Go Back
+ servings
Chana Masala Recipe

Chana Masala

Chana masala is made with chickpeas cooked in a curry of onions, tomatoes, and freshly roasted spices.
5 from 1 vote
Prep Time 9 hrs
Cook Time 45 mins
Total Time 9 hrs 45 mins
Course Main Course
Cuisine Indian
Servings 4
Calories 239 kcal


  • Pressure Cooker
  • Saucepan
  • Deep Skillet


To Cook White Chick Peas

  • 200 g Dried White Chickpeas 
  • 3 cups Water
  • 2 Black Tea Bags 
  • ½ teaspoon Salt 

For Gravy

  • 1 medium Onion (chopped)
  • 1 medium Tomato (chopped)
  • ½ teaspoon Ginger Garlic Paste 
  • ¼ teaspoon Turmeric Powder 
  • ½ teaspoon Chili Powder 
  • ¼ teaspoon Garam Masala 
  • 2-3 Green Chilies (slit from the center)
  • 1 cup Chickpeas Stock 
  • 2 teaspoons Oil 
  • Salt (to taste)

Spices To Make Chole Masala Powder

  • 2 Black Cardamoms 
  • 1 inch Cinnamon 
  • 3-4 Black Pepper 
  • 2 cloves Garlic 
  • 1 Bay Leaf 
  • ¼ teaspoon Carom Seeds 
  • 1 teaspoon Coriander Seeds 
  • 1 teaspoon Fennel Seeds 
  • ½ teaspoon Dry Pomegranate Seeds 

For Garnishing

  • ½ cup Coriander Leaves (chopped)
  • ½ inch Ginger (julienned)
  • 1 Lemon (sliced)


  • Rinse and soak the chickpeas overnight in ample water. After soaking water it, the chickpeas bloat and become soft. Rinse and drain the soaked chickpeas.
  • Traditionally dried amla (Indian gooseberries) are added to give the chickpeas a dark hue. These often give the stock a slight sourness. Then, add one black tea bag if you do not have dried amla.
  • Add the chickpeas and the 3 to 4 dried amla bits or one black tea bag into a pressure cooker. Add water and salt, too.
  • Cook the chickpeas for 12 to 15 whistles with salt and pressure. It is important to cook the chickpeas well and to soften them. After you crush it with a spoon, the chickpeas should be tender. Drain the chickpeas and set them aside. Also, save a cup of chickpea stock.

Roasting the Spices

  • Add cardamoms, cinnamon, black pepper, bay leaf, carom seeds, coriander seeds, fennel seeds, dry pomegranate seeds, and garlic to a saucepan. Start roasting them at a low flame.
  • Stir regularly and roast the spices until they are brown. Even after they get fragrant, you have to go past a stage to roast them and they get browned rather than what is normally the standard.
  • Let these roasted spices cool down. Then, finely grind them to a powder in a coffee grinder or dry grinder.

Making Chana Masala

  • Heat the oil in a deep skillet. Add the ginger-garlic paste to it and saute it until the raw scent fades.
  • Now, add the onions and saute until the onions turn light brown in color.
  • Add the tomatoes and saute them until the oil separates from the tomatoes.
  • Add the prepared chole masala to it, along with the red chili powder, turmeric powder & garam masala powder. 
  • Also, add the sliced green chilies to it.
  • Add the cooked chickpeas to it and stir well.
  • Season with salt as per your taste. Then, add about 1 cup of chickpea stock.
  • Stir the chana and cover it and let it cook on low flame.

To Cook Chana Masala

  • Cook the chickpeas on low heat until the curry thickens. This chickpea curry is not thin in consistency, but has a medium or dried inconsistency.
  • Garnish it with ginger and some coriander leaves. Your chana masala is ready!



Calories: 239kcalCarbohydrates: 37gProtein: 10gFat: 7gFiber: 11gSugar: 9g
Keyword Chana Masala, Chickpea, Indian, Indian Cuisine
Tried this recipe?Let us know how it was!