• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Edible Garden
  • Popular Categories
    • Dal Recipes
    • Chicken Recipes
    • Egg Recipes
    • Indo-Chinese Recipes
    • Mushroom Recipes
  • Kerala Recipes
  • About
  • Privacy Policy
You are here: Home / Chana or Chickpeas Recipes / Chana Masala Recipe – Easy, Step by Step

Chana Masala Recipe – Easy, Step by Step

February 6, 2025 30 Comments

XFacebook294PinterestTelegramWhatsAppYummly
294
SHARES
Jump to Recipe

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.

chana masala how to make chana masala step by stepPin

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

Table of Contents

Toggle
  • More about Chana Masala
  • Chana Masala Recipe
    • Ingredients  
    • Instructions 
    • Notes
  • Step by Step Chana Masala Recipe
  • Tips and Variations to Make Chana Masala
chana masala how to make chana masalaPin

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.
chana masala recipe step by stepPin

Also check out this Kerala kadala curry recipe.

chana masala how to make chana masalaPin

Chana Masala Recipe

Chana masala is a popular Indian dish made from chickpeas (also known as chana) cooked in a flavorful, aromatic tomato-based sauce with various spices
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Soaking time 8 hours hrs
Course Vegetarian Sides
Cuisine Indian

Ingredients
  

  • 3/4 cup dried chickpeas or use 1.5 cups canned chickpeas, drained
  • 1 cup chopped onions
  • 1 cup cubed ripe tomatoes
  • 1/2 tsp minced garlic
  • 1/2 tsp grated ginger
  • 1/2 tsp red chilli powder adjust to taste
  • 1/2 tsp Kashmiri chilli powder optional, gives extra red colour with less heat
  • 1 tsp garam masala or chana masala (I use store-bought)
  • 1 tsp coriander powder
  • 3 tbsp chopped coriander leaves cilantro
  • 2 tbsp oil
  • Salt to taste

Instructions
 

  • Wash and soak 3/4 cup dried chickpeas in sufficient water for 8 hours or overnight
  • Cook the soaked chickpeas until tender. Using a pressure cooker or Instant pot will make this much quicker. Keep aside.
  • 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
  • Turn on heat and add the cooked chickpeas along with 1 cup water
  • Bring to boil and simmer for 5 minutes until the flavours blend well together.
  • Add 1 tsp garam masala and 3 tbsp chopped coriander leaves.
  • Adjust salt and turn off heat. Your chana masala is ready!

Notes

  • Use 3/4 cup dry chickpeas or 1.5 cups canned chickpeas, drained
  • Adjust salt to your preference. Some canned chickpeas come with salt so make sure to check before adding
  • You can use MDH kitchen king masala instead of garam masala. I personally love the flavour
  • Use fresh, ripe tomatoes for best flavour
  • If you want your curry to be more tangy, you can add amchur powder or a small amount of tamarind paste.
  • Fresh coriander elevates the flavour so do not miss that
  • You can swap out red chilli powder for green chillies. This will impact the colour so add some Kashmiri chilli powder to make up for that.
Keyword easy chana masala 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.

how to make chana masala recipe by step by stepPin

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.

how to make chana masala recipe by step by stepPin

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

how to make chana masala recipe by step by stepPin

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

how to make chana masala recipe by step by stepPin

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

how to make chana masala recipe by step by stepPin

Add garam masala and chopped coriander leaves. Adjust salt.

how to make chana masala recipe step by stepPin

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

Note: this post contains affiliate links that may pass on a small fee to me if you purchase via these links. There’s no extra cost to you 🙂

XFacebook294PinterestTelegramWhatsAppYummly
294
SHARES

By nags Filed Under: Chana or Chickpeas Recipes, Gravy Vegetarian Side Dishes

Previous Post: « Instant Mango Pickle Recipe Kerala-Style
Next Post: Potato Poha, How to make Batata Poha »

Reader Interactions

Comments

  1. Parikavi

    December 28, 2017 at 2:33 am

    Wow I like ur recipes…beautiful pictures…felt happy to see chettinad recipes…

    Reply
    • nags

      January 10, 2018 at 4:24 pm

      🙂

      Reply
  2. Pankaj Dalal

    March 28, 2016 at 12:03 pm

    I loved the recipe of chole bature …would like to try other recipes too…….

    Reply
    • nags

      April 4, 2016 at 2:40 pm

      thank you

      Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating





Primary Sidebar

Hello!

I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

Trending Recipes

Kerala plum cake recipe
Butter-Chicken-Recipe-murgh makhani
paneer butter masala recipe restaurant style
Eggless No-Bake Mango Cheesecake Recipe Step by Step
Instant Oats Idli Recipe with Rava, Step by Step
1 min chocolate chip cookie in a cup
dosa recipe-how to make dosa
pressure cooker eggless sponge cake recipe (no oven cake)
vegetable pulao recipe
garlic pull-apart rolls recipe, eggless
bread paneer rolls recipe
easy pav bhaji recipe

Browse Older Recipes

Copyright © 2025