If you’re looking for a delicious restaurant style chana masala recipe, look no further! This quick and simple Indian dish is a must-try. It’s packed with protein, fiber, and bold flavors. Make this chana masala with basic pantry ingredients like chickpeas, tomatoes, onions, garlic, and a few essential spices. This tasty dish comes together in just about 30 minutes, making it perfect for a busy weeknight or a cozy weekend meal. The dish is commonly enjoyed with rice or Indian breads such as naan or roti. If you want a quick and easy chickpea recipe then check out my Easy Chana Masala recipe.
What is Chana Masala?
The key ingredients used in traditional chana masala include chickpeas, onions, tomatoes, ginger, garlic, and a blend of spices such as cumin, coriander, turmeric, garam masala, and chili powder.
In this recipe, we will be using soaked and cooked chickpeas. The other ingredients used in this recipe include onion, garlic, tomatoes, fresh ginger, and a combination of ground cumin, coriander, turmeric, dry mango powder, garam masala, and chili powder.
If you don’t want to go through the process of soaking and pressure cooking or a more convenient and time-efficient option, canned chickpeas can be used, eliminating the need for soaking and cooking from scratch. Using canned chickpeas provides an easy alternative for those looking to prepare the dish quickly without the additional steps of cooking dried chickpeas.
Ingredient and substitute list
Ingredients
- Dry chickpeas
- Cooking oil
- Cardamom pods
- Bay leaf
- Cinnamon stick (optional)
- Onions
- Green chilis
- Chopped Garlic
- Chopped Ginger
- Whole tomatoes with juice
- Salt
- Fresh cilantro or coriander
- Water (to soak)
Ground Spices:
- Ground turmeric
- Kashmiri red chili powder
- Ground coriander
- Ground cumin
- Garam masala
- Amchur (dried mango powder)
Final Temper:
- Oil
- Whole cumin seeds
- Fresh ginger
- Green chilis
Garnish:
- Freshly squeezed lemon juice
- Fresh coriander/cilantro leaves
- Plant-based cream
- Fried sliced onions (optional)
Substitutes
1. Dry Chickpeas: Substitute with canned chickpeas (ensure they are drained and rinsed)
2. Cooking Oil: Substitute with vegetable oil, olive oil, or any plant-based oil of choice.
3. Cardamom Pods, Bay Leaf: Substitute cardamom pods and bay leaf with ground cardamom and bay leaf powder.
4. Tomatoes: Substitute canned diced or crushed tomatoes without juice with fresh tomato puree. Use fresh tomatoes, finely chopped, as an alternative.
10. Ground Cumin: Substitute with a pinch of caraway seeds.
12. Amchur (Dried Mango Powder): Substitute with tamarind paste, lemon juice, or chaat masala for tanginess.
16. Plant-Based Cream: I used soy cream but you can use coconut cream, almond cream, or any other plant-based cream alternatives available to you.
How To Make Chana Masala
Instructions
- Rinse dried chickpeas to remove dust and dirt. Soak them in 4 cups (1L) of water overnight or for at least 8 hours.
- Add them to a pressure cooker or instant pot with 2 cups (500 ml) water.Pressure cook for 15-20 minutes. For an instant pot, cook for about 20 minutes on high pressure. Allow the pressure to release naturally.
- Once the pressure is released, check the chickpeas for softness. If not tender, pressure cook for another 5-10 minutes until done.
Making the Sauce:
- Heat a large skillet and pour oil. When hot, add bay leaf, cardamom and red onions.
- Sauté until fragrant, then add green chili. Sauté until onions are caramelized (about 10 minutes). Add minced ginger and garlic paste, and sauté for a minute to remove the raw smell.
- Stir in red chili powder, turmeric, garam masala, coriander powder, and cumin powder. Sauté until spices are aromatic (about 2 minutes).
- Then add in the tomato and cook for another 3-4 minutes until you see the oil separate on the surface. Cover with a lid while it’s cooking.
- For a creamy sauce, cool the mixture, discard bay leaf and cinnamon, and blend this sauce until smooth in a food processor. Add a few tablespoons of mashed cooked chickpeas if desired.
- Add the sauce to the pan and the cooked chickpeas (or canned ones). Mix well and adjust salt and garam masala. Cover and simmer for 10-15 minutes.
Tempering:
- In a small pan, heat oil. Add cumin seeds, let them sizzle, then add julienned ginger. Stir until ginger turns golden brown on medium heat. Add slit green chili peppers and fry until they turn whitish on the surface.
- Pour the tempering over the chana masala, cover it, and let it sit for about 5 minutes for flavors to infuse.
Garnish:
- Garnish Chana Masala with fresh coriander/fresh cilantro leaves, lemon juice, and plant based cream (if using).
- Enjoy Chana Masala with rotis, poori, or fresh basmati rice.
Pro-tip
Pro Tips for Chana/Chickpea Curry:
- Tender Chickpeas with Baking Powder/Soda:
- Enhance tenderness by adding a small amount of baking powder or baking soda to the chickpeas. Marinate or add directly to the curry for extra flavor.
- Preparation:
- Have all ingredients, especially spices, prepared and within reach before starting. The recipe moves quickly after browning the onions.
- Quick Deglazing:
- Keep water nearby to deglaze the pan if onions, spices, or tomatoes stick to the bottom. This ensures a smooth and flavorful curry.
- Crushing Chickpeas for Texture:
- Achieve a restaurant-like finish by slightly crushing the chickpeas with a wooden spoon or spatula. This not only thickens the curry but also adds a delicious texture.
Serving Suggestions
For a traditional pairing, serve it with basmati rice. Alternatively, any type of bread, such as naan, roti, or paratha, complements the dish well, especially if the chana masala is on the drier side.
Consider making some homemade poori to serve alongside the chana masala.
Whole Wheat Puri Recipe:
- In a bowl, mix whole wheat flour and salt. Add water gradually to form a smooth dough.
- Divide the dough into small balls and roll them out into circles.
- Heat oil in a pan. Fry the puris until golden and puffed up.
- Serve hot puris alongside the vegan chana masala.
Storing and Freezing
- Refrigeration:
- Chana Masala can be stored in the refrigerator for one to two days, allowing for leftovers to be enjoyed the next day.
- Freezing:
- If you have more than you can eat in a couple of days, Chana Masala can also be frozen for up to two months, ensuring that it stays fresh for future meals.
- Reheating:
- When you’re ready to enjoy your stored or frozen Chana Masala, simply reheat it in the microwave or on a stovetop over medium-high heat until it’s heated through. This way, you can enjoy the same great taste and flavours as when it was freshly made.
- Important Note:
- However, it’s important to note that once you’ve frozen and thawed Chana Masala, it should not be refrozen, as the curry will lose its texture and turn to mush. So be sure to thaw and use only the amount you plan to eat.
Check out my other Chickpea recipes:
- Vegan Tuna Sandwich (Chickpea based)
- Kerala Kadala Curry (Brown Chickpea recipe)
- Besan ka Chila (Chickpea flour pancake)
- Easy Chana Masala (an easier version)
Chana Masala – Indian Chickpea Curry
Ingredients
- 2 tablespoons of cooking oil
- 3 cardamom pods
- 2 small bay leaf
- 1 inch cinnamon stick optional
- 1 large onion or 2 small onions chopped
- 2 green chilis sliced
- 4-5 cloves garlic minced
- 1 inch ginger minced
- 30 oz Whole tomato with juice 3 large tomatoes chopped
Cooking Chickpeas/chana
- 1 1/2 cup dry chickpeas (about 300 g) 2 1/2 cans: 15 oz, drained and rinsed
- 1 teaspoon salt or to taste
- 4 cups water divided to pressure cook and more for the sauce
Ground Spices
- 1/4 teaspoon ground turmeric
- 2 teaspoon Kashmiri red chili powder
- 2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 teaspoon Garam masala
- 1 teaspoon Amchur dried mango powder, optional
Final tempering
- 1 tablespoon oil
- 1 teaspoon whole cumin seeds
- 1/2 inch ginger julienned
- 2 green chilis slit lengthwise
Garnish
- 1 tablespoon freshly squeezed lemon juice
- Fresh coriander/Cilantro leaves chopped
- 1-2 tablespoons Plant-based cream
Instructions
Cook the Chickpeas
- Rinse dried chickpeas to remove dust and dirt. Soak them in 4 cups (1L) of water overnight or for at least 8 hours.
- Drain the water and rinse well.
- Add the chickpeas to a pressure cooker or instant pot with 2 cups (500 ml) water and pressure cook for 15-20 minutes. If using an instant pot, cook for about 20 minutes on high pressure. Let the pressure release naturally.
- Once the pressure is released, check the chickpeas for softness. If your chickpeas are not tender when you squeeze then pressure cook for another 5-10 minutes until done.
Making the Sauce
- Heat a large skillet and pour oil. When the oil turns hot (a bit and not smoking hot because that would burn your whole spices), add the whole spices – cardamoms, bay leaf, and cinnamon (if using).
- When they turn fragrant and sizzle a little, add the onions and green chili. Sauté until the onions are caramelized (takes about 10 minutes).
- Add minced ginger and garlic paste and saute for a minute so the raw smell leaves.
- Add the tomatoes and salt and let it cook covered until you see the oil separate from the top.
- Stir in red chili powder, turmeric, garam masala, coriander powder, and cumin powder. Sauté until the spices don’t smell raw anymore and start to smell delicious, about 3 minutes.
- Then add in the tomato and cook for another 3-4 minutes until you see the oil separate on the surface. Cover with a lid while it's cooking.
- You can skip this step but if you want a creamy smooth sauce, let this sauce cool, and discard the bay leaf and cinnamon stick. Add to a blender jar and process until smooth. You might have to add more water to help the blending. I also like to blend in a few tablespoons of cooked chickpeas with the onion tomato sauce.
- Add this creamy sauce to the pan along with the cooked chickpeas (or canned chickpeas).
- Mix well and taste it for salt and garam masala. Add more if required.
- Cover and simmer for 10-15 minutes. Finally, add amchur powder if using and turn off the heat
Tempering
- In a small pan add the oil and let it become hot.
- Drop the cumin seeds and let them sizzle for a few seconds and then add the julienned ginger. Let the ginger get golden brown from all sides.
- Keep stirring for that to happen. Then, add the slit green chili peppers and fry the chilis till they turn kind of whitish on the surface.
- Pour this immediately on top of the chana masala and cover. Let it sit for about 5 minutes for the flavors to infuse.
Garnish
- Garnish Chana masala with fresh coriander/cilantro leaves, lemon juice, and some cream (if using).
- Serve with rotis, naan, or fresh basmati rice
Hi Anjali
Your recipes are so good …😋 I watch your videos, when I feel sad and mood off so then feels better 😊. I’m a huge fan of your recipes and the way of presenting the video( your experience and stories you convey through).keep going 😍share more .
Thank you
Thank you so much! It means a lot to me!!!
I made this dish for my whole family and they loved it! cooking this from scratch was a little out of my comfort zone, but I am so glad I did it!
Very tasty recipe. It looks like there’s a mistake in steps. Steps 4 & 6 are the same.
Hey anjali, Thankyou for this reciepe. I tried it out and that made me cry because it came out exactly the way my amma used to make.
This made me so happy!!! Thank you for sharing that!!!