Chana Masala Recipe (Indian Chickpea Curry)
Learn how to make Chana Masala at home with this step-by-step recipe. Chana Masala, also known as Chole, is a flavorful North Indian dish made with 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, rice, for a complete meal. Follow this detailed guide to learn how to prepare authentic Chole Masala using simple pantry ingredients and aromatic Indian spices.
Ingredients
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1 cup chana (chickpeas)
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2 medium-sized potatoes, peeled and cut into medium cubes
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4 cups water
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Salt – to taste
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4 tbsp oil
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2 medium-sized onions, finely chopped
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2 medium-sized tomatoes, chopped
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2 tsp cumin powder
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2 tsp red chili powder
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2 tsp coriander powder
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2 tsp chaat masala
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3 tsp chole masala
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2 tsp turmeric powder
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2 tsp ginger-garlic paste (or 1 tsp each of finely chopped raw ginger and garlic)
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1/2 cup water (for gravy)
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2 tsp tamarind pulp
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3–4 green chilies, chopped
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A handful of fresh mint leaves, chopped
How to Make Chana Masala (Stepwise photos)
Step 1: Soak Chickpeas
- Wash 1 cup of chana (chickpeas) in fresh water 2–3 times. Soak the chana in a bowl of water overnight or for at least 8 hours. After soaking, drain the water and set the chana aside.
Step 2: Boil Chickpeas and Potatoes
- Cut 2 medium potatoes into medium-sized cubes. In a pressure cooker, add the soaked chana and the potato cubes.
- Add 4 cups of water and salt to taste. Pressure cook on medium heat for 4–5 whistles. Let the pressure release naturally.
Step 3: Make Tomato-Onion Masala for Chole
- Heat 4 tbsp oil in a pan over medium flame.
- Add 2 chopped onions and sauté for 1 minute.
- Add 2 chopped tomatoes and cook for about 2 minutes until both onions and tomatoes turn soft.
Step 4: Add Spices to Chana Masala
- Add 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, and salt to taste. Mix well and cook for 1–2 minutes to blend the spices.
- After cooking, the chana masala gravy will turn deep red-orange in color and release a rich, spicy aroma.
Step 5: Add Ginger Garlic Paste to Gravy
- Add 2 tsp ginger-garlic paste (or 1 tsp each of finely chopped ginger and garlic).
- Add 1/2 cup water and mix well. Cover the pan with a lid and let the masala simmer on low flame for 10 minutes, stirring occasionally so the gravy doesn’t stick.
Step 6: Mix Boiled Chana and Potatoes with Gravy
- Open the pressure cooker. Remove the boiled potatoes and transfer them to a plate and lightly mash the boiled potatoes with a masher.
- Add the boiled chana (chickpeas) to the gravy, mix well, and cover the lid. Let it cook for 5–7 minutes on low flame so that the flavors combine.
- Add the mashed potatoes to the chana masala and stir well.
- Cook for another 3–4 minutes on medium flame so the mashed potatoes thicken the chana gravy and absorb the spices.
- Add 2 tsp tamarind pulp to the chana masala. Mix well to evenly blend the tangy flavor into the curry. Let it cook for another 10 minutes on medium flame.
Step 7: Garnish and Serve Chana Masala
- Garnish the Chana Masala with 3–4 chopped green chilies and some chopped mint leaves. If you like, you can also add a few coriander leaves. Mix gently and turn off the flame.
Serving Suggestions for Chana Masala
Serve hot Chana Masala with plain basmati rice, jeera (cumin) rice, or brown rice for a wholesome Indian meal. Chana Masala also makes a great vegetarian lunch option. You can enjoy it with naan as well. For a spicy chana chaat, top it with chopped onions, tomatoes, coriander, and a squeeze of lemon juice.
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 – to taste
- 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
- 1/2 cup water for gravy
- 2 tsp tamarind pulp
- 3 green chilies – chopped
- A handful of fresh mint leaves – chopped
Instructions
- Rinse the chana 2–3 times in water, then soak them overnight or for at least 8 hours.
- After soaking, drain the chickpeas and set them aside.
- In a pressure cooker, add the soaked chana and cubed potatoes along with 4 cups of water and salt.
- Pressure cook on medium heat for 4–5 whistles, then allow the pressure to release naturally.
- Heat oil in a pan over medium flame.
- Add the chopped onions and sauté for about a minute, then add the chopped tomatoes and cook until soft.
- Add the cumin powder, red chili powder, coriander powder, turmeric powder, chaat masala, chole masala, and salt. Stir well and cook the masala mixture for 1–2 minutes until aromatic.
- Add the ginger-garlic paste and 1/2 cup of water. Mix well, cover the pan, and simmer the masala on low heat for 10 minutes.
- Open the pressure cooker and remove the boiled potatoes. Lightly mash them using a masher.
- Add the boiled chickpeas to the prepared masala gravy, mix well, and simmer for 5–7 minutes.
- Add the mashed potatoes to the curry, stir to combine, then add the tamarind pulp and cook for another 10 minutes on medium heat.
- Garnish the Chana Masala with chopped green chilies and mint leaves. Optionally, you can also add fresh coriander leaves before turning off the heat.
- Serve hot with naan, poori, or rice.
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.
