Chana Masala Recipe – Authentic North Indian Chickpea Curry

If there’s one dish that perfectly captures the heart of North Indian comfort food, it’s Chana Masala. Also known as Chole, this hearty chickpea curry is rich, spicy, and full of layered flavors that develop beautifully as it simmers. Served with soft, fluffy bhature or warm butter naan, Chana Masala is the kind of meal that makes you linger at the table a little longer.

This recipe uses whole chana dal (dried chickpeas), a homemade spice blend, and a touch of brewed tea for that signature deep, earthy color and rich flavor you’ll find in authentic Punjabi kitchens. It’s wholesome, protein-packed, and perfect for both everyday dinners and festive occasions.

Why You’ll Love This Chana Masala

• Restaurant-style taste at home – No shortcuts, just authentic flavor.

• Rich and aromatic – Thanks to a freshly roasted spice blend.

• Perfect for meal prep – Tastes even better the next day.

• Naturally vegetarian & gluten-free – With vegan options available.

Ingredients for Chana Masala

• Whole Chana Dal (Dried Chickpeas) – 500 g (2 ½ cups)

• Tea Bags (or Tea Leaves) – 2 bags (or 2 tbsp loose tea)

• Cinnamon – 1 stick (4 pieces total)

• Cardamom – 6 pods

• Cumin Seeds – ½ tbsp (for sauté) + 1 ½ tbsp (for masala)

• Mace – 1 tsp

• Bay Leaf – 1

• Dried Red Chili – 2

• Coriander Seeds – 1 tbsp

• Black Peppercorns – 1 tbsp

• Kasuri Methi (Dried Fenugreek Leaves) – 1 tbsp

• Turmeric Powder – 1 tsp

• Salt – to taste

• Onion Purée – 1 cup

• Tomato Purée – 2 cups

• Ginger Garlic Paste – 2 tbsp

• Cilantro – 2 tbsp, chopped

• Green Chili – 1 tbsp, chopped

• Water – as needed

How to Make Chana Masala – Step-by-Step

1. Soak & Boil the Chickpeas

Soak the dried chickpeas overnight in plenty of water. If you’re short on time, soak them in hot water for 3–4 hours.

Brew 1 cup of strong tea using either tea bags or loose tea (strain if needed). Add the soaked chickpeas, brewed tea, 1 cinnamon stick, 2 cardamom pods, and enough water to cover in a pressure cooker or Instant Pot. Cook on high until the first whistle, then on low for two more whistles. Let the pressure release naturally. Reserve some cooking liquid.

2. Prepare the Spice Blend

In a dry pan, roast 1 cinnamon stick, 2 cardamom pods, mace, black peppercorns, bay leaf, cumin seeds, kasuri methi, turmeric, and dried red chilies for 2–3 minutes. Grind into a coarse powder — this will be your secret flavor weapon.

3. Make the Gravy

Heat oil in a large pan. Sauté the remaining cinnamon stick, cardamom pods, and cumin seeds. Add onion purée and cook until golden. Stir in ginger garlic paste and sauté until fragrant. Add tomato purée, your freshly prepared spice blend, and salt. Let it simmer on low for 15–20 minutes until reduced by about a quarter.

4. Bring It All Together

Add the cooked chickpeas to the gravy along with a few tablespoons of the reserved cooking liquid. Simmer for another 5–10 minutes so the flavors meld beautifully.

5. Finish & Serve

Top with chopped green chili and fresh cilantro. Serve hot with butter, bhature, naan, or steamed rice — and don’t forget a dollop of yogurt on the side.

Pro Tips for the Best Chana Masala

• Tea is the key – It gives Chana Masala its signature deep brown color and subtle earthy notes.

• Homemade spice blend – Freshly roasted spices make all the difference in flavor depth.

• Let it rest – This curry tastes even better the next day as the flavors develop.

Frequently Asked Questions

Q: Can I make this with canned chickpeas?
Yes — skip the soaking and reduce cooking time, but you’ll miss the rich tea-infused color.

Q: How spicy is this Chana Masala?
It’s medium-spicy. Adjust chili and pepper to taste.

Q: Can I make this vegan?
Absolutely. Just serve with vegan bread or rice, and skip any dairy accompaniments.