Authentic Chana Masala (Chickpea Masala)
Ingredients
- 1 cchana )
(dried raw chickpeas
- 1 ½ cwater
to pressure cook, + more to make gravy
- 2 tbspoil (or
- 1 smallbay leaf
- 1inch cinnamon
- 2 clove2 cloves)
(optional
- 2green cardamoms
- 1 ½ conions
- 1green chili)
slit (optional
- to 1 tablespoon ginger garlic paste )
(or ½ tbsp each fine chopped
- 1 ½ ctomatoes
- teaspoon salt ((+ more to adjust
- teaspoon turmeric
- 1 ½ tspKashmiri red chili powder ((adjust
- 1 tspgaram masala ((adjust
- 2 tspcoriander powder
- teaspoon cumin powder
- 1 tspkasuri methi )
(dried fenugreek leaves
- teaspoon amchur )
(dried mango powder
- 2 tbspcoriander leaves
cilantro chopped finely
Directions
Prepare chickpeas (skip this section to use canned chickpeas)
- 1
Rinse dried chickpeas at least thrice. Soak them in 3 ½ to 4 cups of water overnight or for at least 8 hours.
- 2
Drain the water and rinse them well. Pour water and pressure cook for 5 to 6 whistles on a stovetop cooker. You may also cook in an instant pot for 18 minutes on a high pressure. Let the pressure drop naturally.
- 3
Make sure your chickpeas are soft and tender. Squeeze a chickpea to test, it should get mashed fully. If not cook them for a little longer.
How to make chickpea masala
- 1
Heat a large pot and pour oil. When the oil turns slightly hot, add the whole spices – cinnamon, cloves, cardamoms and bay leaf.
- 2
When they begin to sizzle add the onions and green chili. Saute until they turn light golden.
- 3
Add ginger garlic paste and saute for a minute without burning.
- 4
Add tomatoes and salt. Let cook until mushy, pulpy and thick.
- 5
Stir in red chilli powder, turmeric, garam masala, coriander powder and cumin powder. Saute until the masala begins to smell good, for about 3 to 4 mins.
- 6
Optional – If you want a smooth curry, cool this, discard the bay leaf, green chili and cinnamon. Blend in a blender to a smooth or coarse paste to suit your liking. I prefer to blend in 2 tbsps cooked chana along with the onion tomato masala. Add that puree back to the pan.
- 7
Add the chana along with the chana stock or water (1¼ cups). Pour another ¾ to 1 cup water. If you don't puree the onion tomato masala, you will require lesser water. If using canned chickpeas, drain and rinse them before adding with 1¾ cups water.
- 8
Mix well. Taste test and add more salt. Cover and simmer for 15 minutes.
- 9
When the consistency is thick (check pics), add amchur powder (optional) and kasuri methi.
- 10
Garnish Chana masala with coriander leaves. Sprinkle some lemon juice if required. Serve with Basmati Rice, Jeera Rice, Naan or Chapati.
Instant pot chana masala
- 1
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.
Authentic Chana Masala (Chickpea Masala)
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Ratings & Reviews
Based on 709 ratings
Rating Breakdown
About this Recipe
Craving the rich, hearty flavors of authentic Indian cuisine? This Chana Masala (Chickpea Masala) recipe brings that beloved restaurant-style experience right to your kitchen, perfect for a satisfying and flavorful meal.
Why This Recipe Works
This Chana Masala truly shines through its thoughtful and intricate blend of aromatic whole spices, including optional bay leaf, cinnamon, cardamom, and cloves, which lay a foundation of deep, complex flavor. These are expertly combined with a robust, rich onion and tomato gravy, forming the perfect canvas for the tender chickpeas. The layers of taste are further built with a medley of ground spices such as turmeric, Kashmiri red chili, coriander, and garam masala, ensuring every spoonful offers that distinctive, comforting, and deeply satisfying taste.
What to Expect
When you prepare this chickpea masala, you can anticipate a wonderfully aromatic and flavorful experience, where tender, hearty chickpeas are completely enveloped in a thick, savory, and luscious gravy. The sauce itself is rich and tangy, thanks to the slow-cooked tomatoes and onions, and is beautifully balanced by the warmth and complexity of the various Indian spices. This combination delivers a satisfying, medium-spicy kick that you can easily customize to your preference, resulting in a truly comforting and wholesome dish that feels both authentic and approachable.
Customization & Variations
Tailor this Authentic Chana Masala to your preference by adjusting the Kashmiri red chili powder for more or less heat, or the garam masala for a more intense spice blend. Feel free to experiment with the optional ingredients like bay leaf, cinnamon, and cardamoms for varying aromatic notes. For convenience, you can easily use canned chickpeas instead of dried ones, just ensure they are well-rinsed and drained.
Serving & Context
This versatile chickpea masala makes a fantastic side dish, pairing beautifully with fluffy rice, warm paratha, or soft roti. It’s perfect for a weeknight family dinner or as a comforting main attraction at your next Indian-themed gathering.