Go Back
Bowl of chana masala served with folded chapathi on a white plate

Chana Masala Recipe | 20-Minute Chickpea Masala

A simple Indian chickpea curry made with dried chickpeas, smooth onion-tomato-peanut masala, and basic spices. Ready in about 20 minutes once the chickpeas are cooked.
Print Recipe Pin Recipe
Cook Time 20 minutes
Total Time 20 minutes
Course: dinner, Main Course, Side Dish
Cuisine: Indian, south indian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For Cooking Chickpeas
  • 200 g dried chickpeas
  • Water as needed
For 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
Spices
  • 1 tbsp red chilli powder
  • 1 tbsp coriander powder
  • ¼ tbsp turmeric powder
  • Kasuri methi a small amount
  • ½ tbsp sugar optional

Equipment

  • Cooking Pa
  • Blender

Method
 

  1. Soak chickpeas overnight and pressure cook with fresh water for 5 whistles.
  2. Reserve the chickpea cooking water and set the cooked chickpeas aside.
  3. Heat oil and sauté the whole spices.
  4. Add onion, garlic, ginger and green chilli. Cook until the onion turns translucent.
  5. Add peanuts and sauté briefly.
  6. Add tomato and cook until soft.
  7. Cool slightly and blend into a smooth paste.
  8. Heat a little oil in the same pan and cook the chilli powder, coriander powder and turmeric on medium-low heat for about 3 minutes.
  9. Add the blended masala and cook for 5 minutes.
  10. Add the reserved chickpea cooking water and simmer for 10 minutes.
  11. Add cooked chickpeas and kasuri methi.
  12. Simmer until the gravy reaches your preferred consistency.
  13. Add sugar at the end if you prefer a slightly sweeter taste.

Notes

  • Use the reserved chickpea cooking water for the gravy.
  • Sugar is optional.
  • Adjust the amount of cooking stock depending on how thick you want the gravy.