Chana Masala

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Make this Classic chana masala recipe so easy to make, layers of flavours, with the right amount of texture and taste! Chickpea is beautifully simmered in a delicious masala that makes it a perfect Channa Masala recipe! You will be Blown away by the taste! 

chana masala served in a bowl with cup of rice aside.

This recipe was originally published in April 2014. It has been updated with contents and photos.

The Chana Masala recipe is easy and much lighter than other vegetarian dishes that we usually eat, so it is ideal for those who are on a diet or who prefer a less caloric option. 

What is Chana Masala recipe? 

Chana Masala, otherwise known as curried chickpeas is a very nutritious vegetarian dish from Punjab, northern India. It is also called chole in some restaurants.  

Chickpea is soaked overnight and boiled till they are firm and tender and then cooked in lusciously onion tomato gravy with the spices in it! 

The recipe for authentic Chana Masala from Indian cuisine with fresh ingredients and traditional Indian spices, directly for you.

What are ingredients to make channa masala? 

Chana masala’s major ingredient is chickpea (chana). 

The ingredients that cannot be missing in this dish are onion, tomato, turmeric, coriander powder, garlic, ginger, chilli powder and the combination of spices known as garam masala.

Why this Recipe Works: 

  • It has a lot of flavours, better than your restaurant take away! 
  • It is easily prepared and much lighter than many other vegetarian dishes
  • Great party food! When this on the table everyone is gonna love it! 

How to make chana masala step by step:

boiled chickepeas in deep pot
Soak the chickpeas for 8 hours/preferably overnight. Once it is soaked, Drain out the water, add them to a pressure cooker, add water and salt. Pressure cook for 5 to 6 hisses over medium heat. Once the pressure has released, check for the doneness. The chickpeas have to be soft.
diced onion and tomato is being boiled in sauce pan
Dice the tomato and onion and boil for 5 mins.
tomato puree in food processor
Then drain out the water, add to blender and pulse for just a few seconds to make a puree.
cumin seeds is being sizzled in saute pan
Pour oil in a saucepan over low heat, add cumin seeds let it sizzle for few seconds.
a bowl of spices is being added
In goes all the spice powders, stir and cook for few seconds.
tomato puree is being cooked in sauce pan
Then add, tomato and onion puree, ginger garlic paste and salt. ( I have not pictured the ginger garlic paste)
onion tomato gravy is being cooked in sauce pan
Over medium heat, stir and. Cover and cook for 5 mins.
well sauted onion tomato masala
Onion and tomato masala has to be well cooked. You can see a thin glaze of oil on the sides of the pan.
chickpea is in pan along with tomato masala
Add cooked chickpeas
chana masala recipe is being cooked in saute pan
Add the chickpeas boiled water. If it is too thick, just add hot water to get the consistency.
a spoon of cream is being added to curry
Add 1 teaspoon of condensed milk and stir.
chopped coriander leaves is being sprinkled over the channa masala.
Add chopped coriander leaves and serve.

channa masala is served in small bowl with cup of rice aside.

Tips to make the best Channa Masala: 

  • Chickpeas: You can use canned chickpeas or cook chickpeas. If you opt for this last option, you have to leave the chickpeas to soak for 8 to 12 hours preferably overnight in plenty of water. You can pressure cook 4 hisses till the chickpeas are cooked. 
  • If not, the chickpeas should be put in the pot when the water is boiling, let it cook for 2 hours and add the salt at the end.
  • Boil onion&tomato: Firstly boil onion and tomato and then blend to puree that gives you a creamy gravy. 
  • Oil/ghee: I have used vegetable oil for this recipe. For rich taste, you can use ghee! The taste of ghee makes this recipe delicious. 
  • Spices powder: once you add the spices in oil/ghee stir the spice powder over low heat as the spices might turn burned quickly. 
  • Cook the masala: Always Cook the onion tomato masala with the spice powder over low-medium heat until you see a thin glaze of oil on the sides. Keep stirring the masala otherwise, it might stick to the bottom of your pan. 
  •  Condensed milk: I have used condensed milk for the sweetener. Add very little condensed milk, adding condensed milk helps you to balance the taste. 
  • You can add a pinch of sugar as well.  
  • FAQ

1. What’s the difference between Chana masala and Tika masala.

Tikka masala is a spicy dish made with small pieces of meat and/or vegetables while Chana masala is a corresponding dish made with Chana(chickpeas). 

2. Is Chana masala usually vegan?

Yes, Chana masala is vegan and gluten-free. For this recipe, condensed milk can be avoided. 

3. Is Chana masala good for weight loss? 

Chana masala is a low-calorie recipe you can include in your weight loss diet. It can satisfy your hunger without loading you with calories. 

4. How do you serve chana masala recipe?

It is best served with poori, bhatura, chapattis or steamed rice.

5. How long can we refrigerate? 

Store them in a glass container and keep in the refrigerator for 2 days! 

6. Can we freeze Channa Masala? 

Like many curries, channa masala can be stored up to 2 months. Store in a freezer-safe container.

To reheat: Just reheat in the microwave or stovetop. 

Other Recipes you may like to try:

Palak Paneer

Creamy Veg Handi Subzi

Punjabi Dal Makhani

Spicy Mushroom Gravy

Punjabi Matar Paneer

 

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chana Masala


  • Author: Nithya Narasimhan
  • Prep Time: 8 hours (soaking)
  • Cook Time: 30 minutes
  • Total Time: 8 hours 30 minutes.
  • Yield: 2 1x

Description

Make this Classic chana masala recipe so easy to make, layers of flavours, with the right amount of texture and taste! Chicken pea is beautifully simmered in a delicious masala that makes it a perfect Channa Masala recipe! You will blow away by the taste!


Ingredients

Scale

Ingredients:

1 cup Chickpeas
2.5 cups of water
2 tomato
2 onion
1 tablespoon oil
1 teaspoon cumin seeds
1 tablespoon chilli powder
1teaspoon Turmeric powder
1teaspoon Garam masala
1teaspoon coriander powder
1 teaspoon ginger garlic paste
1 tablespoon coriander leaves (chopped)
1teaspoon condensed milk
Salt


Instructions

Method:
Wash the chickpeas and soak them for 8 hours, preferably overnight.
Once it is soaked, Drain out the water, add them to a pressure cooker, add water and salt.
Pressure cook for 5 to 6 hisses over medium heat.
Once the pressure has released, check for the doneness. The chickpeas have to be soft.

Onion&Tomato Puree:

Dice the tomato and onion and boil for 5 mins.
Then drain out the water, add to blender and pulse for just a few seconds to make a puree.

To make the curry:

Pour oil in a saucepan over low heat, add cumin seeds let it sizzle for few seconds.
In goes, all the spice powders, stir and cook for a few seconds.
Then add, tomato and onion puree, ginger garlic paste and salt.
Over medium heat, stir and. Cover and cook for 5 mins.
Onion and tomato masala has to be well cooked. You can see a thin glaze of oil on the sides of the pan.
Add cooked chickpeas and the chickpeas boiled water. If it is too thick, just add hot water to get the consistency.
Cover with the lid, let the curry simmer for 3 mins.
Add 1 teaspoon of condensed milk and stir.
Add chopped coriander leaves and serve.

Notes

Tips to make the best Channa Masala: 

Chickpeas: You can use canned chickpeas or cook chickpeas. If you opt for this last option, you have to leave the chickpeas to soak for 8 to 12 hours preferably overnight in plenty of water. You can pressure cook 4 hisses till the chickpeas are cooked. 

If not, the chickpeas should be put in the pot when the water is boiling, let it cook for 2 hours and add the salt at the end.

Boil onion&tomato: Firstly boil onion and tomato and then blend to puree that gives you a creamy gravy. 

Oil/ghee: I have used vegetable oil for this recipe. For rich taste, you can use ghee! The taste of ghee makes this recipe delicious. 

Spices: once you add the spices in oil/ghee stir the spices over low heat as the spices might turn burned quickly. 

Cook the masala: Always Cook the onion tomato masala with the spices over low-medium heat until you see a thin glaze of oil on the sides. Keep stirring the masala otherwise, it might stick to the bottom of your pan. 

 Condensed milk: I have used condensed milk for the sweetener. Add very little condensed milk, adding condensed milk helps you to balance the taste. 

You can add a pinch of sugar as well.  

  • Category: Side dishes, curries
  • Method: stove top
  • Cuisine: indian

Keywords: chana masala, chana masala recipe, channa masala

 

 

 

 

 

 

 

 

 

 

 

 

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