Chana Masala Recipe – Easy, Step by Step

Chana masala is a popular Indian vegetarian dish made with chickpeas (also called Chana) in a base of onion-tomato curry with spices. While the typical method of making chana masala involves a variety of spices, my mum’s version is very simple and highlights only 2-3 key spices, otherwise letting the flavour of the cooked chana shine through.

Other chana recipes I have cooked and shared: Kerala kadala curry, Punjabi chole masala.

Table of Contents

• More about chana masala
• Jump to recipe
• Step by step chana masala recipe
• Tips and variations

More about Chana Masala

1. Ingredients: The main ingredients of chana masala are chickpeas (aka garbanzo beans), tomatoes, onions, and a blend of spices. Additional ingredients include ginger, garlic, green or red chilies, and fresh coriander.
2. Spices: The spice blend used in chana masala can vary across different regions and households, but it typically includes coriander powder, cumin, turmeric, garam masala, chili powder, and sometimes amchur (or dried mango powder) for a tangy flavour. We tend to prefer a simple version with less spices and I usually just reply on the tomatoes for tanginess. Less is better in this dish!
3. Preparation of Chickpeas: Chana masala is usually prepared by first cooking soaked chickpeas until tender. In a pinch, canned chickpeas can be drained and used but in Indian households, the usual practise is to soak chickpeas overnight and then pressure cook it until tender before proceeding with the rest of the recipe.
4. Preparation of the Curry Base: While the chickpeas cook, a gravy base is prepared by sautéing onions, tomatoes, and spices until they are well-cooked and aromatic. This is often blended to get a smooth and rich gravy. The cooked chickpeas are then added to the sauce and simmered until the chana masala comes together.
5. Variations: This is a very versatile dish and there are countless variations of chana masala across different regions of India and even within families. Some variations may include ingredients like coconut milk, yogurt, or even spinach or potato to add richness or variation to the dish. I do sometimes add a dollop of green yogurt to thicken the gravy, especially when serving with rotis.
6. Serving: Chana masala is commonly served with pulao, roti (chapati), naan, or bhatura. My favourite combination is chana bhatura, of course.
7. Nutrition: Chana masala is not only delicious but also healthy. Chickpeas are an excellent source of protein, fibre, and various other vitamins and minerals. However, the final nutritional profile of the dish will depend on the ingredients added. For example, in restaurants, they tend to add cream to the gravy which makes it richer and less ideal for those looking for a light and healthy plant-based side dish for their naan or roti.

Also check out this Kerala kadala curry recipe.

Step by Step Chana Masala Recipe

Prepare the chana or chickpeas as per steps above in the recipe

Heat 2 tbsp oil in a pan and add 1 cup chopped onions along with 1/2 tsp minced garlic, 1/2 tsp grated ginger and mix well. Cook until the onions turn soft.

Then add 1/2 tsp red chilli powder, 1/2 tsp Kashmiri chilli powder (if using), 1 tsp coriander powder, and some Salt. Fry for a minute and then add 1 cup cubed ripe tomatoes.

Mix everything well together and cook till the tomatoes turn soft.
Remove onto a plate and let it cool completely.

Grind to a paste (as smooth as you like) without adding any water and return to the same pan.

Add water and bring to boil. Simmer for 5 minutes for the flavours to meld.

Add garam masala and chopped coriander leaves. Adjust salt.

Serve hot with rice, pulao, naan, or bhatura.

Tips and Variations to Make Chana Masala

1. Restaurant-Style Chana Masala: Add 2 tablespoons of coconut milk or cream towards the end of cooking for a richer, creamier texture. The shelf life will be lower if you add cream so take note of that while storing leftovers
2. Spinach Chana Masala: Add a handful of fresh spinach leaves or frozen spinach to the curry along with the cooked chickpeas for added nutrition and colour
3. Potato Chana Masala: Add diced boiled potatoes along with chickpeas for a heartier version of the dish.
4. Tangy Chana Masala: Add a small amount of tamarind paste or dry mango powder (amchur) for a tangy flavour.
5. Crushed Kasuri Methi: Sprinkle some crushed dried fenugreek leaves (kasuri methi) for a unique flavour. This coupled with cream will truly give you restaurant-style chana masala
6. Roasted Masala: Roast whole spices like cumin seeds, coriander seeds, cinnamon, cardamom and cloves before grinding them and add instead of store-bought masala for a deeper flavour and colour
7. Pressure Cooker Method: If you’re short on time, you can use a pressure cooker or Instant Pot to cook the chickpeas after soaking. In Indian households, pressure cooker is a staple and really speeds up cooking time of dried chana and lentils that are typically consumed regularly

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