How to Make Chana Masala: A Flavorful Indian Chickpea Curry

Chana Masala is a popular Indian dish made with chickpeas cooked in a spicy, tangy tomato-based gravy. This hearty and nutritious dish is often served with rice, naan, or roti, making it a versatile meal for any time of day. Chana Masala is not only delicious but also packed with protein and fiber, making it a healthy choice for vegetarians and vegans. Here’s a detailed guide on how to make this classic Indian dish at home.


For the Chana (Chickpeas):

  • 1 cup dried chickpeas (or 2 cups canned chickpeas)
  • 4 cups water (for soaking and cooking)
  • 1/2 teaspoon baking soda (optional, for softening)
  • 1 teaspoon salt

For the Masala:

  • 2 tablespoons oil or ghee
  • 1 teaspoon cumin seeds
  • 1 large onion, finely chopped
  • 2 tablespoons ginger-garlic paste
  • 2 large tomatoes, pureed
  • 1/4 cup tomato paste
  • 1-2 green chilies, finely chopped (optional, for heat)
  • 1 teaspoon turmeric powder
  • 2 teaspoons coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon garam masala
  • 1 teaspoon red chili powder (adjust to taste)
  • 1 teaspoon ground black pepper
  • 1 teaspoon chana masala powder (optional, for extra flavor)
  • 1/2 teaspoon amchur (dried mango powder) or lemon juice (for tanginess)
  • Salt to taste
  • 1/4 cup fresh coriander leaves, chopped (for garnish)

For Garnish:

  • Fresh coriander leaves, chopped
  • Lemon wedges


Step 1: Prepare the Chickpeas

  1. Soak the Chickpeas: If using dried chickpeas, rinse them thoroughly and soak them in 4 cups of water overnight or for at least 8 hours. Add 1/2 teaspoon baking soda to help soften the chickpeas.
  2. Cook the Chickpeas: Drain the soaked chickpeas and transfer them to a pressure cooker. Add 4 cups of water and 1 teaspoon of salt. Pressure cook for 20-25 minutes or until the chickpeas are soft and cooked through. If using canned chickpeas, drain and rinse them well.

Step 2: Prepare the Masala

  1. Heat Oil: In a large pan or pot, heat 2 tablespoons of oil or ghee over medium heat.
  2. Add Cumin Seeds: Add the cumin seeds and let them splutter.
  3. Add Onions: Add the finely chopped onions and sauté until they turn golden brown.
  4. Add Ginger-Garlic Paste: Add the ginger-garlic paste and cook for 2-3 minutes until the raw smell disappears.
  5. Add Tomatoes and Spices: Add the pureed tomatoes and tomato paste. Cook for 10-15 minutes, stirring occasionally, until the tomato mixture thickens and the oil begins to separate. Add the chopped green chilies (if using), turmeric powder, coriander powder, cumin powder, garam masala, red chili powder, ground black pepper, and chana masala powder (if using). Mix well and cook for another 2-3 minutes.

Step 3: Combine Chickpeas and Masala

  1. Add Chickpeas: Add the cooked chickpeas to the tomato masala mixture. Mix well.
  2. Adjust Consistency: Add 1-2 cups of water (or the cooking liquid from the chickpeas) to adjust the consistency of the curry. Simmer on low heat for 10-15 minutes, allowing the flavors to meld together.
  3. Add Tanginess: Add amchur or lemon juice for a tangy flavor. Mix well and cook for another 2-3 minutes.
  4. Season and Garnish: Adjust salt to taste. Garnish with chopped fresh coriander leaves.

Step 4: Serve

  1. Serve Hot: Serve the Chana Masala hot with rice, naan, roti, or your favorite Indian bread.
  2. Garnish and Enjoy: Garnish with additional fresh coriander leaves and lemon wedges for extra flavor.

Tips for Perfect Chana Masala

  1. Soaking Chickpeas: Soaking dried chickpeas overnight or for at least 8 hours helps in cooking them faster and achieving a softer texture.
  2. Pressure Cooking: Using a pressure cooker reduces the cooking time for chickpeas. If you don’t have a pressure cooker, you can boil the chickpeas in a pot, but it will take longer.
  3. Spice Levels: Adjust the amount of red chili powder and green chilies to suit your heat preference.
  4. Consistency: The consistency of Chana Masala can be adjusted by adding more or less water. It should be thick enough to coat the chickpeas but not too dry.
  5. Tanginess: Adding amchur or lemon juice gives the dish a nice tangy flavor that balances the spices.


Chana Masala is a beloved Indian dish that is both nutritious and flavorful. Making Chana Masala at home allows you to enjoy this hearty and delicious curry fresh and hot. By following this detailed recipe, you can create an authentic and mouthwatering Chana Masala that will impress your family and friends. Serve it with your favorite accompaniments and relish the rich and aromatic flavors!

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