Chana Masala
Chana masala is a North Indian chickpea curry, closely tied to Punjab, where it is often called chole and served with puri or bhature. Its depth comes from three steps: onions cooked slowly until deep golden brown, a tomato masala fried until the oil separates, and chickpeas simmered long enough to soak up the sauce, with a few mashed to thicken it. Amchur (dried mango powder) adds a gentle sourness at the end. It is vegan and gluten-free as written, and with canned chickpeas it takes about an hour.
By Mei Lin Tan
Published
- Prep Time
- 15 mins
- Cook Time
- 50 mins
- Total Time
- 1 hr 5 mins
- Servings
- 4 servings
How do you make Chana Masala?
Brown 2 finely chopped onions in 2 tbsp oil with cumin seeds for 12-15 minutes. Add garlic, ginger, green chillies and ground spices, then cook 400 g chopped tomatoes until the oil separates, about 10 minutes. Add 500 g cooked chickpeas and 360 ml water, mash a few and simmer for 15-20 minutes. Finish with garam masala, amchur and fresh coriander.
- Total time
- 1 hr 5 mins
- Calories
- 335 per serving
- Protein
- 13 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Simmering
Ingredients
Curry
To finish
To serve
Equipment
Large, heavy-bottomed pot or deep skillet with a lid · Wooden spoon · Box grater (optional, for the tomatoes)
Quick Directions
Brown the onions
Sizzle the cumin seeds in the oil, then cook the onions for 12-15 minutes until deep golden brown.
Add the aromatics and spices
Cook the garlic, ginger and chillies for 1 minute, then the ground spices with a splash of water.
Cook the tomato masala
Cook the tomatoes for 8-10 minutes until thick and the oil separates.
Simmer the chickpeas
Add the chickpeas and water, mash a few and simmer for 15-20 minutes.
Finish and serve
Stir in the garam masala, amchur and kasuri methi, then garnish and serve.
Step-by-Step Instructions
Every step for making chana masala, written out in full.
Brown the onions
Heat the oil in a large, heavy-bottomed pot over medium heat. Add the cumin seeds and bay leaf and let them sizzle for about 30 seconds, until the seeds darken a shade. Add the onions and a pinch of the salt and cook for 12-15 minutes, stirring often, until soft and deep golden brown. Lower the heat if they start to catch. The colour of the onions sets the colour of the curry.
Add the aromatics and spices
Stir in the garlic, ginger and green chillies and cook for 1 minute, until the raw smell is gone. Add the ground coriander, cumin, turmeric and Kashmiri chili powder with 2 tbsp of the water and stir for 30-60 seconds, so the spices cook without burning.
Cook the tomato masala
Add the tomatoes and the rest of the salt. Cook for 8-10 minutes, stirring and scraping the bottom of the pot, until the tomatoes break down into a thick paste and oil glistens at the edges.
Simmer the chickpeas
Add the chickpeas and the rest of the water and bring to a boil. Mash about 3 tbsp of the chickpeas against the side of the pot with the back of a spoon to thicken the sauce. Turn the heat to low, partly cover and simmer for 15-20 minutes, stirring now and then, until the sauce is thick enough to coat the chickpeas. Add a splash of water if it gets too thick.
Finish and serve
Stir in the garam masala, amchur and kasuri methi (if using) and simmer for 2 minutes more. Taste and add salt, or a squeeze of lemon for more sourness. Remove the bay leaf, scatter with the coriander and ginger strips, and serve hot with rice, roti, puri or bhature.
Recipe Tips
- Brown the onions properly. Pale onions give a thin, yellow-orange curry; deep golden onions give a darker sauce and a fuller, savoury flavour.
- Mashing a few chickpeas thickens the sauce without cream or nuts, which keeps the curry vegan.
- Add the amchur at the end, because long cooking dulls its sourness. Lemon juice works in its place.
- Canned chickpeas vary in firmness. If yours are still firm after 15 minutes, simmer them 5-10 minutes longer before the finishing spices go in.
- Chana masala thickens as it stands. Loosen leftovers with a splash of hot water.
Variations
- From dried chickpeas: soak 200 g (1 cup) dried chickpeas overnight in plenty of cold water, drain, then simmer in fresh water for 60-90 minutes until very tender, or pressure cook for 15-20 minutes at high pressure. Use 360 ml of the cooking liquid in place of the water.
- For the darker colour of many restaurant versions, add a black tea bag to the pot while the dried chickpeas cook, then discard it.
- Chana aloo: add 1 medium potato, cut into 2 cm cubes, with the chickpeas and 120 ml (1/2 cup) more water, and simmer until the potato is tender, about 20 minutes.
- Stir 2 large handfuls of baby spinach into the curry in the last 2 minutes.
- If you don't need it vegan, cook the onions in ghee instead of oil.
Nutrition (per serving)
| Calories | 335 |
|---|---|
| Protein | 13 g |
| Carbs | 47 g |
| Fat | 10.5 g |
| Saturated fat | 1.2 g |
| Fibre | 12 g |
| Sugar | 11 g |
| Sodium | 800 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours in an airtight container for up to 4 days. The flavour deepens overnight.
- Freezer
- Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge.
- Reheat
- Reheat in a covered pan over medium-low heat with a splash of water, stirring, until steaming hot, 74°C (165°F), or microwave in 1-minute bursts, stirring between each.
Chana Masala FAQs
What is the difference between chana masala and chole?
They are largely the same dish: chickpeas cooked in a spiced onion and tomato masala. Chole is the name used most in Punjab and across North India, especially for the version served with bhature or puri, which is often darker and tangier. Chana masala is the common restaurant name. Recipes vary from home to home more than the names do.
Can I make chana masala with dried chickpeas?
Yes. Soak 200 g (1 cup) dried chickpeas overnight, drain, then simmer them in fresh water for 60-90 minutes, or pressure cook them for 15-20 minutes at high pressure, until very tender. That gives about 500 g of cooked chickpeas, the amount this recipe needs. Use some of the cooking liquid in place of the water for a fuller flavour.
Why is my chana masala bland or watery?
Usually the onions were not browned enough, or the tomatoes did not cook down. Cook the onions until deep golden brown and the tomatoes until they form a thick paste with oil at the edges before the chickpeas go in. To thicken a watery curry, mash a few more chickpeas and simmer it uncovered for 5 minutes, then season with salt and amchur or lemon juice at the end.
Is chana masala vegan and gluten-free?
Yes, as written. It is cooked in oil with no dairy, and chickpeas, tomatoes and spices contain no gluten. Some spice blends contain fillers or are packed alongside wheat, so check the labels on garam masala and amchur if you need to avoid gluten strictly, and serve it with rice rather than roti, puri or bhature.
Can I freeze chana masala?
Yes. Cool it, then freeze it in airtight containers for up to 3 months. Thaw it overnight in the fridge and reheat it in a covered pan with a splash of water until steaming hot, 74°C (165°F).
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
