Channa masala is a delicious Indian style curry prepared with dried garbanzo beans / Chickpeas. It is cooked with onion tomato as a base along with spice powders. It makes and excellent combination for Poori or Roti.
Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer recipes.
In Indian cuisine flatbreads or Rotis are very popular. Usually they are paired with delicious curries. We have a variety of curries to serve with flatbreads. Few very popular ones are Butter Chicken , Peas Curry.
Chana Masala is a very popular and staple North Indian Curry. It pairs well with poori or Chapati.
Jump to:
What is Chana Masala ?
Chana Masala is an yummy curry prepared with dried chickpeas. The word channa in Hindi means Chickpeas. We use white chickpeas for North Indian style chana Masala. Onions and tomatoes are sautéd and ground to a fine puree. On top on the onion tomato puree we add the required spice powders and dried chickpeas. Cook them until oil separates and the curry is ready.
Ingredients
Chickpeas - Dried white chickpeas are usually preferred for Chana Masala. Soak them overnight and then pressure cook and use them to the curry.
Whole spices - We temper the curry with whole spices like Bay leaf and few others in ghee or oil. They really enhances the flavor.
Onion, Tomato - Onions and tomatoes are cooked until soft and ground to a puree.
Spice Powders - We use selected spice powders like chili powder, Coriander powder, Turmeric powder, Cumin and Garam Masala.
Ginger - adds a nice flavor to curry. We crush them and use.
Kasoori Methi - Use dried kasoori methi flavor.
Coriander Leaves - Adds a nice taste and flavor to curry.
FAQ's
Both channa masala and chole masala are Indian based curries. They are prepared with dried chickpeas or Garbanzo beans and are North Indian dishes. Both goes well with any Flatbreads. However the spices used in both curries are different. Chole is deep brown in color , tea bags are too added to deepen the curry. Channa masala is a onion tomato based curry with spice powders.
Instant Pot Chana Masala
We can also prepare the same curry in Instant Pot. If cooking in Instant Pot cook the dried chickpeas for 30 mins. Once its cooked filter the chickpeas and set aside. Then keep the Instant Pot in saute mode and follow the remining process. Finally after adding chickpeas close and cook for 5 mins in high pressure. Do a quick release and Open after 5 mins. Finally garnish with Kasoori Methi and Coriander leaves.
We can use immersion blender after sautéing the onions and tomatoes to prepare the puree while cooking in Instant Pot.
How to make Channa Masala
1.Soak the chickpeas in water overnight or about 6-7 hours. And cook the soaked Channa to a pressure cooker along with salt and water. Pressure cook for 4 or 5 whistles. Wait till the pressure release on its own and then open the cooker. Chick peas are cooked perfectly now.
If using canned chickpeas skip the above step.
2. Heat pan with oil. Once its hot add finely chopped onions. Saute and cook until onion is soft.
3. Next add tomatoes. Cook till they are soft. Now switch off and let everything cool down.
4. Add the cooled onion and tomato to a blender. Along with this add 2 tbsp of cooked chickpeas. Grind to a fine puree and set aside.
5. Heat pan with oil. now add the whole spices. Let them sizzle. Next add crushed ginger saute and cook for few secs or till the raw smell leaves.
6. Now add the ground onion and tomato puree . Also add the required water. We can add 1.5-2 cups of water depending on the gravy consistency. Let everything cook in medium flame for 2 mins.
7. Now add the spice powders .Combine and cook for 5 mins , let the masala cook well and leave oil.
8. Next add the cooked chickpeas.
9. Mix everything and cook in a low flame until the oil separates. Crush Kasoori Methi and add over the curry and switch off.
Garnish with finely chopped coriander leaves and serve hot with poori or roti as you prefer.
Tips & Variations
- Chickpea masala curry is vegan and low carb food too.
- Goes well with poori or roti.
- We can also cook Chana masala in Instant Pot or Pressure Cook.
Serving Suggestions
Channa Masala tastes best when served with Poori . It also goes well with any Flatbread, Roti or Phulka.
Storage Options
Chana Masala stores well in fridge for up to 3 days. We can also freeze them for 2 months. As a prep if we have cooked chickpeas ready the curry gets ready under 30 mins. Else we can also use canned chickpeas.
We can also prepare the onion tomato puree in advance during the weekly meal prep and keep the puree frozen. It reduces the cooking time even more.
Similar Recipes
★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ? You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates
📖 Recipe
Channa Masala
Standard 1 cup measures 240 ml
Ingredients
- 2 cup Chickpeas/Channa
- 1 tbsp Oil
- 1 tbsp Ginger crushed
- 1.5 tsp coriander powder
- 1 tsp red chilli powder
- ¼ tsp turmeric powder
- ½ tsp Garam masala
- ¼ tsp Cumin powder
- Salt as required
- 2 cup Water
- 1 tbsp Kasoori Methi
- 2 tbsp Coriander Leaves finely chopped
To temper:
- 1 tsp Jeera/Cumin Seeds
- 1 Bay Leaf
- 1 inch Cinnamon Stick
- 3 Cloves
- 3 Cardamon
To Grind:
- 2 Onion medium sized
- 3 tomato
Instructions
- Soak the chickpeas in water overnight or about 6-7 hours. And cook the soaked Channa to a pressure cooker along with salt and water. Pressure cook for 4 or 5 whistles. Wait till the pressure release on its own and then open the cooker. Chick peas are cooked perfectly now.
- If using canned chickpeas skip the above step.
- Heat pan with oil. Once its hot add finely chopped onions. Saute and cook until onion is soft.
- Next add tomatoes. Cook till they are soft. Now switch off and let everything cool down.
- Add the cooled onion and tomato to a blender. Along with this add 2 tbsp of cooked chickpeas. Grind to a fine puree and set aside.
- Heat pan with oil. now add the whole spices. Let them sizzle. Next add crushed ginger saute and cook for few secs or till the raw smell leaves.
- Now add the ground onion and tomato puree . Also add the required water. We can add 1.5-2 cups of water depending on the gravy consistency. Let everything cook in medium flame for 2 mins.
- Now add the spice powders .Combine and cook for 5 mins , let the masala cook well and leave oil.
- Next add the cooked chickpeas.
- Mix everything and cook in a low flame until the oil separates. Crush Kasoori Methi and add over the curry and switch off.
- Garnish with finely chopped coriander leaves and serve hot with poori or roti as you prefer.
Video
Notes
Tips & Variations
- Chickpea masala curry is vegan and low carb food too.
- We can also cook Chana masala in Instant Pot or Pressure Cook.
- Goes well with Roti and Poori
Serving Suggestions
Channa Masala tastes best when served with Poori . It also goes well with any Flatbread, Roti or Phulka.Storage Options
Chana Masala stores well in fridge for up to 3 days. We can also freeze them for 2 months. As a prep if we have cooked chickpeas ready the curry gets ready under 30 mins. Else we can also use canned chickpeas. We can also prepare the onion tomato puree in advance during the weekly meal prep and keep the puree frozen. It reduces the cooking time even more.Nutrition
Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.
Usha Rao says
Love this version of chana masala. Normally I don't grind onion tomato and tried it your way this time. The gravy was creamy and had the just the right amount. I had it with rice.
Srivalli Jetti says
Our regular sunday breakfast is always poori with chana masala, tried your version and it is so delicious!
Archana says
Love chana masala especially when no oil is floating on the gravy like yours. I have not made some in ages. Soaking the chana right now will follow your recipe.
Radha says
Chana masala is always comforting and our family loves with rice or roti. Thanks for sharing a delicious one.
Priya Srinivasan says
Chana masala is our absolute favorite! Kids do eat extra roti's when there chana masala. I have never made it with whole spices, must try this way next time.
Kalyani says
We love Channa masala esp with Aloo paratha / methi Poori. the pics are so tempting, Sharmila