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Chana Masala Recipe

30 minutes. Cook
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Chana Masala, also known as Chole Masala, is a beloved dish that hails from the vibrant and diverse culinary landscape of India. It’s a vegetarian delight that features chickpeas simmered in a rich tomato and spice-infused gravy. This aromatic and hearty dish is not only a favorite in Indian households but has also gained immense popularity around the world. In this article, we’ll explore the history of Chana Masala, the step-by-step preparation process, and tips to make it truly extraordinary.

Historical Context

The roots of Chana Masala can be traced back to the Indian subcontinent, where legumes like chickpeas have been cultivated for centuries. Chickpeas, also known as garbanzo beans, are an excellent source of protein and have been a staple in Indian cuisine for generations. The concept of simmering chickpeas in a spiced tomato-based gravy likely evolved over time, reflecting the culinary creativity of the Indian people.


1. Preparing the Chickpeas:

a. If using dried chickpeas, rinse them thoroughly and soak in water overnight with baking soda. This will soften them and reduce cooking time.

b. Drain and rinse the soaked chickpeas. If using canned chickpeas, simply rinse and drain them.

2. Cooking the Chickpeas:

a. In a pressure cooker or large saucepan, add the soaked or canned chickpeas, bay leaf, cloves, cinnamon stick, green cardamom pods, and salt.

b. Cover with water, ensuring it’s about an inch above the chickpeas.

c. If using a pressure cooker, close the lid and cook for about 3-4 whistles or until chickpeas are tender. If using a saucepan, simmer for 20-25 minutes until the chickpeas are soft. Drain and set aside.

3. Preparing the Masala:

a. Heat vegetable oil in a skillet or frying pan over medium heat.

b. Add cumin seeds and let them sizzle for a few seconds.

c. Add finely chopped onions and sauté until they turn golden brown.

d. Stir in minced garlic, grated ginger, and green chilies. Sauté for a couple of minutes until fragrant.

e. Add the pureed tomatoes and cook until the oil begins to separate from the tomato mixture. This may take about 10-15 minutes.

f. Add coriander powder, turmeric powder, red chili powder, and salt. Cook for an additional 2-3 minutes, stirring continuously.

g. Add the cooked chickpeas and garam masala to the masala mixture. Stir well, allowing the chickpeas to absorb the flavors. Simmer for 10-15 minutes, adding water as needed to achieve your desired consistency.

4. Serving Chana Masala:

a. Garnish with freshly chopped cilantro leaves.

b. Chana Masala is traditionally served with steamed rice, naan bread, or chapatis.

c. Enjoy the burst of flavors and the warmth of Indian spices in this delightful dish!


  • To save time, you can use canned chickpeas instead of dried ones. Just be sure to rinse them thoroughly before using.
  • Adjust the level of spiciness to your preference by adding more or fewer green chilies and red chili powder.
  • For an extra layer of flavor, you can also add a teaspoon of dried fenugreek leaves (kasuri methi) to the masala.
  • Chana Masala tastes even better the next day as the flavors have time to meld, making it a great option for leftovers.

Chana Masala is a soul-warming dish that brings the essence of Indian cuisine to your kitchen. With a rich history and a myriad of flavors, this vegetarian masterpiece has earned its place as a global favorite. By following these detailed instructions and tips, you can create a Chana Masala that’s not only delicious but also reminiscent of the rich culinary heritage of India. So, fire up your stove and embark on a flavorful journey into the heart of Indian cooking with this classic dish.


prep time
45 minutes.
cooking time
30 minutes.
4 servings.
total time
45 minutes.


  • Large bowl (if using dried chickpeas)

  • Pressure cooker or large saucepan

  • Skillet or frying pan

  • Wooden spoon

  • Cutting board

  • Knife

  • Blender or food processor (for pureeing tomatoes)

  • Measuring spoons and cups

  • Serving dish


  • 2 cups dried chickpeas (or 4 cups canned chickpeas)

  • 1 teaspoon baking soda (if using dried chickpeas)

  • Water for soaking (if using dried chickpeas)

  • 1 bay leaf

  • 2-3 cloves

  • 1 cinnamon stick

  • 2-3 green cardamom pods

  • 1 teaspoon salt

  • 2 tablespoons vegetable oil

  • 1 large onion, finely chopped

  • 3 garlic cloves, minced

  • 1-inch piece of ginger, grated

  • 2-3 green chilies, slit (adjust to your spice preference)

  • 2 large tomatoes, pureed

  • 1 teaspoon cumin seeds

  • 1 teaspoon coriander powder

  • 1/2 teaspoon turmeric powder

  • 1 teaspoon red chili powder (adjust to your spice preference)

  • 1 teaspoon garam masala

  • Salt to taste

  • Fresh cilantro leaves, chopped for garnish


Prepare chickpeas.
Cook chickpeas in spices.
Prepare the masala.
Serve with garnish.
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