Chana Masala is the most popular Indian curry made with chickpeas (chana). I am sharing a Delhi-style vegan, zero oil chana masala recipe. Be sure to watch the video!
About Chana Masala
Over the years, chana masala has become a widely popular Indian curry among vegan food lovers. Because:
- gluten-free, and vegan
- highly customizable
- freezer and meal-prep friendly
- chickpeas (chana) are easily available
- plant based protein rich main course
- instant pot, and pressure cooker friendly
Chana Masala is one of the most loved curries. I have another delicious version of instant pot chana curry truly restaurant style in my cookbook.
My Zero Oil Chana Recipe
This special Delhi-style chole masala recipe is tried and tested over the years. The USP of this curry recipe is that it requires zero oil or fat.
I would not say that my chana recipe is better than the one served at the pushcarts across Delhi or it is an authentic version. But it is a bookmark-worthy chana curry recipe that always yields finger-licking good results with minimal time in the kitchen.
The best part about this chana recipe is that there is not much cutting, chopping, and prep work involved. All you need to have is the requisite spices in the pantry. The dish’s flavour profile is defined by the right combination of spices added while preparing it.
All the spices mentioned in the chana masala recipe contribute to the dish’s flavour.
How To Boil Chickpeas
I use the Indian-style stovetop pressure cooker to perfectly boil the chickpeas. You can do the same in an instant pot or electric pressure cooker.
I often cook chana pulao and chana saag using an instant pot. You can use boiled chickpeas to make Mediterranean salad or hummus.
Follow these steps to get perfectly boiled chickpeas each time:
- Soak Chickpeas: Rinse and soak chickpeas in water for 5 – 6 hours before boiling. This reduces cooking time to almost half and makes chickpeas plum in size.
- Boil Chickpeas: Drain water from the soaked chickpeas or use the same water. And add 2 – 3 cups more. Do not add too much water. The ideal ratio is 1:2, one cup of chickpeas to two cups of water. Season the water with salt. And at last, don’t forget to add the whole spices while boiling chickpeas.
Stovetop Pressure Cooker: In a stovetop pressure cooker, chickpeas take 4 – 5 whistles over low heat to get boiled.
Instant Pot Pressure Cooker: Set the pressure cooker mode. Add soaked chickpeas along with water, whole spices, and salt to the inner pot. Close the lid. Set the steam valve to sealing mode. Pressure Cook chickpeas for 10 – 15 minutes.
FAQs For Chana Masala Recipe
Many cooks prefer adding tea leaves or tea bags while boiling chickpeas. This is optional. Why are tea leaves added? To give a nice dark brown colour to the chickpeas for the curry. That is the only reason to add tea leaves. In my chana recipe, this step is skipped. I believe the true natural colour of the dish comes from the spices like anardana powder (pomegranate seeds powder) and garam masala.
Yes, you can use canned chickpeas for making this curry. Make sure to discard the liquid present in the can or the tin. Rinse the chickpeas with running water and let them sit on a colander or sieve for 10 – 15 minutes.
You can add it to the chana curry for colour, aroma, and flavour. In that case, skip adding garam masala powder.
You can store it in the refrigerator for 4 – 5 days. Chickpeas usually freeze well, and this chana masala is no exception. Let it cool down to room temperature. Store in a freezer-safe container or ziplock and freeze. It should be good for up to 1 month.
It is a medium to highly spicy curry, especially if you are not accustomed to eating spicy food. You can add coconut milk or cream to tone down the heat of spices.
Watch Chana Masala Video
Serving Suggestion
In India, spicy chole masala is served with deep-fried bhatura or kulcha, also known as chana – kulcha.
The chana curry is loaded with potatoes, green chillies, masala onion, or green chutney. That combination is tantalizing. The instant ginger pickle or gobi gajar pickle tastes amazing with this chana curry.
You can also serve this chana masala with jeera rice, poori, naan, or chapati.
More Punjabi Curry Recipes
- Dal Makhani
- Rajma Masala
- Butter Chicken
- Palak Chana Saag
- Paneer Kofta Curry
- Soya Chaap Masala
- Paneer Butter Masala
- Punjabi Kadhi Pakora
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Chana Masala Recipe
- Heavy Bottom Kadhai
Ingredients
Ingredients For Boiling:
- 1 Cup white chana/chole (chickpeas)
- Salt to taste
- 1 bay leaf
- 2 green cardamoms (elaichi)
- 2 cloves (laung)
- 1 Cup chopped onion
- 1 teaspoon grated ginger
- 4 Cup water
Spices For Chana Masala:
- ¼ teaspoon asafoetida
- 1 teaspoon anardana powder (pomegranate seeds powder)
- 1 teaspoon fennel powder (saunf)
- 1 teaspoon coriander powder (dhaniya)
- 1 teaspoon Garam Masala see recipe here
- 1 teaspoon red chilli powder
- 1 teaspoon cumin powder (jeera powder
Other Ingredients For Chana Masala
- ¼ Cup kasuri methi
- 1 green chili, sliced
- an inch piece of ginger, peeled and cut into thin strips
- Juice of half a lemon
- ¼ Cup chopped fresh coriander leaves
Instructions
How To Boil Chana (Chickpeas)
- Clean, wash, and soak chana overnight in water or for 5 – 6 hours. Next day drain water, transfer chana in a colander.
- Add soaked chickpeas in a pressure cooker with 4 cups of water, whole spices, onion, ginger paste, and salt.
- Close the lid of the pressure cooker and cook chickpeas until soft. For me, it takes 3 -4 whistles over a low flame. In IP, it takes 15 minutes in a pressure cook mode.
- Allow the steam to release naturally from the pressure cooker. Open the lid, discard the whole spices
- Transfer chickpeas into a large bowl. Reserve water in which chickpeas were cooked.
How To Cook Chana Masala
- Heat heavy-bottomed pan over low flame. Add asafoetida, anardana powder, coriander powder, and fennel powder. Dry roast the spices for 10 – 20 seconds to release the aroma.
- Add boiled chickpeas, cumin powder, red chilli powder, garam masala, salt, and reserved boiled chickpea water. Stir to combine. Gently mash the chana using the back of a spoon or ladle to thicken the gravy.
- Cover the pan with a lid. Let chana masala simmer over low heat for the next 10 minutes.
- After 10 minutes, add ginger, green chili, kasuri methi, coriander, and lemon juice. Stir to mix nicely. Cook for 5 minutes and turn off the heat.
- Garnish with chopped coriander leaves.
Recipe Notes:
- You can use canned chickpeas as well to make chana masala.
- Adding onion is optional in this chole recipe.
- Use dry mango powder if anardana powder is not available. But the color of the chana masala will not be the same.
- You can add a teaspoon of chana masala powder as well for aroma and taste.
- Allow the boiled chana to simmer in the spices for some time to absorb the juices of the masala.
tinku shaji says
Yummy recipe.
Steve says
I love the look of this dish. Your masala is a lot different then what I’ve used in the past so I see a trip to my favorite Indian market is in order to find some new ingredients. Can’t wait to try this.
Shiju Sugunan says
That coaster looks awesome. Great idea to use a slice of a tree trunk.
Neha Sharma says
yummy!
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shanthi d says
yummy…Very nice…I love this blogspot…. Masala Ingredients
preeti vinod says
I am a south indian and i tried this way of preparation for the first time. My family loved it, thanks and its fun to see your video recipies- big FAN!
Hina Gujral says
Thank you so much for sharing your feedback. It matters a lot to me. I am happy that atleast one person out there following my recipes 🙂
Sabrina says
Hello, I’d like to know how long time is 1 whistle on an indian pressure cooker. Mine makes just 1 whistle wich doesn’t stop.. ????
Hina Gujral says
I have used a gas stove and on that first whistle comes exactly after a minute or two on a high flame and lasts less than 10 seconds.
Asha says
Thank you so much for sharing this.. I loved it.
foodeous
Hina Gujral says
Thank you for your feedback. I am so happy that you liked this recipe.
N Mahesh says
Thank you for such tempting recipes. I shall try them.
Hina Gujral says
So happy that you liked this recipe.
N Mahesh says
I like your recipes. I shall try them. Thank You.
Ashok says
Thanks Guys, Your Recipe Was Too Fantastic. Me and My Family Loved it. I Will definitely Share your Rrecipe with my friends.
Hina Gujral says
I am so happy to read that your family loved the dish. Thank you for your feedback.
Sam says
My quest for oil free Chole stops here! I tried this recipe and turned out absolutely delicious.
Hina Gujral says
I am so happy to know that you enjoyed this recipe. Stay tuned with us for similar interesting recipes.