🍛 Authentic Chana Masala Recipe | Easy Indian Chickpea Curry

Chana Masala, also known as chickpea curry, is one of the most iconic and widely loved North Indian curry recipes. Made with boiled chickpeas (kabuli chana) simmered in a richly spiced tomato-onion gravy, this vegan Indian recipe is a favorite across households, restaurants, and Indian street food stalls alike. Whether you pair it with bhature, roti, jeera rice, or basmati rice, this dish is wholesome, protein-packed, and full of flavor.

📝 Ingredients (Serves 4)

Main Ingredients:

• Boiled chickpeas (kabuli chana) – 2 cups (or 1 cup dried, soaked overnight and boiled)

• Onions (finely chopped) – 2 medium

• Tomatoes (pureed) – 3 medium

• Garlic cloves – 4, minced

• Ginger – 1-inch piece, grated

• Green chili – 1, finely chopped (optional)

• Oil – 2 tablespoons

• Salt – to taste

• Water – 1 to 1.5 cups

Spices:

• Cumin seeds – 1 tsp

• Turmeric powder – ½ tsp

• Coriander powder – 2 tsp

• Red chili powder – 1 tsp (adjust to taste)

• Garam masala – 1 tsp

• Amchur (dry mango powder) – 1 tsp

• Chana masala powder – 2 tsp (optional but recommended)

• Kasuri methi (dry fenugreek leaves) – 1 tsp, crushed

• Bay leaf – 1 (optional)

• Cinnamon stick – 1 small (optional)

Garnish:

• Fresh coriander leaves – 2 tbsp, chopped

• Lemon wedges – to serve

🍳 Step-by-Step Instructions – Make Chana Masala at Home

✅ Step 1: Prepare the Chickpeas

• If using dried chickpeas, soak 1 cup in water overnight or for at least 8 hours.

• Pressure cook or boil with salt until soft (usually 5–6 whistles in a pressure cooker).

• Drain and set aside. Save some of the cooking water for the gravy.

🥣 Pro Tip: Add a tea bag or a pinch of baking soda while boiling chickpeas to soften them and deepen the color (restaurant-style trick).

✅ Step 2: Make the Masala Base

1. Heat oil in a heavy-bottomed pan or kadhai.

2. Add cumin seeds and let them splutter. Add bay leaf and cinnamon stick if using.

3. Add chopped onions and sauté until golden brown.

4. Add ginger, garlic, and green chili. Sauté until raw smell goes.

5. Add pureed tomatoes and cook on medium heat until oil separates (7–10 minutes).

6. Add all dry spices: turmeric, coriander, red chili, chana masala powder, garam masala, amchur, and kasuri methi.

7. Cook the masala for another 2–3 minutes while stirring.

🍅 Make sure the tomato base is fully cooked before adding chickpeas — this ensures rich, deep flavor.

✅ Step 3: Simmer the Curry

1. Add the boiled chickpeas and mix well with the masala.

2. Add 1 to 1.5 cups of water (including reserved water from boiling) and simmer for 12–15 minutes.

3. Lightly mash a few chickpeas with the back of the spoon to thicken the curry.

4. Check seasoning and adjust salt or spice as needed.

🔥 Let it rest covered for 10 minutes before serving. The flavors deepen beautifully.

✅ Step 4: Garnish and Serve

• Garnish with fresh coriander leaves.

• Serve hot with bhature, puri, paratha, roti, or steamed basmati rice.

• Add a wedge of lemon for extra tang.

🍽️ Best Occasions to Serve Chana Masala

🥗 Nutrition Facts (Per Serving – Approximate)

✅ Chana masala is an excellent source of plant-based protein, fiber, and iron — making it a super nutritious vegan Indian meal.

🥄 Storage and Reheating Tips

• Store in an airtight container in the fridge for up to 3 days.

• Reheat on stovetop or microwave with a splash of water.

• Freezes well for up to 2 months.

🔄 Variations & Add-Ons

• Add spinach or kale for extra nutrition (Palak Chana).

• Stir in coconut milk or cashew paste for a creamy twist.

• Add a spoon of ghee or butter for richer flavor (if not strictly vegan).

• For a South Indian variation, add a tadka of mustard seeds and curry leaves.

❓ FAQs – Common Questions about Chana Masala

Can I use canned chickpeas?

Yes, rinse and drain well. Use 2 cans (400g each) to replace boiled chickpeas.

What’s the difference between chana masala and chole?

Chole is more Punjabi-style and often has more gravy. Chana masala is spicier and drier, used more in everyday meals.

Is chana masala gluten-free?

Yes! It’s completely gluten-free and vegan-friendly.

Can I make it in an Instant Pot?

Yes. Sauté the masala using the sauté mode, then pressure cook with soaked chickpeas for 30–35 minutes on high.

💬 Interesting Facts

Whether you’re a fan of Indian vegetarian curry, seeking a protein-packed vegan dinner, or just love spicy, comforting meals, this authentic chana masala recipe ticks all the boxes. It’s simple, uses pantry staples, and is full of traditional Indian flavor.