Chana Masala Recipe (Indian Chickpea Curry)
Chana Masala is a flavorful Indian curry made with chickpeas simmered in a spiced tomato-onion gravy. Learn how to make this protein-rich dish that pairs perfectly with Indian breads.
Chana Masala, also known as Chole, is a flavorful North Indian dish made with tender chickpeas simmered in a rich, spicy tomato-onion gravy. If you’re looking for how to cook a protein-rich Indian dinner, this easy chickpea curry is a healthy Indian recipe. Chickpeas are high in protein, making it a tasty and nutritious vegetarian meal for lunch or dinner. Serve Chana Masala with roti, Poori, Jeera Rice, for a complete meal. Follow this step by step recipe guide to learn how to prepare authentic Chole Masala using simple pantry ingredients and aromatic Indian spices.
Ingredients and Substitutes
- Chana (chickpeas): Use dried chickpeas soaked overnight for the best texture. Canned chickpeas can be used for convenience, but rinse them well before cooking.
- Potatoes: Medium cubes of peeled potatoes add body and make the dish more filling. Sweet potatoes can be used for a different flavor twist.
- Water: Needed for boiling chickpeas and creating the gravy. Vegetable stock can be used for a richer taste.
- Salt: Enhances flavor. Himalayan pink salt or black salt can be used for variation.
- Oil: Any neutral cooking oil works, but mustard oil adds a traditional North Indian touch.
- Onions: Finely chopped onions form the base of the masala. Red onions give sweetness, while white onions provide a sharper taste.
- Tomatoes: Chopped tomatoes add tang and body to the gravy. Tomato puree can be used for a smoother texture.
- Cumin powder: Adds warm, earthy flavor. Freshly ground roasted cumin seeds will give a stronger aroma.
- Red chili powder: Adds heat and color. Kashmiri chili powder can be used for less spice but brighter color.
- Coriander powder: Brings fresh, citrusy notes. Freshly ground coriander seeds give the best fragrance.
- Chaat masala: Adds tangy, savory depth. You can replace it with amchur powder (dry mango powder) and a pinch of black salt.
- Chole masala: A spice blend specific to chickpea curries. Garam masala with a little amchur can be used as a substitute.
- Turmeric powder: Adds color and mild earthy taste. Fresh turmeric can be used in smaller amounts.
- Ginger-garlic paste: Gives a robust base flavor. Freshly chopped ginger and garlic can be used instead.
- Water (for gravy): Adjust according to desired consistency. Vegetable stock can make the gravy richer.
- Tamarind pulp: Adds tangy sweetness. Lemon juice or amchur powder can be used as substitutes.
- Green chilies: Add heat and freshness. Red chili flakes can be used for a slightly different spice profile.
- Fresh mint leaves: Add a cooling aroma and freshness. Fresh coriander leaves can be used if mint is unavailable.
You may also like: Aloo Gobi, Matar Paneer, Tamarind Chutney
How to Make Chana Masala (Step-by-step)
1. Wash 1 cup dried chana (chickpeas) 2–3 times in fresh water. Soak overnight or for at least 8 hours. Drain the water and set aside.
2. Cut 2 medium potatoes into cubes. In a pressure cooker, add soaked chickpeas, potato cubes, 4 cups water, and salt to taste. Cook for 4–5 whistles until chickpeas are soft and potatoes tender.
3. Sauté chopped onions and tomatoes until golden to create a rich and flavorful chana masala gravy. Add cumin, coriander, turmeric, red chili, chole masala, and chaat masala, cooking until the masala turns aromatic and deep red-orange.
4. Add ginger-garlic paste. Pour in ½ cup water, cover, and simmer until the gravy thickens and flavors blend.
5. Add the boiled chickpeas to the simmering gravy,lightly mash the potatoes to thicken the curry, and add tamarind pulp. Cook on medium flame for another 10 minutes.
6. Turn off the heat and garnish with green chilies, fresh mint, and coriander leaves. Serve hot with bhature, naan, or jeera rice for a traditional North Indian-style chana masala meal.
Serving Suggestions for Chana Masala
Chana Masala is a North Indian comfort meal. The rich and spicy chickpea curry pairs beautifully with soft bhature, poori, or butter naan, making it a popular choice for weekend brunches and festive family meals. The fluffy breads soak up the flavorful curry, creating the perfect indulgence.
If you prefer a lighter meal, serve Chana Masala with steamed basmati rice, jeera rice, or peas pulao. The mild rice balances the bold flavors of the curry, making it ideal for lunch or dinner. A side of cucumber raita or boondi raita adds a refreshing cooling element to the spicy dish.
For a wholesome vegetarian thali, pair Chana Masala with dal tadka, aloo gobi, and fresh salad. Add pickle, papad, and a squeeze of lemon on top for an authentic restaurant-style experience. This versatile dish also works well as a protein-rich option for vegetarians and can be served at festivals, parties, or even as a make-ahead meal for busy weekdays.
Frequenlty asked questions
Yes, you can use canned chickpeas instead of dried ones. If using dried chickpeas without soaking, you’ll need to pressure cook them longer until soft, but the texture might differ slightly.
Yes, chana masala can be stored well in the refrigerator for 2–3 days in an airtight container. For longer storage, freeze it for up to a month, then thaw and reheat before serving.
Yes, you can use garam masala with a little amchur powder for tang. The flavor won’t be exactly the same, but it will still be delicious.
Increase the tamarind pulp or add a squeeze of fresh lemon juice before serving. You can also sprinkle a little extra chaat masala for more tang.
Recipe Card
Chana Masala Recipe (Indian Chickpea Curry)
Equipment
- 1 Pressure Cooker
- 1 Deep pan or kadai
- 1 Stirring spoon
- 1 Potato masher
Ingredients
- 1 cup chana chickpeas
- 2 medium potatoes peeled and cubed
- 4 cups water for pressure cooking
- Salt
- 4 tbsp oil
- 2 medium onions – finely chopped
- 2 medium tomatoes – chopped
- 2 tsp cumin powder
- 2 tsp red chili powder
- 2 tsp coriander powder
- 2 tsp chaat masala
- 3 tsp chole masala
- 2 tsp turmeric powder
- 2 tsp ginger-garlic paste or 1 tsp each chopped ginger & garlic
- ½ cup water for gravy
- 2 tsp tamarind pulp
- 3 green chilies – chopped
- A handful of fresh mint leaves – chopped
Instructions
- Wash 1 cup dried chickpeas 2–3 times in fresh water and soak overnight or at least 8 hours. Soaking ensures plump, tender chickpeas for authentic North Indian chana masala.
- Drain the soaked chickpeas. Cut 2 medium potatoes into cubes. Pressure cook chickpeas and potato cubes with 4 cups water and salt for 4–5 whistles until soft. This forms the hearty base of the chana masala curry.
- Heat 2 tbsp oil in a pan over medium flame. Sauté 2 finely chopped onions and 2 chopped tomatoes until golden brown, creating a rich, flavorful base for the chana masala gravy.
- Mix in 2 tsp cumin powder, 2 tsp coriander powder, 2 tsp red chili powder, 2 tsp turmeric, 3 tsp chole masala, 2 tsp chaat masala, and salt to taste. Cook until the spices release a strong aroma and the masala turns deep red-orange, giving authentic North Indian flavors.
- Stir in 2 tsp ginger-garlic paste and pour ½ cup water. Cover and simmer for 10 minutes on low heat, stirring occasionally to prevent sticking and to blend all the spices into a smooth, aromatic gravy.
- Add the boiled chickpeas to the simmering masala, lightly mash the cooked potatoes to thicken the curry, and stir in 2 tsp tamarind pulp for a tangy depth. Cook on medium flame for another 10 minutes to allow flavors to meld.
- Turn off the heat and garnish with chopped green chilies, fresh mint leaves, and coriander. Serve hot with bhature, naan, or jeera rice for a traditional North Indian-style chana masala meal.
Notes
- Serve Chana Masala with steamed rice, jeera rice, or brown rice. You can also pair it with roti, poori, or naan. Enhance the experience with Kheer as a side dish.
- Top with chopped onion, tomato, and lemon juice for a spicy chana chaat twist.
