This Easy and Delicious Chana Masala Recipe, also known as Chickpea Curry, is the perfect comfort food to warm your soul. Made with tender chickpeas, a blend of bold spices, and a rich homemade masala, this dish brings authentic Indian flavors straight to your table.
Whether you’re preparing a quick weekday meal or looking for a vegetarian dish to share with friends and family, this chana masala recipe is just perfect. It pairs wonderfully with steamed rice, jeera rice, or hot phulkas/rotis. It’s nutritious, satisfying, and absolutely delicious! Punjabi Chole Recipe – Authentic Chole Recipe is a must-try recipe if you like chickpea curry.
Ingredients for Chana Masala (Chickpea Curry Recipe)
Main Ingredients:
- Kabuli chana (white chickpeas) – 1 cup, soaked for 4 to 5 hours or overnight
- Onion – 1 medium, sliced
- Whole spices –
- Cinnamon – 1-inch piece
- Black cardamom – 1
- Cloves – 2
- Bay leaf – 1
- Bottle Masala / Malvani Masala – 1 tbsp (or use any red curry powder of your choice)
- Kashmiri Red Chilli Powder – 1 tbsp (adjust to taste)
- Turmeric Powder – 1/4 tsp
- Coriander Powder – 1 tsp
- Garam Masala Powder – 1/2 tsp
- Salt – to taste
- Oil – for cooking
- Fresh Coriander Leaves – for garnish
For the Masala Blend:
- Dried Coconut – 1/4 cup
- Sesame Seeds – 1 tbsp
- Peanuts – 1 tbsp
- Garlic – 4 to 5 cloves
- Ginger – 1 inch
- Tomato – 1 medium
How To Make Chana Masala (Chickpea Curry)
- Prepare the Masala Blend
In a pan, heat a teaspoon of oil and roast the dried coconut, sesame seeds, and peanuts separately until golden and aromatic. Allow them to cool slightly, then grind them together into a fine paste with garlic, ginger, and tomato, using a little water. - Make the Curry Base
- Heat oil in a pressure cooker.
- Add the whole spices (cinnamon, black cardamom, cloves, and bay leaf). Sauté for a few seconds until fragrant.
- Add the sliced onions and sauté until golden brown.
- Add the ground masala blend and fry for 2–3 minutes.
- Now, stir in the bottle masala, red chilli powder, turmeric, coriander powder, and salt. Cook until the masala releases oil and the spices are well combined.
- Combine Chickpeas & Simmer
- Add the soaked chickpeas along with a cup of water (adjust consistency to your liking).
- Cover the pressure cooker and cook on high heat until the 1st whistle.
- Then reduce the heat and cook on low heat for 15 –20 minutes till the chickpeas are tender.
- Once the pressure is released, open the lid, add the garam masala powder and stir well.
- Simmer for a minute.
- Serve
Turn off the heat and garnish with freshly chopped coriander leaves. Serve hot with steamed rice or roti.
Tips:
- You can substitute bottle masala with a mix of curry powder or Malvani masala if unavailable.
- For extra tang, squeeze a little lemon juice just before serving.
- Adjust the spice level to suit your taste.
This Chana Masala is not only rich in protein and fiber but also bursting with traditional flavors. It’s a go-to dish in many Indian households — now it can be a favorite in yours too!
Frequently Asked Questions – Chana Masala (Chickpea Curry)
1. Can I use canned chickpeas instead of dried chickpeas?
Yes, you can use canned chickpeas. Just rinse and drain them before adding to the curry. You may want to reduce the cooking time slightly since they’re already soft.
2. What is Bottle Masala? Can I substitute it?
Bottle Masala is a traditional East Indian spice blend. If you don’t have it, you can substitute it with Malvani masala, kitchen king masala, or a mix of red chilli powder and garam masala.
3. Is Chana Masala vegan?
Yes! This recipe is 100% plant-based and vegan-friendly.
4. What can I serve with Chana Masala?
Chana Masala pairs perfectly with steamed rice, jeera rice, chapati, roti, or even naan.
5. Can I freeze Chana Masala?
Absolutely. Let it cool completely, store in airtight containers, and freeze for up to 1 month. Thaw and reheat before serving.
Other Veg Recipes You May Like To Try
Sabut Masoor Dal Recipe In Pressure Cooker
Toor Dal Recipe – Simple Green Masala
Printable Recipe Card
Easy And Delicious Chana Masala | Chickpea Curry Recipe
Equipment
- 1 Pressure Cooker
Ingredients
- 1 cup Kabuli chana white chickpeas, soaked 4–5 hours or overnight
- 1 medium onion sliced
- 1- inch cinnamon stick
- 1 black cardamom
- 2 cloves
- 1 bay leaf
- 1 tbsp Bottle Masala or Malvani masala or red curry powder
- 1 tbsp Kashmiri red chilli powder adjust to taste
- ¼ tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp garam masala powder
- Salt to taste
- Oil for cooking
- Fresh coriander leaves for garnish
Masala Blend
- ¼ cup dried coconut
- 1 tbsp sesame seeds
- 1 tbsp peanuts
- 3 – 4 cloves garlic
- 1 inch ginger
- 1 medium tomato
Instructions
- Soak chickpeas overnight or atleast 4 to 5 hours.
- Dry roast dried coconut, sesame seeds, and peanuts. Cool and grind into a fine paste with a little water. Add garlic, ginger and sliced tomato.
- Heat oil and add whole spices (cinnamon, cardamom, cloves, bay leaf).
- Add sliced onions and sauté until golden.
- Add ground masala paste and cook for 2–3 minutes.
- Stir in all the dry spice powders (bottle masala, chilli, turmeric, coriander) and salt.
- Add the chickpeas and some water. Pressure cook for 10–15 minutes.
- When done, Add garam masala, mix well.
- Garnish with fresh coriander leaves and serve hot with rice or roti.
Notes
- Use canned chickpeas for a quicker version.
- Adjust spice levels to your taste.
- Add a squeeze of lemon for extra zing!
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