Chana masala, chole masala, channay, chholay – there are so many names and versions for this one a simple Indian dish. Even i have posted many versions of Chana Masala recipes that taste quite different from each other. I have already shared many versions of chana masala recipes. You can check them and try your favorite chana masala type.
Amritasri Chana Masala Pindi Chana Masala Instant Pot Chana masala
This quick and easy spicy, hearty, Indian dish with chickpeas is vegan and gluten-free. You can make chana masala on stovetop, Instant pot or slow cooker. It makes great leftovers and is perfectly freezable so you can make a large pot and enjoy it several times. The quantity of ingredients which I have used yields 6-8 servings.
Ingredients for Chana Masala
Dried Chickpeas or canned chickpeas ( details of using each in recipe notes below) Oil/ghee Salt, basic spices like turmeric, red chilli powder, coriander, cumin chana masala/garam masala Onions and tomatoes
To Make this Chana masala you will need onion, ginger garlic paste (optional) or ginger. Main Spices that are required are coriander, cumin, and garam masala. Most of these spices are easily available online or your nearest Indian grocery store. To make Authentic chana masala in the easy way they you can follow this recipe. In that recipe chana masala is made using whole spices, but this one makes use of ground spices or spice powders. To Make garam Masala at home here is a shortcut. However let me tell you that it is not traditional authentic garam masala which I make using whole spices. But as a substitution or when you are in a pinch it works great too. Indian curry are inherently spicy but if you feel the heat is too much you can skip green chillies in tempering of the Chana Masala. Or, you can use Serrano peppers or jalapeño if you like the taste better.
How to Make Chana Masala Spice Mix
If you do not have chana masala, you can use this garam masala powder recipe. Take ½ teaspoon cumin powder, ½ teaspoon cinnamon powder, ½teaspoon ½ coriander powder, ½teaspoon black pepper powder, ¼teaspoon cardamom powder and mix well to combine. This quantity is sufficient to make chana masala one time.
Recipe Notes : Expert Tips
Substitutions and Adjustments
Instead of using fresh pureed tomatoes you can use canned crushed tomatoes but not the ready to use bottled puree that will not give you a good result. If you use canned whole tomatoes, make sure to crush them with back of spoon while cooking. You can substitute dried chickpeas for canned chickpeas in that case do not cook chickpeas in pressure cooker. Straight away start with sauté onion paste step. I started with dried chickpeas and cooked them from scratch you can use canned chickpeas. Make sure to drain and rinse them before adding. I cooked chickpeas with teabag for a good colour and added that water to make gravy. you can boil water add a teabag and then add that water while cooking. If you find it too hot or extra spicy you can add a splash of coconut milk or almond milk to tone it down.
How to serve Chana Masala
You can serve this Chana Masala over steamed basmati rice. You can also serve chana with Naan or any other flatbread of your choice.
More Such Recipes
Some more popular Indian recipes you can make at home
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