Chana Masala Recipe | Indian Chickpea Curry

Introduction

Chana Masala is a flavorful Indian chickpea curry made with boiled chickpeas, onion, tomato, ginger, garlic, and simple spices. It is hearty, filling, and perfect for a homely lunch or dinner.This Indian chickpea curry goes well with rice, roti, naan, poori, or bhatura. The recipe is beginner-friendly and uses regular kitchen ingredients.

Why You’ll Love This Recipe

• Simple Indian chickpea curry for everyday meals
• Made with basic pantry spices
• Filling, protein-rich, and comforting
• Goes well with rice, roti, naan, or poori
• Great for lunch, dinner, or meal prep
• Beginner-friendly and easy to follow

Ingredients

For Cooking the Chickpeas

• 1 cup dried chickpeas/kabuli chana
• 3 cups water, for pressure cooking
• 1/2 teaspoon salt
• 1 small bay leaf, optional

For the Curry

• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 1 green chilli, slit
• 1 teaspoon ginger-garlic paste
• 2 medium tomatoes, finely chopped or pureed
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1 teaspoon chana masala powder
• 1/2 teaspoon garam masala
• Salt, as needed
• 1 to 1 1/2 cups cooked chickpea water, as needed
• 1/2 teaspoon kasuri methi, crushed, optional
• 1 tablespoon chopped coriander leaves
• 1 teaspoon lemon juice, optional

How to Make

1. Wash the dried chickpeas well and soak them in enough water for 8 hours or overnight.
2. Drain the soaked chickpeas and add them to a pressure cooker with fresh water, salt, and bay leaf.
3. Pressure cook for 5 to 6 whistles on medium heat, or until the chickpeas become soft. Let the pressure release naturally.
4. Keep the cooked chickpeas aside. Do not throw away the chickpea water because it adds flavor and helps make the curry.
5. Heat oil in a pan or kadai. Add cumin seeds and let them crackle.
6. Add chopped onion and green chilli. Cook until the onion turns light golden.
7. Add ginger-garlic paste and cook for a few seconds until the raw smell goes away.
8. Add chopped or pureed tomatoes. Cook until the tomatoes become soft and the oil starts to separate slightly from the masala.
9. Add turmeric powder, red chilli powder, coriander powder, cumin powder, chana masala powder, garam masala, and salt.
10. Mix well and cook the spices for 1 minute on low heat.
11. Add the boiled chickpeas and mix them with the masala.
12. Add 1 cup of the reserved chickpea water. Mix well and simmer for 10 to 12 minutes.
13. Lightly mash a few chickpeas with the back of a spoon. This helps thicken the curry naturally.
14. Add more chickpea water if you want a thinner curry. Simmer for another 2 to 3 minutes.
15. Add crushed kasuri methi, chopped coriander leaves, and lemon juice. Mix well and turn off the heat.
16. Serve hot with rice, roti, naan, poori, or bhatura.

Tips

• Soak the chickpeas overnight so they cook faster and become soft.
• Do not throw away the cooked chickpea water. It gives the curry better taste and texture.
• Cook the onion and tomato masala properly before adding chickpeas.
• Mash a few chickpeas in the curry for a thicker gravy.
• Adjust red chilli powder as per your spice preference.
• Lemon juice gives a fresh taste, so add it at the end.
• If using canned chickpeas, rinse them well before adding to the curry.

Serving Suggestions

Serve chana masala hot with steamed rice, jeera rice, roti, naan, poori, or bhatura.

You can also serve it with onion slices, lemon wedges, pickle, curd, or a simple cucumber salad.

Storage

Store leftover chana masala in an airtight container in the refrigerator for up to 3 days.

Reheat it in a pan or microwave before serving. Add a little water while reheating if the curry has become too thick.

FAQs

Can I make chana masala with canned chickpeas?

Yes, you can use canned chickpeas. Rinse them well and add them directly to the cooked masala. Simmer for 10 to 12 minutes so they absorb the flavor.

How long should I soak chickpeas?

Soak dried chickpeas for 8 hours or overnight. This helps them cook properly and become soft.

Why are my chickpeas still hard after cooking?

They may not have soaked long enough, or they may need more cooking time. Pressure cook them for a few more whistles with enough water.

Can I make chana masala without chana masala powder?

Yes, you can make it without chana masala powder. Use coriander powder, cumin powder, garam masala, red chilli powder, and a little lemon juice for flavor.

Is chana masala spicy?

This recipe is mildly spicy. You can reduce the green chilli and red chilli powder if you want it less spicy.

Can I freeze chana masala?

Yes, chana masala can be frozen. Let it cool completely, store it in a freezer-safe container, and freeze for up to 1 month.

You can also browse more easy Indian recipes in our Recipe Index.

Chana Masala Recipe | Indian Chickpea Curry

Chana Masala is a simple Indian chickpea curry made with cooked chickpeas, onion, tomato, and basic Indian spices. It is hearty, flavorful, and perfect with roti, rice, poori, or bhatura.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course: Main Course

Cuisine: Indian

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup dried chickpeas
• 3 cups water
• 1/2 teaspoon salt
• 1 small bay leaf
• 1 black tea bag optional
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 bay leaf
• 1 medium onion finely chopped
• 1 teaspoon ginger-garlic paste
• 2 medium tomatoes finely chopped or pureed
• 1 green chili slit
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1 teaspoon chana masala powder
• 1/2 teaspoon garam masala
• Salt as needed
• 1/2 to 1 cup water as needed
• 1 teaspoon kasuri methi crushed
• 1 tablespoon fresh coriander leaves chopped
• 1 teaspoon lemon juice optional

Equipment

• Pressure cooker
• Kadai or pan
• Spatula

Method

 

1. Rinse the chickpeas well and soak them overnight in enough water.
2. Drain the soaked chickpeas and add them to a pressure cooker with 3 cups water, 1/2 teaspoon salt, 1 bay leaf, and a tea bag if using.
3. Pressure cook for 5 to 6 whistles on medium heat, or until the chickpeas are soft. Remove the tea bag after cooking.
4. Heat oil in a kadai or pan. Add cumin seeds and bay leaf, and let them splutter.
5. Add chopped onion and cook until light golden.
6. Add ginger-garlic paste and green chili. Cook for 1 minute.
7. Add chopped or pureed tomatoes and cook until soft and the oil starts separating from the masala.
8. Add turmeric powder, red chili powder, coriander powder, cumin powder, chana masala powder, and salt. Mix well.
9. Add the cooked chickpeas along with some cooking water and mix everything together.
10. Mash a few chickpeas with the back of a spoon to make the gravy thicker.
11. Add 1/2 to 1 cup water as needed and simmer for 10 to 12 minutes.
12. Add garam masala and crushed kasuri methi. Mix well and cook for 1 minute.
13. Turn off the flame and add chopped coriander leaves and lemon juice.
14. Serve hot with roti, paratha, poori, bhatura, or rice.

Notes

Soak chickpeas overnight for the best texture.
Cook the onion-tomato masala well for better flavor.
Mash a few chickpeas to make the gravy thick.
Use canned chickpeas if you want a quicker version