Chana Masala | How To Feed A Loon

There is just something magical about homemade Indian food. And this is one of our favorites.

This dish will require you to take a fun trip to your local Indian food market, however, you can find them online, too. Making the chana masala powder from scratch is easy (once you have the ingredients), and it takes the flavor to the next level. It is similar to garam masala, but with a fruity note. Made even better when served with homemade poori (Indian fried puff bread).

A straight-on view of a bowl of homemade chana masala toped with chopped cilantro and two slivers of red onion with homemade poori bread nearby.

How To Make Chana Masala

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The Ingredients You Will Need

You will need to make a fun-filled trip to an Indian market to get many of these ingredients, but, it’s fun and don’t worry, they have a long shelf life. Here’s what you’ll need to have on hand:

For the Chana Masala Powder

Coriander seeds
Cumin seeds – Jeera
Black peppercorns – Whole
Cloves – Whole
Cardamom pods– Black
Cinnamon sticks– Preferably Indian
Fennel seeds
Kashrmiri peppers– Dried, stems and seeds removed
Aamchur powder– Dried mango powder, also spelled: amchoor and amchur
Kasoori methi– Dried fenugreek leaves
Turmeric powder

For the Chana Masala

Dried chickpeas – Preferably white
Water – For soaking
Black tea bag – Optional, but adds nice color and flavor
Oil – Canola, vegetable, olive oil, or ghee
Cardamom pods – Black
Bay leaf – Preferably Indian
Cinnamon sticks – Preferably Indian
Mace – This comes from the outer covering a whole nutmeg
Onion – Chopped red or yellow
Green chili – Indian green chili, or Serrano
Turmeric powder
Garlic ginger paste
Salt – Table salt or Kosher
Chana masala powder – Homemade (preferred) or purchased.
Tomatoes – Roughly chopped (they will be puréed)
Cilantro – Chopped

EXPERT TIP: You’ll want the onions, bay leaf, cinnamon sticks, and mace to cook until the onions have started to brown slightly. Keep the whole bay leave, cinnamon stick, and mace in the sauce until the very end. It’s traditional to leave them in the sauce.

Tips for Making Perfect Chana Masala

Prepare Chana Masala Powder

Spice Selection – Create a homemade chana masala powder using spices like cumin seeds, coriander seeds, black pepper, cloves, cinnamon, and dried mango powder (amchur). Toast the whole spices in a dry pan until fragrant before grinding them to enhance their flavors.
Balancing Flavors – Adjust the proportions of the spices based on your taste preferences. For example, adding more amchur will give a tangy flavor, while increasing cumin will add earthiness.

Soak and Cook the Chickpeas Properly

Soaking -If using dried chickpeas, soak them in water overnight or for at least 8 hours. This not only reduces cooking time but also improves the texture of the chickpeas.
Cooking Method – Cook the soaked chickpeas in a pressure cooker or stovetop until they are tender but not mushy. If you prefer canned chickpeas, rinse and drain them thoroughly before using.

Layering and Balancing Flavors

Adding Spices – Add your homemade chana masala powder along with other spices like turmeric and red chili powder after the tomatoes have cooked down. This helps to bloom the spices and release their essential oils.
Finishing Touches – Once the chickpeas are added, let the dish simmer to allow the flavors to meld. Adjust seasoning with salt and cilantro. Garnish with additional fresh cilantro, onion slices, and yogurt (optional) before serving.

This dish is hearty and makes a wonderful main dish. However, it can also serve as a first course to a dish with a protein, such as Tikka Chicken Masala.

We love to serve the chana directly from the pot into individual serving bowls.

If you have the time, make a batch of poori (puri) which is Indian puffed fried bread. It is traditional and perfect for scooping up the chickpeas and amazing sauce.

Other Amazing Indian Recipes to Try at Home

We love to make authentic Indian cuisine at home. We are building our recipe collection and will keep adding to it. Here are some of our all-time favorites:

These are all amazing in their own right. But, in the meantime, isn’t this dish calling your name?

If you love Indian food or are interested in giving it a try, this is the perfect recipe to get you started.

The flavors are classic and incredibly layered. And, it’s meatless and healthy.

Leftovers are even better the next day. We can’t rave about this incredible dish enough! Don’t forget to make the homemade poori!

Ready to make the best Indian dish in town? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A close-up view of a white bowl holding a serving of chana masala topped with chopped cilantro and two slivers of red onion and a gold spoon next to the bowl.

Do Ahead - Make the Chana Masala Powder

Make the Chana Masala Powder

In a large skillet over medium-high heat, add the coriander seeds, cumin seeds, peppercorns, cloves, cardamom pods, cinnamon sticks, and fennel seeds. Cook, stirring often, until crackling (just a little) and aromatic, about 4 minutes.
¼ cup coriander seeds, ¼ cup cumin seeds, 2 tsp black peppercorns, 1 tsp whole cloves, 2 black cardamom pods, 2 1-inch cinnamon sticks, 1 tsp fennel seed
Add the dried chilies and cook, stirring often, until they have crisped up somewhat, usually 3 to 4 minutes.
6 medium dried kashmiri chilis
Carefully transfer to a spice grinder (or clean coffee grinder) and grind to a fine powder. You may need to do this in batches. Transfer to a small bowl and mix in the aamchur powder, kasoori methi, and turmeric powder. Place in an air-tight container (or jar) until ready to use.
2 tbsp aamchur powder, 2 tbsp kasoori methi, 1 tbsp turmeric powder

Make the Chana Masala

Place the chickpeas in a large bowl and pour in enough water to cover the chickpeas by a couple of inches. Let soak overnight.
1¼ cups dried chickpeas
Drain the chickpeas and place in a large pot (or stock pot). Add 2 black cardamom pods, a black tea bag (if using), and 1 tsp salt. Add enough water to cover by 2 inches. Bring to a boil, and then lower the heat to low and simmer, stirring occasionally, for about 1½ to 2 hours, or until the chickpeas are very tender and can easily be squished between your fingers. Drain into a colander into a bowl (you'll need most of the liquid for later use). Set aside.
4 black cardamom pods, 1 black tea bag, Kosher salt
Heat the oil in a large skillet over medium-high heat. Add the bay leaf, cinnamon sticks, 2 black cardamom pods, and the mace and stir until aromatic and beginning to crackle a little, about 4 minutes.
2 tbsp vegetable oil, 1 bay leaf, 2 1-inch cinnamon sticks, 1 piece mace
Add the onion and green chili and cook until starting to brown, about 8 to 10 minutes.
1 cup onion, 1 green chili
Stir in the 1 tsp salt, turmeric, and garlic ginger paste and cook, stirring often, for 3 minutes.
1 tsp Kosher salt, ½ tsp turmeric powder, ¼ cup garlic ginger paste
Mix in the chana masala powder and puréed tomatoes. Cook, stirring often, for another 5 to 8 minutes, until the mixture is thickened. Stir in ¼ cup of the reserved chickpea water and simmer for another couple of minutes.
¼ cup chana masala powder, 3 medium tomatoes
Stir in the drained chickpeas and 2 cups of the chickpea cooking water. Smash some of the chickpeas with the side of a spatula or spoon. Simmer for another 10 to 15 minutes. The sauce should thicken somewhat.
2 cups chickpea simmering water
Stir in the cilantro and cook for another couple of minutes.
¼ cup cilantro
Serve at once garnished with more chopped cilantro and red onion slices (if desired).
sliced red onion

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. Seek out an Indian market to get all of the hard-to-find ingredients for this dish. We also include links to many of the ingredients in the body of the post. This dish is mildly spicy. If you desire very little heat, leave out the green chili, and only use 3 Kashmiri chilis in the chana masala powder. Leftovers will keep in the fridge (covered) for up to 1 week. Reheat on the stove, adding a little water or broth, as needed.

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