In this Chana/Chole Masala recipe (chickpea recipe), you’ll discover how to make a bold, flavorful North Indian-style chickpea curry using simple pantry spices, onions, tomatoes, and tender boiled chickpeas. Whether you call it Chole Masala or Chana Masala, this dish is a staple in Indian households, known for its comforting aroma and rich, tangy gravy. You’ll learn tips for achieving the perfect texture, using either canned or dried chickpeas, and how to balance the spices to suit your taste. Perfect for serving with rice, bhature, or roti, this recipe is ideal for everyday meals or festive gatherings.
What is Chana / Chole Masala ?
Chana/Chole Masala Recipe (chickpea recipe) is a tasty and comforting Indian curry made with chickpeas (chole). The chickpeas are cooked in a thick gravy made of onions, tomatoes, and lots of Indian spices. It has a slightly spicy and tangy flavor that many people love. Chana masala is usually eaten with bhature (a fluffy fried bread), puri, or rice. It’s a filling dish that’s perfect for lunch or dinner. The best part is how the spices blend together to make it really flavorful. Whether you cook it at home or eat it outside, chana masala is always a favorite
Ingredients For Chana/Chole Masala recipe (chickpea recipe)
For boiling chickpeas
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1 cup dried chickpeas
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3 cups water (for boiling)
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Salt – 1 tsp
For the gravy
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2 tbsp oil (or ghee)
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1 tsp cumin seeds
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1 bay leaf
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1 small piece cinnamon stick
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2 pods of cardamom
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1 large onion, finely chopped
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2 medium tomatoes, finely chopped or pureed
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1 tbsp ginger-garlic paste
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2–3 green chilies (slit)
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1½ tsp coriander powder
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1 tsp cumin powder
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½ tsp turmeric powder
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1½ tsp chole masala or garam masala
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½ tsp red chili powder (adjust to taste)
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Salt – to taste
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Fresh coriander leaves, chopped
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½ tsp amchur (dry mango powder) or a squeeze of lemon juice
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1 tsp kasuri methi (dried fenugreek leaves), crushed (optional)
Step By Step Photo Guide For Chana/Chole Masala recipe (chickpea recipe)
Step 1: Soak & Boil Chickpeas
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Soak dried chickpeas overnight or for at least 8 hours.
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Drain, rinse, and pressure cook with salt, and 3 cups water for 6–7 whistles (or until soft).
Step 2: Prepare the Masala
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Heat oil in a pan. Add cumin seeds, cinnamon , cardamom pods and bay leaf.
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Once aromatic, add chopped onions. Saute until golden brown.
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Add ginger-garlic paste and green chilies. Cook until raw smell fades.
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Add tomatoes and cook until soft and oil starts to separate.
Step 3: Spice it up
Add coriander powder, cumin powder, turmeric, red chili powder, and salt — but use less, as some salt was already added while boiling the chickpeas.”
Step 4: Add chickpeas
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Now add the cooked chickpeas along with some water.
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Mix everything well and let it simmer for 15–20 minutes so the chickpeas soak up the flavor. You can mash a few chickpeas to thicken the gravy.
Step 5: Final Touch
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Add chole masala or garam masala, amchur (or lemon juice), and kasuri methi.
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Simmer for another 5 minutes. Adjust salt/spices as needed.
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Sprinkle fresh coriander on top.
Pro Tips For Chana/Chole Masala recipe (chickpea recipe)
- Soak chickpeas overnight with a pinch of baking soda.
- Pressure cook till soft; add a teabag or dried amla for rich color.
- Saute onions till golden, then add ginger-garlic paste and tomatoes.
- Use a good chana masala spice mix (or include amchur, cumin, coriander, garam masala).
Serving Suggestions For Chana/Chole Masala recipe (chickpea recipe)
With Indian Bread
- Bhature – Deep-fried, fluffy fermented bread (most iconic combo: Chole Bhature)
- Poori – Puffy whole-wheat fried bread.
- Chapati / Roti – Simple whole-wheat flatbread, great for everyday meals.
- Naan – Soft, oven-baked bread (butter or garlic naan works well)
With Rice
- Jeera Rice (Cumin Rice) – Lightly spiced rice with cumin, a perfect combo.
- Steamed Basmati Rice – Keeps the focus on the curry.
- Ghee ghee Rice – Adds a richer flavor
- Peas Pulao – Adds a subtle sweetness and texture
With Side Dishes
- Onion rings, lemon wedges & green chilies (a classic North Indian plate garnish)
- Cucumber Raita or Boondi Raita – Cools down the spice
- Pickles (Achar) – Adds tangy, spicy contrast
- Papad – Crispy lentil wafers for crunch
Frequently Asked Questions (FAQS)
1. What are the ingredients of chana masala?
The key ingredients of chana masala are:
Boiled chickpeas (chana)
Onions
Tomatoes
Ginger-garlic paste
Green chilies
Chana masala powder or a mix of spices (coriander, cumin, turmeric, garam masala, chili powder)
Salt
Oil or ghee
Optional: amchur (dry mango powder), kasuri methi (dried fenugreek leaves), and fresh coriander for garnish
2. Is masala chana healthy?
Yes, masala chana is generally healthy. Chickpeas are rich in protein, fiber, vitamins, and minerals. However, its healthiness can vary based on the amount of oil, salt, and spice used.
3. Is there another name for chana masala?
Yes, chana masala is sometimes also referred to as chole or chole masala, especially in North India. However, “chole” often refers to a slightly spicier and more Punjabi-style version.
4. Why add baking soda to chana masala?
A pinch of baking soda is sometimes added while boiling chickpeas to:
Soften them faster
Make them creamier in texture
Too much baking soda can affect the flavor, so use sparingly.
5. How to reduce spice level in chana masala?
To reduce the spice level:
Add more boiled chickpeas or tomatoes
Stir in some fresh cream or yogurt
Add a bit of sugar or a boiled potato to balance the heat
6. Can I use Eno instead of baking soda in chole?
Technically, yes—but with caution.
Eno is a fruit salt (contains both baking soda and citric acid), so it reacts faster than plain baking soda.
It can soften chickpeas, but the acid may alter the flavor slightly.
If using Eno, use only a small pinch while boiling chickpeas—not in the curry.
Note: Baking soda is a better and more controlled option for softening chickpeas.
7. How to make chana masala thicker?
You can thicken chana masala by:
Mashing a few chickpeas into the curry
Simmering it uncovered to evaporate excess water
Adding a bit of chickpea flour (besan) or ground oats
8. Can I use canned chickpeas for chana masala?
Yes, canned chickpeas are convenient and already cooked. Just rinse and add them directly to the masala. However, freshly cooked chickpeas offer better taste and texture.
9. How to reduce salt in chana masala?
To reduce excess salt:
Add a peeled, boiled potato and remove it after a few minutes
Add a little cream or yogurt
Add unsalted cooked chickpeas to balance the saltiness
10. Can I prepare chana masala without onion and garlic?
Yes! You can skip onion and garlic for a sattvic or Jain version. Use tomato, ginger, and whole spices like cumin, bay leaf, and cinnamon for flavor.
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