Culinary Arts

Quick and Easy Chana Masala Recipe: How to Make Homemade Chana Masala

Written by MasterClass

Feb 15, 2019 • 2 min read

Any Indian spread is incomplete without chana masala, a Punjabi dish meaning “mixed spice chickpeas.” Its signature spiced tang is thanks to coriander, amchoor powder (a tangy dried green mango powder), and a combination of fresh and powdered chilies. Chana masala is high in protein and fiber, thanks to its star ingredient of chickpeas.




Thomas Keller Teaches Cooking TechniquesThomas Keller Teaches Cooking Techniques

Learn techniques for cooking vegetables and eggs and making pastas from scratch from the award-winning chef and proprietor of The French Laundry.

Learn More

What Is Chana Masala?

Chana masala is an Indian vegetarian stew featuring creamy chickpeas cooked in a fragrant and spicy tomato sauce anchored by a blend of spices called garam masala.

It goes by many names, including chole masala (the name for the conventional chickpeas found in the U.S.), channay, and chholay. Chana masala is an Indian food staple and can be found in restaurants, street stalls, and home kitchens. On its own, this chickpea curry is gluten-free and can be vegan, but it’s often served alongside basmati rice, naan, or fluffy fry-breads like puri or bhatoora.

What Is Garam Masala?

Like most Indian dishes, chana masala is centered around its spice blend. It features garam masala, a blend usually containing:

  • Cinnamon
  • Mace (a relative of nutmeg)
  • Green cardamom
  • Black cardamom
  • Ground coriander
  • Black pepper
  • Cumin seeds
  • Bay leaf

These spices are all toasted and ground together, although the exact proportions and ingredients of the blend differ from individual to individual and region to region.

Thomas Keller Teaches Cooking Techniques
Alice Waters Teaches The Art of Home Cooking
Wolfgang Puck Teaches Cooking
Gordon Ramsay Teaches Cooking I

How to Cook Chana Masala in a Slow Cooker

Read on to find out how to cook chana masala in an Instant Pot-style pressure cooker or slow cooker.

  1. Set the pot to sauté mode.
  2. Heat oil in the cooker and sauté onions until beginning to brown, 3 or 4 minutes.
  3. Add the cloves garlic, ginger, and spices (except for amchoor) and stir to combine, cooking the onions down until soft.
  4. Add the drained chickpeas, tomatoes, and ½ cup water.
  5. Season to taste.
  6. Set manual pressure cook time for 20 minutes.
  7. Release pressure, and bring back to saute mode.
  8. Add the amchoor, and adjust with water and seasoning for preferred consistency.

What Are Some Variations of Chana Masala?

Some recipes call for green chilies, some skip it; some prefer a stew with more of a mashed consistency over a soupy one.

It’s comfort food, so you should feel free to experiment with different ingredients and preparations. While it’s typically enjoyed at dinner, leftover chana masala with a dollop of Greek yogurt makes a great breakfast as well.


Suggested for You

Online classes taught by the world’s greatest minds. Extend your knowledge in these categories.

Thomas Keller

Teaches Cooking Techniques I: Vegetables, Pasta, And Eggs

Learn More
Alice Waters

Teaches The Art Of Home Cooking

Learn More
Wolfgang Puck

Teaches Cooking

Learn More
Gordon Ramsay

Teaches Cooking I

Learn More
A bowl of freshly cooked chana masala


Quick and Easy Chana Masala Recipe

Prep Time
5 min
Total Time
35 min
Cook Time
30 min
  • Olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 2 tsp fresh grated ginger
  • 2 cans chickpeas, drained and rinsed
  • 2 tsp garam masala (a good quality curry powder will also do)
  • ½ tsp turmeric
  • 1 tsp. amchoor powder
  • ½ tsp cayenne, or chili powder of choice, to taste
  • 2 large tomatoes, diced, or 1 can diced/pureed tomatoes
  • 1-2 tbsp lemon juice
  • ¼ cup fresh cilantro, chopped (optional)
  • Salt and pepper
  1. Heat a few tablespoons of oil in a large skillet over medium heat. Add the onion, and cook until translucent. Add the garlic, and continue to cook until onion is golden-brown and soft.
  2. Add the chickpeas, ginger, garam masala, turmeric, amchoor, chili powder, tomatoes, and lemon juice. If you can’t find amchoor, don’t worry: while the dried green mango powder gives the final dish a more bright and tart character, lemon juice is a suitable and adequate substitute.
  3. Season with salt and pepper.
  4. Lower heat, and bring to a simmer. Cook for 8-10 minutes, stirring frequently, until slightly thickened and chickpeas have begun to break down. If too thick, add a bit of water.
  5. Remove from heat, and serve topped with cilantro if desired.

Love Indian flavors? Learn how to prepare vegetables with Indian spices from Alice Waters here.



Want to continue learning?
Find out if MasterClass is right for you
4 quick questions that will take you less than 1 minute.
Take quiz