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Chana Masala Recipe

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.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
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