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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


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!




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


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.


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