Authentic Chana Masala Recipe

Learn to make delicious and spicy Chana Masala at home with this easy-to-follow Indian chickpea curry recipe. Perfect for a hearty vegetarian meal.

55 min 4 servings Medium Vegetarian Indian

Ingredients

Check off items as you gather them

Follow step-by-step instructions

Rinse the soaked chickpeas thoroughly. Place them in a pressure cooker with enough fresh water to cover by 2 inches and a pinch of salt. Cook for 5-6 whistles or until tender. Drain and set aside, reserving some cooking liquid.
Heat oil in a large pan or kadai over medium heat. Add cumin seeds and let them splutter.
Add the finely chopped onion and sauté until golden brown, about 8-10 minutes.
Stir in the ginger-garlic paste and green chilies. Cook for 1 minute until fragrant.
Add the tomato puree, coriander powder, turmeric powder, and red chili powder. Cook, stirring occasionally, until the oil separates from the masala, about 5-7 minutes.
Add the cooked chickpeas to the masala. Mix well, ensuring the chickpeas are coated.
Pour in about 1/2 to 1 cup of the reserved chickpea cooking liquid or plain water to achieve your desired gravy consistency. Bring to a simmer.
Stir in the garam masala and amchur powder. Cook for another 5 minutes, allowing the flavors to meld. Season with salt as needed.
Garnish with fresh chopped coriander leaves before serving.