Chana Masala Recipe – A Flavorful and Authentic Indian Chickpea Curry
Chana Masala is one of the most beloved Indian dishes, known for its bold, aromatic spices and rich, thick gravy. This classic North Indian chickpea curry is packed with flavor, making it a comforting and satisfying meal. The best part? You can prepare it effortlessly using either dried or canned chickpeas, making it a versatile option for busy home cooks. If you are looking for an easy chana masala recipe, you have come to the right place.
This detailed guide will take you through every step, ensuring that you achieve the perfect balance of flavors. Whether you’re cooking chana masala for a weeknight dinner or serving it at a gathering, this dish is sure to impress.
What is Chana Masala?
Chana Masala, also known as Chole Masala, is a hearty chickpea curry made by simmering chickpeas in a spiced tomato-based sauce. The dish is a staple in Indian households and is often paired with rice, naan, or puri. It is naturally vegan, packed with protein, and incredibly flavorful.
The secret to an authentic chana masala recipe lies in the blend of spices, which includes cumin, garam masala, turmeric, and amchur (dried mango powder). These ingredients create a deep, tangy, and slightly smoky flavor that defines this dish.
Jump to RecipeWhy You’ll Love This Chana Masala Recipe
- Authentic Taste – This recipe captures the rich, traditional flavors of Indian chana masala.
- Instant Pot Convenience – The pressure cooker reduces cooking time while enhancing the flavors.
- Use Dry or Canned Chickpeas – You can prepare this dish using either, depending on your preference.
- Rich in Protein & Fiber – Chickpeas are a nutritious plant-based protein source.
- Perfect for Meal Prep – The flavors develop even more over time, making it a great make-ahead dish.
Ingredients for Chana Masala
To create an authentic chana masala, you’ll need a combination of whole and ground spices, along with staple ingredients that form the base of the curry.
Key Ingredients
- Chickpeas – Dried chickpeas soaked overnight work best, but canned chickpeas can be used for a quicker version.
- Onions & Tomatoes – A mix of finely chopped onions and fresh tomatoes forms the flavorful base.
- Garlic & Ginger – These two ingredients bring warmth and depth to the dish.
- Cumin & Garam Masala – Essential Indian spices that add warmth and complexity.
- Turmeric & Kashmiri Chili Powder – These spices provide color and a mild heat.
- Amchur (Dried Mango Powder) – Adds a slight tang to balance the flavors.
- Kasoori Methi (Dried Fenugreek Leaves) – Enhances the aroma and flavor of the curry.
How to Make Chana Masala
Step 1: Prepare the Chickpeas
If using dried chickpeas, rinse and soak them in water overnight (8–10 hours). This helps them cook faster and ensures they are tender. Drain and rinse before cooking.
If using canned chickpeas, simply rinse and drain them. You can skip the soaking step.
Step 2: Sauté the Aromatics
- Heat oil in the Instant Pot using the Sauté function.
- Add cumin seeds and let them splutter to release their aroma.
- Stir in finely chopped onions and cook until golden brown.
- Add ginger and garlic paste, followed by chopped green chilies. Sauté for another minute.
Step 3: Add Tomatoes and Spices
- Stir in chopped tomatoes, and cook until they break down and become soft.
- Add the spice blend—garam masala, turmeric, Kashmiri chili powder, coriander powder, fennel powder, and salt.
- Mix well, adding a few tablespoons of water to deglaze the pot and prevent burning.
Step 4: Pressure Cook the Chickpeas
- Add the soaked (or canned) chickpeas along with water.
- Secure the Instant Pot lid, set the vent to sealing, and pressure cook:
- Dried chickpeas: 45 minutes (or 60 minutes if unsoaked).
- Canned chickpeas: 5 minutes.
- Let the pressure release naturally for 10–15 minutes before opening the lid.
Step 5: Mash & Finish the Curry
- Use a potato masher to mash a few chickpeas—this naturally thickens the curry.
- Stir in kasoori methi and amchur powder for an extra layer of flavor.
- Simmer for a few minutes on Sauté mode if you prefer a thicker sauce.
Step 6: Garnish & Serve
- Garnish with chopped cilantro and a squeeze of fresh lime or lemon juice.
- Serve hot with naan, cumin rice, or puri.
For detailed and precise step-by-step instructions, see the recipe card below.
Jump to RecipeTips for Making the Best Chana Masala
- For a quicker version, use canned chickpeas and reduce cooking time to 5 minutes in the Instant Pot.
- To thicken the curry, mash some chickpeas using a potato masher. This gives the dish a naturally creamy texture.
- Deglaze the pot properly by adding a few tablespoons of water while sautéing the tomatoes and spices. This prevents the mixture from sticking.
- Use fresh spices for the best flavor. If your garam masala has been sitting in your pantry for too long, consider replacing it.
- For a restaurant-style taste, simmer the chana masala for a few extra minutes after pressure cooking. This helps the flavors deepen.
- Amchur powder adds a unique tang, but if you don’t have it, fresh lemon juice works just as well.
- Chana masala thickens as it cools, so if the curry looks too thin, let it sit for a few minutes before serving.
FAQs About Chana Masala
Q: Can I make chana masala without an Instant Pot?
A: Yes, you can cook it on the stovetop. Simply simmer the soaked chickpeas in a covered pot for about 60–90 minutes until they become soft and tender. If using canned chickpeas, simmer for about 20–30 minutes.
Q: How do I make chana masala thicker?
A: Mashing some of the chickpeas with a spoon or potato masher helps naturally thicken the curry. You can also let it simmer uncovered for a few extra minutes.
Q: What is a good substitute for amchur powder?
A: If you don’t have amchur (dried mango powder), you can use fresh lemon juice. Add it at the end of cooking to preserve its bright flavor.
Q: What should I serve with chana masala?
A: This dish pairs well with cumin rice, basmati rice, naan, roti, or puri. A side of cucumber raita also complements the spices beautifully.
Chana Masala
Equipment
- Instant Pot For sautéing and pressure cooking.
- Wooden Spoon or Spatula For stirring and deglazing.
- Potato Masher (Optional) – For thickening the curry naturally.
Ingredients
- 2 cups dry chickpeas rinsed and soaked in 4 cups water, for 8-10 hours [*see Notes for unsoaked or canned]
- 2 tbsps olive oil
- 2 tsps cumin seeds
- 2 tbsps ginger paste 1 inch ginger
- 2 tbsps garlic paste 3-4 cloves
- 2 cups onions 1 medium, finely chopped
- 4 serrano chillies for mild spice seeded and cored
- 4 roma tomato seeded and finely chopped, or 1 cup diced tomatoes
Spices
- 2 tsps salt adjust to taste
- 1 tsp turmeric
- 2 tbsps coriander powder
- 4 – 6 tsps garam masala adjust to taste
- 2 tsps kashmiri red chili powder or paprika
- 1 tsp fennel powder optional
- 2 tsps amchur mango powder or lime/lemon juice
- 2.4 tsps fenugreek leaves kasoori methi
- 4 cups water add more depending on your consistency preference
Garnish
- 4 tbsps cilantro chopped
- 2 tsps lime or lemon juice or ½ teaspon chaat masala (optional)
Instructions
Soak Dried Chickpeas or Use Canned
- Rinse and soak dry chickpeas in about 4 cups water, overnight, or at least 8-10 hours.
- Drain and rinse them before cooking. Skip this step if using unsoaked chickpeas. If using canned chickpeas, rinse and drain them.
Sauté and Pressure Cook
- Turn on SAUTÉ, and adjust it to HIGH. Heat oil (or ghee) and add cumin seeds. When cumin begins to splutter, add onions and sauté them for 3 to 4 minutes.
- Add ginger and garlic paste, along with green chilies, and sauté for another minute. Now, add the tomato, and all the spices along with a few tablespoons of water. Use that to deglaze the pot and scrape off any brown bits stuck at the bottom. Cancel SAUTÉ.
- Add chickpeas, and water and give it a stir. Close the lid, vent set to SEALING, and pressure cook for 45 minutes at BEAN/CHILI or MANUAL Mode.
- If using unsoaked dry chickpeas, adjust the pressure cook time to 60 minutes. If using canned chickpeas, reduce the cooking time to 5 minutes.
- Once cooking time is up, wait for the pressure to release naturally for 10 to 15 minutes, followed by manual pressure release. Open the lid after the pin drops.
Finish and Serve
- Using a potato masher or a wooden spoon, mash a few beans. This makes the curry creamy and thick naturally. To thicken it more, simmer for a few minutes on SAUTÉ mode.
- Garnish with cilantro and squeeze a few drops of lime or lemon juice. Serve with puri, naan, or cumin rice!
Notes
Nutrition
Chef B Final Thoughts
Whether you’re a fan of traditional Indian cuisine or trying it for the first time, this recipe makes it easy to achieve an authentic taste right in your own kitchen. The combination of chickpeas, tomatoes, and warm spices creates a hearty, satisfying meal that is both nutritious and comforting.
One of the best things about cooking chana masala is its versatility—you can make it in an Instant Pot for convenience or simmer it on the stovetop for a slow-cooked depth of flavor. It’s also great for meal prep, as the flavors continue to develop over time, making leftovers even more delicious.
No matter how you choose to serve it—with rice, naan, or puri—this dish is sure to become a favorite in your home. Give this recipe a try and enjoy the rich, comforting flavors of homemade chana masala!
Tried this recipe? Don’t forget to share your success stories and tag us in your chana masala pics!
Hi, I’m Chef B! Passionate about all things culinary, I’ve spent years perfecting my recipes to bring bold flavors to your kitchen. Let’s cook up something delicious together!
