Authentic Chana Masala
Make authentic Chana Masala with a homemade spice blend, chickpeas and tomatoes, perfect with rice, paratha or naan for any meal.
RUKAIYA KADIWAL 
This is the chana masala I used to teach most often in my Indian cooking classes: everyone loved grinding their own spice blend, and it's simple enough that people would leave able to make it again at home. It's still my go to now for potlucks and entertaining, holds up well for a crowd, and adjusts easily for spice level or a vegan table (swap ghee for oil). Short on time? I've also got an Instant Pot version.
This chickpea curry is naturally gluten free and is so good served over fluffy basmati rice or with Jowar Roti. And if you are craving a restaurant style meal at home, I highly recommend you try it with my favorite soft and fluffy homemade naan!
Before I share the full recipe, I suggest you read the ingredient tips I have shared below for perfect chana masala. It includes a few answers I've given readers over the years: how I convert this to the Instant Pot, what to do if tamarind is what's on hand instead of lemon, and why I skip baking soda entirely.
Want to include more Indian vegetarian dishes in your everyday meals? I have got lots of Vegetarian curries that are easy to make at home. And I promise they will soon be in your weekly rotation just like mine.
Ingredient Tips & Answers to Your Questions
Chickpeas - Dry (1 cup, soaked and pressure cooked) or canned (2 cans, 15 oz, rinsed and drained) both work well. I don't add baking soda, just salt, when cooking dry chickpeas from scratch. Baking soda can make chickpeas mushy and add a slight metallic taste, so it's best to avoid it.
Chana Masala Spice Blend - Homemade is amazing, but store bought works too. No spice blend on hand? Garam masala plus a teaspoon each of red chili powder and coriander powder gets you close.
For extra tang - A spoonful of tamarind stirred in at the end works as well as the usual squeeze of lemon, if that's what's in your pantry.
Making it in the Instant Pot - Sauté the onions, tomatoes, and spices first, then pressure cook on Manual (High) for 20 25 minutes with a natural release. Or use my full Instant Pot Chana Masala recipe for exact timing.
Serving
I love serving chana masala with parathas or rice, along with a side of cucumber raita and pickled onions. Another delicious option is to wrap this flavorful curry in buttery Kawan Parathas, adding some green chutney and onions, and enjoy it as a Kathi Roll.
Meal Prep Recipe
Like most Indian curries, chana masala tastes even better the next day, once the spices have had time to settle in. It's an easy one to keep on hand for busy weeknights, or to make ahead for a party since it holds up well for a crowd.
Notes
Using Canned Chickpeas: Skip steps 1 and 2 if using canned chickpeas. Simply add two (15 oz) cans of rinsed and drained chickpeas in step #5.
Chana masala spice blend: If you do not have time to make a homemade spice blend you can use store bought one or mix the spices below for an Instant chana masala spice mix: 2 teaspoons Kashmiri red chili powder, ½ teaspoon ground turmeric, 2 tablespoons coriander powder, 1 teaspoon garam masala powder, 1 teaspoon amchur powder.
Adding More Veggies: Optionally you can add 1 medium sized boiled, peeled, and cubed red, russet, or sweet potato along with the chickpeas. Add two big handfuls of chopped spinach just before adding the garnish.
References
Official Source: Ministry of Curry
You may also like: Doro Wat Ethiopian Chicken Stew
Ingredients
- ▢1 cup dry chickpeas See notes for canned chickpeas
- ▢4 cups water divided
- ▢1 teaspoon Kosher Salt
- ▢1 black tea bag optional
- ▢2 tablespoons ghee or oil
- ▢1 bay leaf
- ▢1 large yellow onion finely diced
- ▢2 teaspoons ginger paste
- ▢2 teaspoons garlic paste
- ▢1 green chilli slit in the middle, optional
- ▢2 plum tomatoes finely diced
- ▢1 to 2 tablespoons chana masala spice blend add more to taste (see notes)
- ▢1½ teaspoon kosher salt
- ▢¼ teaspooon ground turmeric
- ▢1 teaspoon kashmiri red chili powder
- ▢1 cup water
- ▢1 tablespoon kasoori methi (dried fenugreek leaves)
- ▢¼ cup chopped cilantro
Nutritional Information
- Calories: 147kcal
- Carbohydrates: 21g
- Proteins: 5g
- Fat: 4g
- Saturated Fat: 2g
- Cholesterol: 9mg
- Sodium: 9mg
- Potassium: 391mg
- Fiber: 4g
- Sugar: 3g
- Vitamin C: 9.6mg
- Calcium: 48mg
- Iron: 3mg
Directions
Authentic Chana Masala Recipe (Traditional Chole Method)
Step 1: Soak the Chickpeas
Soak white chickpeas in 2 cups of water overnight or for 8 10 hours. Drain out all the water.
Step 2: Pressure Cook the Chickpeas
Add chickpeas along with 2 cups of water and salt to Instant Pot insert or a stove top pressure cooker. Pressure cook for 35 minutes followed by natural pressure release. (Note: Optionally, add a tea bag to give the dish a rich smoky flavor and deep color. Discard once the chickpeas are cooked)
Step 3: Sauté the Onions and Aromatics
Heat ghee in a medium skillet. Add bay leaf and onions. Sauté on medium heat until the onions turn light golden brown, about 8 to 10 minutes. Use a lid to speed up cooking while mixing in the onions frequently. Add ginger paste, garlic paste, and green chili. Mix well and cook for another minute.
Step 4: Cook the Tomatoes
Add tomatoes and cook for 5 minutes stirring a few times until the tomatoes are soft and mushy.
Step 5: Add Spices and Chickpeas
Mix well with chana masala spice blend, salt, turmeric, and red chili powder. Add boiled chickpeas along with the water from pressure cooking. Add one cup of water (more or less) to bring the curry to your desired consistency.
Step 6: Simmer and Garnish
Simmer for 5 minutes and garnish with Kasoori methi and cilantro. Serve with steamed basmati rice or paratha.
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