Chana Masala
Ingredients
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- 1 pounds dried chickpeas – rinsed and soaked 8–12 hours
- 8 cups water – for cooking chickpeas (plus more as needed)
- 2 1/2 teaspoons fine salt – divided
- 3 tablespoons neutral oil
- 1 teaspoons cumin seeds
- 1 each bay leaf
- 2 cups onion – finely chopped (~2.5 medium onions)
- 1 each green chili – finely chopped
- 4 cloves garlic – minced
- 1 1/2 tablespoons ginger – finely grated
- 2 teaspoons ground coriander
- 1 teaspoons ground cumin
- 1/2 teaspoons ground turmeric
- 1 teaspoons Kashmiri red chili powder
- 1 1/2 cups tomato – finely chopped (~2.5 medium tomatos)
- 1 teaspoons garam masala
- 1 1/2 teaspoons amchur powder
- cilantro leaves – chopped (for serving)
Instructions
1. Drain the soaked dried chickpeas and place them in a pot with 8 cups water and 1 teaspoon of the fine salt. Bring to a boil, then simmer until the chickpeas are tender but not falling apart, 60–90 minutes (or 20–25 minutes at pressure in a pressure cooker). Reserve 2 cups of the cooking liquid, then drain the chickpeas.
2. Heat the neutral oil in a wide pot over medium heat. Add the cumin seeds and bay leaf; let them sizzle until fragrant, about 30 seconds.
3. Add the finely chopped onion and cook, stirring often, until deep golden brown, 8–10 minutes.
4. Stir in the green chili, minced garlic, and grated ginger; cook until the raw aroma fades, 2–3 minutes.
5. Lower the heat and add the ground coriander, ground cumin, ground turmeric, and Kashmiri red chili powder. Splash in a tablespoon of the reserved chickpea cooking liquid to prevent scorching and bloom the spices; cook 30–60 seconds until fragrant.
6. Add the chopped tomato and cook, stirring and scraping the pan, until thick, glossy, and the oil separates from the masala, 8–12 minutes.
7. Add the cooked chickpeas, the remaining 1.5 teaspoons fine salt, and 1.5–2 cups of the reserved cooking liquid to make a loose gravy. Simmer gently, uncovered, 15–20 minutes, stirring occasionally. Lightly mash a ladleful of chickpeas against the pot to thicken if desired; cook until the gravy clings to the chickpeas and looks glossy.
8. Stir in the garam masala and amchur powder and simmer 2 minutes more. Turn off the heat, cover, and rest 5 minutes.
9. Discard the bay leaf. Taste and adjust salt or chili. Serve hot, topped with cilantro leaves.
Chana masala is a beloved North Indian chickpea curry with a bright, tangy, and warmly spiced profile. Tender chickpeas simmer in a bhunaoed onion–tomato base layered with cumin, coriander, turmeric, and chilies, finished with garam masala and dried mango powder for a clean, sour lift. The texture balances soft legumes with a lightly thickened gravy that coats each chickpea, inviting spoonfuls over rice or swipes with flatbreads.
Historically associated with North India and especially Punjab, chana masala sits alongside chole as part of a family of chickpea dishes enjoyed at home and in roadside dhabas. Its sour-savoury character traditionally comes from amchur (dried mango) or anardana (pomegranate), while technique centers on slow-cooked onion–tomato masala. Today it’s served across the subcontinent with roti, bhatura, or rice, and has traveled globally as a staple vegetarian main that’s hearty, affordable, and deeply aromatic.