• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
    • My E-Books
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Indian Summer Beverages
  • Buy my Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Whisk Affair » Recipes » Dal & Curries » Veg Curries » Chana Masala

    Published: Sep 2, 2020 | Last Updated On: Sep 19, 2020 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Chana Masala

    4010 shares
    Jump to Recipe

    Make this homemade Punjabi Restaurant Style Chana Masala using my easy and simple recipe. This recipe gets ready in under 30 minutes and is and gluten-free too. Just skip yogurt and ghee to make it vegan as well.

    Here are some more Chickpea Recipes, that can be prepared for your everyday meals – Chana Madra, Palak Chole, Punjabi Chole, Achari Chole, and Amritsari Chole.

    Chana Masala served in a pan.
    Jump to:
    • About This Recipe
    • Ingredients
    • Step by Step Recipe
    • Frequently Asked Questions
    • Serving Suggestions
    • Storing Suggestions
    • Recipe Card

    About This Recipe

    Chana Masala is a famous North Indian Punjabi dish made using dry chickpeas/kabuli chana, yogurt, tomato puree, and everyday spices.

    It pairs well with any Indian bread or rice preparation. It is slightly black in color and a bit different from other Chole Recipes, as it gets its dark brown color from dry amla and the whole spices.

    Since dry Amla or gooseberry is a little tricky to find these days, I use tea bags to get that black colour and the method doesn’t disappoint. Whole spices used in the dish makes it rich and aromatic.

    Each and every household has its own way of preparing chana and after trying many recipes myself, I have stopped at this one, because it’s just delicious and tastes just like your Restaurant Style Chana Masala.

    Not only it’s delicious, but Chana, aka Chickpeas, has many benefits. They are high in proteins, vitamins, minerals, and fiber. They improve digestion, are good for weight management, and aid in diabetes management.

    This Chana Masala is,

    • High In Protein
    • Easy to make
    • Delicious
    • Perfect for special meals
    • A North Indian favorite

    Ingredients

    Chickpeas – Chickpeas are high in protein, making it a perfect ingredient to include in your daily meals, especially for vegetarians.

    For boiling the Chickpeas – Chickpeas are boiled along with some ingredients, to get a dark color. To boil the Chana, you will need Black Tea Bag, Salt, Cinnamon, Cloves, Black Cardamom, Water, and Baking Soda.

    While the tea adds a dark colour in the chickpeas, the whole spices along with the colours adds a nice flavour and aroma to the boiled chickpeas.

    Yogurt – Yogurt adds a nice tangy flavor along with a creamy texture in the curry. Before adding yogurt, taste the same, if it’s too sour, don’t use it. Also, whisk the yogurt properly before using it.

    Tomato Puree – Along with yogurt, we will also add tomato puree which adds a nice sweet tangy taste in the curry and make the base of the curry even more delicious.

    Dry Spices – To enhance the flavor of this Punjabi Chana Masala, we will use some everyday spice powder such as coriander powder, red chili powder, turmeric powder, cumin powder, ginger powder, garam masala powder, and anardana powder (dry pomegranate powder).

    Do not miss on any of these spice powders, because each and every spice does its magic to make this curry scrumptious.

    Ghee/Oil – I have used a combination of ghee and oil, but you can even use one of them to make this Punjabi Chickpea Curry.

    Kasuri Methi – This is my favorite ingredients, as soon as you add Kasuri Methi, it instantly level up the taste of this dish. Crush it between your hands before adding in the curry. Check out my homemade Kasuri Methi recipe.

    Other Ingredients – Apart from the above-mentioned ingredients, we will also need ginger, green chilies, onions, ginger garlic paste, and hing in this Chana Masala.

    Step by Step Recipe

    Wash the chana and soak in water for 6-8 hours. Drain the water and wash the chana once again. Add them in a pressure cooker along with tea bags, water, salt, cinnamon, cloves, black cardamom, and baking soda. Pressure cook for 5-6 whistles on medium-low heat. Remove the cooker from heat and let the pressure release.

    Soaked chana added in a pressure cooker along with tea bag, water, salt, cinnamon, clove, black cardamom and baking soda.

    Heat ghee and oil in a pan. Use only oil if making a vegan version.

    Ghee and oil heating in a pan.

    Add hing and onion and fry until onions turn slightly brown.

    Hing and onion added in the pan.

    Add ginger garlic paste and fry for a minute.

    Ginger garlic paste added in the pan.

    Now add coriander powder, red chilli powder, turmeric powder, cumin powder, ginger powder, garam masala powder and anardana powder and fry until oil starts to separate.

    Dry spice powders added in the pan.

    Add little water if the masala gets too dry.

    Little water added in the pan.

    Add yogurt and tomato puree and cook for 2-3 minutes.

    Yogurt and tomato puree added in the pan.

    Now add the cooked chana along with the water in which they were cooked in the pan.

    Cooked chickpeas added in the pan.

    Add some more water if the chana are too dry. Cook for 2-3 minutes. 

    More water added in the pan.

    Add kasuri methi, green chilli and ginger juliennes. Serve hot with kulcha or bhature.

    Kasuri Methi, green chillies and ginger juliennes added in the pan.
    Ready chana masala.

    Frequently Asked Questions

    How to make it in Instant Pot?

    To make chana masala in an instant pot, soak the chickpeas overnight. Next morning, drain and keep the soaked chana aside.

    Add oil in the instant pot and press the sauté button. Allow the oil to heat for a minute. Now add hing and onion and stir-fry for 5- 6 minutes, till the onions start to brown. Add ginger-garlic paste and fry for a minute.

    Add salt, cinnamon, cloves, and black cardamom and sauté for a minute. Now add dry masala and fry until oil starts to separate. Add yogurt and tomato puree and cook for 2-3 minutes.

    Now add chana along with water and tea bags. Secure the lid and close the pressure valve. Set the timer for 15 minutes at high pressure. Once the timer goes off, let the pressure release naturally. Open the lid and add Kasuri methi, green chili, and ginger juliennes. Mix properly and garnish with coriander before serving.

    Is it Vegan?

    Yes, chana masala is vegan, if you don’t use ghee and yogurt. Just don’t use ghee and instead use vegetable oil to make it and you have a vegan dish ready. Replace the yogurt with chopped fresh tomatoes.

    Can we use Black Chickpeas in this curry?

    Traditionally, this recipe uses only White Chickpeas, but you can go ahead and make the same curry with Black Chickpeas too. Follow the same process, and you can even avoid adding the tea bag while boiling the Black Chickpeas.

    Can we use Canned Chickpeas to make this Curry?

    Yes, you can use Canned Chickpeas. In the case of Canned Chickpeas, do not soak them overnight. You can use directly add them to the masala.

    How long you have to soak Chickpeas?

    Soak the Chickpeas overnight or for minimum of 8 hours.

    Serving Suggestions

    You can serve chana masala with bhatura, puri, kulcha, or basmati rice. It pairs well with any Indian bread or rice preparation.

    You can even serve it with chapatti or laccha paratha with some pickled onion on the side.

    I like to serve Achari Aloo along with it as it pairs very well with it.

    Storing Suggestions

    Punjabi Chana Masala will last in the fridge for 2-3 days, when stored in an air tight container. Add a little water while reheating it in a pan or microwave.

    You can freeze it for up to a month. To freeze, make sure you cook down the chana masala and pack it in airtight containers or individual portions in freezer-safe bags.

    You might also like

    • This Punjabi Egg Curry (Anda Curry) is a flavorful curry where hard-boiled eggs are simmered in an onion- tomato based gravy. Make it in under 30 minutes using simple ingredients (gluten-free).
      Punjabi Egg Curry (Anda Curry)
    • Chicken Pulao is a one-pot chicken dish made using bone-in chicken, onions, tomatoes, and Indian spices. Make it for your everyday quick meals.
      Spicy Chicken Pulao (Instant Pot + Stovetop)
    • Chicken Tikka Masala served in a bowl.
      Best Homemade Chicken Tikka Masala
    • This restaurant-style Paneer Jalfrezi is a melange of Indian Cottage Cheese or Paneer and Vegetables in a spicy onion tomato sauce. Try it at home using my easy recipe.
      Paneer Jalfrezi

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Make this homemade Punjabi Restaurant Style Chana Masala using my easy and simple recipe. This recipe gets ready in under 30 minutes and is and gluten-free too. Just skip yogurt and ghee to make it vegan as well.

    Chana Masala Recipe

    Make this Punjabi Restaurant Style Chana Masala at home using my easy and simple recipe. This recipe gets ready in under 30 minutes and is gluten free too. Just skip curd and ghee to make it vegan as well. Here is how to make it.
    4.34 from 6 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 4 people
    Calories: 285kcal
    Author: Neha Mathur

    Ingredients 

    • 1 cup Chickpeas / Chole
    • 1 Black Tea Bag
    • 3 cups Water
    • 2 teaspoon Salt
    • 1 inch Cinnamon
    • 2-3 Clove
    • 1 Black Cardamom
    • 1 pinch Baking Soda (Optional)
    • 3 tablespoon Ghee
    • 2 tablespoon Oil
    • ¼ teaspoon Hing
    • 1 cup Onion (Grated)
    • 2 teaspoon Ginger Garlic Paste
    • 1 tablespoon Coriander Powder
    • 2 teaspoon Kashmiri Red Chilli Powder
    • ½ teaspoon Turmeric Powder
    • ½ teaspoon Roasted Cumin Powder
    • ½ teaspoon Ginger Powder
    • ½ teaspoon Garam Masala Powder
    • 1 tablespoon Anardana Powder
    • ¼ cup Yogurt (Whisked)
    • ¼ cup Tomato Puree
    • 2 tablespoon Kasuri Methi
    • 2-3 Green Chilli (Slit into half)
    • Ginger Juliennes
    US Customary or Metric
    Prevent your screen from going dark

    Instructions

    • Wash the chana and soak in water for 6-8 hours.
    • Drain the water and wash the chana once again.
    • Add them in a pressure cooker along with tea bag, water, salt, cinnamon, cloves, black cardamom and baking soda.
    • Pressure cook for 5-6 whistles on medium low heat.
    • Remove the cooker from heat and let the pressure release.
    • Heat ghee and oil in a pan.
    • Add hing and onion and fry until onions turn slightly brown.
    • Add ginger garlic paste and fry for a minute.
    • Add coriander powder, red chilli powder, turmeric powder, cumin powder, ginger powder, garam masala powder and anardana powder and fry until oil starts to separate.
    • Add little water if the masala gets too dry.
    • Add yogurt and tomato puree and cook for 2-3 minutes.
    • Add the cooked chana along with the water in which they were cooked in the pan.
    • Add some more water if the chana are too dry.
    • Cook for 2-3 minutes.
    • Add kauri methi, green chilli and ginger juliennes.
    • Serve hot with kulcha or bhature.

    Notes

    Tea Bag is added to give a dark colour to the chana masala. You can choose to skip it.
    Adding a little baking soda while cooking chickpeas cook them very well. However, you can choose to skip adding it as well.

    Nutrition

    Calories: 285kcal | Carbohydrates: 22g | Protein: 5g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 1359mg | Potassium: 351mg | Fiber: 6g | Sugar: 6g | Vitamin A: 540IU | Vitamin C: 11.6mg | Calcium: 86mg | Iron: 2.6mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!

    More Veg Curry Recipes

    • Kashmiri Rajma Masala is a delicious recipe with flavors from dry ginger powder and fennel powder. Here is how to make it.
      Kashmiri Rajma Masala Curry
    • Beetroot Poriyal is a nutritious South Indian style beetroot stir fry made using beetroots, a few spices, and fresh coconut. Make this traditional poriyal using my easy recipe (vegan, can be easily made gluten-free).
      Beetroot Poriyal (South Indian Beetroot Stir Fry)
    • Kadala Curry (Kerala-Style Black Chickpeas Kari) is a quintessential dish in every Malayalee household. It’s a very popular dish to serve with puttu, appam, and dosa for breakfast and is also eaten with idiyappam or string hoppers, paratha, and boiled red rice for lunch or dinner (vegan, can be easily made gluten-free).
      Kadala Curry (Kerala Style Black Chickpeas Kari)
    • Bhindi Masala (Indian Okra Stir Fry) is a very popular North Indian dish made using okra, onions, tomatoes, and spices. This semi-dry curry is super easy to make and comes together in under 30 minutes (vegan, gluten-free).
      Bhindi Masala (Indian Okra Stir Fry)

    Reader Interactions

    Comments

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating





    1. courtney

      October 15, 2019 at 4:44 pm

      i have a (probably annoying!) question: i have not used a pressure cooker proper. what does 5-6 whistles translate to in an instant pot? just the standard amount of time to cook chole thoroughly?

      thanks!

      Reply
      • Neha Mathur

        October 17, 2019 at 8:14 am

        I think, if you have soaked the chickpeas, you can press PRESSURE COOK and set the timer to 15 minutes for them to cook perfectly.

        Reply

    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I’m Neha, Blogger & Recipe Expert behind Whisk Affair. I’ve nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    My Cookbook

    Neha's Cookbook Cover

    Click to Buy Now on Amazon

    Most Popular Recipes

    • Make this delicious restaurant-style Hibachi Fried Rice (Japanese Style Fried Rice) for a quick Asian-inspired meal. Serve it with Hibachi chicken and Yum Yum sauce and get transported to a Japanese Steakhouse.
      Best Hibachi Fried Rice (Japanese Style Fried Rice)
    • This oven-baked lemon garlic baked tilapia is super easy to make and comes together in under 20 minutes. It's low carb, gluten-free, keto-friendly, and very flavorful. Here is how to make it.
      Spicy Lemon Garlic Baked Tilapia
    • Creamy Garlic Parmesan sauce served in a bowl.
      Creamy Garlic Parmesan Sauce
    • Lemon tea served in cups.
      Lemon Tea
    • Light, hearty and delicious, Chicken Clear Soup is super easy to make at home. It is made using simple ingredients and comes together in under 30 minutes. This soul-soothing soup is gluten-free and low carb too.
      Chicken Clear Soup
    • Egg White Scramble is a healthy, fluffy, and delicious option for breakfast. Serve it with some toast and fruits and milk on the side. Here is how to make the best fluffy scrambled egg white recipe at home!
      Scrambled Egg Whites

    Summer Mango Recipes

    • Kacche Aam Ki Launji is a sweet and spicy chutney made using tangy green mangoes, jaggery, and a few simple spices. This chutney keeps good in the refrigerator for upto 3 months. So make a big batch and enjoy!
      Kacche Aam Ki Launji (Sweet & Spicy Raw Mango Chutney)
    • Learn How To Make Mango Pulp in under 5 minutes and use it round the year to make your favorite recipes.
      How To Make Mango Pulp (Mango Puree)
    • Green mango chutney is a spicy and tangy Indian accompaniment made using green mangoes. Serve it with an Indian snack or meals for a tangy treat.
      Green Mango Chutney (Raw Mango Chutney)
    • This Easy Mango Pico De Gallo is fruity, sweet, and spicy and comes together in under 10 minutes using simple ingredients. Serve it with nachos, chips, rice, or tacos for a perfect summer special accompaniment (vegan, gluten-free).
      Mango Pico De Gallo (Mango Salsa)
    • Mango Magic Tropical Smoothie is a delicious drink loaded with tropical flavors. Sip it for breakfast or for snacks (gluten-free, can be easily made vegan).
      Mango Magic Tropical Smoothie
    • Aam Panna (Tangy Raw Mango Drink) is a refreshing Indian summer beverage made using green raw mangoes. It is sweet, tangy, and bursting with beautiful flavors. Make it in an instant pot or a traditional pressure cooker (vegan, gluten-free).
      Aam Panna (Tangy Raw Mango Drink)

    Indian Beverages

    • Beaten Coffee (Indian Style Cappuccino) is a delicious foamy coffee drink popular in North Indian homes. It is served for all marriage functions, special occasions, or for everyday consumption at home. Make it using my easy recipe (vegetarian, gluten-free).
      Beaten Coffee (Indian Style Cappuccino)
    • Make Mango Frooti (a popular sweet and tangy mango drink) at home using my easy recipe. It tastes just like the store-bought one, minus the harmful colors and preservatives (vegan, gluten-free).
      Mango Frooti Drink
    • Kokum Juice (Kokum Sharbat) is a Konkani beverage made using dried kokum. It is a perfect drink to sip on hot summer days (vegan, gluten-free).
      Kokum Juice (Kokum Sharbat)
    • Mohabbat ka Sharbat is a refreshing Old Delhi-style summer drink. It has flavors from watermelon and rose syrup. Here is how to make it (vegetarian, gluten-free, and can be made vegan).
      Mohabbat Ka Sharbat
    • Sambaram (Morum Vellam) is Kerala-style spicy buttermilk made with yogurt, curry leaves, green chilies, and ginger. It is popularly served during Onam Sadhya with the festive spread (vegetarian, gluten-free).
      Sambaram (Morum Vellam, Kerala Style Buttermilk)
    • Kahwa is a Kashmiri tea flavored with cinnamon, cardamom, and saffron. It is a great drink to sip on cold winter days but can be had throughout the year. Here is how to make it at home.
      Kashmiri Kahwa Tea

    Footer


    ^ back to top

    About

    About Neha

    Diwali E-Book

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP