Name: Chana Masala (Indian Chickpea Curry)
Prep time: 8 h
Cook time: 40 min
Total time: 8 h 40 min
Cuisine: Indian
Ingredients: 1 cup dried chickpeas (or 2½ to 3 cups canned chickpeas); 3 cups water (for pressure cooking); 2 tablespoons oil or ghee; 1 teaspoon cumin seeds; 1 bay leaf; 1 to 2 green chilies, slit; 1½ cups finely chopped onions (2 medium); 1 tablespoon ginger garlic paste; 1½ cups chopped tomatoes (2 large); 1 teaspoon salt (adjust to taste); ¾ to 1 teaspoon garam masala; ½ to 1 teaspoon red chili powder; ½ teaspoon turmeric; 1½ to 2 teaspoons chana masala powder (optional); ½ teaspoon amchur (dry mango powder) or lemon juice (optional); 2 to 3 tablespoons chopped coriander leaves (for garnish)

Why You’ll Love Chana Masala Recipe

This chana masala recipe is comforting, wholesome, and packed with bold Indian flavors. It’s naturally vegan, high in protein and fiber, and incredibly satisfying. Whether you’re looking for a meatless main dish or a flavorful meal prep option, this chickpea curry delivers a delicious and nourishing experience every time. Plus, it’s easy to customize and gets better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup dried chickpeas (or 2½ to 3 cups canned chickpeas)
3 cups water (for pressure cooking)
2 tablespoons oil or ghee
1 teaspoon cumin seeds
1 bay leaf
1 to 2 green chilies, slit
1½ cups finely chopped onions (2 medium)
1 tablespoon ginger garlic paste
1½ cups chopped tomatoes (2 large)
1 teaspoon salt (adjust to taste)
¾ to 1 teaspoon garam masala
½ to 1 teaspoon red chili powder
½ teaspoon turmeric
1½ to 2 teaspoons chana masala powder (optional)
½ teaspoon amchur (dry mango powder) or lemon juice (optional)
2 to 3 tablespoons chopped coriander leaves (for garnish)

Directions

If using dried chickpeas, rinse and soak them in water overnight. Drain, then pressure cook with 3 cups of water until soft (about 5–6 whistles in a stovetop cooker or 25–30 minutes in an Instant Pot).
Heat oil or ghee in a pan. Add cumin seeds and bay leaf. When the cumin splutters, add green chilies and chopped onions. Sauté until the onions turn golden.
Add ginger garlic paste and sauté for 1–2 minutes until the raw smell disappears.
Add chopped tomatoes and cook until they soften and oil begins to separate.
Add salt, turmeric, red chili powder, garam masala, and chana masala powder (if using). Cook for another 2–3 minutes to blend the spices.
Add the cooked chickpeas along with some of the cooking water. Simmer for 10–15 minutes to allow the flavors to meld and the gravy to thicken. Mash a few chickpeas to naturally thicken the curry.
Stir in amchur powder or lemon juice if desired. Garnish with chopped coriander leaves.
Serve hot with rice, roti, or naan.

Servings and timing

Yield: 4 servings
Prep Time: 8 hours (including soaking time)
Cook Time: 40 minutes
Total Time: 8 hours 40 minutes

Variations

Quick version: Use canned chickpeas to skip the soaking and pressure cooking steps.
Extra spicy: Add more green chilies or increase the red chili powder to your taste.
Rich and creamy: Stir in a tablespoon of coconut milk or cashew cream at the end.
Tangy twist: Add more amchur or squeeze extra lemon juice before serving.
Oil-free: Sauté the aromatics in a splash of water or broth instead of oil.
Smoky flavor: Add a pinch of smoked paprika or roast the tomatoes before using.
Bulk it up: Add spinach or kale for extra nutrients.
Dry version: Simmer until the liquid reduces significantly for a thicker, drier curry.
Kid-friendly: Reduce the chili content and mash some chickpeas for a smoother texture.
Meal prep: Make a double batch—it tastes even better the next day.

Storage/Reheating

Refrigerate leftovers in an airtight container for up to 4 days.
To freeze, allow the curry to cool completely, then transfer to freezer-safe containers for up to 2 months.
Reheat on the stovetop or in the microwave, adding a splash of water if needed to loosen the consistency.

FAQs

Can I make chana masala with canned chickpeas?

Yes, canned chickpeas are a great time-saver. Just rinse and drain them before adding to the curry.

What’s the difference between chana masala and chole?

Chana masala uses smaller chickpeas and a more tangy, dry-spiced gravy. Chole typically refers to a Punjabi-style version with a thicker, richer sauce.

Is chana masala spicy?

It can be, but the spice level is easily adjustable. Reduce green chilies and chili powder for a milder version.

Can I use tomato puree instead of fresh tomatoes?

Yes, about 3/4 cup of tomato puree can be used in place of chopped tomatoes. Adjust the seasoning to balance the flavor.

How do I thicken chana masala?

Mash a few chickpeas in the pot while simmering, or cook uncovered to reduce the gravy.

Can I make this in advance?

Yes, chana masala tastes even better the next day. It’s perfect for meal prep.

What can I serve with chana masala?

It goes great with rice, roti, naan, jeera rice, or even quinoa.

Is this dish freezer-friendly?

Absolutely. Store in airtight containers and freeze for up to 2 months. Thaw and reheat before serving.

Can I use other beans?

While chickpeas are traditional, you could try using white beans or kidney beans in a pinch, though the flavor will differ.

How do I make this dish more tangy?

Add amchur powder or lemon juice at the end. You can also use tamarind paste for a different tangy note.

Conclusion

Chana Masala is a comforting, protein-rich dish full of bold spices and authentic Indian flavor. Whether you’re a seasoned cook or just getting started with Indian cuisine, this recipe is approachable, flexible, and incredibly satisfying. Serve it with rice or your favorite flatbread for a fulfilling, wholesome meal any day of the week.