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    You are here: Home / Recent Posts / Chana Masala Recipe

    Chana Masala Recipe

    Last Updated On: Mar 26, 2025 by Sharmilee J

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    Chana Masala is a delicious and popular side dish made with chickpeas. Chana Masala is a great accompaniment for chapati, roti, poori and for rice meal. Learn to make Chana Masala with step by step pictures.

    chana masala served with chapati

    Chana Masala is one dish I would love to try different recipes with variations. I loved this easy method of pressure cooking everything together which I learnt from my aunt recently. This goes well with poori , rotis or even any mild pulaos.

    Jump to:
    • About Chana Masala
    • Chana Masala Ingredients
    • How to make Chana Masala Step by Step
    • Expert Tips
    • Serving and Storage
    • 📖 Recipe Card

    About Chana Masala

    Chana Masala is a popular side dish made to pair up with roti, nana, chapati, pulao etc. Chana Masala is made using chickpeas, onion, tomato, whole spices etc. It is wholesome, healthy and tastes delicious.

    You can have it with bread to make bread chana which is my absolute favorite. I love poori chana more than chapati chana masala. I have grown up eating chana masala with poori and I still love it to the core.

    chana masala served with chapati

    Chana Masala Ingredients

    • Chana – Chana also known as chickpeas is the main ingredient.
    • Spice powders – Red chili powder, Coriander powder and Garam masala powders are added.
    • Masala paste – Onion, tomato along with ginger, garlic fennel seeds and pepper are grind together to form a masala paste.
    • Coriander leaves – Coriander leaves is added for garnish, adds great flavor.
    • Tempering – Cinnamon, cloves and bay leaf are added for tempering.

    Similar Recipes

    • Kadai Paneer
    • Kadai Paneer Gravy
    • Paneer Korma
    • Chilli Paneer
    • Paneer Tikka Masala
    • Paneer Butter Masala

    How to make Chana Masala Step by Step

    1.Soak chana overnight or at least for 8 hours. Pressure cook chana with enough water(say 1.5 cups) for 5 whistles or until soft, Set aside. In a pan heat oil – add onion, tomato, ginger, garlic and sauté till mushy and raw smell of tomatoes leaves. Allow it to cool, then add fennel seeds and pepper corns along with this in a mixer.

    how to make chana masala step1

    2.Grind it to a fine paste. Set aside. In a pressure cooker heat oil – add the items under ‘to temper’ then add onions and fry till golden brown. Then add the tomato onion paste.

    how to make chana masala step2

    3.Add the spice powders, mix well. Once the raw smell of masalas leave add chana along with the cooked water to this mixture and pressure cook for 1 whistle in medium flame. Add required salt.

    how to make chana masala step3

    4.Once done, open and add more water if the gravy is too thick – I added remaining 1 cup water and allowed it to boil in sim for 5mins.Once oil separates and desired consistency is reached, Garnish with coriander leaves, lemon juice and switch off.

    how to make chana masala step4

    Serve hot with bhatura / rotis!

    chana masala served with chapati

    Expert Tips

    • Adjust water according to the consistency you want the gravy to be.
    • Pressure cook chana until soft as in the last stage we are going to cook for just 1 whistle. This way I find the  masalas blend very well with chana.
    • I don’t usually add chana masala powder, always use homemade garam masala powder instead.
    • Adding pepper is purely optional, if you don’t like the flavor then just skip it.

    Serving and Storage

    Chana Masala can be served with rice, roti etc. This curry keeps well in fridge for 2 days, reheat and serve it.

    chana masala served with chapati

    If you have any more questions about this Chana Masala Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

    Tried this Chana Masala Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

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    Chana Masala Recipe

    Chana Masala is a delicious and popular side dish made with chickpeas. Chana Masala is a great accompaniment for chapati, roti, poori and for rice meal. Learn to make Chana Masala with step by step pictures.
    Prep Time10 minutes mins
    Cook Time30 minutes mins
    Total Time40 minutes mins
    Servings3
    AuthorSharmilee J

    Ingredients

    • 3/4 cup chana
    • 1 small sized big onion chopped finely
    • 1 and 1/2 teaspoon red chilli powder
    • 3/4 teaspoon coriander powder
    • 1 teaspoon garam masala or chana masala powder
    • coriander leaves just to garnish
    • lemon juice from half a lemon
    • 2 and 1/2 cups water in total
    • salt to taste

    To saute and grind :

    • 2 teaspoon oil
    • 3 medium sized tomatoes chopped roughly
    • 1 medium sized big onion chopped roughly
    • 1 inch piece ginger
    • 6 cloves garlic
    • 1 teaspoon fennel seeds
    • 1/2 teaspoon pepper

    To temper:

    • 1.5 tablespoon oil
    • 1/2 inch piece cinnamon
    • 2 cloves
    • 1/2 bay leaf

    Instructions

    • Soak chana overnight or at least for 8 hours. Pressure cook chana with enough water(say 1.5 cups) for 5 whistles or until soft, Set aside. In a pan heat oil – add onion, tomato, ginger, garlic and sauté till mushy and raw smell of tomatoes leaves. Allow it to cool, then add fennel seeds and pepper corns along with this in a mixer.
    • Grind it to a fine paste. Set aside. In a pressure cooker heat oil – add the items under ‘to temper’ then add onions and fry till golden brown. Then add the tomato onion paste.
    • Add the spice powders, mix well. Once the raw smell of masalas leave add chana along with the cooked water to this mixture and pressure cook for 1 whistle in medium flame. Add required salt.
    • Once done, open and add more water if the gravy is too thick – I added remaining 1 cup water and allowed it to boil in sim for 5mins.Once oil separates and desired consistency is reached, Garnish with coriander leaves, lemon juice and switch off.
    • Serve hot with bhatura / rotis!

    Notes

    • Adjust water according to the consistency you want the gravy to be.
    • Pressure cook chana until soft as in the last stage we are going to cook for just 1 whistle. This way I find the  masalas blend very well with chana.
    • I don’t usually add chana masala powder, always use homemade garam masala powder instead.
    • Adding pepper is purely optional, if you don’t like the flavor then just skip it.
    Nutrition Facts
    Chana Masala Recipe
    Amount Per Serving (100 g)
    Calories 470 Calories from Fat 162
    % Daily Value*
    Fat 18g28%
    Saturated Fat 2g13%
    Trans Fat 0.1g
    Polyunsaturated Fat 4g
    Monounsaturated Fat 10g
    Sodium 1997mg87%
    Potassium 756mg22%
    Carbohydrates 67g22%
    Fiber 23g96%
    Sugar 12g13%
    Protein 15g30%
    Vitamin A 2330IU47%
    Vitamin C 47mg57%
    Calcium 224mg22%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Filed Under: Gravies for Rotis, North Indian, RandomPosts, Recent Posts, Travel Food Series, youmaylike

    Reader Interactions

    Comments

    1. Divya Kudua

      May 22, 2013 at 4:12 am

      Yum,I can have the channa masala by itself.Simple recipe,I am definitely trying this soon:)

      Reply
    2. Hamaree Rasoi

      May 22, 2013 at 4:31 am

      Delicious and mouthwatering chana masala.
      Deepa

      Reply
    3. Ms.Chitchat

      May 22, 2013 at 4:36 am

      Yum yum yummy channa, love the rich color and the texture. Lovely clicks.

      Reply
    4. AparnaRajeshkumar

      May 22, 2013 at 4:40 am

      yummy one ! lovely combo too !

      Reply
    5. Wer SAHM

      May 22, 2013 at 6:50 am

      chole masala looks too yummy….

      Reply
    6. Nisa Homey

      May 22, 2013 at 7:47 am

      Gravy looks so creamy and thick….love your pics too.

      Reply
    7. suhaina aji

      May 22, 2013 at 9:09 am

      gravy looks so thick and yumm..love it,,

      Reply
    8. Saranya Balaji

      May 22, 2013 at 9:22 am

      Wow! looks so yumm that too without coconut…lovely texture…

      Reply
    9. Rumana Ambrin

      May 22, 2013 at 12:47 pm

      Very creamy looking curry…

      Reply
    10. Kadhyaa

      May 22, 2013 at 2:11 pm

      simply irrestible. bookmarked

      Reply
    11. Sireesha Puppala

      May 22, 2013 at 11:32 pm

      I too love this channa masala a lot no need to cut veggies yet can get a healthy dish for rotis..you have made it so beautiful sharmi..

      Reply
    12. JEYASHRI SURESH

      May 23, 2013 at 6:25 am

      One of my friend makes channa in this way. Smooth gravy perfectly suitable for kids. Nice clicks

      Reply
    13. snaveena madhan

      May 23, 2013 at 12:23 pm

      I have tried this recipe,came very well and evryone liked it..followed the procedure as it is…Everyone should this….:) Irresistible taste..

      Reply
    14. Anusha Madhavan

      May 23, 2013 at 5:00 pm

      Tried this recipe and it turned out very tasty.
      Thanks for this yummy Channa Masala recipe !

      Anusha

      Reply
    15. Anusha Madhavan

      May 23, 2013 at 5:02 pm

      Tried this and loved it.
      Thank you for this delicious Channa Masala recipe !!

      Reply
    16. ShravsCookBookBlog

      May 24, 2013 at 2:44 pm

      mouth watering…:)

      Reply
    17. Sireesha Puppala

      May 25, 2013 at 12:37 pm

      It's my favourite .lovely texture and ur recipe is very simple to understand too

      Reply
    18. Meera

      May 27, 2013 at 7:57 am

      I am going to try this out. I don't make the onion-tomato paste and also don't do the last step pressure-cooking. What I do is take some channa, grind it in the mixie and add it to the gravy. That way the gravy is thick.

      Reply
    19. Nandini

      May 28, 2013 at 6:48 pm

      I tried your recipe and the family loved it! Thank you 🙂
      -Nandini

      Reply
    20. Nandini

      May 28, 2013 at 6:49 pm

      I tried your recipe and the family loved it! Thank you 🙂
      -Nandini

      Reply
    21. Su

      May 29, 2013 at 12:32 am

      This came out awesome! I usually make less than average chole masala..but this time! Wow! I cannot wait to get great complements from my hubby!!

      Reply
    22. yamuna

      May 30, 2013 at 4:18 am

      HI sharmi,
      u r simple awesome at ur work…… iam big fan of urs…. whenever i am in confusion what to cook … ur blog is SOS for me…. whatever i tried from ur recipe index did wonders for me…… thanx….. n keep postng n teaching me…..
      regards yamuna

      Reply
    23. Poonam Khatri

      June 17, 2013 at 8:37 pm

      Sharmi, the 6 garlic cloves that you add to temper just stay there? I don't want to eat a whole clove thinking it's chick pea!

      Reply
      • SHARMILEE J

        June 18, 2013 at 3:35 am

        I used the garlic for sauteing and grinding along with onion and tomato so it will not stay as whole….Please check the method again 🙂

        Reply
    24. Thenmozhi Boopathy

      July 20, 2013 at 1:47 pm

      superb recipe.,i did this., it came out very well.thank you.

      Reply
    25. Revathi Rangaswamy

      July 30, 2013 at 4:40 am

      hi.. I have cooked channa many time, but the idea of using fennel is a good idea and am sure will enhance the taste and aroma of the channa

      Reply
    26. Revathi Rangaswamy

      July 30, 2013 at 4:41 am

      hi.. I have cooked channa many time but the idea of adding fennel is very nice as im sure it would enhance the flavor and aroma of the dish itself

      Reply
    27. Sounak Biswas

      August 22, 2013 at 1:04 pm

      Referring to the ingredients section….. do you mean 3 or 4 cups of chana or 3/4th cup of chana ? Also 3/4 of soaked chana or unsoaked chana because the size differs after soaking it.

      Reply
      • SHARMILEE J

        August 22, 2013 at 1:21 pm

        It is 3/4 cup..And please go through the first step…I have clearly mentioned to pressure cook…so is 3/4 cup uncooked chana

        Reply
    28. Sneha

      September 13, 2013 at 12:14 pm

      Just tried the recipe… Loved it…
      I had to make modifications as my chana to gravy propotion was not right as my maid had put in the chana for cooking and i dumped the whole chana from the cooker into my pan..
      But none the less.. it turned out Good.. and i am sure that with the right proportions it would have been a winner..
      Thank you soo much for the wonderful recipe.. 🙂

      Reply
    29. Geetha Priya

      December 04, 2013 at 3:49 pm

      I tried this recipe today al my family member liked it 🙂 it came out very wel ::)

      Thanks sharmiee 🙂

      Reply
    30. Vandana Rao

      February 11, 2014 at 1:29 pm

      wow looks yummy

      Reply
    31. Gayathri Sivayoganathan

      February 21, 2014 at 3:05 am

      I tried out. The outcome was excellent. Im new to Indian cuisine. Its very much easy to follow the steps.

      Reply
    32. Arthi Saravanan

      April 07, 2014 at 10:54 am

      I tried this recipe yesterday and it came out so well…..I am basically very bad at cooking and could'nt believe it came out so fine…. I am going to try all your recipes going forward…. Thanks a lot Sharmi… this is going change my life

      Reply
    33. Jayapriya Sajeevan

      April 10, 2014 at 8:50 am

      After grinding the masala to paste should i use again the garlic cloves ,fennel seeds and pepper again while tempering will it not have a strong masala taste.

      Reply
      • SHARMILEE J

        April 10, 2014 at 1:49 pm

        For tempering its a very small quantity so it will not give a strong flavour….

        Reply
    34. ashoka devanampriya

      April 26, 2014 at 11:37 am

      Thanks for sharing this. This turned out wonderfully yummy!!

      Reply
    35. nagarathna keerthi

      April 30, 2014 at 7:49 am

      i love it thankq

      Reply
    36. Unknown

      July 20, 2014 at 4:26 am

      Tried this 2nd time. It was awesome. My daughter n husband both enjoyed. Thanks a ton!

      Reply
    37. priyaas

      September 10, 2014 at 3:27 pm

      Sharmi u added gariic , fennel seeds and pepper in tempering instead of adding it in saute and grind . Change it .

      Reply
      • SHARMILEE J

        September 10, 2014 at 4:14 pm

        Thank you Priya, have changed it now

        Reply
    38. Rashida Shaikh

      September 18, 2014 at 12:08 pm

      I too had cooked chana, yet to post…but your method is different…nice post

      Reply
    39. "அம்மு"

      November 19, 2014 at 6:12 pm

      Hey sharmi, my hubby loved it 10/10 🙂 Thanks for sharing. I used marati moggu, star anise, black elakkai while seasoning, jeera powder and little kasoori methi for the final boil..

      Reply
    40. kamalaveni

      November 30, 2014 at 3:57 pm

      Hey sharmi, colourful channa, give the onion and tomotto in grams

      Reply
    41. Jacqui Manini - Hills

      February 13, 2015 at 3:43 pm

      Thanks!! this was really nice!

      Reply
    42. Jacqui Manini - Hills

      February 13, 2015 at 3:43 pm

      Thanks so much! It was lovely

      Reply
    43. Petnas

      February 18, 2015 at 8:01 pm

      Hi..may i know-2nd method add 'the temper items' and then add tomato onion paste.how many onions and tomatoes do u need for this actually?

      Reply
      • SHARMILEE J

        February 21, 2015 at 11:07 am

        You can search for channa masala for other recipe variations……..

        Reply
    44. Radha Ravuri

      March 01, 2015 at 5:32 pm

      Hi, I tried this today and it turned out very tasty dish..my in – laws liked it too.. The masala smell is mouthwatering. Thank you!!

      Reply
    45. Abhinayah Ramesh

      April 09, 2015 at 4:12 am

      Tried the dish twice, turned out good both attempts..yummy and healthy!thank u for the recepie

      Reply
    46. esby

      April 22, 2015 at 12:10 am

      Great chole recipe! This has become my favorite chole recipe now. Tried making it twice, using canned chickpeas and both times it came out good. Thanks for the recipe!

      Reply
    47. Abdul Muthalib

      August 04, 2015 at 8:44 am

      tried this once it is very tasty and very easy cook, thank you for the recepie.

      Reply
    48. shana roshin

      November 11, 2015 at 10:51 am

      Great recipe. Restaurant like channa masala. Tried twice.. Thanks!!

      Reply
    49. Poornima

      November 25, 2015 at 2:44 pm

      Thank you
      It turned out yum

      Reply
    50. prag

      June 01, 2016 at 3:53 am

      Made it today. Awesome. My daughter had an excellent breakfast

      Reply
    51. Unknown

      July 21, 2016 at 4:37 am

      I tried ur recipe…came out very well dear…

      Reply
    52. durga

      August 08, 2016 at 2:56 am

      Thanks Sharmi, dish came out very good. Today is the first day I packed lunch for hubby and tried this dish came out good in 1st attempt itself. This rocks!

      Reply
    53. Unknown

      December 09, 2016 at 11:51 am

      Hey thanks for the receipe, first time this dish has come out nice n yummy, did many times before, but no luck

      Reply
    54. Sonya Valadares

      December 09, 2016 at 11:52 am

      Hey thanks for the receipe, first time this dish has come out nice n yummy, did many times before, but no luck

      Reply
    55. sweta

      February 02, 2017 at 11:29 am

      i tried it. It tasted super yummy yummy…i followed exact recipe… everyone loved it… thank u

      Reply
    56. Ramesh Pan

      June 14, 2017 at 11:35 am

      Here Channa is boiled 2 times in Cooker.
      I think it will over cook in cooker for 2 times???!!

      Reply
      • Sharmilee J

        July 05, 2017 at 7:42 am

        No it will not, I have divided the whistles.Cooking chana along with gravy gives a great flavour and taste

        Reply
    57. R. Figueiredo

      August 15, 2017 at 9:01 am

      In your notes, you mentioned you use home made garam masala instead of chana masala.Could you please share the ingredients with the quantity?Thank you.

      Reply
      • Sharmilee J

        August 15, 2017 at 7:16 pm

        Please check garam masala recipe post

        Reply
    58. Durga

      October 05, 2017 at 6:27 pm

      Can we add panner instead of channa in this recipe

      Reply
      • Sharmilee J

        October 19, 2017 at 7:35 am

        yes you can, toast and add it after the gravy is almost done

        Reply
        • Durga

          January 03, 2018 at 10:13 am

          How much panner needed for this measurement

          Reply
          • Sharmilee J

            January 15, 2018 at 11:35 am

            1 cup cubed paneer

            Reply
    59. Priya

      January 05, 2018 at 5:33 am

      Sharmilee, tried this recipe today, came out really well and it was easy too. Thanks a lot! So far I never had success with channa masala but I made it and the whole family enjoyed it today. You are awesome!!!

      Reply
    60. yusa

      March 16, 2018 at 8:45 pm

      looks yummy and tasty …your recipe is great and easy to make

      Reply
    4.88 from 8 votes (8 ratings without comment)

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