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Chana Masala Recipe

Chana Masala Recipe

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5 from 1 review

  • Author: Mish Sen
  • Total Time: 40 mins + Soaking Time
  • Yield: 6 1x


Chana Masala is a tantalizing North Indian dish that combines robust spices with protein-rich chickpeas.


  • 1 cup Dried chana (garbanzo beans) or 2 15 oz. canned garbanzo
  • 1 onion
  • 3 pods garlic, minced or grated
  • 1-inch ginger, minced or grated
  • 1 big tomato, roughly chopped
  • 11 teaspoon turmeric powder
  • 1/2 teaspoon chili powder (optional)
  • 1 cup garbanzo beans (dried)
  • 2 teaspoons salt or to taste
  • 1.5 teaspoon Everest Chana Masala
  • 1 teaspoon pomegranate powder (anardana powder)
  • 1 tea bag (optional)
  • 3 tablespoons neutral oil


  1. Soak the garbanzo beans in plenty of water overnight. Chana triples in size so this 1 cup will give you 3 cups of chana in the morning.
  2. Next day either boil or pressure cook the beans  Boiling takes a longer time about 40 minutes. Pressure cooking should be around 20 minutes. If you’re pressure cooking, make sure the water covers the chana fully before starting. Drop a tea bag in the pot before cooking the chana if you want a darker chana masala color ( optional).
  3. Remove the tea bag (if using), after the chana is boiled.
  4. Blend together the onion, garlic, ginger, and tomato to make the masala base.
  5. Next, heat oil and add the ground masala and saute for 3-4 minutes.
  6. Add turmeric, chili powder, salt, and the Everest Chana Masala spice blend. Mix well. You can also make your own chana masala powder as I’ve explained above.
  7. Add the cooked chickpeas (chana) with the water it was cooked in. Mix everything well. If using canned please get the low sodium variety and wash the garbanzo beans (chickpeas) well to get rid of extra sodium. Add about 2-3 cups of water.
  8. Bring to a boil and then cover and cook on medium-low for 10 minutes.
  9. Open the cover and add the pomegranate powder. Gently mix.
  10. Check for salt.
  11. Garnish with coriander leaves and some finely chopped onions if you desire.
  12. You can also cut some fresh ginger in julienne strips and saute in a bit of oil and add as a garnish or just add the julienned ginger strips without sauteing.


Adding some freshly squeezed lemon juice really elevates the dish and adds a nice brightness.

Sometimes I add tamarind chutney too as a garnish.

If you use pomegranate molasses add it in Step 6.

  • Prep Time: 10 mins + 8 hrs (Soaking Time)
  • Cook Time: 40 mins