This post contains affiliate links, which means I may earn a commission if you purchase through those links (at no extra cost to you).
Learn the secrets to the bestย homemade Chana Masala, a classic Indian recipe made from whole chickpeas, vegetables, and warm spices. From adding baking soda to your chickpea soaking water to finding the proper red chili powder, Iโve done all the research so you donโt have to.
Megganโs notes
If you didnโt grow up cooking and eating Indian food, the cuisine might feel intimidating at first glance. The recipes are often written for an audience that already knows and understands the basics. Even the most well-written recipes might have gaps in knowledge for the unfamiliar, novice home cook.
As a classically-trained chef, I enjoy a deep-dive into new ingredients and techniques. Here are my best tips to master this Chana Masala recipe.
- Add baking soda to the soaking water for your dried chickpeas for a better texture in your finished recipe. The chickpeas are also easier to digest.
- Cook the chickpeas separately so you can skim off the scum and foam that rises to the top of the pot.
- To unlock their best flavor, cook whole spice seeds in oil until they crack and pop.
- Take your time. Indian recipes develop their best flavors from low and slow cooking, so donโt rush the process.
I compiled my best information on the ingredients, too, so you know exactly what youโre looking for (youโll avoid the trial and error that I went through). My goal is to serve up everything you need to find success with Chana Masala, and any other recipe, you make.
Table of Contents
What is Chana Masala?
Loosely translated as โchickpeas in a spice mixture,โ Chana Masala is a dish made of tender chickpeas stewed in a spiced tomato sauce. Spiced, not necessarily spicy, but easily made so if you want it to be.
The saucy base is made with tomatoes, onions, garlic, ginger, chilies, and spiced with garam masala, chili powder, cumin, and turmeric. Of course you can always vary the exact ingredients to suit your taste.
Chana Masala recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Chickpeas: Or substitute 2 (14-ounce) cans chickpeas, rinsed and drained, and omit the baking soda.ย
- Baking soda: Adding baking soda to the bowl while soaking whole and split chickpeas helps soften their skins. They cook faster, have a softer texture, and are easier to digest.
- Ginger: Store the whole root ginger in the freezer (peeled or unpeeled) for up to 4 months and grate it as needed using a box grater or microplane grater. To peel the ginger, scrape of the skin with the tip of a spoon or a vegetable peeler.
- Green chilies: Look for long, slim โIndianโ or โfingerโ chilis. Or, substitute serranos or even jalapeรฑos. For a milder flavor, remove the seeds.
- Garam masala:ย Find this Indian spice blend at the store, or make your own garam masala with 2 tbsp. ground cinnamon, 1 tbsp. freshly ground black pepper, 2 tsp. ground cloves, 1 tsp. ground cardamom, and 1 tsp. ground ginger.
- Red chili powder:ย A single or blend of ground chilies, not the Americanized โchili powderโ used in chili recipes. Kashmiri and Guntur chilies are popular varieties, or substitute cayenne pepper.ย
How to make Chana Masala
- In a large pot, add chickpeas and enough water to cover. Stir in baking soda and soak at least 6 hours or overnight. Drain well and rinse until the water runs clear.
- Return the chickpeas to the pot. Add 6 cups cold water, then bring to a boil over medium-high heat. Reduce heat to medium and simmer until the chickpeas are cooked and softened, about 30 minutes to 45 minutes. Skim any foam off the top of the water with a spoon. Add more water to cover as needed.
- In a large saucepan over medium heat, heat oil until shimmering. Add onions and cumin seeds. Cook until the onions have softened and caramelized, about 15 minutes, stirring occasionally. Stir in ginger, garlic, chili, and a pinch of salt until fragrant, about 1 minute. Stir in the tomatoes, their juice, and tomato paste, and mash to break up the whole tomatoes.
- Cook until the juice has started to evaporate and the sauce is thick, about 10 minutes. Stir in the garam masala, ground cumin, chili powder, turmeric, and 1 teaspoon salt. Cook for 2 minutes, then stir in the cooked chickpeas.
- Garnish with cilantro and serve with basmati rice, fresh vegetables, and naan bread.
How to serve Homemade Chana Masala
Here are some of my favorite sides and toppings for Chana Masala:
- Fresh tomatoes, chiles, cilantro, and thinly sliced onions
- Basmati rice
- Naan bread
Yield:ย This recipe makes about 6 cups of Chana Masala, enough for 4 servings, 1 ยฝ cups each.
Storing Chana Masala
- Storage:ย Store leftovers covered in the refrigerator for up to 4 days.
- Freezer:ย Cool completely, then pack into freezer-safe containers. Label, date, and freeze up to 2 months. Thaw overnight in the refrigerator, then reheat to 165 degrees on the stove or in the microwave.
Frequently Asked Questions
Chana Masala can be fiery hot or mild-mannered depending on how you cook it. The recipe calls for a fresh green chili, so for a spicy chana masala, choose a serrano or a hot jalapeรฑo. To tone down the heat, omit the green chili entirely or just scrape out the seeds and inner membrane (I suggest you wear gloves for this).
The red chili powder is also an opportunity to control the heat. Popular Kashmiri red chili powder comes in different levels of heat, so choose one that isnโt too spicy if thatโs a priority for you (or just use less). Garam masala, cumin, and turmeric are not spicy.
Last, tone down spicy dishes of all kinds with a dollop of plain yogurt or sour cream.
Yes, Chana Masala is typically a vegan or vegetarian dish (my version is vegan). The vegetarian recipes may be cooked with ghee instead of oil. Besides that, these recipes are plant-powered through and through.
More tasty recipes to try
Asian Recipes
Potato Curry
Salad Recipes
Mediterranean Lentil Salad
Stews and Soups
White Bean and Kale Soup
Side Dish Recipes
Couscous Salad
Join Us
Best Recipe for Chana Masala
Ingredientsย
- 14 ounces dried chickpeas (see note 1)
- 1 teaspoon baking soda (see note 2)
- 2 tablespoons vegetable oil
- 1 large onion peeled, quartered, and thinly sliced
- 1 tablespoon cumin seeds
- 1 tablespoon fresh ginger grated (see note 3)
- 3 cloves garlic minced
- 1 green chili minced (see note 4)
- 1 (14-ounce) can whole plum tomatoes undrained
- 1 tablespoon tomato paste
- 1 teaspoon garam masala (see note 5)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon red chili powder (see note 6)
- 1/4 teaspoon ground turmeric
- salt
For serving:
- fresh cilantro leaves
- green chilies
- grape tomatoes quartered
- red onion thinly sliced
- naan bread
Instructionsย
- In a large pot, add chickpeas and enough water to cover. Stir in baking soda and soak at least 6 hours or overnight. Drain well and rinse until the water runs clear.
- Return the chickpeas to the pot. Add 6 cups cold water, then bring to a boil over medium-high heat.
- Reduce heat to medium and simmer until the chickpeas are cooked and softened, about 30 minutes to 45 minutes. Skim any foam off the top of the water with a spoon. Add more water to cover as needed.
- In a large saucepan over medium heat, heat oil until shimmering. Add onions and cumin seeds. Cook until the onions have softened and caramelized, about 15 minutes, stirring occasionally.
- Stir in ginger, garlic, chili, and a pinch of salt until fragrant, about 1 minute. Stir in the tomatoes and tomato paste and mash to break up the whole tomatoes. Cook until the juice has started to evaporate and the sauce is thick, about 10 minutes.
- Stir in the garam masala, ground cumin, chili powder, turmeric, and 1 teaspoon salt. Cook for 2 minutes, then stir in the cooked chickpeas. Garnish with cilantro and serve with fresh vegetables and naan bread.
Notes
- Chickpeas: Or substitute 2 (14-oz.) cans chickpeas, rinsed and drained, and omit the baking soda.ย
- Baking soda: Adding baking soda to the bowl while soaking whole and split chickpeas helps soften their skins. They cook faster, have a softer texture, and are easier to digest.
- Ginger: Store the whole root ginger in the freezer (peeled or unpeeled) for up to 4 months and grate it as needed using a box grater or microplane grater. To peel the ginger, scrape of the skin with the tip of a spoon or a vegetable peeler.
- Green chilies: Look for long, slim โIndianโ or โfingerโ chilis. Or, substitute serranos or even jalapeรฑos. For a milder flavor, remove the seeds.
- Garam masala:ย Find this Indian spice blend at the store, or make your own garam masala with 2 Tbsp. ground cinnamon, 1 Tbsp. freshly ground black pepper, 2 tsp. ground cloves, 1 tsp. ground cardamom, and 1 tsp. ground ginger.
- Red chili powder:ย A single or blend of ground chilies, not the Americanized โchili powderโ used in chili recipes. Kashmiri and Guntur chilies are popular varieties, or substitute cayenne pepper.ย
- Yield: This recipe makes about 6 c. of Chana Masala, enough for 4 servings, 1 ยฝ c. each.
- Storage:ย Store leftovers covered in the refrigerator for up to 4 days.