Chana Masala


  • 2 cups chickpeas (chana), soaked overnight and drained
  • 2 medium-sized onions, finely chopped
  • 2 tomatoes, finely chopped
  • 2 green chilies, slit lengthwise
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder (adjust according to your taste)
  • 1 tablespoon coriander powder
  • 1/2 teaspoon garam masala
  • 1 teaspoon amchur powder (dried mango powder) or lemon juice
  • Salt to taste
  • 3 tablespoons oil
  • Fresh coriander leaves for garnish


In a pressure cooker, add soaked and drained chickpeas along with enough water to cover them. Pressure cook for about 15-20 minutes or until the chickpeas are cooked and tender. Set aside.

Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.

Add the chopped onions and green chilies. Sauté until the onions turn golden brown.

Add ginger-garlic paste and cook for a minute until the raw smell disappears.

Add the chopped tomatoes and cook until they turn soft and mushy.

Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a couple of minutes.

Add the cooked chickpeas (chana) to the pan along with some of the cooking liquid. Mix well and mash a few chickpeas with the back of a spoon to thicken the gravy.

Simmer the chana masala on low heat for about 10-15 minutes, allowing the flavors to blend together.

Sprinkle garam masala and amchur powder (or lemon juice) over the chana masala. Mix well.

Garnish with freshly chopped coriander leaves.

Serve hot with steamed rice, naan bread, or roti.

Enjoy your flavorful Chana Masala!

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