Go Back
–+ servings
Side shot of chana masala in a white serving bowl
Print Recipe
5 from 8 votes

Chana Masala Recipe

Chana Masala is a popular vegetarian Indian curry made with chickpeas (chana). Learn how to make Delhi style chole masala without oil.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Indian
Servings: 2
Calories: 214kcal
Author: Hina Gujral

Equipment

Ingredients

Ingredients For Boiling:

  • 1 Cup white chana/chole (chickpeas)
  • Salt to taste
  • 1 bay leaf
  • 2 green cardamoms (elaichi)
  • 2 cloves (laung)
  • 1 Cup chopped onion
  • 1 teaspoon grated ginger
  • 4 Cup water

Spices For Chana Masala:

  • ¼ teaspoon asafoetida
  • 1 teaspoon anardana powder (pomegranate seeds powder)
  • 1 teaspoon fennel powder (saunf)
  • 1 teaspoon coriander powder (dhaniya)
  • 1 teaspoon Garam Masala see recipe here
  • 1 teaspoon red chilli powder
  • 1 teaspoon cumin powder (jeera powder

Other Ingredients For Chana Masala

  • ¼ Cup kasuri methi
  • 1 green chili, sliced
  • an inch piece of ginger, peeled and cut into thin strips
  • Juice of half a lemon
  • ¼ Cup chopped fresh coriander leaves

Instructions

How To Boil Chana (Chickpeas)

  • Clean, wash, and soak chana overnight in water or for 5 - 6 hours. Next day drain water, transfer chana in a colander.
  • Add soaked chickpeas in a pressure cooker with 4 cups of water, whole spices, onion, ginger paste, and salt.
  • Close the lid of the pressure cooker and cook chickpeas until soft. For me, it takes 3 -4 whistles over a low flame. In IP, it takes 15 minutes in a pressure cook mode.
  • Allow the steam to release naturally from the pressure cooker. Open the lid, discard the whole spices
  • Transfer chickpeas into a large bowl. Reserve water in which chickpeas were cooked.

How To Cook Chana Masala

  • Heat heavy-bottomed pan over low flame. Add asafoetida, anardana powder, coriander powder, and fennel powder. Dry roast the spices for 10 - 20 seconds to release the aroma.
  • Add boiled chickpeas, cumin powder, red chilli powder, garam masala, salt, and reserved boiled chickpea water. Stir to combine. Gently mash the chana using the back of a spoon or ladle to thicken the gravy.
  • Cover the pan with a lid. Let chana masala simmer over low heat for the next 10 minutes.
  • After 10 minutes, add ginger, green chili, kasuri methi, coriander, and lemon juice. Stir to mix nicely. Cook for 5 minutes and turn off the heat.
  • Garnish with chopped coriander leaves.
  • Serve Punjabi Chana Masala warm with naan or poori or kulcha.

Video

Notes

  • You can use canned chickpeas as well to make chana masala. 
  • Adding onion is optional in this chole recipe. 
  • Use dry mango powder if anardana powder is not available. But the color of the chana masala will not be the same. 
  • You can add a teaspoon of chana masala powder as well for aroma and taste. 
  • Allow the boiled chana to simmer in the spices for some time to absorb the juices of the masala. 
 

Nutrition

Calories: 214kcal | Carbohydrates: 38g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Sodium: 129mg | Potassium: 415mg | Fiber: 11g | Sugar: 8g | Vitamin A: 431IU | Vitamin C: 11mg | Calcium: 109mg | Iron: 5mg