickpea Masala)Dev reference Visual cue
until the gravy turns thick.
Checks2
TextureInfoTextureuntil the gravy turns thick.
Expected state: until the gravy turns thick.
TimingInfoTimingfor 15 minutes
Target: 15 minute
Expected state: Cover and simmer for 15 minutes, until the gravy turns thick.
Why and source
This step has reviewed source-backed guidance.
Step 15
Add ½ teaspoon amchur powder (optional) and 1 teaspoon kasuri methi. Crush it in your palms first and then sprinkle.
Image detailskasuri methi and amchur powder on chana masalaSwasthis Recipes · Chana Masala Recipe (Chickpea Masala)Dev reference Inputs and tools2
Uses
- 1 teaspoon kasuri methi ((dried fenugreek leaves) (optional))
- ¼ teaspoon amchur ((dried mango powder) (optional))
Step 16
This is the right consistency – thick. Chana masala will thicken slightly further upon cooling.
Step 17
At this stage I always feel the need to add more salt as the chickpeas absorb some amount of it from the gravy. So taste test add more salt and squeeze some lemon juice if you have not used amchur. Serve Chana Masala with fluffy Basmati Rice, one pot Jeera rice, No yeast fast Naan, Roti, Chapati or Paratha. This Cucumber Raita, Pepper Mushrooms and Beans Poriyal make some great sides.
Image detailsAuthentic Chana Masala (Chickpea Masala)Swasthis Recipes · Chana Masala Recipe (Chickpea Masala)Dev reference Image detailsChana masala ready to be served, garnished with coriander leavesSwasthis Recipes · Chana Masala Recipe (Chickpea Masala)Dev reference Checks1
ServiceMain recipeSource service instruction
At this stage I always feel the need to add more salt as the chickpeas absorb some amount of it from the gravy. So taste test add more salt and squeeze some lemon juice if you have not used amchur. Serve Chana Masala with fluffy Basmati Rice, one pot Jeera rice, No yeast fast Naan, Roti, Chapati or Paratha. This Cucumber Raita, Pepper Mushrooms and Beans Poriyal make some great sides.
Why and source
This step has reviewed source-backed guidance.
Step 18
To make the recipe in Instant pot, make the onion tomato masala on saute mode. Optionally If you want you may cool and blend this. Add the soaked chickpeas with 2 cups water. Deglaze and Pressure cook on high for 35 minutes. When the pressure drops, open the lid. Cook on a saute mode for a few minutes until thick. Add kasuri methi and amchur.
Image detailsChana Masala in a White BowlSwasthis Recipes · Chana Masala Recipe (Chickpea Masala)Dev reference Visual cue
until thick.
Checks3
TextureInfoTextureuntil thick.
Expected state: until thick.
TimingInfoTimingfor 35 minutes
Target: 35 minute
Expected state: Deglaze and Pressure cook on high for 35 minutes.
HoldingMain recipeSource holding instruction
To make the recipe in Instant pot, make the onion tomato masala on saute mode. Optionally If you want you may cool and blend this. Add the soaked chickpeas with 2 cups water. Deglaze and Pressure cook on high for 35 minutes. When the pressure drops, open the lid. Cook on a saute mode for a few minutes until thick. Add kasuri methi and amchur.
Why and source
This step has reviewed source-backed guidance.
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
Faqs
How to cook dried chickpea without soaking?
Give them an instant soak by pouring 6 cups of boiling water to 1 cup of chickpeas. Cover and keep for an hour. Later pressure cook them as instructed in the recipe. But the texture & flavor of the chickpeas is not the same. Soaked legumes are lighter in texture and cook up well easily.
Learn More
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Testing notes
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Notes
This recipe has been updated recently to make it simpler.
If you prefer a chunky gravy do not blend the onion tomato masala. For a little texture, make a coarse paste & for a smoother curry blend it to a smooth paste.
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
4
Mixture
Source step 11 creates or uses mixture.
Paste
Source step 7 creates or uses paste.
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
This recipe has been updated recently to make it simpler.
This recipe has been updated recently to make it simpler. If you prefer a chunky gravy do not blend the onion tomato masala. For a little texture, make a coarse paste & for a smoother curry blend it to a smooth paste.
Use a good fragrant garam masala to make a flavorsome curry.
Use a good fragrant garam masala to make a flavorsome curry. Adjust the quantity of ground spices to suit your taste. If your garam masala is too strong, you may cut down by 1/4 teaspoon.
Whole spices can be skipped but they add an extra layer of flavors.
Whole spices can be skipped but they add an extra layer of flavors. If you wish to blend the onion tomato masala, discard bay leaf and cinnamon.
Ginger and garlic to be used in equal quantities.
Ginger and garlic to be used in equal quantities. You can also use only 1 tbsp ginger and skip garlic.
If using bottled tomato puree, You may need more ground spices to balance the extra tart flavor.
If using bottled tomato puree, You may need more ground spices to balance the extra tart flavor.
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Mention @SwasthisRecipes or tag #swasthisrecipes!
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Nutrition
Calories 193kcal Carbohydrates 24g Protein 6g Fat 9g Saturated Fat 1g Polyunsaturated Fat 3g Monounsaturated Fat 5g Trans Fat 1g Sodium 519mg Potassium 511mg Fiber 7g Sugar 8g Vitamin A 1131IU Vitamin C 25mg Calcium 70mg Iron 3mg.
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Chana Masala Recipe (Chickpea Masala)
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