Easy Chana Masala Recipe – This post may contain affiliate links, which means I may earn a small commission if you purchase through these links. This comes at no extra cost to you and helps support the content creation process. I appreciate your support!
The Best Chana Masala Recipe – A quick, flavorful, and vegan curry of chickpeas and aromatic spices. Perfect for busy weekdays or when you’re craving a comforting meal. Enjoy this Authentic Indian Curry at home!
What is Chana Masala
Chana Masala Curry is a popular dish from the northern region of India. It is loved for its delicious flavors from simple ingredients.
This Indian Vegan Curry Recipe is made up of chickpeas (kabuli chana) cooked in an onion-tomato-based gravy flavored with aromatic spices.
But now it’s not just an Indian Recipe anymore.
Punjabi Chana Masala has become famous worldwide. Especially as more people are choosing to eat plant-based foods and chickpeas are a great source of protein.
So, if you want to enjoy something delicious and healthy, why not give this Chana Masala a try?
Whether you pair it up with rice, naan, or your favorite bread. It’s a flavor party! Trust me, you will definitely love it! 🌟
Why You’ll Love This
- Perfect comfort food
- Easily customizable
- Quick, delicious & incredibly versatile dish
- Authentic, traditional recipe
- Source of plant-based protein
- Nutritious option for health-conscious meal
Watch Chana Masala Recipe Video!
How to Make Chana Masala at Home
Step 1 – Prepare the Ingredients
To begin, rinse the dried chickpeas with water. Transfer the rinsed chickpeas to a large bowl. Cover them with enough water and soak them for 6-8 hours or overnight.
Transfer the soaked chickpeas to a pressure cooker or instant pot. Cook for 3-4 whistles or until they are soft in a pressure cooker.
If using the Instant Pot, pressure cook on high for 8 minutes or until they are soft.
If using canned chickpeas, drain and rinse them under cold water before cooking.
Step 2 – Temper the Spices & Aromatics
Heat oil in a pan on low heat. Add cinnamon stick, green cardamom, cloves, bay leaf, asafoetida (hing powder), and cumin seeds. Sauté for a few seconds.
Next, add ginger-garlic paste and grated onion or pureed onion. Sauté for a couple of minutes until the raw smell disappears.
Step 3 – Add the Powdered Spices
Once the onions are cooked, add turmeric powder, red chili powder, cumin powder, and coriander powder. Mix everything well and cook the spices for 1-2 minutes.
Here’s how you can make cumin powder at home with no preservatives and completely organic!
Step 4 – Cook the Gravy
Add the pureed tomatoes and mix well. Cover the pan with a lid. Cook them until they soften and the oil begins to separate.
Step 5 – Add the Chickpeas
Now, add the cooked or canned chickpeas to the pan. Stir well and make sure they are coated with the aromatic spice mix.
Step 5 – Add the Flavors
Next, season with salt, add the ginger julienne, and slit green chilies. Adjust the consistency by pouring in water as needed.
Let it simmer for 8-10 minutes.
At last, sprinkle some amchur powder (dry mango powder), and garnish with chopped mint leaves, and chopped coriander leaves.
Enjoy this easy chana masala recipe!
Serving Suggestions
This flavorful chana masala recipe pairs best with warm naan, roti, or any other Indian bread. You can also serve it on a bed of fluffy steamed rice or with any other variety of rice such as pulao, or other seasoned rice.
For a wholesome meal, serve it along with pickled onions, creamy yogurt raita, or fresh green salad.
Recipe Tips
- If you don’t have whole spices, you can substitute them with 1/2 tsp garam masala or 1 tsp store-bought chole masala.
- For chunky gravy, use chopped onions and tomatoes instead of pureed.
- If using bottled tomato puree, use 1/2 tsp of garam masala powder, whole spices, and 1/8 tsp sugar to balance the tart flavor.
- Replace amchur powder (dry mango powder) with a squeeze of lemon juice while serving.
- You can also use dry fenugreek leaves with fresh mint and coriander leaves (kasuri methi).
- If you’re short on time, soak the dried chickpeas in hot water for at least 15 minutes, then pressure cook them with a pinch of baking soda and water.
FAQ’s
1. Is garam masala and chana masala the same?
These two spice mixes are very similar to each other; hence, they are used as substitutes in the chana masala recipe.
2. What is the difference between chole masala and chana masala?
“Chole masala” and “chana masala” are terms that are often used interchangeably. Chole masala is a Punjabi-style chana masala recipe with specific spices like amchur (dried mango powder) and anardana (dried pomegranate seeds) whereas chana masala can be any Indian chickpea curry.
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Easy Chana Masala Recipe
Equipment
- 1 pressure cooker
- 1 pan
Ingredients
- 1 cup dried chickpeas 2 cans (15 oz each) canned chickpeas
- 2 cups water
- 3 tbsp oil
- 1 no cinnamon stick
- 1 no green cardamom
- 1 no bay leaf
- 2-3 nos cloves
- 1/2 tsp cumin seeds
- 1/8 tsp asafoetida (hing powder)
- 1 tbsp ginger-garlic paste
- 1 cup onion grated or pureed
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/2 tsp cumin powder
- 1 tsp coriander powder
- 1 cup tomato grated or pureed
- 1/2 cup water
- 1 tbsp ginger julienne (optional)
- 1 no green chili slit (optional)
- salt to taste
- 1/8 tsp amchur powder (dry mango powder)
- 1/4 cup coriander leaves chopped
- 2 tbsp mint leaves chopped
Instructions
Preparation
- If using canned chickpeas, drain and rinse them under cold water.
- If using dried chickpeas, rinse and soak them overnight.1 cup dried chickpeas
- Transfer the soaked chickpeas to a pressure cooker or instant pot. Add water and pressure cook for 3-4 whistles or cook until tender.2 cups water
- If using an Instant Pot, pressure cook on high for 8 minutes or cook until tender.
Cooking
- Heat oil in a large pan over medium heat.3 tbsp oil
- Add cinnamon stick, green cardamom, cloves, bay leaf, asafoetida (hing powder), and cumin seeds. Sauté for a few seconds.1 no cinnamon stick, 1 no green cardamom, 1 no bay leaf, 2-3 nos cloves, 1/2 tsp cumin seeds, 1/8 tsp asafoetida (hing powder)
- Add ginger-garlic paste and sauté until the raw smell disappears.1 tbsp ginger-garlic paste
- Next, add grated or pureed onions and sauté for a minute. Cook the onions until golden brown.1 cup onion
- Add turmeric powder, red chili powder, cumin powder, and coriander powder. Cook the spices for 1-2 minutes.1 tsp red chili powder, 1/2 tsp turmeric powder, 1/2 tsp cumin powder, 1 tsp coriander powder
- Add pureed tomatoes to the spice mixture and mix well. Cover and cook until they soften and the oil begins to separate.1 cup tomato
- Add the cooked chickpeas and water to the pan and stir well.1/2 cup water
- Now, add salt, ginger, slit green chili. Simmer for 8-10 minutes.1 tbsp ginger, 1 no green chili, salt
- At last, sprinkle some amchur powder (dry mango powder), garnish with chopped mint leaves, and chopped corainder leaves.1/8 tsp amchur powder, 1/4 cup coriander leaves, 2 tbsp mint leaves
Notes
- Soak the dried chickpeas for as long as possible for perfectly cooked results.
- Skip slit green chilies for a less spicy curry.
- Substitute whole spices with 1/2 tsp of garam masala powder. Make sure to add it at the end of cooking.
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