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Chana Masala, Easy Chana Masala Recipe

April 1, 2015 by Suguna Vinodh 12 Comments

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Easy-Chana-Masala-Recipe

Chana Masala, Easy Chana Masala Recipe.

Easy Chana Masala recipe using masala powder. Hearty Indian Chickpea curry. With step by step pictures.

There are so many different ways in which you can do a hearty Chana Masala. This is the Chana Masala I make when I need to feed a crowd. Whenever there is an Indian party or a pot luck, someone is always bringing Chana Masala. Chana Masala is hearty, liked universally by everyone and it tastes delicious. I pressure cook the chick pea and add it to the Chana Masala gravy. People soak the dry chickpeas in water over night. But, I usually soak the chickpeas for just 2-3 hours and then pressure cook it for 20 minutes. It comes out fantastically, every single time. Here is how to do a Chana Masala that will feed a crowd.

Soak the chickpeas for 2-3 hours. You can soak it over night if you want to but it just works fine with 3 hours. I soaked 1.5 cups of chickpea. Boil the chickpea in a pressure cooker with 6 cups of water for 20 minutes in medium flame. After 20 minutes, remove the cooker and let the pressure release naturally on its own. Set aside.

Easy-Chana-Masala-Recipe- Hearty-Indian-Chickpea-curry-cook

In the mean time, heat oil in a pan and add in the cinnamon and the cumin seeds. Let it splutter. Add in the chopped onions.

Easy-Chana-Masala-Recipe- Hearty-Indian-Chickpea-curry-fry

When the onions are frying, puree ginger and garlic with 1/4 cup of water in a blender. Set aside.

Tamilnadu-muslim-chicken-biriyani-recipe-paste

Fry till onions are soft and starting to brown. Add in the ginger garlic paste. Fry for a minute.

Easy-Chana-Masala-Recipe- Hearty-Indian-Chickpea-curry-ginger-garlic

Puree 5-6 tomatoes in a blender and add it to the pan. Add in the salt, turmeric, chilli powder, coriander powder and Chana Masala powder. You can use any store bought Chana Masala powder.

Easy-Chana-Masala-Recipe- Hearty-Indian-Chickpea-curry-tomatoes

Add in the cooked chickpea along with the water if any. Add in 1 cup of water and cover the pan with a lid and let it simmer on low flame for 40 minutes until thick. Keep stirring once every 10 minutes, so it does not scorch at the bottom.

Easy-Chana-Masala-Recipe- Hearty-Indian-Chickpea-curry-simmer

Once the gravy is thick, remove off heat.

Easy-Chana-Masala-Recipe- Hearty-Indian-Chickpea-curry

Serve the Chana Masala hot.

Easy-Chana-Masala-Recipe- Hearty-Indian-Chickpea-curry

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Easy-Chana-Masala

Easy Chana Masala Recipe


★★★★★

5 from 2 reviews

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 4 hours
  • Yield: 4
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Description

Easy Chana Masala recipe using chana masala powder. Hearty Indian Chickpea curry.


Ingredients

Scale
  • 1 1/2 cups chickpea chana
  • 2 tablespoon oil
  • 2 sticks cinnamon
  • 1 teaspoon cumin seeds
  • 3 medium sized onions, chopped
  • 10 cloves garlic
  • 2 inch piece ginger
  • 5–6 ripe medium tomatoes
  • 1 teaspoon chilli powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon chana masala powder
  • 2 teaspoon coriander powder
  • 1 1/2 teaspoon salt

Instructions

  1. Heat oil in a pan and add in the cinnamon and the cumin seeds. Let it splutter. Add in the chopped onions. Fry till onions are soft and starting to brown.
  2. Add in the ginger garlic paste. Fry for a minute.
  3. Puree 5-6 tomatoes in a blender and add it to the pan. Add in the salt, turmeric, chilli powder, coriander powder and Chana Masala powder. You can use any store bought Chana Masala powder.
  4. Add in the cooked chickpea along with the water if any. Add in 1 cup of water and cover the pan with a lid and let it simmer on low flame for 40 minutes until thick. Keep stirring once every 10 minutes, so it does not scorch at the bottom.
  5. Once the gravy is thick, remove off heat.
  6. Serve hot.
  • Prep Time: 3 hours
  • Cook Time: 1 hour
  • Category: Side dish
  • Cuisine: Indian

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Aria says

    March 14, 2020 at 1:21 pm

    I’m so happy I have found your website, I have returned home from working abroad in Tamil Nadu and missed all of the food. Love making them myself! 🙂

    ★★★★★

    Reply
  2. RB says

    April 17, 2019 at 1:38 pm

    Have tried many recipes from your blog, never posted a comment due to time crunch! Awesome,yummy & lip smacking recipes. Thanks a ton…keep posting

    Reply
    • Suguna Vinodh says

      April 17, 2019 at 5:41 pm

      Thank you very much!

      Reply
  3. Nikhi says

    January 9, 2018 at 5:50 pm

    Hi,

    I exactly followed the recipe and then added A bit of dry fenugreek leaves to it. It turned out awesome.

    Reply
    • Suguna Vinodh says

      January 9, 2018 at 9:02 pm

      Thank you so much. Happy that you liked the recipe.

      Reply
  4. Lavanya says

    October 8, 2017 at 9:55 am

    Hi mam what difference does it makes using garam masala powder instead of channa madala powder

    Reply
  5. Nisha Chowdhury says

    September 8, 2016 at 3:28 pm

    COuld the recipe be made without the coriander powder?

    Reply
    • Suguna Vinodh says

      September 8, 2016 at 5:51 pm

      Sure. If you do not like the flavor of coriander powder, you can omit it.

      Reply
  6. Akki says

    July 30, 2016 at 3:36 pm

    This is looking so delicious. Will surely going to make for my son.

    Reply
  7. Bhuvana says

    April 6, 2016 at 1:42 am

    Hello Kannama, Love the way you present the preparation steps.. Simple and easy..
    I cooked Chana masala last night and it came out really good.. I used garam masala since I didn’t have Chana masala powder.
    The cinnamon touch , the ginger garlic paste – I usually cook ginger garlic paste for long . Now I did for just one minute as you told.. Ah what a touch. And finally simmer for 40 mins..
    Thank you !!

    Reply
    • Suguna Vinodh says

      April 6, 2016 at 10:16 am

      Really glad you liked the recipe. Thank You!

      Reply
  8. Keerthana vinod says

    October 15, 2015 at 12:58 am

    Hi kannamma,thnks fr all ur rplies…
    To tel abt tis recipe…frst of all my husbnd dn lyk channa dal becuz of its size n it takes quite tym to chew…though I cuk it mashy he dn shw much intrst twrds it…but tis tym I made tis fr chapathi…n he was asking more n more to my surprise…I hv cukd tis bfr with the same procedure but I hvn got tis color….but hvng a shrt luk at ur recipe n dng tis gave me the same color n bit enhancing taste…thnk u kannamna..

    ★★★★★

    Reply

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HEY! NICE TO MEET YOU HERE!

I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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