This Chana Masala Recipe (Chickpea Curry) is a quick and easy one-pot Indian curry with chickpeas and potatoes simmered in spices until meltingly tender.
Chana masala, Chole masala, or simply Chole is a chickpea curry from in the Indian subcontinent. This delicious vegetarian curry can be on the table in 30 minutes!
My Chana Masala Recipe (Chickpea Curry) is:
- Vegetarian
- Vegan
- One-pot meal
- Instant pot/pressure cooker friendly
- Can be made on the stove top
- No soaking dried chickpeas
What is Chana Masala called in English?
To put it simply, Chana Masala is Chickpea Curry. Some may find this description reductive, since there are many styles of Chana Masala. You’ll never really find two recipes that are the same. Let’s explore a handful of these variations.
What are the different styles of Chana Masala?
Every Indian home has its’ favourite version of Chana Masala. Indeed, Chana Masala is popular throughout South Asia, prepared in hundreds of different ways depending on local cooking styles.
North India
The most widely-known preparation of Chana Masala, at least by Western standards is the North-Indian type served up in Indian restaurants. Some lean more towards a street-style preparation, like the Old Delhi Chole served alongside samosas. Others may be simple, home-style preparations like Pindi Chole (a village favourite). Dhaba-style Chana Masala and Restaurant-style Chana Masala tend to be both rich and spicy.
South India
South Indian Chana Masala comes with true restaurant flavours. It may incorporate curry leaves, and tamarind while the sweet, thickening characteristics of coconut runs through to balance the hot and sour flavours.
Chana Masala Recipe (Chickpea Curry) in other parts of the world
Lahori Chana or Cholay Masala is a famous Pakistani rendition of the chickpea wonder, using an abundance of green chillies and ginger. Aside from these, the recipe completely depends on who is preparing it.
Some recipes call for onions, while others don’t. You may stumble upon recipes that rely on yoghurt for thickening, while other styles call for red lentils (masoor) to give the gravy a hearty texture.
You’ll find multiple overlaps in Chana Masala recipes from different regions and countries. Today, it is prepared throughout the Subcontinent, across the Indian Ocean, in parts of Africa and the Caribbean, as well as in the South Pacific.
Trinidad’s most iconic street food, Doubles champions the concept of Chole Bhature, seeing tender chickpea curry paired with fried bread. Between 1845 and 1917, indentured labourers from India were taken to many parts of the world, bringing with them their beautiful cuisines.
In the same way, you’ll find South African Chana Masala is different to an Indian restaurant preparation. You may see it inside a hollowed out loaf of bread as Bunny Chow; a dish that came about when Indian labourers and migrants arrived in Durban, South Africa.
What does Chana Masala taste like?
Party in your mouth! The key flavour notes of Chana Masala dance on a sliding scale of citrusy sour (thanks to the dried mango powder and coriander seeds), to chilli-hot, with additional warmth from fresh ginger. Indeed, this really is the dish to make when you’re looking for something hearty and flavoursome.
Why do you add potatoes?
I love adding soft cubes of potato to my Chana Masala, partly to fill it out and partly because the potato starch does a good job of thickening the gravy just enough to coat the chickpeas.
Growing up eating Kenyan Indian-style Channa Bateta (cooked in coconut milk) has made chickpeas feel incomplete without potatoes by their side.
I vehemently do not believe there is such a thing as an ‘authentic’ preparation of Chana Masala. Every recipe is as different as the person who prepares it. I hope you enjoy mine.
Chana Masala Recipe (Chickpea Curry) | How to Make Indian Chickpea Curry
Home-style Chana Masala
A truly classic Indian dish of soft chickpeas and potatoes simmered with spices for a hot and sour finish. It's loaded with flavour and can be served with Bhatura (fried bread), roti, naan or rice. Best of all, this quick and easy version takes just 30 minutes to make. Try it for breakfast, lunch or dinner!
Ingredients
- 2x 400g tins chickpeas, drained
- 1 large potato, chopped into chunks
- 2 tbsp oil
- 2 dried bay leaves
- 2 dried Kashmiri red chillies
- 2 green cardamom pods
- 1 tsp cumin seeds
- 1 tsp coarsely-ground coriander seeds
- 1/4 tsp asafoetida
- 1 tbsp ginger, minced
- 1 tbsp garlic, minced
- 2 large onions, finely diced
- 150g plain yoghurt
- 1x 400g tin chopped tomatoes
- 1 tsp Kashmiri chilli powder
- 1/4 tsp turmeric
- 1/2 tsp amchur (dried mango powder)
- 1 tbsp garam masala
- 200ml water
- 1 tsp salt
- Sliced green chillies (to garnish)
- 2 tbsp fresh coriander (to garnish)
Instructions
1. Heat the oil in a pressure cooker or pressure pot. Add the bay leaves, dried chillies, cardamom, cumin, ground coriander, asafoetida, garlic and ginger. Sauté for a moment before adding onions and salt. Adding salt at this stage will help brown the onions faster. Sauté over a moderate heat until the onions are golden brown. This will take about 10 minutes.
2. Pour in the yoghurt and quickly stir in the chilli powder, amchur, turmeric and tomatoes. Bring to a simmer.
3. Tip in the chickpeas, potatoes and water. Bring to the boil.
4. Fix the lid onto the pressure pot or pressure cooker. Pressure cook for 15 minutes. Manually release the steam (be careful, it's hot). Remove the lid from the pot. Add the garam masala, coriander leaves, ginger juliennes, and optional sliced green chillies.
Notes
Serve with Bhatura or your favourite Indian bread or rice, onion salad and chutney or achaar of your choice.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 389Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 2mgSodium: 655mgCarbohydrates: 61gFiber: 13gSugar: 15gProtein: 15g
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10 Paneer Curry Recipes You'll Love
Try one of these delicious paneer curry recipes the next time you're cooking up an Indian feast!
Matar Paneer
Matar Paneer is a popular Indian dish made with paneer cheese and peas in a creamy tomato-based sauce. It's a delicious and nutritious vegetarian curry.
This recipe for Matar Paneer is also easy to make, making it an amazing option for home cooks or people new to Indian food.
Matar Paneer is typically served with rice, naan or roti, but feel free to choose your favourite accompaniments.
Restaurant-Style Shahi Paneer
Soft, creamy Mughlai Restaurant-Style Shahi Paneer is a true celebration of rich flavours and treasured spices. Scoop this vegetarian curry up with hot paratha, naan or roti.
If you’re not a bread lover, this Shahi Paneer also pairs beautifully with rice, should you wish to opt for a simple curry and rice bowl for dinner.
Paneer Tikka Masala
Learn how to make the most delicious Paneer Tikka Masala, just like your favourite Indian restaurant!
Pieces of paneer (cottage cheese) and vegetables are first marinated in yoghurt and spices, and then skewered and grilled to smoky perfection.
The tikka pieces are then removed from the skewer and folded into a creamy curry sauce made with tomatoes, spices and cream. Here's an easy to follow video recipe and video.
The Ultimate Saag Paneer
The Ultimate Saag Paneer recipe is pure MAGIC! Soft paneer chunks in a creamy mustard greens & spinach curry. Every bite will melt in your mouth.
Saag Paneer is the more character-laden cousin of Palak Paneer, made with mixed greens like mustard leaves (sarson) instead of spinach alone.
The velvety texture and subtle spicing of this recipe for Saag Paneer ensures the peppery mustard leaves and juicy paneer are the true stars of the show.
Brown Butter Paneer Makhani
I thought I knew true love, but then I met Brown Butter Paneer Makhani. The toasty, nutty aroma of brown butter (or beurre noisette) transforms the traditional Paneer Makhani we all know and love into something even more sensational.
Combine aromatic spices with a creamy cashew and tomato base, gently brown some butter in a pan and create the Makhani-style sauce of your dreams. This is the only way I’ll make Paneer Makhani from now on.
Paneer Curry
Try this easy Paneer Curry recipe with a delicious mix of aromatic Indian spices. Sauté the soft cubes of Indian cottage cheese in a golden onion and tomato masala. The flavours of cumin, black pepper, ginger and garam masala add warmth and excitement.
A kadai-fried curry like this (without too much sauce) is perfect to serve with naan, roti or paratha. I even like using it as a dosa filling when making Paneer Masala Dosa. If you prefer your Paneer Curry with a thick Indian gravy, try Paneer Makhani or Matar Paneer.
Melt-Away Malai Kofta
I call this creamy paneer kofta curry Melt-Away Malai Kofta simply because they melt away as soon as you put them in your mouth. Malai Kofta are the ultimate North Indian vegetarian curry recipe to dazzle friends and family.
My simple paneer and potato kofta are golden on the outside and a brilliant white colour on the inside. Each bite is soft, a little spongy and slick with a smooth and creamy tomato sauce. In my home, Malai Kofta is an essential curry for special occasions.
This Indian vegetarian curry of paneer (cheese) and potato kofta is a real celebration of rich flavours and warming spices.
Easy Creamy Palak Paneer
I will always order Palak Paneer if it’s on the menu in a restaurant. For me, a bowl of creamy spinach and cheese is mandatory. I could forgo rice and bread and quite simply eat a bowl of Palak Paneer with a spoon.
The trick to a super green sauce is to cook the spinach as little as possible. Just apply enough heat to wilt it at the beginning and heat the finished sauce just to warm all the ingredients through.
Paneer Butter Masala
One of my favourite paneer dishes is Paneer Butter Masala, whereby chunks of soft paneer are folded into a creamy and sharp tomato sauce made luxurious with unadulterated butter.
Hand me a teardrop sheet of puffy, soft naan to mop up all of that sauce and I’m in seventh heaven.
Restaurant-Style Matar Paneer
The soft and creamy cubes of Indian cottage cheese pairs so well with simple fresh garden peas, making this vegetarian curry a pillar of Desi restaurant and home-style cooking.
The base gravy for this Matar Paneer recipe contains ground almonds and tomatoes for a delectable creaminess and sharp tang.
The spicing is warm but complex, making you wonder if you really just made that at home in the comfort of your own kitchen, without having to go to a restaurant or pick up a takeaway menu. Mad skills.