Chana Masala
Chana Masala simmers chickpeas in a tomato-spice sauce until the curry tastes hearty and rounded.
About This Recipe
Chana Masala gets its personality from spices, texture, and a well-built sauce or base.
Cook the aromatics first, then add the main ingredient gently so it keeps its shape.
Ingredients
- ✓1 cup chana ((dried raw chickpeas) (or 3 cups soaked or 2 - 15 oz cans))
- ✓1½ cups water ((to pressure cook, + more to make gravy))
- ✓2 tablespoon oil (or as needed)
- ✓1 small bay leaf ((optional))
- ✓1 inch cinnamon ((optional))
- ✓2 cloves ((optional))
- ✓2 green cardamoms ((optional))
- ✓1½ cups onions ((fine chopped, 2 large))
- ✓1 green chili (slit (optional))
- ✓¾ to 1 tablespoon ginger garlic paste ((or ½ tbsp each fine chopped) )
- ✓1½ cups tomatoes ((fine chopped, 3 large or 1½ cups tomato puree or whole peeled tomatoes))
- ✓¾ teaspoon salt ((+ more to adjust to taste))
- ✓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))
- ✓1 teaspoon kasuri methi ((dried fenugreek leaves) (optional))
- ✓¼ teaspoon amchur ((dried mango powder) (optional))
- ✓2 tbsp coriander leaves ((cilantro chopped finely))
Ingredient Notes
- Chickpeas: Cooked chickpeas should be tender but not falling apart.
- Tomatoes: Tomatoes form the body of the masala.
- Spices: Cumin, coriander, garam masala, or chili bring warmth.
- Acid: A little lemon or amchur brightens the finished curry.
Instructions
- 1
Rinse dried chickpeas at least thrice. Soak them in 3 ½ to 4 cups of water overnight or for at least 8 hours. 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.
- 2
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. Heat a large pot and pour oil. When the oil turns slightly hot, add the whole spices – cinnamon, cloves, cardamoms and bay leaf.
- 3
When they begin to sizzle add the onions and green chili. Saute until they turn light golden.
- 4
Add ginger garlic paste and saute for a minute without burning.
- 5
Add tomatoes and salt. Let cook until mushy, pulpy and thick.
- 6
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.
- 7
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. you can to blend in 2 tbsps cooked chana along with the onion tomato masala. Add that puree back to the pan.
- 8
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.
- 9
Mix well. Taste test and add more salt. Cover and simmer for 15 minutes.
- 10
When the consistency is thick (check pics), add amchur powder (optional) and kasuri methi.
- 11
Garnish Chana masala with coriander leaves. Sprinkle some lemon juice if required. Serve with Basmati Rice, Jeera Rice, Naan or Chapati.
- 12
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.
Katy’s Kitchen Tips
- Bloom spices before adding the main ingredient.
- Keep vegetables or paneer from overcooking.
- Taste the sauce before serving.
- Finish with herbs, citrus, or a little extra spice.
Variations and Substitutions
- Extra vegetables: Add peppers, spinach, peas, or cauliflower.
- Creamier sauce: Stir in yogurt, cream, or coconut milk at the end.
- Spicier version: Increase chili, ginger, or garam masala.
- Fresh finish: Add cilantro, lemon, or sliced onion before serving.
What to Serve With Chana Masala
Serve Chana Masala with basmati rice, naan, roti, cucumber salad, or pickled onions.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheat gently so the center stays tender and the sauce does not dry out.
Common Mistakes to Avoid
- Flat spices: Spices need oil and heat to open up.
- Overcooked vegetables: Vegetables or paneer can lose their shape if boiled hard.
- Thin sauce: Simmer until the sauce coats the main ingredient.
- No fresh finish: Herbs or citrus can lift rich vegetarian dishes.
FAQ
Can I make Chana Masala ahead?
Yes. Many vegetarian curries and mains reheat well.
Can I make it spicier?
Yes. Increase fresh chiles, chili powder, or hot sauce gradually.
What should I serve with it?
Rice, naan, roti, salad, or yogurt sauce are good choices.
How do I store leftovers?
Refrigerate airtight and reheat gently so the sauce stays smooth.
Nutrition Facts
- Calories: 193 kcal
- Carbohydrates: 24 g
- Fiber: 7 g
- Protein: 6 g
- Sodium: 519 mg
- Sugar: 8 g
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g