Easy Chana Masala Recipe

This Chana masala recipe is easy, delicious and fast. Also known as chole masala this chickpeas curry is infused with aromatic and rich Indian spices and is big on flavours. You can make this vegetarian chickpeas curry in a pressure cooker in about 30 minutes and enjoy it with rice or your choice of bread.

Chana Masala, a beloved North Indian dish, is a flavorful combination of chickpeas cooked in a spicy tomato-based sauce. This easy pressure cooker version brings the authentic taste of India to your kitchen in no time. Perfect for busy weeknights or when you're craving a comforting, protein-rich meal.

Why Should You Make it?

1. Time-Saving Convenience: Using a pressure cooker significantly reduces cooking time, making this a perfect option for busy weeknights or when you're craving a quick, homemade Indian meal.
2. Authentic Flavors, Simplified: This recipe captures the essence of traditional Chana Masala with its blend of aromatic spices, but streamlines the process for home cooks. You get restaurant-quality taste without the complexity.
3. Nutritious and Protein-Rich: Chickpeas are an excellent source of plant-based protein and fiber. This dish offers a healthy, satisfying meal option that's both vegetarian and easily made vegan by substituting oil for ghee.
4. Versatile and Crowd-Pleasing: Chana Masala pairs well with various sides like rice, naan, or even as a filling for wraps. Its universal appeal makes it great for family dinners, potlucks, or meal prep, satisfying diverse palates and dietary preferences.

Ingredients

For the Chana:

• 250g chickpeas (chana), soaked overnight
• 4 green chilies, slit
• 1 tablespoon ginger, grated
• 2 tablespoons ghee
• ¼ teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• Salt to taste
• 1 medium potato, peeled and cubed
• 1 medium onion, roughly chopped

For the Dry Masala:

• 2 tablespoons coriander seeds
• 1 teaspoon cumin seeds
• 4 cloves
• ½ teaspoon fenugreek seeds
• 1 teaspoon black peppercorns
• 3 dried red chilies
• 1 teaspoon kasoori methi (dried fenugreek leaves)

Step by Step Method

1. Pressure Cook the Chickpeas:
   • In a pressure cooker, combine soaked chickpeas, cubed potato, chopped onion, and a pinch of salt.
   • Add enough water to cover the ingredients by about an inch.
   • Close the lid and cook for 5-6 whistles or until the chickpeas are tender (about 15-20 minutes).
2. Prepare the Dry Masala:
   • While the chickpeas are cooking, dry roast coriander seeds, cumin seeds, cloves, fenugreek seeds, black peppercorns, and dried red chilies in a pan until fragrant.
   • Let the spices cool, then grind them along with kasoori methi into a coarse powder.
3. Make the Potato Paste:
   • Once the pressure has released from the cooker, open the lid and let it cool slightly.
   • Remove some potato pieces, onions, and a few chickpeas.
   • Mash these into a thick paste and set aside.
4. Prepare the Tadka:
   • In a large pan, heat the ghee.
   • Add grated ginger and sauté until golden.
   • Add the ground dry masala, turmeric, and red chili powder.
   • Fry the spices in the ghee for about a minute.
5. Combine and Cook:
   • Pour the spice mixture over the cooked chickpeas.
   • Add the potato-chickpea paste.
   • Mix everything well and simmer for 6-7 minutes.
6. Final Touches:
   • Season with black salt (kala namak) and a bit of tamarind paste for authenticity.
   • Adjust salt and spices to taste.

Chana Masala Recipe Notes

1. You can use canned chickpeas or dried chickpeas for making this chickpea recipe. Cooking time will change accordingly.
2. I have added chole masala spice mix as an ingredient which adds to taste. But if you do not have chole masala spice mix no worries just add ¼tsp garam masala extra. The taste will alter slightly but still quite good.
3.  Cook chickpeas till they are soft but take care not to overcook otherwise they become mushy. Chana should hold the shape but when you press it you should be able to crush it with fingers.
4. If you are making chana on stove top make sure to use boiled chickpeas/cooked chickpeas, as cooking soaked chickpeas take time over the stovetop.
5. If, like this recipe you are cooking chana in the Instant Pot, or pressure cooker, you can directly use soaked chickpeas.

How to Serve

This easy pressure cooker Chana Masala brings the flavors of India right to your table with minimal effort. It's a perfect blend of spices and textures that's sure to satisfy your curry cravings.

Serve hot with kulcha, buns, or puri. For a healthier option, pair with brown rice or whole wheat roti.

More Such Recipes

1. Amritsari Chana Masala
2. Palak Chole
3. Chole for Tikki Masala
4. Chana Masala
5. Pindi Chana
6. Punjabi Chana Masala
7. Multani Chana Masala

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📖 Recipe

Easy Chana Masala - Street Style

Easy Chana Masala Recipe from Indian cuisine and Pakistan. Instant pot or pressure cooker recipe. Also known as channa masala or chole masala and sometimes simply chholay.

4.84 from 6 votes

Print Pin Rate

Course: Main Dish

Cuisine: Indian, indian cuisine

Keyword: Chickpeas, curry

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 6

Calories: 147kcal

Author: Rekha Kakkar

Ingredients

For the Chana:

• 250 g chickpeas chana, soaked overnight
• 4 green chilies slit
• 1 tablespoon ginger grated
• 2 tablespoons ghee
• ¼ teaspoon turmeric powder
• 1 teaspoon red chili powder adjust to taste
• Salt to taste
• 2 potato peeled and cubed
• 2 onion medium

For the Dry Masala:

• 2 tablespoons coriander seeds
• 1 teaspoon cumin seeds
• 4 cloves
• ½ teaspoon fenugreek seeds
• 1 teaspoon black peppercorns
• 3 dried red chilies
• 1 teaspoon kasoori methi dried fenugreek leaves

Instructions

Pressure Cook the Chickpeas:

• In a pressure cooker, combine soaked chickpeas, cubed potato, chopped onion, and a pinch of salt.
• Add enough water to cover the ingredients by about an inch.
• Close the lid and cook for 5-6 whistles or until the chickpeas are tender (about 15-20 minutes).
• Once the pressure has released from the cooker, open the lid and let it cool slightly.

Make the Potato Paste:

• Remove some potato pieces, onions, and a few chickpeas.
• Mash these into a thick paste and set aside.

Prepare the Dry Masala:

• While the chickpeas are cooking, dry roast coriander seeds, cumin seeds, cloves, fenugreek seeds, black peppercorns, and dried red chilies in a pan until fragrant.
• Let the spices cool, then grind them along with kasoori methi into a coarse powder.

Prepare the Tadka:

• In a large pan, heat the ghee.
• Add grated ginger and sauté until golden.
• Add the ground dry masala, turmeric, and red chili powder.
• Fry the spices in the ghee for about a minute.

Combine and Cook:

• Pour the spice mixture over the cooked chickpeas.
• Add the potato-chickpea paste.
• Mix everything well and simmer for 6-7 minutes.

Final Touches:

• Season with black salt (kala namak) and a bit of tamarind paste for authenticity.
• Adjust salt and spices to taste.

Nutrition

Calories: 147kcal | Carbohydrates: 19g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 112mg | Potassium: 230mg | Fiber: 6g | Sugar: 5g | Vitamin A: 121IU | Vitamin C: 7mg | Calcium: 50mg | Iron: 2mg

Before You Go

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Another Chana Masala Recipe Video (Hindi) - Pindi Chana

Multani Chana Masala/chole Recipe Video step by step (English)

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