Authentic Chana Masala Recipe

This authentic chana masala recipe simmers in a fragrant tomato-based curry infused with aromatics and warm Indian spices, similar to your favorite dish at Indian restaurants. The meal cooks in under an hour, and you can serve Indian chickpea curry as a main dish with roti or a side with other curries like butter chicken, chicken tikka masala, or chicken kaleji.

Ingredients You’ll Need

• Ghee:  Ghee is a staple in Indian cooking. Use it to saute ingredients and develop a deep, nutty flavor. You can also use mustard oil, vegetable oil, or olive oil. 
• Whole Spices: Temper the cumin seeds, green cardamoms, and kalonji seeds in ghee or oil to pronounce their flavor.
• Chiles: Slit Thai green chiles or serrano peppers lengthwise for a heat that is not overwhelming. You can finely dice the chiles if you want more spice.
• Onion: Saute yellow or red onions for this chana recipe. 
• Garlic: I recommend using three fresh garlic cloves, but measure with your heart
• Ginger: Grated fresh ginger adds a unique flavor. 
• Spices: Bring the authentic chana masala recipe to life by seasoning the curry with Kashmiri chili powder, turmeric powder, coriander powder, and a spice blend called garam masala. If you don’t feel like collecting all the spices, you can use a store-bought chana masala powder. 
• Tomato: Puree the fresh tomatoes in a blender or food processor before adding them to the dish to reduce the cooking time. In a pinch, include a ½ can of diced tomatoes or chop the fresh tomatoes and sweat them down over low heat. However, the process may increase the cooking time.
• Chickpeas (Garbanzo Beans): Canned, white chickpeas are a convenient option, but use dry chickpeas if you don’t mind the extra work. You will need to soak the dried chickpeas for 24 hours before preparing the recipe and increase the cooking time to 1-2 hours to give them plenty of time to tenderize.
• Cilantro: Brighten the dish with fresh cilantro (or coriander leaves).

Additions and Substitutions

• This authentic chana masala recipe is vegan and vegetarian-friendly, but if you want to include meat, try chana chicken.
• If you don’t have Kashmiri chili powder use paprika, and if you want the chana masala to have more heat, replace it with red chili powder or cayenne pepper.
• Stir a small amount of coconut cream or full-fat yogurt into the chickpea mixture of heat for a creamier curry. 

Tools Used to Make This Recipe

You will need a large pot with a heavy bottom to make my family’s authentic chana masala recipe. Use a large wok, Dutch oven, or large saute pan for the best results.

How to Make a Authentic Chana Masala Recipe

The full recipe with measurements is in the recipe card below.

Expert Tips

• If the liquid evaporates before the chickpeas become tender, add more water and continue simmering. Just be sure to taste and season the curry with salt afterward.  

How to Make Instant Pot Chana Masala

1. Warm the ghee or oil in an Instant Pot in saute mode. Add the kalonji seeds, cumin seeds, and green chiles. Saute until the ingredients sputter.
2. Add the onions and cook until they brown and caramelize, for about 10 minutes. Then, stir in the garlic and ginger; cook for another minute. 
3. Combine salt, Kashmiri chili powder, turmeric, garam masala, and coriander powder in a small bowl. Transfer the ground spices to the Instant Pot and saute until it becomes fragrant for about 30 seconds. Stir in the pureed tomatoes and simmer in saute mode for 5 minutes.
4. Add the chickpeas, cilantro, and water. Bring the mixture to a boil in saute mode. Sprinkle kalonji seeds over the top and secure the lid. Set the Instant Pot to manual high pressure for 10 minutes, followed by a 10-minute natural release. 

If you enjoy this meal, try one of these Indian recipes!

Serving Suggestions

• Bread: Roti, Naan, Paratha, Poori, Chapati
• Rice: Basmati Rice, Jeera Rice
• Sauce: Chutney, Raita, Serrano Crema
• Salad: Avocado Cucumber Tomato Salad, Kachumber Salad
• Entrees: Mutton Yakhni Pulao, Instant Pot Chicken Biryani, Lamb Chettinad
• Garnish: Cilantro, Fenugreek Leaves, Green Chilies

What to do with the Leftovers

• Refrigerate: Store the leftover chickpeas in an airtight container for 3-4 days.
• Freeze: Let the dish cool and transfer it to a freezer-safe container or bag. Chana masala freezes for up to 2-3 months.
• Thaw: Defrost the curry in the refrigerator overnight.
• Reheat: Warm leftovers on the stovetop, prepare your sides, and enjoy!

More Curry Recipes:

• Karahi Gosht
• Chicken Karahi
• Bhuna Gosht
• Palak Gosht
• Recipes Using Garam Masala