Chana Masala Recipe | 20-Minute Chickpea Masala

Name: Chana Masala Recipe | 20-Minute Chickpea Masala
Cook time: 20 min
Total time: 20 min
Ingredients: 200 g dried chickpeas; Water (as needed); 1 tbsp cooking oil; 1 bay leaf; 2 cloves; ½ inch cinnamon; 2 cardamoms; 2 medium onions (sliced); 4 garlic cloves; 1 piece ginger; 2 green chillies; 1 tbsp raw peanuts; 1 medium ripe tomato; 1 tbsp red chilli powder; 1 tbsp coriander powder; ¼ tbsp turmeric powder; Kasuri methi (a small amount); ½ tbsp sugar (optional)

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Looking for an easy chana masala recipe? This 20-minute chickpea masala is made with cooked chickpeas, a smooth onion-tomato-peanut masala, and reserved chickpea cooking stock. The result is a rich, flavorful Indian chickpea curry without coconut milk or cream.

This recipe is made with dried chickpeas soaked overnight and pressure cooked until tender, then simmered with the masala until the gravy reaches your preferred consistency.

What Is Chana Masala?

Chana masala is a popular Indian chickpea curry made with cooked chickpeas simmered in a spiced masala gravy. In this chana masala recipe, I’ve kept the ingredients simple. It makes a delicious side dish for chapathi, poori, idly, or even ghee rice.

For this recipe, I wanted to keep things simple without using any fancy ingredients. Some versions use cashews, butter, or cream to make the gravy rich and creamy, but I used peanuts, which are simple and easily available in most kitchens. They add body and a mild nuttiness to the gravy without making it heavy.

I have also kept the spice list simple. Instead of using several different masala powders, this recipe uses regular chilli powder that you would normally have at home, along with a few basic spices.

Once the chickpeas are cooked, the masala comes together in about 20 minutes. I also like adding ½ tablespoon of sugar at the end, which is completely optional, as it gives the gravy a slight sweetness and helps balance the spices.

If you enjoy chickpea-based rice dishes, you can also try our Varagu Arisi Kondaikadalai Pulao

Bowl of homemade chana masala with chickpeas in a smooth orange gravy — Homemade chana masala with tender chickpeas in a rich, smooth gravy.

What are the Health Benefits of Chana?

Good source of plant-based protein – Chickpeas provide protein that helps support everyday nutritional needs.
Rich in dietary fiber – The fiber in chana can help support healthy digestion and make meals more filling.
Provides important nutrients – Chickpeas contain nutrients such as folate, iron, magnesium, and potassium.
Keeps you satisfied – The combination of protein and fiber makes chickpeas a filling addition to a meal.
Naturally versatile – Chana can be included in curries, salads, snacks, and other everyday dishes.
Works well in balanced meals – Pairing this chana masala with vegetables and a suitable grain or flatbread can make a satisfying meal.

Looking for more ideas? Check out our collection of side dishes for chapathi

Ingredients for Chana Masala

For Cooking Chickpeas

200 g dried chickpeas (kabuli chana)
Water, as needed for soaking and pressure cooking

For the Masala

1 tbsp cooking oil
1 bay leaf
2 cloves
½ inch cinnamon
2 cardamoms
2 medium onions, sliced
4 garlic cloves
1 piece ginger
2 green chillies
1 tbsp raw peanuts
1 medium ripe tomato

Spice Powders

1 tbsp red chilli powder
1 tbsp coriander powder
¼ tbsp turmeric powder
A small amount of kasuri methi
½ tbsp sugar (optional)

Tip: Reserve the water left from pressure-cooking the chickpeas. It is used later to make the gravy.

How to make Chana Masala Gravy

1. Soak and Cook the Chickpeas

Wash 200 g dried chickpeas (kabuli chana) well and soak them in enough water overnight. The next day, drain the soaking water, add fresh water, and pressure cook the chickpeas for about 5 whistles, or until they are soft and cooked through.

Once cooked, keep the chickpeas aside and save the cooking stock.

I don’t throw this cooking water away. It contains some of the nutrients from the cooked chickpeas, so I use it in the gravy.

Soaked and boiled chickpeas in separate pans for chana masala — Overnight-soaked chickpeas on the left and pressure-cooked chickpeas with cooking stock on the right.

2. Cook the Aromatics

Heat 1 tbsp cooking oil in a pan over medium heat. Add 1 bay leaf, 2 cloves, ½ inch cinnamon and 2 cardamoms.

Once the spices become fragrant, add the sliced onions, garlic, ginger and green chillies. Saute until the onions become soft and translucent.

3. Add Peanuts and Tomato

Add 1 tbsp raw peanuts and saute them along with the onion mixture for a little while. Then add 1 ripe tomato, roughly chopped.

Cook everything until the tomato becomes soft and mushy. The peanuts are what I use instead of cashews, butter or cream to give this chickpea masala a little extra body and richness.

Sliced onions, garlic, ginger, green chilli, peanuts and tomatoes cooking in a pan — Onions, aromatics, peanuts and tomatoes cooked together to prepare the masala base.

4. Blend the Masala

Turn off the heat and allow the mixture to cool slightly. Remove the whole spices if you prefer, then blend the cooked onion-tomato-peanut mixture into a smooth paste.

This smooth masala is what gives the chana curry its thick, creamy-looking texture without actually adding cream.

Cooked onion tomato peanut mixture blended into a smooth paste with spices in a pan — The cooked onion, tomato and peanut mixture is blended into a smooth masala paste.

5. Cook the Spice Masala

In the same pan, add a little more oil if required. Add 1 tbsp red chilli powder, 1 tbsp coriander powder and ¼ tbsp turmeric powder.

Keep the flame on medium-low and cook the spice powders for around 3 minutes, stirring continuously. Don’t let the powders burn, as they can turn bitter.

Spiced masala paste cooked in a pan until smooth and creamy — The blended masala paste is cooked with spices until it becomes smooth, rich and aromatic.

6. Add the Ground Masala

Add the blended onion-tomato-peanut paste to the pan and mix everything well.

Cook the masala for about 5 minutes, stirring occasionally. You should notice the raw smell reducing and the masala becoming thicker and more aromatic.

7. Make the Chickpea Gravy

Pour in the reserved chickpea cooking stock and mix well. Let the gravy simmer for around 10 minutes.

Using the chickpea stock here is one of my favourite parts of this Indian chickpea curry because it brings the cooked chickpeas and masala together while keeping the gravy naturally rich.

8. Add Chickpeas and Finish

Add the cooked chickpeas and a little kasuri methi. Mix gently and simmer until the chana masala reaches the consistency you like.

If you prefer a slightly sweeter flavour, add ½ tbsp sugar at the end. This is completely optional and can help balance the heat from the chilli powder.

Serve this chana masala recipe hot with chapathi, poori, idly or ghee rice.

Cooked chickpeas added to smooth orange gravy with kasuri methi in a pan — Cooked chickpeas simmered in the smooth masala gravy and finished with kasuri methi.

Tips

Soak chickpeas overnight for softer, evenly cooked chana.
Save the chickpea cooking water and use it for the gravy.
Cook the onion, tomato and peanuts well before blending for a smoother masala.
Cook the spice powders on medium-low heat to prevent them from burning.
Simmer the gravy well after adding the chickpea stock for better flavour.
Add sugar only if needed to balance the spice and tang.

Variations

Without peanuts: Skip peanuts and make the onion-tomato masala as usual.
Spicier: Add an extra green chilli or increase the chilli powder.
Thicker gravy: Simmer for a few extra minutes until it reaches your preferred consistency.
Slightly sweeter: Add a little sugar at the end.
Creamier: Add a small amount of cream if you prefer a richer version.
For a drier chana masala: Use less cooking stock and simmer until the gravy coats the chickpeas.

FAQs for chana masala recipe

What is channa gravy made of?

Channa gravy is made with cooked chickpeas and a spiced gravy base, usually prepared with onion, tomato, ginger, garlic and spices. In this recipe, peanuts are added to give the gravy extra body and richness.

How do you make channa gravy?

To make channa gravy, cook soaked chickpeas until tender, prepare an onion-tomato-peanut masala, blend it smooth, and simmer it with the reserved chickpea cooking water. Finally, add the cooked chickpeas and kasuri methi.

Is chickpea masala the same as chana masala?

Yes. Chickpea masala and chana masala generally refer to the same type of dish—cooked chickpeas prepared in a spiced Indian masala gravy. The ingredients and cooking style can vary from recipe to recipe.

What goes well with chana masala?

Chana masala goes well with chapathi, poori, idly and rice. This version also pairs nicely with ghee rice because of its rich, smooth gravy.

What are the ingredients in channa gravy for rice?

For this recipe, the main ingredients are cooked chickpeas, onion, tomato, ginger, garlic, green chilli, peanuts and basic spices. The reserved chickpea cooking water is used to make the gravy.

What does chickpea masala taste like?

This chickpea masala has a spicy, savory and slightly nutty flavour, with the peanuts adding richness to the smooth gravy. A small amount of sugar can be added at the end for a slight sweetness.

Serving Suggestions

Chapathi – A simple everyday combination with the chana masala gravy.
Poori – The rich chickpea gravy pairs especially well with hot, fluffy poori.
Idly – Serve the gravy warm alongside soft idly for a filling meal.
Pulao – The smooth, spiced gravy works well with mildly flavoured Pulao rice.
Steamed Rice – Add extra gravy and serve with plain rice for a simple lunch.
Makki Roti or Phulka – A good option when you want a lighter pairing.