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A hearty bowl of authentic Chana Masala made with tender chickpeas and aromatic Indian spices.

Chana Masala Recipe

Learn how to make a simple and flavorful chana masala using pantry staples in this easy step-by-step guide.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 2 cans 15 oz each cooked chickpeas (drained and rinsed well)
  • 2 tablespoons vegetable oil or any neutral cooking oil
  • 1 large onion finely chopped
  • 2 medium tomatoes finely chopped
  • 1 tablespoon ginger-garlic paste freshly minced works too
  • 1 teaspoon cumin powder ground cumin
  • 1 teaspoon coriander powder ground coriander
  • 1/2 teaspoon turmeric powder ground turmeric
  • 1/2 teaspoon red chili powder adjust to your heat preference
  • 1/2 teaspoon garam masala add at the end for aroma
  • 1 cup water use more if you prefer a thinner gravy
  • to taste salt adjust after tasting the gravy
  • 2 tablespoons fresh cilantro chopped for garnish

Method
 

  1. Heat oil in a pan over medium heat. Add the chopped onions and cook until they turn light brown.
  2. Add the ginger-garlic paste to the onions and cook for about one minute until the raw smell disappears.
  3. Stir in the chopped tomatoes, cumin powder, coriander powder, turmeric, and chili powder. Cook until the tomatoes soften and the oil starts to separate from the sides.
  4. Add the drained chickpeas and one cup of water. Stir well, cover the pan, and let it simmer on low heat for 10 minutes to allow the flavors to blend.
  5. Remove the lid, stir in the garam masala, and mash a few chickpeas with the back of your spoon to thicken the gravy. Garnish with fresh cilantro before serving.

Notes

1. Mash a small portion of the chickpeas against the pan to create a thicker, creamier gravy consistency.
2. If you prefer a tangier taste, add a squeeze of fresh lemon juice just before serving.
3. Adjust the amount of water based on whether you prefer a dry or saucy curry.