Chana Masala is one of those North Indian dishes that’s packed with flavor, super satisfying, and surprisingly easy to make at home. It’s a comforting Indian chickpea curry with a rich, spiced masala sauce that tastes just like something you’d get at a restaurant. The best part? You don’t need to spend hours in the kitchen to get that authentic taste!
I’m sharing two ways to make it: the quick version, which uses a pressure cooker or Instant Pot for those busy days when you need a fast, easy meal, and the traditional method, which is perfect for when you have more time and want deep, slow-cooked flavors. Whether you’re using dried chickpeas (soaked overnight) or canned chickpeas, this channa masala recipe will work for both, and as a bonus, I’m providing detailed Instant Pot instructions for both types of chickpeas to make the process even quicker and easier. Either way, you’ll end up with a hearty, flavorful dish that pairs perfectly with roti, naan, rice, poori, or bhatura. Choose the method that suits you best and let’s get cooking!
The Ultimate Comfort Food: Chana Masala
This Quick Chole Chana Masala recipe is a simple, flavorful twist on the classic Indian dish we all love. It is packed with bold, comforting flavors, but without the long prep time, making it perfect for busy weeknights or whenever you’re craving something hearty and satisfying. I have made the process quicker by cutting out a few steps, but don’t worry—the taste is just as delicious and authentic.
For this recipe, you will need overnight soaked chickpeas, along with a spiced paste and a few aromatics. The result? A warm, tasty bowl of channa masala that goes perfectly with rice, bread, or even on its own. Here is a little trick: adding a bit of palm sugar or jaggery at the end helps balance the spices and makes it even better.
While this quick method saves you time, it does not change the flavor at all. I actually recommend trying both the traditional method and this quicker version on different days. You will see that they taste almost the same, but the quicker version is so much easier when you’re short on time. Personally, I love the quick version channa masala because I get all the comforting flavors of the classic dish without spending too long in the kitchen. Try it out—you might find it’s your new favorite!
Watch on how to make the Quick Chole Masala
The Perfect Pair: Channa Masala with Bhatura
Whenever I need a quick and easy dinner, I always make aloo bhatura (video) or bread bhatura. It is my go-to meal because it is simple and always works. Once I start cooking, I know dinner will go smoothly and there won’t be any problems. My youngest son always asks me to save some for tomorrow. But here’s the catch: it is hard to save any because, by the time we are done eating, the meal is gone! Everyone loves it so much that it disappears super fast.
Serving Suggestions for Chana Masala
Quick Chana Masala is a delicious and easy side dish that goes perfectly with so many Indian breads. The best combo? Chole Masala with Bhatura! It is a classic favorite, especially for kids. But if making bhaturas feels like too much work, don’t worry! You can try cheesy masala puri instead—it is much quicker and easier to make while still tasting just as delicious.
If you prefer rice, this dish also pairs beautifully with peas pulao or navratan pulao for a complete and satisfying meal. The flavor of this channa masala is mild, slightly sweet, and a little tangy—not too spicy, making it perfect for the whole family. A squeeze of fresh lemon juice on top adds a fresh and zesty touch.
So, gather your ingredients, follow the simple steps, and enjoy a warm, comforting bowl of Quick Chole Channa Masala. However you serve it, it is sure to become a new favorite in your home!
Quick Tip: If you forgot to soak the chickpeas overnight, you can soak them for 2 hours with some bicarbonate soda and water.
Step-by-Step Instructions for Quick Chole Chana Masala
- Start by rinsing 300g of dried chickpeas with clean water. Then, soak them overnight in a bowl of water. If you forget to soak them overnight, don’t worry! You can soak them for 2 hours instead. Just add 1/4 teaspoon of baking soda to the water to help soften them faster just before cooking.
- Begin by preparing a flavorful and easy-to-make channa masala base. In a medium-sized blender or mixer jar, add some fresh coriander leaves, curry leaves, tomatoes, and onions. Blend everything together until it becomes a smooth paste.
- Next, take some roughly chopped ginger and garlic. Add them to the same jar. Then, sprinkle in some chilli powder, cumin powder, and white pepper powder. Blend everything again until it turns into a smooth paste. Your curry base is ready. Set this aside for later use.
- Start by heating some oil in a pressure cooker on low heat. Once the oil is warm, add a cinnamon stick, a star anise, and a cardamom pod. Stir them gently and let them fry for about a minute. This will help release their aroma.
- Next, add the ground channa masala paste to the cooker. Keep the heat low and cook the paste for around 6-7 minutes. You’ll know it’s ready when you see the oil start to separate from the paste. Be careful because the paste might splutter, so it’s best to keep the pressure cooker covered while cooking. Every 2 to 3 minutes, open the lid and give the paste a good stir to make sure it doesn’t stick to the bottom of the cooker. This will help everything cook evenly and prevent burning.
- Once you see oil separates (you’ll notice it looking a bit shiny and pulling away from the edges), add the chickpeas that you soaked overnight. Also, add a pinch of salt. Stir everything and let it cook on medium heat for around 2 minutes.
- Next, pour in just enough water to cover the chickpeas. Don’t add too much—just enough so they’re submerged.
- Close the pressure cooker lid tightly, place the weight on top, and cook on medium-high heat until you hear six whistles. This usually takes a few minutes.
- Once the cooking is done and the pressure has naturally released (this takes about 15 minutes), open the lid carefully. Turn the heat down to low.
- Add palm sugar or jaggery to the curry and stir well. Let it simmer for about 2 minutes so the sweetness blends into the dish. Then turn off the heat.
- Transfer your cooked channa masala to another pan or serving dish. Garnish it with fresh chopped coriander leaves and a sprinkle of chopped onions which is completely optional but highly recommended. Serve your Quick Channa Masala with a wedge of lemon on the side. It’s perfect to enjoy with chapatis, naan, roti, rice, poori, or bhatura. Enjoy your delicious meal!
If you are using canned chickpeas, there’s no need to pressure cook them as they are already pre-cooked and ready to use. Instead, you can simply heat them on the stovetop to incorporate them directly into your recipe. This can save you some time and ensures your dish comes together quickly and easily.
Ingredients Highlights
- White chickpeas (soaked overnight) – The star of the chana masala dish! Chickpeas add a hearty texture and absorb all the delicious flavors from the spices and masala. Soaking overnight makes them softer and helps them cook faster. If you are using canned chickpeas, you can skip this step since they are already cooked, but be sure to rinse them well before using.
- Cinnamon, star anise, and cardamom pods – These are essential aromatic whole spices that give Indian dishes their signature depth and fragrance. Without them, the dish can taste bland and lack the rich aroma that makes Indian food so special.
- Medium tomatoes (sliced) – Tomatoes add tanginess and help thicken the gravy. I do not recommend using canned tomatoes, as they tend to be more acidic than fresh ones. Nothing beats the taste of fresh, juicy tomatoes in a homemade dish!
- Red chili powder – Adds heat and a deep red color to the dish. You can adjust the quantity based on your spice preference. You can also use Kashmiri chili powder, which gives the dish a vibrant red color without making it too spicy.
- White or black pepper powder – Brings mild heat and enhances the overall spiciness without overpowering the other flavors. White pepper is preferable for a smoother, subtle heat, but if unavailable, black pepper works just fine.
- Ginger and garlic – These are a must in almost all Indian dishes! They add depth, warmth, and a rich, savory kick. Without either one, you may not get the full, enhanced flavor of this dish. Freshly chopped ginger and garlic give a more intense flavor, but the paste is a great shortcut if you’re short on time! Use 1 tbsp of ginger-garlic paste in place of the chopped ginger and garlic.
- Onion (finely chopped) – Adds a slight crunch and extra freshness when sprinkled on top before serving.
- Curry leaves – They add a fresh, slightly citrusy flavor and make the dish smell amazing. In this recipe, the curry leaves are ground into the masala paste, which helps spread their flavor throughout the dish.
- Coriander leaves (finely chopped) – These leaves add a fresh, bright flavor to the dish and make it look more inviting. Coriander leaves don’t just make your dish taste fresh, they also fill your kitchen with a wonderful, aromatic smell that makes the meal feel extra special.
How to cook the Quick Chole Masala in an Instant Pot
Here’s another easy and delicious way to cook Channa Masala in the Instant Pot! Whether you’re using dried chickpeas (soaked overnight) or canned chickpeas, this recipe will give you a rich, flavorful dish with minimal effort. Follow the steps below for a quick and satisfying meal!
Ingredients You’ll Need
Main Ingredients:
- White chickpeas (soaked overnight) – 300g (If using canned, see modifications below)
- Oil – 3 tbsp (For cooking and enhancing flavors)
- Cinnamon – 1 small piece (Adds warmth and a mild sweetness)
- Star anise – 1 piece (Gives a subtle licorice-like aroma)
- Cardamom pods – 3 (Adds a hint of floral sweetness)
- Palm sugar or jaggery – 20g (Balances the spices with a slight sweetness)
For the Masala Paste:
- Red chili powder – 2 tsp (Adjust to taste; Kashmiri chili powder gives color without extra heat)
- 2 Sprigs of curry leaves
- Coriander leaves – A handful
- Onions – 3 medium (sliced)
- Tomatoes – 3 medium (sliced)
- White or black pepper powder – ¼ tsp
- Ginger – 1 inch (roughly chopped)
- Garlic – 6 cloves (roughly chopped)
- Cumin powder – ¾ tsp
- Salt – ¾ tsp (or as needed)
For Garnishing & Serving:
- Onion – 1 small (finely chopped)
- Coriander leaves (finely chopped for garnishing)
- Lemon wedges to serve
Step-by-Step Instructions – Instant Pot Method
Step 1: Prepare the Chana Masala Paste
- In a blender or food processor, add coriander leaves, curry leaves, onions, and tomatoes. Blend until smooth.
- Add ginger, garlic, red chili powder, cumin powder, and pepper powder. Blend again until smooth. Set aside.
Step 2: Cooking Chana Masala in the Instant Pot
For Dried Chickpeas (Soaked Overnight):
- Turn the Instant Pot to Sauté mode (Low setting).
- Add oil and let it heat for a few seconds.
- Add cinnamon, star anise, and cardamom pods. Sauté for 30 seconds until they release their aroma.
- Add the prepared masala paste and sauté for 10–12 minutes, stirring occasionally.
- Cook until the oil separates from the masala (this step is key for deep flavor!).
- If the masala starts sticking to the bottom, add a splash of water and keep stirring.
- Add the soaked chickpeas and salt. Stir well to coat the chickpeas with the masala.
- Pour in 2.5 to 3 cups of water (just enough to cover the chickpeas).
- Close the Instant Pot lid and set the vent to sealing.
- Select Pressure Cook (Manual Mode) and set the timer for 35 minutes on High Pressure.
- Once cooking is done, allow Natural Pressure Release (NPR) for 15 minutes, then manually release any remaining pressure.
- Open the lid and turn the Instant Pot back to Sauté mode (Low setting).
- Add palm sugar or jaggery and cook for 2 more minutes, stirring well.
- Turn off the Instant Pot.
For Canned Chickpeas (Skip Soaking Step):
If you’re using canned chickpeas, follow the same steps but with these changes:
- Skip the soaking process (Canned chickpeas are already cooked).
- Drain and rinse 2 cans (15 oz each) of chickpeas before adding them to the Instant Pot.
- Reduce the water quantity to 1 cup instead of 2.5–3 cups.
- Pressure cook on High for 5 minutes instead of 35 minutes.
- Allow Natural Pressure Release (NPR) for 10 minutes, then manually release the rest of the pressure.
Step 3: Serve and Enjoy!
- Transfer the chana masala to a serving dish.
- Garnish with chopped coriander leaves and onions.
- Serve hot with chapati, naan, roti, rice, poori, or bhatura.
- Squeeze some lemon before eating for extra flavor!
This dish is super flavorful, easy to make, and perfect for any day of the week. Try both methods and see which one you love more! 😊
Traditional Channa Masala Recipe
If you’ve already seen my quick Channa Masala recipe, here’s another version you’ll enjoy when you have a bit more time to cook. This is the traditional way of making Chana Masala, and it’s full of deep, rich flavors. The chickpeas are cooked with whole spices and even a tea bag—this gives them a lovely dark color and an extra layer of taste.
The base of the curry is made with a slow-cooked onion, tomato, ginger, and garlic masala. I also add tamarind for a little tanginess and jaggery for a touch of sweetness. These simple steps bring out bold, comforting flavors that make this dish feel really special.
It does take a little longer than the quick version, but the results are so worth it. This is a perfect meal for weekends or when you want to make something hearty and full of love. Serve it with rice, roti, poori, or bhatura and enjoy a delicious, homestyle Indian meal!
Why Channa Masala Is Always a Favorite
To be honest, I just love Channa Masala—no matter how it’s made! Whether it’s the quick version or the traditional one, the taste is always amazing. There’s something about this dish that makes it so comforting and flavorful. It’s always rich, a little spicy, a little tangy, and full of bold flavors.
One of the best parts? You can even eat it on its own! Sometimes, we don’t even need roti, rice, or bhatura. A bowl of hot Channa Masala is more than enough to make us happy. But of course, when you do have it with soft rotis, fluffy pooris, or crispy bhaturas—it becomes even more special. Who would want to miss that combo?
That’s why Channa Masala is such a favorite for many people. It’s one of those dishes that brings joy to the table every time, and it’s loved by all ages.
Watch on how to make the Traditional Version Chana Masala
Rich, Aromatic Dhaba-Style Chana Masala
When I was making this channa masala, my youngest son came running into the kitchen with his eyes wide open, asking what I was cooking because it smelled so good. He was so excited and couldn’t wait to taste it. The aroma was just amazing—it filled the whole house and made everyone feel instantly hungry. Honestly, I wouldn’t be surprised if even my neighbors were tempted by the smell! It reminded me of the kind of rich, mouth-watering aroma you get from a dhaba-style chana masala on the roadside.
What makes this version really special is how the chickpeas are cooked with whole spices and even a tea bag. The tea bag gives them a deep color, and the spices add a lovely, strong flavor that soaks right into the chickpeas. Then, the tamarind brings a nice tangy taste, and the jaggery adds a bit of sweetness to balance it all. Everything comes together to create a bold, comforting, and truly delicious curry that tastes just like something you’d get at your favorite local eatery.
Step-by-Step Instructions on how to make the Traditional Chana Masala
- Rinse and soak your chickpeas: Wash your chickpeas thoroughly under running water. Then, soak them overnight in a bowl of water to soften them. If you forgot to soak them overnight, don’t worry! You can quick-soak them by putting them in hot water for 2 to 3 hours. If you’re using canned chickpeas, be sure to rinse them thoroughly a few times. You can skip the soaking and pressure cooking steps altogether.
- Prepare the tamarind extract: Take some tamarind and soak it in hot water for about 15 minutes. Once it becomes soft, squeeze the tamarind to release the juice. Strain the mixture to remove any seeds or pulp, leaving you with smooth tamarind juice.
- Make the onion paste: Chop the onions, garlic, and ginger into small pieces. Blend these ingredients together in a blender until you get a smooth paste. Set it aside for later use.
- Make the tomato puree: Take fresh tomatoes and chop them into smaller pieces. Blend the tomatoes in a blender until they become a smooth puree. Keep this ready for when you need it.
- Take the soaked chickpeas and put them in a pressure cooker. Add enough water to the pressure cooker to fully cover the chickpeas. This is very important because it helps the chickpeas cook evenly and become soft. If there isn’t enough water, some chickpeas might stay hard or cook unevenly.
- For extra flavor, add these ingredients to the water: one tea bag, a cinnamon stick, one star anise, a few cardamom pods, and salt. The tea bag will give the chickpeas a darker color and a mild earthy taste.
- Close the lid of the pressure cooker tightly to make sure it’s secure. Turn the heat to medium and wait for the pressure cooker to start whistling. It should whistle 5–6 times. Each whistle means the chickpeas are cooking under pressure and getting softer.
- After the whistles are done, turn off the heat and let the pressure cooker cool down for a few minutes. Do not open it immediately. Letting it cool makes it safer to handle.
- Once it has cooled slightly, carefully release any leftover steam by opening the steam valve. Open the pressure cooker and take out the tea bag, cinnamon stick, star anise, and cardamom pods. These have already flavored the chickpeas, so you can throw them away. Also, drain any extra water if necessary. Now your chickpeas are perfectly cooked! They should be soft, flavorful, and ready to use in your recipe. Set them aside.
- Heat some ghee (clarified butter) and oil in a pan on low heat. Add a cinnamon stick, a star anise, and a few cardamom pods. Stir gently and let them cook for a minute until you can smell their nice aroma.
- Add a small spoon of cumin seeds. Wait until they make a crackling sound. Turn the heat down and add a little red chili powder. Stir quickly for a few seconds, but don’t let it burn.
- Add a paste made from onion, garlic, and ginger. Cook it on medium heat. Keep stirring until you see the oil starting to come out from the sides. This will take around 7 to 10 minutes.
- Next, add some tomato puree and mix it in well. Add cumin powder, coriander powder, and salt for taste. Cook everything together until the oil separates again, showing it’s fully cooked.
- Add two slit green chilies to the pan. Then, incorporate the cooked chickpeas into the prepared spiced masala. Stir thoroughly to ensure the chickpeas are evenly coated in the flavorful gravy.
- Pour 1½ cups of hot water into the pan and stir it gently. Let it cook on a low flame for about 6 to 7 minutes. Keep watching as the curry becomes a little thicker while cooking.
- Slowly pour the tamarind extract into the pan. Stir it well so that everything mixes together. Let it cook gently for 5 minutes.
- Add the jaggery powder to the pan. Stir again to combine it evenly. Taste the mixture to check if it needs more salt or spices, and adjust as needed.
- Sprinkle some fresh coriander leaves on top for flavor. Turn off the stove, and your dish is ready!
Careful not to stir very long after adding the red chilli powder, as it may be burn very quickly. Also maintain a low flame.
If you don’t have tamarind extract, you can use 1 teaspoon of amchur powder instead. This will work as a good replacement.
Chana Masala Recipe (2-Ways Quick & Traditional)
Description
Chana Masala is a flavorful, comforting Indian dish that's easy to make at home. It’s a rich chickpea curry with a spiced masala sauce that tastes just like restaurant-style. I’m sharing two methods to make it: the quick version using a pressure cooker or Instant Pot for busy days, and the traditional method for slow-cooked, deep flavors. Whether you’re using dried chickpeas (soaked overnight) or canned chickpeas, this recipe works for both. Plus, I’ve included detailed Instant Pot instructions for both options as a bonus. Either way, you’ll have a delicious dish that pairs perfectly with roti, naan, rice, poori, or bhatura. Pick your method and enjoy!
Ingredients for Chana Masala (Quick and Traditional)
Ingredients for the Quick Channa Masala
Ingredients for Traditional Channa Masala
For Cooking the Chickpeas:
For the Curry:
How to make Chana Masala (2 Ways-Quick & Traditional method)
Instructions on how to make Quick Version Chana Masala
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Begin by rinsing 300g of dried chickpeas thoroughly, then soak them overnight. If you're using canned chickpeas, simply give them a good rinse—no soaking required.
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In a medium mixer jar, add in the coriander leaves, curry leaves, tomatoes and onions and grind into smooth paste.
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Now add in the roughly chopped, ginger, garlic, chilli powder, cumin powder and the pepper powder and further grind into smooth paste. Keep this aside.
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In a pressure cooker, on low flame, add in the oil and then add in the cinnamon, star anise and cardamom. Fry for a minute.
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On low flame, add in the ground quick channa masala paste, cook for about 15 minutes or until oil separates. Make sure to cover the pressure cooker as the masala paste can splutter everywhere. You may open the cover every 3 to 4 minutes to give a mix so that the masala paste does not sit at the bottom of the pressure cooker.
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Once the oil separates, add in the overnight soaked chickpeas, and salt and cook in medium flame for about 2 minutess.
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Add some water till just covering the chickpeas.
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Cover the pressure cooker, add a weight and cook for until six whistles in medium high flame.
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Once the whistle is done, after about 15 minutes, open the lid and turn on the flame to low flame.
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Add in the palm sugar or jaggery and cook for about 2 minutes. Once done, you may switch off the flame. Transfer the channa masala from the pressure cooker to another pan.
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Add in some chopped coriander leaves and some chopped onions and serve with a small wedge of lemon and your awesome Quick Channa Masala is ready to be served with chapatis, naan, roti, rice or poori or Bhatura.
Instructions on how to make the Traditional Channa Masala
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Rinse and soak your chickpeas overnight in water. If you forgot to soak them, you can quick-soak them in hot water for 2-3 hours.
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Make the tamarind extract by soaking tamarind in hot water for 15 minutes, then squeezing and straining to extract the juice.
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Blend the chopped onions, garlic, and ginger into a smooth paste. Set aside.
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Blend the tomatoes into a smooth puree and set aside.
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Add the soaked chickpeas to a pressure cooker. Cover with water and add the tea bag, cinnamon stick, star anise, cardamom pods, and salt.
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Pressure cook on medium flame for 5–6 whistles or until the chickpeas are soft and cooked.
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Once done, remove the tea bag, whole spices, and excess water. Set the cooked chickpeas aside.
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Heat ghee and oil in a pan on low flame. Add the cinnamon stick, star anise, and cardamom pods. Sauté for a minute until fragrant.
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Add the cumin seeds. Once they start to crackle, reduce the heat and stir in the red chilli powder. Sauté for a few seconds.
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Add the onion-garlic-ginger paste and cook on medium heat until the oil separates—it should take about 7–10 minutes.
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Add the tomato puree and mix well. Then, add the cumin powder, coriander powder, and salt. Keep cooking until the oil separates again.
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Add the cooked chickpeas to the prepared masala. Mix well so the chickpeas are coated with the gravy.
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Add 1½ cups of hot water and stir. Allow it to simmer on low flame for 6–7 minutes until the curry thickens slightly.
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Pour in the tamarind extract and mix. Simmer for another 5 minutes.
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Add the jaggery powder and combine everything well. Taste and adjust seasoning as needed.
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Garnish with fresh coriander leaves and switch off the flame.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 524.17kcal
- % Daily Value *
- Total Fat 15.94g25%
- Saturated Fat 1.38g7%
- Trans Fat 0.04g
- Cholesterol 0mg
- Sodium 513.07mg22%
- Potassium 1157.42mg34%
- Total Carbohydrate 80.82g27%
- Dietary Fiber 14.07g57%
- Sugars 20.69g
- Protein 20.28g41%
- Vitamin A 74.6 IU
- Vitamin C 36.73 mg
- Calcium 168.68 mg
- Iron 5.22 mg
- Vitamin D 0 IU
- Vitamin E 3.65 IU
- Vitamin K 36.61 mcg
- Thiamin 0.52 mg
- Riboflavin 0.27 mg
- Niacin 2.36 mg
- Vitamin B6 1.1 mg
- Folate 457.69 mcg
- Vitamin B12 0 mcg
- Phosphorus 311.7 mg
- Magnesium 98.19 mg
- Zinc 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
