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    Home ยป Recipes ยป Main Course

    Chana Masala | Chickpea Curry

    Published: Oct 9, 2023 by Ipsa Faujdar ยท This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclaimer.

    Jump to Recipe Print Recipe

    Chana masala is an authentic Indian curry. This is a healthy chickpea curry made with aromatic Indian spices. This chickpea curry is a vegan and gluten-free main course.

    chickpea curry served on a black bowl with side of rice

    What is chana masala aka chickpea curry?

    Chickpea curry or chana masala is a rich creamy curry where chickpeas are cooked in flavorful and aromatic spices making this curry drool-worthy. This chickpea curry is vegan and gluten-free.

    Chana masala is one popular food in India, especially in Northern India. But this chana masala aka chickpea curry is most loved in other countries globally. You can always do variations and experiments with spices added to the curry to customize it to your taste preference. Also, check out my sauteed chickpeas here.

    Chana or chickpea is a pulse and this is a rich source of protein and hence considered as a healthy food. It's an excellent source of protein for vegetarians and vegans.

    chickpea curry in a black bowl and a small white bowl over rice

    Vegan Chickpea Curry aka Chana Masala

    Chana masala or chickpea curry is an easy vegan curry that takes 30 - 40 minutes to prepare (if you have soaked or cooked chickpeas ready).

    The only time-consuming task is soaking the chickpeas. Since Chickpeas are hard pulses, we need to soak them for 6 - 8 hours or overnight before cooking. This is necessary for a lesser cooking time as well as for better digestion.

    If you are using pre-cooked chickpeas or canned chickpeas, this is an easy and quick dish. Also, you can make this on the stovetop and in the instant pot.

    chickpea curry served over rice

    How to make chickpea curry/ chana masala?

    Ingredients You'll Need

    Dried Chickpeas - Substitute - canned chickpeas or preboiled chickpeas

    Baking soda ยฝ tsp (optional) - helps in cooking quickly and evenly

    Whole spices (bay leaf, clove, cardamom, cinnamon, black pepper)

    For Gravy

    Any vegetable oil - Purified butter for non-vegans

    Onion, Tomatoes, Ginger, Garlic

    Whole Spices (cumin seeds, bay leaf, cardamom, cinnamon, cloves, black pepper)

    Ground spices - coriander powder, red chili powder, turmeric powder, chana masala, or chole masala.

    (Chana masala or chole masala is required for an authentic flavor. You can also make your homemade chana masala and store it)

    Herbs - Fresh cilantro leaves, dried fenugreek leaves (crushed)

    Optional - Coconut milk - This will help to balance out the heat and spices if you are not used to spicy Indian food.

    Instructions - Stovetop method

    Soak chole (chickpea) overnight or 6 - 8 hrs. Then remove and rinse with fresh water 1 - 2 times.

    Add the soaked chickpeas to a pressure cooker followed by water, whole spices, and salt. Place the whole spices in a tea strainer or tie in a muslin cloth piece. You can also add a pinch of baking soda for quick and even cooking of chickpeas.

    Then pressure cook in a manual pressure cooker for 5 - 6 whistles. If not added baking soda, the cooking time may be a little longer than this.

    Once cooked and pressure from the cooker is released naturally, remove the lid. Now remove the chickpeas or chana from the water using a colander and keep them away from being used further in the next steps.

    boiled chana

    Make the gravy for chole or chickpeas:

    Heat oil in a pan. Add whole spices (a bay leaf, cloves, black pepper, cardamom, cinnamon) and saute on low flame for 30 seconds or till it's fragrant.

    Now add ginger garlic paste (minced fresh ginger and garlic) and saute till it leaves a pungent smell. Now add the ground spices and quickly saute for 10 - 15 seconds on low flame.

    Then add onion paste and cook till it leaves oil. You can also add finely chopped onions in place of onion paste.

    collage of cooking gravy of chana masala

    Add pureed tomatoes and saute for 3 minutes till it's cooked.

    Now add boiled chickpeas or chole to the pan. Add 1 cup water and simmer for 7 - 10 minutes on low heat.

    If you want to add coconut cream or milk, add now and simmer for 2 - 3 minutes more. This step is optional and you can skip if want authentic type chickpea curry.

    Turn off the heat once done. Garnish with some finely chopped coriander leaves. Serve hot with a drizzle of lemon juice.

    chickpea curry with cilantro garnish

    Serving Ideas

    It's paired best with bhature (deep-fried bread). But this curry is versatile and can go well with poori, naan, kulcha, tandoori roti, or even with plain steamed rice or jeera rice.

    Storage and Reheat

    You can store this chickpea curry in the refrigerator for 3 - 4 days. Bring the curry to room temperature and store it in an air-tight container for refrigeration.

    To reheat, take out the portion size and reheat on the stovetop or in a microwave. Reheat for 1 minute in the microwave stirring once in halfway. For the stovetop, transfer the curry to a pan. Add 1 - 2 tbsp water and bring the curry to a simmer.

    chickpea curry with onion rings ad green chili

    Recipe Card for Chana Masala

    chickpea curry served over rice

    Chickpea Curry (Chana Masala)

    Ipsa Faujdar
    Chana Masala is an authentic North Indian curry. Cook chickpeas in authentic aromatic and flavorful spices. This chickpea curry is vegan and gluten-free.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Resting Time 8 hours hrs
    Total Time 8 hours hrs 45 minutes mins
    Course Main Course
    Cuisine Indian
    Servings 4 people
    Calories 235 kcal

    Ingredients
      

    • 1 cup chole
    • Water to soak chole

    For boiling chole

    • 1 bay leaves
    • 2 cardamom
    • 1 inch cinnamon stick
    • 2 cloves
    • 1 tea bag (optional)

    Preparation of gravy

    • 2 onions
    • 2 tomatoes
    • 1 tbsp ginger garlic paste
    • 1 green chilli
    • 1 tsp red chilli powder
    • ยฝ tsp turmeric powder
    • 2.5 tsp chole masala
    • ยฝ tsp kasuri methi powder
    • 2 tbsp finely chopped coriander leaves

    Instructions
     

    • Soak chole or chickpeas for 8 hours or overnight.
    • Transfer soaked chickpeas to a pressure cooker and add water and a tsp salt to it.
    • In the same water add the whole spices tied in a muslin cloth or tea strainer.
    • Add 1 pinch of baking soda to the water.
    • Pressure cook it for 4 - 5 whistles.
    • Remove from water when pressure released on it's own.
    • Take out the pouch of whole spices from the chickpeas.

    Preparing Gravy

    • Heat oil in a pan or kadai.
    • Add bay leaf, cardamom, cloves, black pepper, and cinnamon to the pan.
    • Then add ginger garlic paste and saute for a minute or half.
    • Next, add onion paste and saute till it's translucent and release oil on the sides.
    • Add tomato puree and simmer for 2 minutes or till it's cooked well.
    • Now add all ground dry spices (except kasuri methi) and season with salt.
    • Stir to mix them well.
    • Then add ยผ cup of water and simmer for 2 - 3 minutes till it starts boiling.
    • Add boiled chickpeas to it. Add water to it.
    • Now either pressure cook for one or two whistle or simmer in the same pan for another 5 - 7 minutes.
    • At this stage I normally pressure cook for 2 more whistles.
    • Also slightly mash some chole or chickpeas with back side of spatula. This will make the curry little thicker and will enhance the taste.
    • Lastly garnish with freshly chopped coriander leaves and serve hot with homemade bhature or naan or roti.

    Nutrition

    Calories: 235kcal
    Keyword Chana Masala, Chickpea Curry, Vegan Chickpea Recipes
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    chickpea curry served with rice in a large black bowl and a small brown small bowl.bowl
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    Hi, I'm Ipsa! Welcome to My Dainty Kitchen. I'm the recipe developer, cook, author, and photographer of this blog. I love to cook delicious food and share recipes with my amazing readers. Thank you for stopping by. Explore more yummy recipes on the blog.

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