Chana Masala

Name: Chana Masala
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: north_indian
Ingredients: 1 cup chickpeas (dried, soaked overnight); 3 cup water (for pressure cooking chickpeas); 1 tsp black tea leaves (for dark color, tied in muslin cloth); 0.5 tsp salt; 2 tbsp ghee; 1 tsp cumin seeds; 1 pcs bay leaf; 1 inch cinnamon stick; 3 pcs green cardamom (pods); 1 pcs black cardamom; 4 pcs cloves; 2 pcs onion (medium, finely chopped); 1 tbsp ginger-garlic paste; 2 pcs green chili (slit lengthwise); 3 pcs tomato (medium, pureed); 1 tbsp coriander powder; 1 tsp cumin powder; 1 pinch red chili powder; 1 pinch turmeric powder; 1 pinch garam masala; 1 pinch dry mango powder; 2 tbsp coriander leaves (chopped, for garnish); 1 inch ginger (julienned, for garnish); 1 tbsp lemon juice

RATING

4.6/5(185)

TASTE SCORE

8/10

Tender chickpeas simmered in a deeply spiced, tangy tomato-onion gravy. This North Indian staple is earthy, robust, and packed with layers of whole and ground spices. Serve with bhatura or rice for a hearty, satisfying meal.

PREP

15m

COOK

45m

SERVES

1 KATORI

304 cal

SERVINGS

METHOD · 8 STEPS

prep
Soak the chickpeas overnight.
Rinse 1 cup dried chickpeas and soak in enough water to cover by 3 inches. Let soak 8 hours or overnight. Drain before cooking.
TIPUse fresh water for soaking — old soaking water makes chickpeas harder to digest.
pressure cook · ~20 min
Pressure cook chickpeas with tea.
1.Add drained chickpeas to pressure cooker with 3 cups fresh water and salt.
2.Tie tea leaves in a small muslin cloth pouch and drop into the cooker.
3.Close lid and cook on medium heat until 5-6 whistles.
4.Let pressure release naturally, then discard tea pouch.
TIPDon't overcook — chickpeas should hold their shape but mash easily between fingers.
temper · ~2 min
Make the tempering.
1.Heat ghee in a heavy-bottom kadai over medium heat.
2.Add cumin seeds and let them crackle for 30 seconds.
3.Add bay leaf, cinnamon, green cardamom, black cardamom, and cloves.
4.Sauté until fragrant, about 1 minute.
TIPKeep the heat medium — whole spices burn fast and turn bitter.
saute · ~12 min
Cook the onion-ginger-garlic base.
1.Add chopped onions and cook until deep golden brown, 8-10 minutes.
2.Add ginger-garlic paste and slit green chilies.
3.Sauté until raw aroma disappears, about 2 minutes.
saute · ~10 min
Cook the tomato masala.
1.Add tomato puree and stir well.
2.Add coriander powder, cumin powder, red chili powder, and turmeric powder.
3.Cook until oil separates from the masala, about 8-10 minutes.
4.Sprinkle 2 tablespoons water if masala sticks.
TIPOil separating is the sign the masala is properly cooked — don't rush this step.
simmer · ~20 min
Simmer chickpeas in the gravy.
1.Add cooked chickpeas along with their cooking liquid to the masala.
2.Pour 1 cup water and stir to combine.
3.Bring to a boil, then reduce heat and simmer 15-20 minutes.
4.Mash a few chickpeas against the pan to thicken the gravy.
TIPMashing a spoonful of chickpeas releases starch that naturally thickens the gravy.
mix · ~2 min
Finish with garam masala and amchur.
1.Sprinkle garam masala and dry mango powder over the curry.
2.Stir gently and simmer 2 more minutes.
3.Turn off heat and squeeze lemon juice on top.
TIPAdding garam masala at the end preserves its aromatic punch — cooking it long dulls the flavor.
garnish
Garnish and serve.
Transfer to a serving bowl. Top with chopped coriander leaves and julienned ginger. Serve hot with bhatura or steamed rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Soak chickpeas overnight and discard the soaking water before cooking to reduce gas-causing compounds.
2
Adding a tea pouch while pressure cooking gives the chickpeas a deep, dark color without artificial coloring.
3
Cook the onion base until deep golden brown — this builds a rich, sweet foundation for the masala.
4
Wait until the oil separates from the tomato masala before adding chickpeas; this ensures no raw taste remains.
5
Mash a few chickpeas against the side of the pan during simmering to naturally thicken the gravy.
6
Always add garam masala and dry mango powder at the end to preserve their volatile aromatics and tang.
7
For a richer texture, substitute half the water with the reserved chickpea cooking liquid.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace ghee with coconut oil or neutral vegetable oil. The flavor profile stays authentically North Indian while making the dish fully plant-based.

low oil

Low-oil

Reduce ghee to 1 tablespoon and dry-roast the whole spices before adding a splash of water to sauté the onions. The gravy will be lighter but still flavorful.

high protein

High-protein

Add 1 cup of cubed paneer along with the cooked chickpeas for extra protein and a creamy texture contrast.

jain

Jain

Omit onion, garlic, and ginger. Use asafoetida (hing) in the tempering and increase the tomato base. A Jain-friendly version that stays aromatic and tangy.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Excellent Plant-Based Protein

Chickpeas are a rich source of plant protein and dietary fiber, supporting muscle repair and digestive health without animal products.

✓

Antioxidant-Rich Spices

Turmeric, cumin, coriander, and cinnamon provide polyphenols and anti-inflammatory compounds that may help reduce oxidative stress.

✓

Good for Iron Absorption

The vitamin C from lemon juice and tomatoes enhances the absorption of non-heme iron naturally present in chickpeas.

✓

Supports Gut Health

The combination of fiber from chickpeas and spices like ginger and cumin can aid digestion and promote a healthy gut microbiome.

QUESTIONS?

Frequently asked questions

Yes, use 2 cans (15 oz each), drained and rinsed. Skip the pressure cooking step and add them directly with the gravy; simmer only 10 minutes to meld flavors.

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