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Chana masala recipe

Chickpeas pressure cooked in onion tomato gravy. Popular Indian gravy made with chickpeas in a pressure cooker.
Prep Time5 mins
Cook Time40 mins
Soaking time8 hrs
Total Time8 hrs 45 mins
Course: Side Dish
Cuisine: Indian
Keyword: sabzi, side dish for chapathi
Servings: 4 people
Author: Jinoo Jayakrishnan
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  • 2 tbsp oil
  • 1/4 no bay leaf
  • 1 inch cinnamon
  • 3 no cloves
  • 1 tsp fennel seeds
  • 2 no cardamom
  • 2 medium onion - ground to paste
  • 1 tbsp ginger garlic paste
  • 3 medium tomatoes - ground to paste
  • salt to taste
  • 1/4 tsp turmeric powder
  • 1/2 tsp chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 1/4 tsp cumin powder
  • 1 cup chana - soaked overnight
  • 2 cups water
  • 1/2 tsp Kasuri methi - crushed


  • Soak the chana overnight in enough water.
  • heat oil in a cooker, add cinnamon, cloves, cardamom, and fennel seeds.
  • saute the onion paste till brown.
  • Further, add ginger garlic paste and fry till the raw smell leaves.
  • Add tomato paste, salt and fry till the tomatoes are well cooked.
  • Add all the spice powders: turmeric, coriander powder, chilli powder, cumin powder, and garam masala.
  • cook in simmer until oil leaves from the masala.
  • At this stage, drain and add the soaked chana, salt, enough water and mix well.
  • pressure cook for 8-10 whistles on medium-high heat.
  • open and take out a few chana along with masala. grind it coarsely.
  • add the ground paste back into the cooker along with crushed Kasuri methi. mix well.
  • give it a boil and put off the stove. serve it hot!