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Close up shot of Chana Masala or chole in wooden bowl with puris, onions and lemon wedges.
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4.83 from 17 votes

Chana Masala

Best ever restaurant style Punjabi chana masala or chickpea curry which absolutely easy delicious, gluten free, vegan and requires no special or store bought chana masala powder. Make it in handi or instant pot or pressure cooker or slow cooker.
Prep Time10 mins
Cook Time35 mins
Soaking Time8 hrs
Total Time45 mins
Course: Curries, Main Course
Cuisine: Gluten Free, Indian, Vegan
Keyword: Chana Masala, Chana Masala Recipe, Instant Pot Chana Masala
Servings: 8
Calories: 232kcal
Author: Farrukh Aziz

Ingredients

Ingredients for chana masala:

  • 500 grams Dried Chickpeas (kabuli chana)
  • 3 Onions medium size, roughly chopped
  • 5 Tomatoes medium size, roughly chopped
  • 2 tablespoons Tomato puree
  • 1/2 tablespoon Garlic paste
  • 3/4 tablespoon Ginger paste
  • 4-5 Green chilies slit (you may add more)
  • 2 teaspoon Ginger juliennes
  • 1/2 teaspoon Sugar
  • 1 teaspoon Kasuri methi
  • Salt to taste
  • 5-6 tablespoons Oil

Whole spices:

  • 2 Bay leaves
  • 3 Cinnamon sticks 1 inch each
  • 2-3 Green cardamom
  • 1 teaspoon Fennel seeds
  • 6-8 Black peppercorns
  • 1.5 teaspoon Cumin seeds
  • 2 Black cardamoms

Spice powders:

  • 1 tablespoon Coriander powder
  • 2 teaspoon Kashmiri red chilli powder
  • 1 teaspoon Turmeric powder
  • 3/4 teaspoon Dried Mango Powder (Amchur)
  • 1 teaspoon Cumin powder
  • 1 teaspoon Garam masala powder

Instructions

Preaparation of Chana Masala recipe

  • Clean, wash, and soak chickpeas in enough water over night.
  • Add chopped onions in a blender along with, fennel seeds, cumin seeds, green cardamom, black peppercorns and 1 stick of cinnamon.
  •  Blend everything well until smooth in paste. Onion masala paste is ready, set it aside.
  • Next, add chopped tomatoes along with tomato puree in a blender and blend it to a paste, set it aside.

How to make chana masala recipe on stove top

  • Strain the soaked chickpeas and add it in pressure cooker along with 5-6 cups of water, soda, 2 bay leaves and 1 stick of cinnamon.
  • Pressure cook it for 3 whistles on high and then 3 whistles on low.
  • Heat oil in heavy bottom pan or kadhai. Add black cardamom and fry for few seconds.
  • Add onion masala paste and saute on high for 3-4 minutes or until raw smell goes off
  • Add ginger paste and garlic, saute on high until mixed well, for about a minute.
  • Add green chillies along coriander powder, chilli powder, turmeric and cumin powder. Then, mix everything well and add 1/4 cup of water to avoid the burning of the masalas.
  • Cook until tomato and all the masala cooks well together and it start leaving the oil. This will take about 5 minutes on high heat
  • Add salt, amchur powder, boiled chickpeas, and ginger juliennes, mix well. Then, bring it to boil.
  • Add garam masala powder, sugar and allow it simmer for 10 minutes.
  • Finally, add kasuri methi and mix, cook for another minute.

How to make chana masala recipe in instant pot

  • Place the inner pot in IP, switch it on and press ' Sauté' mode. Once the IP displays 'Hot', then heat oil. 
  • Add black cardamom and fry for few seconds.
  • Add, ground onion masala paste and sauté for 2 minutes on his or until raw smell goes off.
  • Add ginger and garlic paste and sauté for another minute.
  • Now, add green chilies, coriander powder, Kashmiri red chilli powder, turmeric powder and cumin powder and sauté for 3 seconds.
  • Add 2 tablespoons of water to avoid burning of spices and anything getting stuck at the bottom.
  • Add blended tomato and cook for 1 minute.
  • Now, add drained chickpeas, dried mango powder, ginger juliennes, cinnamon stick, salt and bay leaf and mix
  • Add 3 cups of water (750 ml) and mix
  • Close the IP lid with pressure valve in sealing position and set the timer to 30 minutes.
  • Once IP beeps, allow the natural pressure release for 15 minutes and then carefully quick release with valve on venting position.
  • Press sauté mode on 'low', add garam masala powder, sugar and kasuri methi and simmer for another 2-3 minutes
  • Serve hot with puris, or rice, lemon wedges and onions

Notes

Canned Chickpeas:

  • We can make chana masala recipe or chickpea curry using canned chickpeas.

Canned Tomatoes

  • We can make this recipe using canned tomatoes as well.
No special or ready made chana masala powder is needed to make this recipe at home.
You can also make chana masala in instant pot using dried chickpeas as well, just add 1/2 teaspoon of soda and pressure cook along with the spices (masalas).
You can adjust the spiciness of the dish as per your liking.

Nutrition

Calories: 232kcal | Carbohydrates: 28g | Protein: 7g | Fat: 10g | Sodium: 87mg | Potassium: 466mg | Fiber: 8g | Sugar: 7g | Vitamin A: 655IU | Vitamin C: 17.7mg | Calcium: 80mg | Iron: 3mg