An authentic recipe for Chana Masala using dry or canned chickpeas that can be made in an Instant pot or on the stovetop. Easy and flavorful, vegan-adaptable. With a video! + 25 Best Chickpea Recipes!
Chana Masala is a classic Indian stew typically made with spiced chickpeas, tomatoes, onions, garlic and ginger. Serve it with basmati rice and naan, and it becomes a hearty vegetarian meal.
This version takes advantage of the instant pot, especially if wanting to use dry chickpeas, it turns out great and is fast and easy. But feel free to use canned chickpeas if you have them. Either way, this quick and easy vegetarian dinner recipe is full of delicious Indian flavors. For more Indian dishes check out 35+ Mouthwatering Indian Recipes to Make at Home!
Watch how to make Chana Masala | Video
Table of Contents
Why You Will Love This Recipe
- Authentic– This is one of the most popular Indian curries and is a staple in Indian homes and restaurants. It is that good!
- Good for Digestion- All of these spices are amazing for your gut health. Which also means you will feel good after your meal.
- Flavorful– It is so good! The tender chickpeas are seasoned with bright tomato and savory spices- so homey and satisfying!
- It is also Vegan!
Ingredients In Chana Masala
Chana Masala starts with a fragrant mix of spices. Remember, masala means “spice”.
Chana Masala Ingredient Notes
- Spices- the spice blend in chana masala varies greatly in India depending on the area, and even down to the specific household. Each blend is unique. And that is what makes this fun! Please adapt it to your own tastes! This blend contains cumin seeds (whole), garam masala, ground cumin, ground coriander, fennel seeds, paprika (or chili powder), dried fenugreek leaves, ground turmeric.
- Ghee- brings this to another level.
- Shallots- or use onions.
- Tomatoes- fresh is best here for optimum flavor but if need be, substitute tomato puree.
- Chickpeas- dry, soaked chickpeas or canned or fully cooked chickpeas.
See the recipe card below for a full list of ingredients and measurements.
How To Make Chana Masala
Step One- Saute the whole spices in ghee, then add the onions, garlic and chili.
Step Two– Add the ground spices… and saute, which will give the final dish delicious depth!
Step Three- Add the fresh tomatoes, water, soaked chickpeas and bay leaves, and season with salt. Let this pressure cook for 40 minutes. Release the pressure. If it seems liquidy, cook it down on the saute function for a few minutes to thicken.
Serve! Serve it over Basmati Rice with pickled onions and naan bread. I love adding something fresh here- tomatoes, cucumbers or radishes. It’s delcious with Raita!
What to Serve With Chana Masala
Also delicious, drizzled with cilantro mint chutney!
Or for something different, serve it atop a baked sweet potato! So yummy!
Chana Masala FAQS
Chana Masala is an Indian-Style Chickpea dish often served with basmati rice, or naan. Chana Masala is Hindi for “Spiced Chickpeas”. (Chana translates to chickpeas and masala translates to spice.) If you are wondering what the difference is between Chana Masala and Tikka Masala, Tikka usually refers to “meat”- so spiced meat dish. Get it? 😉
Of course! BUT I really hesitate because it is the use of ghee that gives this Chana Masala its amazing flavor! That being said, do as you please. Sub coconut oil, or olive oil. 🙂
YES absolutely- especially if using dry chickpeas. Dry chickpeas must either be soaked or pre-cooked in the instant pot for a few minutes. It’s easy!
Chana Masala actually varies greatly in India depending on the area, and even down to the specific household. Each blend is unique. And that is what makes this fun! Here is my favorite blend, but please adapt it to your own tastes! Cumin seeds (whole), garam masala, ground cumin, ground coriander, fennel seeds, paprika (or chili powder), dried fenugreek leaves, ground turmeric.
More Recipes You May Enjoy
So play around with this, and see how you like it best. The leftovers can also be frozen! Hope you enjoy the Chana Masala and let us know how you like it in the comments below!
xoxo Sylvia
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.
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Chana Masala Recipe
- Prep Time: 30
- Cook Time: 60 mins
- Total Time: 1 hour 30 minutes
- Yield: 6-8 1x
- Category: Vegan, Main
- Method: Instant pot, stove top
- Cuisine: Indian
- Diet: Vegetarian
Description
An authentic Chana Masala Recipe that can be made in an Instant pot or on the stovetop using dry chickpeas or canned chickpeas. A quick and easy Vegetarian dinner recipe that is full of amazing Indian flavor!
Ingredients
- 1 1/2 cups dried chickpeas, (soaked in water 12-24 hours or see notes) or sub 4-5 cups cooked or canned chickpeas
- 2–3 tablespoons ghee or coconut oil. (GHEE elevates this to the next level of goodness!!!)
- 2 bay leaves
- 2 teaspoons cumin seeds (whole)
- 1 teaspoon fennel seeds
- 2 large shallots ( or sub one large onion)
- 4 fat garlic cloves, rough chopped
- 1/2 –1 jalapeno or 1 serrano chili, finely diced
- 2 teaspoons fresh ginger, minced
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder or paprika
- 1 teaspoon dried fenugreek leaves
- 1/2 teaspoon ground turmeric
- 2 medium tomatoes, diced (and their juices) or 14-ounce can tomato puree, (although fresh tastes better here)
- 1 1/2 teaspoons salt (taste, use more if dry chickpeas, less if canned)
- 2 cups water if using dry, soaked chickpeas (or 1/2 cup water if using if canned or fully cooked chickpeas)
- 1–2 teaspoons honey or sugar if needed
Serve over Basmati Rice or with naan bread! Serve with pickled onions, and raita.
Instructions
- If using dry beans, soak chickpeas in a bowl with 6 cups water, for 8-12 hours on counter, or up to 24 hours in the fridge. Drain. (See notes for quick instant pot “soak”)
- Set Instant pot to Saute function. (See notes for stovetop.)Heat ghee and add whole bay leaves and cumin seeds and fennel seeds stirring 2-3 minutes until fragrant and golden.
- Add shallots (or onions) Saute until golden and fragrant, stirring often. Add garlic, ginger and diced chili, saute 2-3 minutes.
- Add all the spices- garam masala, ground cumin, coriander, chili powder, fenugreek, turmeric.
- Give a stir then add the tomatoes and their juices, stirring constantly, for about 3 minutes, scraping up any browned bits.
- Once the tomatoes start to break down add the water (if using dry chickpeas), salt, and drained chickpeas. Give a good stir, scraping up any browned bits ( to prevent burn error).
- Set Instant to High Pressure for 25 minutes. (SEE NOTES!!!) Naturally, release for 15 minutes then manually release.
- Taste and adjust salt. If it tastes bitter, add a little sugar or honey ( 1-2 teaspoons) to help balance.
- If you want it more flavorful, stir in another teaspoon of garam masala, or if you want extra richness, a splash of coconut milk is nice.
Notes
Instant Pot Cooking Times:
- If using soaked chickpeas (12-hour soaking method-my prefered method), pressure cook Chana Masala for 25 minutes.
- If using unsoaked chickpeas (which I really don’t recommend) pressure cook Chana Masala on high for 55 minutes. Naturally release. (Be aware, they may not cook evenly- especially if they are older beans)
How to “pre-soak” chickpeas in the Instant pot: place 1 1/2 cups dry chickpeas, 4 cups water, and 1/2 teaspoon salt. Set to High pressure for 15 minutes. Manual or natural release. Drain, set chickpeas aside and wipe out the Instant Pot. Follow the recipe and pressure cook the chana masala for 40 minutes.
If using canned chickpeas, set instant pot to 6 minutes, add only 1/2 cup water, manually release.
STOVETOP:
- In a large pot or dutch oven, over medium-high heat, heat ghee and add whole bay leaves and cumin seeds and fennel seeds stirring 1-2 minutes until fragrant and golden. Add onions. Saute 5-7 minutes until golden, lowering the heat to medium. You really want these to deeply caramelize so they add a nice sweetness. Add garlic, ginger and diced chili, saute 2-3 minutes.
- Add all the spices- garam masala, ground cumin, coriander, chili powder, fenugreek, turmeric.
- Give a stir then add the tomatoes and their juices, stirring constantly, for about 3 minutes, scraping up any browned bits. Once the tomatoes start to break down add the water, salt, and dry, soaked chickpeas. Give a good stir, scraping up any browned bits. Bring to a boil, cover, simmer gently until chickpeas are tender, about 40 minutes. Taste and adjust salt. If it tastes bitter, add a little sugar or honey to balance.
- *Or, make this on the stovetop with canned chickpeas, following the same directions, only adding 1/4- 1/2 cup water, simmering on low, for 10-15 minutes.
***Remember dry chickpeas will need more salt, canned chickpeas perhaps less salt.
Nutrition
- Serving Size:
- Calories: 318
- Sugar: 9.4 g
- Sodium: 423 mg
- Fat: 8.4 g
- Saturated Fat: 2.9 g
- Carbohydrates: 48 g
- Fiber: 9.8 g
- Protein: 14.9 g
- Cholesterol: 10.2 mg
Anything indian and vegan is a winner in my book! I am avoiding oil now and these recipes still work and are delish. Thank you Sylvia!!!
Do you rinse chick peas when using canned or just drain? Looks delicious…….will try to see if I can get rest of ingredients and cook it this week.
I usually rinse.
So tasty! I threw in about 1/4 cup raisins and 1/8 cup unsalted cashew halves (instead of sugar or honey) at the end (right before serving). I know it’s probably not truly authentic this way, but certain Indian korma recipes have some sweetness to them and use cashews. It was a nice way to merge savory with a bit of sweet! Delicious! Thank you Sylvia for a great recipe!
I love that!
Just perfect!
PS – I love all your recipes!
Ah Sylvia, first you taught me to fill my house with the mouth-watering aroma of freshly baked sourdough. Now it smells like a 5-star Indian restaurant. Love your recipes and approach to food. Thank you!
I had the ingredients and made this immediately. I love your Indian recipes!
I don’t have an instant pot, so I just surge ahead, no matter the directions.
Thank you as always.
We love Indian Food, added this to our weekly menu!
I was looking for a meatless recipe to add to my family’s menu. Everyone seemed to enjoy it. I made it on the stovetop (I am sure an Insta pot would have been easier). I know you said fresh are better, but I used canned tomatoes and chick peas for convenience. I did add about 20 drops of monkfruit sweetner. Thanks!
Excellent use of chickpeas with excellent Indian spices
Your recipes are delicious and photography is gorgeous!
Looking forward to more, thank you!!
Sorry maybe I missed it, but how do you prepare and cook this on the stove-top? Simmer for how long? Thanks
Hi Kate- I will add clearer directions in the notes. 🙂
Question: I have cooked this recipe many times at home, and recently decided to cook it for my parents. I was confused to notice the recipe didn’t seem to be what I’d remembered. I checked archive.org and sure enough, it’s been radically changed. Fennel seeds are removed, chickpeas reduced, garlic tripled, many spice amounts changed. Any particular reason for the big edit?
I made it a few months ago, and ended up changing it a bit. I just didn’t like it how it was, a bit too much, and heavy-handed with the spices. I didn’t mean to remove the fennel seeds so those are back now.
There was some bitterness, what’s the source of it? We didn’t mind it, but our kiddo did, so I’d like to correct it for him next time. Thanks!!
That is strange- I’m not sure??
It was very slight–and you do mention it in your notes (when adding sugar)? Maybe it’s not there when cooking with ghee, and I used olive oil. It was still good, though, thank you.
Hi Sylvia: when cooking on the stovetop with precooked chickpeas, do you simmer covered or uncovered? Also, is caramelizing onions the same as browning them? Thank you!
Covered.
This is a fabulous recipe. For those who are having trouble, I had to go to a local Indian grocery for fenugreek leaves. If you have an Indian grocery nearby, pick up some frozen dal puri to go with this — a nice alternative to naan.
I have cooked this multiple times — the Instant Pot “pre cook” method works well (#2 under the notes above), as I never have the memory or patience to soak overnight. With the pre cook method, the consistency of the beans was perfect, and you can prep the other ingredients while the beans are pre cooking.
helpful Greg, thanks!
What would you suggest as a substitute for the fenugreek? I can’t seem to find it
Hi Kathy, there is no replacement- it is truly unique. Can you get online?
If I was going to use canned tomatoes instead of fresh, how many cans (or fractions of) would I use? Also, how many cans of chickpeas? Thank you!
1 14-ounce can diced tomatoes and 3 14-ounce cans chickpeas (4-5 cups)
For Instant Pot, the instructions around the chickpeas was pretty confusing. I ended up preparing the chickpeas on their own ahead of time using the instant pot (dried peas, 45 minutes on high, quick release). The peas weren’t cooked through enough, so I ran them for another 15 minute pressure cook session.
From there, I put the chickpeas aside and began preparing the other ingredients. After following the recipe and adding the cooked peas to the mix, I wondered to myself, “Where’s the water? This thing’s gonna burn!”. So, I added nearly 1/2 a cup of water to the mix and started the Instant Pot pressure cook.
Five minutes in, I got the infamous “Food Burn!” error. Opened the pot, added water, scraped the bottom of the pan, and started over. Now, as I type this, I am getting another “Food Burn!” error, but I’m going to just keep the cook going and see what happens.
The consistency is quite soupy at the moment. Not really sure if the author has done this on an instant pot. Hope it turns out.
Hi Joe- I’m sorry about this. I see how confusing the directions are and updated them to make more clear. The burn error is likely due to having browned bits at the bottom of the pan. I get the best results with presoaking the beans.
YUMM! This is so flavorful! It’s also incredibly satisfying.
This was the first recipe of Sylvia’s that I tried. I’ve not cooked much Indian food before, and tend to be a flustered (sometimes crying) person in the kitchen. This recipe was easy and may be a new favorite in my household.
Sylvia, THANK YOU! I have actually started to enjoy cooking.
Yay! I love hearing that. It can be so therapeutic and creative.
Turned out perfectly. Love the flavor and spices, really tasty.
I enjoy all of your recipes! Thank you for sharing and wish you were on the East Coast!!
Hi, I see IP cooking times for dried chickpeas and canned chickpeas, but not pre-soaked. Assume it wouldn’t be 40 minutes? Thanks
Correct! Sorry, I updated the recipe with NOTES for cooking times. Thanks!
Thanks! I’m back making this a second time – love over sweet potatoes. It’s a great winter comfort food. Using my rancho gordo chickpeas!
Oh goody! So glad you like it. Those beans make everything better. 🙂
Really enjoyed making this. The scents are incredible. The flavor incredible. However I made this on stove top because I don’t want/need an instant pot. In my opinion the 2 cups of water was too much and distilled the flavor. I personally like my Chana Masala a bit thicker to mound onto my sweet potato or naan. Otherwise another recipe I cherish from the many you provide. Thank you so much for instilling challenge and out of the norm recipes I love them!!
Hi Jeanette, my mistake – I’m assuming you used canned chickpeas- I forgot to adjust the water for that in the recipe. It’s fixed now and sorry about that!
When are you meant to add the jalapeno/serrano chili?
Ooops, fixed the recipe, thanks Katie!
looks amazing! how to do it stovetop without an instant pot/pressure cooker?
See recipe notes. 🙂