This authentic chana masala recipe simmers in a fragrant tomato-based curry infused with onions, ginger, garlic, chilies, and fresh cilantro. The restaurant-style meal cooks in under an hour, and you can enjoy chana masala as a stand-alone meal or a delightful side dish. It pairs perfectly with fragrant basmati rice, fluffy poori, or sweet halwa.
Ingredients You’ll Need
- Ghee: Ghee is a staple in Indian and Pakistani cuisine and develops a deep, nutty base for the dish.
- Whole Spices: Toasting cumin seeds and kalonji seeds pronounce their flavor.
- Chiles: Slit lengthwise, the green chiles add heat that doesn’t overwhelm.
- Onion: Use red or yellow onions to flavor the curry.
- Garlic: I suggest using three garlic cloves, but measure with your heart
- Ginger: Enjoy flavorful chana masala with fresh ginger.
- Spices: Bring authentic chana masala recipe to life with spices like Kashmiri chili powder (paprika), turmeric powder, garam masala, and coriander powder.
- Tomato: Fresh tomatoes create a rich, flavorful masala for the chickpeas to simmer.
- Chickpeas: Canned chickpeas are convenient, but you can use dry ones if you don’t mind the extra work. Soak the chickpeas for 24 hours beforehand and increase the cooking time to 1-2 hours.
- Cilantro: Cilantro brightens and flavors the dish.
How to Make My Authentic Chana Masala Recipe
The full recipe with measurements is in the recipe card below.
Step 1: Warm ghee in a heavy-bottomed pan over medium-high heat. Add a teaspoon of kalonji seeds, cumin seeds, and green chilies. Cook until the ingredients sputter.
Step 2: Lower the heat to medium-low, then add onion; cook until the onions brown and caramelize.
Step 3: Next, add garlic and ginger, and stir to combine.
Step 4: Combine chili powder, turmeric, and garam masala in a small bowl. Stir the spices into the mixture and cook until it becomes fragrant for about 30 seconds.
Step 5: Stir in the tomatoes and simmer uncovered for 5 minutes.
Step 6: Remove the green chilies and use an immersion blender to blend the masala until smooth.
Step 7: Return the mixture to the pan, along with the reserved chilies. Then add the chickpeas, cilantro, and ½ cup water; bring it to a boil.
Step 8: Sprinkle with kalonji seeds and cover the pan with the lid slightly ajar. Lower the heat and maintain a gentle bubble.
Cook for about 20-30 minutes until the mixture reduces.
Step 9: Season with salt as needed and garnish with cilantro.
Expert Tips
- For the immersion step, you can remove the mixture from the heat and add it to a blender or food processor.
- If the liquid evaporates before the chana becomes tender, you may need to add more water. Be sure to taste and season with salt afterward.
If you enjoy this recipe, try one of these Indian favorites!
Serving Suggestions
- Roti, Naan, Paratha, Poori, Chapati
- Basmati Rice
- Chutney, Easy Raita
- Avocado Cucumber Tomato Salad, Kachumber Salad
What to do with the Leftovers
- Refrigerate – Store leftovers in an airtight container for 3-4 days.
- Freeze – Let the dish cool, then transfer it to a freezer-safe container or bag. Our authentic chana masala recipe freezes for up to 2 months.
- Thaw – Defrost the chana masala in the refrigerator overnight.
- Reheat – Warm leftovers on the stovetop, and enjoy!
Frequently Asked Questions
Can I make chana masala in the Instant Pot?
1. Warm ghee in an Instant Pot in saute mode. Add one teaspoon of kalonji seeds, cumin seed, and green chilies. Cook until the ingredients begin to sputter.
2. Add onion and cook until the onions brown and caramelize.
3. Next, add garlic and ginger, and stir to combine.
4. Combine chili powder, turmeric, and garam masala in a small bowl. Stir the spices into the mixture until it becomes fragrant, about 30 seconds.
5. Add tomatoes and simmer for 5 minutes.
6. Remove the green chilies and use an immersion blender to blend the masala until smooth. Alternatively, you can remove the mixture from heat and add it to a blender or food processor.
7. Return the mixture to the Instant Pot, along with the reserved chilies. Then add the chickpeas, cilantro, ½ cup water, and bring it all to a simmer in saute mode.
8. Sprinkle with kalonji seeds and secure the lid. Set the Instant Pot to manual high pressure, and cook for 10 minutes with a quick release.
9. Taste and season with salt, and garnish with cilantro and more kalonji seeds.
Can I make this recipe vegan?
All you have to do to make this recipe vegan is to use a different oil in place of ghee; I suggest grapeseed oil.
More Indian Recipes:
Authentic Chana Masala Recipe
- 2 tablespoons ghee
- 1 teaspoon kalonji seeds, plus more to garnish
- 1 teaspoon cumin seeds
- 1-3 Thai green chili, split lengthwise
- 1 red onion, finely chopped
- 3 garlic cloves, minced
- 1 -inch fresh ginger, minced
- 1-2 teaspoons Kashmiri chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1-2 large tomatoes, chopped, use more if you prefer more gravy or curry
- 2- 15oz. can chickpea, drained and rinsed
- ½ cup cilantro, chopped, plus more to garnish
- ½ cup water
- salt, to taste
- Warm ghee in a heavy-bottomed pan over medium-high heat. Add a teaspoon of kalonji seeds, cumin seeds, and green chilies. Cook until the ingredients sputter.
- Lower the heat to medium-low, then add onion; cook until the onions brown and caramelize. Next, add garlic and ginger, and stir to combine.
- Combine chili powder, turmeric, and garam masala in a small bowl. Stir the spices into the mixture and cook until it becomes fragrant for about 30 seconds.
- Stir in the tomatoes and simmer uncovered for 5 minutes.
- Remove the green chilies and use an immersion blender to blend the masala until smooth.
- Return the mixture to the pan, along with the reserved chilies. Then add the chickpeas, cilantro, and ½ cup water; bring it to a boil.
- Sprinkle with kalonji seeds and cover the pan with the lid slightly ajar. Lower the heat and maintain a gentle bubble. Cook for about 20-30 minutes until the mixture reduces.
- Season with salt as needed and garnish with cilantro.
- For the immersion step, you can remove the mixture from the heat and add it to a blender or food processor.
- If the liquid evaporates before the chana becomes tender, you may need to add more water. Be sure to taste and season with salt afterward.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Ali
Friday 26th of May 2023
Great recipe!
Tressa Jamil
Monday 2nd of October 2023
I am thrilled you enjoyed it. Thank you for taking the time to rate the recipe and leave a comment.
Samantha
Monday 11th of April 2022
I’m a picky eater and have never had this type of cultural dish before and it was amazing!! Thank you so much for introducing me to it! I will definitely be making it more often :)
Tressa - Jamil Ghar Team
Monday 11th of April 2022
I am so happy you were able to make and enjoy something new!
Calee Cortes
Wednesday 30th of March 2022
Literally so delicious! One of my favorites on here so far!
Tressa - Jamil Ghar Team
Wednesday 6th of April 2022
Thanks for trying and loving this recipe, Calee!