Chana Masala

This is my all-time favourite Chana Masala Curry. I always end up making this at least once in a week or once in two weeks. My husband loves this dish, he says it’s like eating chicken curry. Chana Masala is an Indian dish and is a regular dish prepared in North India. This curry is a blend of onions, tomatoes, chillies, ginger and whole spices.

I have cooked the chana/Chickpeas in a pressure cooker with a tea bag and whole spices made into a potli. The tea gives a nice colour to the chickpeas and also gives a mild flavour to the curry. You cannot taste the tea in this curry.

Remember to soak the chickpeas in water overnight.

This Chana Masala can be served with pooris, chapatis or with steamed rice.

Chana masala

Preparation time:15 min (excluding soaking time)

Cooking time:35 min

Total Time: 50 min

Yield: 4-5 servings


  • 1 cup chickpeas, soaked overnight
  • 1 tea bag/ 1 tsp tea powder
  • 1 black cardamom
  • 2-3 cloves
  • 1 cinnamon stick
  • muslin cloth
  • 1-2 tbsp oil
  • 1 large onion, chopped
  • 1 cup tomato puree
  • 1 tbsp ginger-garlic paste
  • 1-2 green chillies, chopped
  • 1-inch ginger, julienned
  • 1 bay leaf
  • 1 and 1/4 tsp chilli powder
  • 1 and 1/2 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1 tsp cumin powder
  • 1/2 tsp garam masala
  • salt to taste
  • for garnish- few coriander leaves, chopped


  1. Add the soaked chickpeas to the pressure cooker. Add enough water, the chickpeas should be fully immersed in water.
  2. Take a small piece of muslin cloth, to it add tea powder, black cardamom, cloves and cinnamon. Make a potli and tie the cloth tightly with a thread. Keep it inside the pressure cooker. Pressure cook the chickpeas for 6-7 whistles. The chickpeas should be soft when mashed with a spoon.
  3. In another pan, add oil. Once the oil becomes hot, add onions, saute till they turn light brown. Add ginger-garlic paste and chillies. Saute for a few minutes. Add tomato puree, chilli powder, turmeric powder, cumin and coriander powder. Saute till the oil releases from the masala.
  4. Remove the potli/ spice bag from the pressure cooker. Add the cooked chickpeas along with water to the masala. Add garam masala, salt, julienned ginger and bay leaf. Mix everything well. Cook the curry till it comes to a boil. Once the curry boils, keep the flame on low and simmer the curry for 10 minutes.
  5. Garnish with coriander leaves and serve hot.

One Comment Add yours

  1. It looks yumm. I am a travel blogger from India. Please have a look at my blog too.


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