Craving some Indian food? Let me show you how to make authentic Indian-style Chana Masala! Below, you’ll find a detailed guide complete with helpful photos, plus useful tips and tricks to help you create flavorful, satisfying chana masala right in your own kitchen.
This Authentic chana masala recipe is among the most requested in my Indian cooking classes due to its simplicity and delicious, satisfying results. The class especially enjoys roasting whole spices and grinding them to create the most aromatic and flavorful chana masala spice blend at home.
Chana Masala has been a staple in my kitchen over the years, becoming a family favorite served with homemade parathas. It’s also my go-to dish for entertaining and potlucks, consistently pleasing crowds and easily adaptable to different spice levels and dietary needs. For example, if you are Vegan, simply substitute oil in place of ghee.
This curry is also naturally gluten-free, making it a great option for those with gluten restrictions. Serve it with rice for a complete meal or with gluten-free Indian bread like Jowar Roti or Bajra Roti. Love Indian food?
Ingredients For Chana Masala
- Chickpeas – I use dry chickpeas also known as Kabuli Chana for this recipe that has been soaked in water and pressure cooked. When short on time, canned chickpeas work equally well too. Substitute 1 cup dry chickpeas with 1 can of chickpeas.
- Aromatics – finely diced yellow onion, combined with fresh ginger and garlic paste, creates an aromatic base for this curry.
- Tomatoes – fresh plum or Roma tomatoes add a tangy flavor and vibrant red color to the curry. You can also use canned tomatoes if you do not have fresh tomatoes.
- Chana Masala Spice Blend – homemade chana masala spice mix adds earthy flavors and perfect heat to this dish. While it is easy to make at home, you can also use your favorite store-bought chana masala powder.
- Other spices – bay leaf and Kasoori methi add depth of flavor and make the curry taste just like the one served at Indian restaurants that we all love!
How to Make Chana Masala
- Soak dry chickpeas in water for 8-10 hours or overnight and pressure cook them until soft. I sometimes pressure cook them with a tea bag to give the dish a rich smoky flavor and deep color. Teabag can be discarded
- once the chickpeas are cooked. You can also use rinsed and drained canned chickpeas.
- Heat ghee in a medium skillet. Add bay leaf and onions and sauté on medium-high heat until golden brown. Add ginger paste, garlic paste, and green chili. Mix well and cook for another minute.
- Add tomatoes and cook for 5 minutes stirring a few times until the tomatoes are soft and mushy.
- Mix well with chana masala spice blend, salt, turmeric, and red chili powder.
- Add boiled chickpeas and salt to taste. Add one cup of water (more or less) to bring the curry to your desired consistency. Occasionally I also add cubed boiled potato to this dish.
- You can add more spice blend if you want a spicier chana masala.
- Simmer for 5 minutes and garnish with Kasoori methi and cilantro.
Serving
I love serving chana masala with parathas or rice, along with a side of cucumber raita and pickled onions. Another delicious option is to wrap this flavorful curry in buttery Kawan Parathas, adding some green chutney and onions, and enjoy it as a Kathi Roll.
