Chana Masala is a popular Indian dish made with raw chickpeas that are soaked overnight and cooked in a flavorful and delicious combination of onions, tomatoes, and spices. Protein-packed, gluten-free, and vegetarian, easily customize this dish to suit your preferences. Stovetop and Instant Pot instructions are included.

Chana Masala Recipe
Today, I’m sharing how to make this bold, flavorful, and delicious chana masala recipe on the stovetop or in an instant pot. Born and raised in northern India, my mother-in-law graciously shared this recipe with me. Naturally gluten-free and vegetarian, Chana masala (sometimes called chole masala or channa masala) is a simple recipe made with chickpeas, tomatoes, onions, and a handful of fragrant spices and aromatics. Served as a snack or main course, it is often enjoyed with basmati rice, brown rice, roti, naan, or paratha.
Check out my pro tips below to make the perfect chana masala recipe! I’m so excited for you to try it!
Ingredients
Below are descriptions of the key ingredients in this Chana Masala Recipe. You can find the printable recipe with measurements for each ingredient in the recipe card below.
- Ghee: Ghee is a type of clarified butter.
- Chickpeas: Chana masala can be made with both desi and kabuli chickpeas. I’ve made this recipe with desi chickpeas. Desi chickpeas (also known as kala chana or Indian black chickpeas) are darker, smaller, about half the diameter of average chickpeas, and have a stronger flavor and firmer texture even after they’ve been cooked. Kabuli chickpeas, on the other hand, are larger and lighter with a smoother coat.
- Onion: White or yellow onions work best.
- Tomatoes: Canned or fresh tomatoes both work in this recipe.
- Bay leaves: Add a subtle, herbal undertone to the dish.
- Whole cinnamon stick: Used during the initial sautéing of spices, cinnamon sticks add a warm, sweet-spicy flavor to the dish.
- Cumin seeds: Provide a nutty, earthy taste that is essential to the spice profile of this dish.
- Fresh garlic and ginger: Key aromatics used in many Indian dishes. Garlic offers a strong, pungent flavor, while ginger adds a sharp, peppery warmth.
- Chili powder: Provides the heat in the dish. The amount of chili powder can be adjusted to make the dish more or less spicy according to taste preferences.
- Ground coriander: Slightly sweet, citrusy flavor that balances out the heat from the chili powder and complements the earthiness of the cumin
- Amchur (mango powder): Made from dried unripe mangoes, it adds a tart, tangy flavor that brightens the dish and balances the richness of the spices.
- Garam masala: A spice blend usually consisting of ground cloves, cinnamon, nutmeg, cardamom, bay leaf, and pepper.
- Turmeric powder: Provides a vibrant yellow color and a mild, bitter flavor. It’s also quite good for you!
- Cumin powder: An additional layer of earthy flavor.
- Kasoori methi (dried fenugreek leaves): Slightly bitter and earthy flavor with a hint of sweetness.
Cooking Chana Masla in the Instant Pot
1. Soak the chickpeas (chana): Rinse the dried chickpeas thoroughly, then transfer to a large bowl and cover with at least 2 inches of cold water. Allow the chickpeas to soak for at least 8 hours. This helps the chickpeas cook faster (see my tips below if you forget to pre-soak your chickpeas). Drain and rinse well. Set aside.
2. Sauté the onion and aromatics (two methods):
You can do this in your Instant Pot set on sauté mode or a large skillet on the stovetop. I prefer cooking the aromatics and spices separately, as it gives me more precise control of the pot’s temperature (sometimes sauté mode on the Instant Pot gets really hot even on the lowest setting). Feel free to cook everything directly in your Instant Pot; however, before pressure cooking, double-check that any burnt-on brown bits have been scraped from the bottom of the pot to avoid triggering the burn signal.
Method 1: Instant Pot
- Set the Instant Pot to sauté mode, medium heat, and add the ghee.
- Add the bay leaves, cinnamon stick, cumin seeds, and whole dried chili peppers. Stir continuously until the cumin seeds are fragrant and toasted for about 2 minutes (do not burn, or they will turn bitter).
- Add the minced onion and serrano (or jalapeño) pepper, if using. Cook until softened, stirring often. Add the garlic and ginger, stirring continuously for about 1 minute.
- Scrap any brown bits stuck to the bottom of the pot (add a little water to help, if needed).
- Add the canned tomatoes. Mix well, then add the chili powder, coriander powder, amchur (mango powder), garam masala, turmeric powder, cumin, salt, and kasoori methi (fenugreek leaves). Mix well and cook for 3-4 minutes, stirring as needed.
Method 2: Stovetop
- Add the ghee to a large skillet set over medium heat.
- Add the bay leaves, cinnamon stick, cumin seeds, and whole dried chili peppers. Stir continuously until the cumin seeds are fragrant and toasted, about 2 minutes.
- Add the minced onion and serrano (or jalapeño) pepper, if using. Cook until softened, stirring often. Add the garlic and ginger, stirring continuously for about 1 minute. Reduce the heat at any time to prevent burning.
- Add the canned tomatoes, mixing well, then add the chili powder, coriander powder, amchur (mango powder), garam masala, turmeric powder, cumin, salt, and kasoori methi (fenugreek leaves). Mix well and cook for 3-4 minutes, stirring as needed.
3. Remove from heat or turn off sauté mode. Double-check that there are no brown bits stuck to the bottom of your Instant Pot. If you cooked the aromatics and spices on the stovetop, transfer everything to your Instant Pot.
4. Add the chickpeas: Add the soaked and rinsed chickpeas to the Instant Pot plus 5 cups of water (or 4-4½ cups of water for a thicker consistency).
5. Pressure Cook: Secure the lid and close the vent to the sealing position. Set your Instant Pot to “manual” mode and set it to cook for 45 minutes on high pressure. Once the cooking time has been completed, allow your Instant Pot to release naturally for 10 minutes, then manually release the remaining pressure. Carefully remove the lid and season with additional salt to taste.
6. Serve garnished with fresh chopped cilantro and fresh lemon juice, if desired.
Stovetop Chana Masala
1. Soak the chickpeas (chana): Rinse the dried chickpeas thoroughly, then transfer to a large bowl and cover with at least 2 inches of cold water. Allow the chickpeas to soak for at least 8 hours. When ready to use, drain and rinse well. Set aside.
2. Sauté the aromatics: Add the ghee to a large pot or Dutch oven set over medium heat. Add the bay leaves, cinnamon stick, cumin seeds, and whole dried chili peppers. Stir continuously until the cumin seeds are fragrant and toasted, about 2 minutes. Add the minced onion and serrano (or jalapeño) pepper, if using. Cook until softened, stirring often. Add the garlic and ginger, stirring continuously for about 1 minute.
3. Add the tomatoes and spices: Add the canned tomatoes, mixing well, then add the chili powder, coriander powder, amchur (mango powder), garam masala, turmeric powder, cumin, salt, and kasoori methi (fenugreek leaves). Mix well and cook for 3-4 minutes, stirring as needed.
4. Add the chickpeas and water. Add the soaked chickpeas plus 5-6 cups of water or 6-7 cups of water for chickpeas that were not pre-soaked. Bring to a boil over high heat, then reduce heat to a simmer.
5. Simmer. Simmer, uncovered, over low heat for approximately 1-2 hours or until the chickpeas are tender. Stir occasionally. Note: If you skipped the soaking step, the cooking time might extend to 2 to 3 hours.
Pro Tips
- Make sure your chickpeas are still fresh. Old chickpeas will take significantly longer to cook.
- If you forgot to soak your chickpeas, that’s okay. I have solutions. Option one: soak your beans in a bowl of warm/hot (not boiling) water for approximately 1 hour; then drain and use as directed. Option two: add an additional 10 minutes to your total cooking time (Instant Pot method only).
- Canned chickpeas: Use three (15-ounce) cans of drained chickpeas instead of the two cups of dried chickpeas. Reduce the water from 5 cups to 2-3 cups, and decrease the cooking time by 10 minutes (Instant Pot) and 30-60 minutes (stovetop).
- As written, this chana masala recipe is relatively spicy. To lower the spice/heat level, omit or reduce the dried red chilis and/or the serrano pepper). To add more heat, add 1-2 teaspoons of cayenne powder and/or increase the amount of dried red chilis.
- Make-Ahead: Reduce the cooking time for the Instant Pot and Stovetop methods by cooking the chickpeas in the Instant Pot (no soaking required) up to 3 days in advance.
- Amchur (mango powder) can be substituted with one teaspoon of lemon juice or tamarind paste, although neither option is great. Your best bet is to offer fresh lemon juice when serving.
- To thicken chana masala, allow it to simmer gently, uncovered (on the stovetop or in the Instant Pot) until the desired consistency is reached. You can also stir in 1-2 tablespoons of tomato paste. Lastly, try blending part of it in a food processor (or mash with a potato masher) to get a thicker, more blended sauce.
- To make this recipe vegan, substitute the ghee for oil, such as olive oil, coconut oil, or vegetable oil.
Storage and Leftovers
Transfer leftovers to an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. When ready to eat, you can reheat chana masala in the microwave or stovetop. If frozen, thaw it in the refrigerator overnight before reheating. Add a little water or broth, if needed, as it might have thickened further when cooled.
More Indian Recipe I think you’ll love: Butter Chicken Recipe (Murgh Makhani), Red Lentil Dal Recipe (Indian Masoor Dal), Aloo Gobi Recipe (Potatoes and Cauliflower), and Chicken Tikka Masala.
RECIPE CARD
Chana Masala Recipe (Instant Pot and Stove Top)
Equipment
Ingredients
- 2 cups dry chickpeas - see notes
- 6 tablespoon ghee - or olive oil
- 2 bay leaves
- 1 cinnamon stick
- 2½ teaspoon cumin seeds
- 6 whole dried red chili peppers - optional
- 2 medium onions - minced
- 2 Serrano peppers - or jalapeño (optional), seeds removed and chopped
- 6 cloves garlic - minced
- 1 (1-inch) piece fresh ginger - peeled and minced (approximately 1 tablespoon)
- 1 (32 ounce) can diced tomatoes
- 2 tablespoon chili powder
- 2 teaspoon coriander powder
- 2 teaspoon amchur (mango powder)
- 1½ teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 2 teaspoon salt - plus more to taste
- 1 tablespoon fenugreek leaves - kasoori methi
- 5 cups water - or broth
- cilantro - to garnish
- fresh lemon juice - for serving
Instructions
Instant Pot Instructions
- Soak the chickpeas (chana): Rinse the dried chickpeas thoroughly, then transfer to a large bowl and cover with at least 2 inches of cold water. Allow the chickpeas to soak for at least 8 hours. This helps the chickpeas cook faster (see my tips below if you forget to pre-soak your chickpeas). Drain and rinse well. Set aside.
- Sauté the onion and aromatics (see the notes below to do this step on the stovetop). Set the Instant Pot to sauté mode, medium heat, and add the ghee.
- Add the bay leaves, cinnamon stick, cumin seeds, and whole dried chili peppers. Stir continuously until the cumin seeds are fragrant and toasted for about 2 minutes (do not burn, or they will turn bitter).
- Add the minced onion and serrano (or jalapeño) pepper, if using. Cook until softened, stirring often. Add the garlic and ginger, stirring continuously for about 1 minute.
- Scrap any brown bits stuck to the bottom of the pot (add a little water to help, if needed). Add the canned tomatoes. Mix well, then add the chili powder, coriander powder, amchur (mango powder), garam masala, turmeric powder, cumin, salt, and kasoori methi (fenugreek leaves). Mix well and cook for 3-4 minutes, stirring as needed.
- Turn off sauté mode. Double-check that there are no brown bits stuck to the bottom of your Instant Pot.
- Add the chickpeas: Add the soaked and rinsed chickpeas to the Instant Pot plus 5 cups of water (or 4-4½ cups of water for a thicker consistency).
- Pressure Cook: Secure the lid and close the vent to the sealing position. Set your Instant Pot to “manual” mode and set it to cook for 45 minutes on high pressure. Once the cooking time has been completed, allow your Instant Pot to release naturally for 10 minutes, then manually release the remaining pressure. Carefully remove the lid and season with additional salt to taste.
- Serve garnished with fresh chopped cilantro and fresh lemon juice, if desired.
Stovetop Instructions
- Rinse the dried chickpeas thoroughly, then transfer to a large bowl and cover with at least 2 inches of cold water. Allow the chickpeas to soak for at least 8 hours. When ready to use, drain and rinse well. Set aside.
- Add the ghee to a large pot or Dutch oven set over medium heat. Add the bay leaves, cinnamon stick, cumin seeds, and whole dried chili peppers. Stir continuously until the cumin seeds are fragrant and toasted, about 2 minutes. Add the minced onion and serrano (or jalapeño) pepper, if using. Cook until softened, stirring often. Add the garlic and ginger, stirring continuously for about 1 minute.
- Add the canned tomatoes, mixing well, then add the chili powder, coriander powder, amchur (mango powder), garam masala, turmeric powder, cumin, salt, and kasoori methi (fenugreek leaves). Mix well and cook for 3-4 minutes, stirring as needed.
- Add the soaked chickpeas plus 5-6 cups of water (or 6-7 cups of water for chickpeas that were not pre-soaked). Bring to a boil over high heat, then reduce heat to a simmer.
- Simmer, uncovered, over low heat for approximately 1-2 hours or until the chickpeas are tender. Stir occasionally. Note: If you skipped the soaking step, the cooking time might extend to 2 to 3 hours.
Jessica’s Notes
- Add the ghee to a large skillet set over medium heat.
- Add the bay leaves, cinnamon stick, cumin seeds, and whole dried chili peppers. Stir continuously until the cumin seeds are fragrant and toasted, about 2 minutes.
- Add the minced onion and serrano (or jalapeño) pepper, if using. Cook until softened, stirring often. Add the garlic and ginger, stirring continuously for about 1 minute. Reduce the heat at any time to prevent burning.
- Add the canned tomatoes, mixing well, then add the chili powder, coriander powder, amchur (mango powder), garam masala, turmeric powder, cumin, salt, and kasoori methi (fenugreek leaves). Mix well and cook for 3-4 minutes, stirring as needed.
- Remove from heat and transfer to the instant pot.
- Chickpeas: This recipe can be made with both desi and kabuli chickpeas.
- Make sure your chickpeas are still fresh. Old chickpeas will take significantly longer to cook.
- If you forgot to soak your chickpeas, that’s okay. I have solutions. Option one: Soak your beans in a bowl of warm/hot (not boiling) water for approximately 1 hour, then drain and use as directed. Option two: Add an additional 10 minutes to your total cooking time (Instant Pot method only).
- Canned chickpeas: Use three (15-ounce) cans of drained chickpeas instead of the two cups of dried chickpeas. Reduce the water from 5 cups to 2-3 cups, and decrease the cooking time by 10 minutes (Instant Pot) and 30-60 minutes (stovetop).
- As written, this chana masala recipe is relatively spicy. To lower the spice/heat level, omit or reduce the dried red chilis and/or the serrano pepper). To add more heat, add 1-2 teaspoons of cayenne powder and/or increase the amount of dried red chilis.
- Make-Ahead: Reduce the cooking time for the Instant Pot and Stovetop methods by cooking the chickpeas in the Instant Pot (no soaking required) up to 3 days in advance.
- Amchur (mango powder) can be substituted with one teaspoon of lemon juice or tamarind paste, although neither option is great. Your best bet is to offer fresh lemon juice when serving.
- To thicken chana masala, allow it to simmer gently, uncovered (on the stovetop or in the Instant Pot) until the desired consistency is reached. You can also stir in 1-2 tablespoons of tomato paste. Lastly, try blending part of it in a food processor (or mash with a potato masher) to get a thicker, more blended sauce.
- To make this recipe vegan, substitute the ghee for oil, such as olive oil, coconut oil, or vegetable oil.
- Refrigerate leftovers for up to 5 days or freeze for up to 3 months.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Funny recipe.First time seeing black chana used as Chana Masala.Even use of Kasoori Methi never seen.Wish yo luck .Talk to some Punjabi chef.
Thanks for the comment Rajan, I will have to talk to my Punjabi husband and his Punjabi family ๐