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Channa Masala – How to make Chana Masala

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channa masala recipe
Channa Masala recipe – A classic, most preferred side dish most to eat with all Indian flat bread types. It is made using white kabuli chana, known as Chickpeas or Garbanzo beans in English. This is also a rich source of protein.

My kids love to have this especially with chola puris, bhature and naans. Every household have their own way of making channa and follow different methods. This is how I make channa masala at home.

Channa Masala Recipe

The North Indian version or rather the Punjabi style of making Channa Masala basic veggies like onions, tomatoes and other North Indian spices to make this masala a lip smacking protein rich side dish for chapathis or rotis.

Chole Masala Recipe

The South Indian style curry is loaded with the flavors of coconut and freshly ground spice paste, you can check out this Kadala Curry recipe.

Make sure that you do not add more salt while pressure cooking the channa, as it will harden the bean and it will have trouble absorbing the spices and the gravy when you cook it later along with the masalas.

How to make chole masala

Apart from eating this Channa masala as a side dish, you can use the same recipe to make other lip smacking, quick recipes like Bread Channa and Chana Masala Sandwich that bound to make your children very happy. They also make a healthy snack box option.

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Channa Masala Recipe details below:

Print Recipe

Channa Masala

Channa masala made using white chickpeas served as a side dish with Indian flat breads.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Side Dish
Cuisine: Indian
Servings: 4
Author: Radhika

Ingredients:

  • Kabuli Chana or Chickpeas – 1 cup
  • Onion – 2
  • Ginger – 1 inch piece
  • Garlic – 5 pods
  • Tomato - 4 medium
  • Cinnamon – 1 inch stick
  • Cloves – 2
  • Cardamom – 2
  • Red Chili powder – 2 tsp
  • Coriander powder – 3 tsp
  • Channa Masala Powder – 1 tbsp
  • Cumin powder – 1 tsp
  • Turmeric powder - 1/2 tsp
  • Coriander leaves – 2 tbsp
  • Salt – to taste
  • Oil – 2 tbsp

Instructions:

Preparation:

  • Soak the Kabuli channa overnight or for 8 to 10 hours in plenty of water.
  • Discard the soaked water and rinse well.
  • Puree the tomatoes and keep aside. Chop the onions finely.

How to make Channa Masala:

  • Add fresh water to channa, 2 pinch salt and pressure cook over low flame for 5-7 whistles or till they are soft to the touch.
  • Tip the contents of the pressure cooker into a colander and reserve the cooked water separately.
  • Heat a pan with 2 tsp oil. Add cinnamon, cloves and cardamom. Roast for a minute till the aroma arises.
  • Add onion, ginger and garlic and sauté till the onion turns translucent.
  • Switch off the stove and immediately add red chilli powder, coriander powder and cumin powder. Fry it in the heat itself. This will prevent the powders from changing color.
  • Add coriander leaves and mix well. Let it cool completely. Grind it to a smooth, thick paste using little water.
  • Heat the remaining oil in the same pan and add the ground onion paste.
  • Keep sautéing this paste till it turns to a light brown color over low flame.
  • Add the tomato puree and the cooked water of channa and let it simmer for 5-7 minutes.
  • Add turmeric powder, cooked kabuli channa, salt, channa masala powder and mix well.
  • If needed add more water and cook over low flame covered with a lid.
  • Cook till the raw smell disappears and the aroma arises. This should take 10 minutes. The gravy would also have thickened a bit at this stage.
  • Switch off and garnish the channa masala with coriander leaves.
  • Serve piping hot with any Indian flat bread of your choice with a lemon wedge.

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Reader Interactions

Comments

  6. Kaveri

    July 22, 2011 at 2:43 pm

    Off late lot of Channa Masala recipes on the blogs…Enjoying all the versions…Your clicks are tempting me to make some for myself..Delicious!

    Reply

  13. lata raja

    July 22, 2011 at 5:46 pm

    Very nice colour and texture to the channa masala. and yes, I think most of us hold as many versions possible for this one and tend to use any of those depending on mood and time.

    Reply

  31. kitchen flavours

    July 23, 2011 at 7:18 pm

    Looks so good! Would love to try this. Can I use regular Masala Powder instead of Channa Masala Powder, not sure I’ve seen this before! Thank you for sharing, have a lovely weekend!

    Reply

  44. Susan

    July 29, 2011 at 2:04 am

    I never get tired of channa masala. It and rajma are the only recipes my mom wants me to prepare when she visits. I’m sure we would both enjoy your own version.

    Thank you, Radhika, for another fine contribution to MLLA.

    Reply

  46. Priya Purush

    October 5, 2012 at 10:39 am

    Hi Radhika,
    Good Day ! Made this channa masala today, it was very very tasty. I liked the texture too. I have been using the same ingredients for my style of channa masala, but the way you had used them made all the difference. Thank you

    Reply

  47. kamalaveni

    October 30, 2015 at 1:21 pm

    Very colourful and delicious recipe.thanks for sharing.
    I want to try this please give the onion and Tomotto ingrams.

    Reply

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