Homemade Chana Masala Recipe

I’ll be honest with you—I’m probably the person who orders chana masala at every single Indian restaurant, then immediately wonders why I don’t just make it at home. Well, turns out the homemade version might actually be better than takeout, and that’s coming from someone who’s built entire relationships around shared naan bread. The secret isn’t some mystical technique that requires years of training, but rather understanding how a few key ingredients work their magic together.

Why You’ll Love this Homemade Chana Masala

When you taste this homemade chana masala, you’re going to wonder why you ever bothered with those tiny, overpriced cans from the grocery store.

This recipe transforms humble chickpeas into something magical. I’m talking about layers of flavor that’ll make your kitchen smell like the best Indian restaurant in town.

The coconut-shallot paste? It’s my secret weapon for creamy richness without dairy. Plus, you control the spice level.

Want it mild? Use less cayenne. Feeling brave? Add extra chili flakes. It’s your kitchen, your rules.

And honestly, once you nail this recipe, you’ll feel pretty unstoppable.

What Ingredients are in Homemade Chana Masala?

This chana masala recipe isn’t complicated, but it does call for some specific spices that’ll make all the difference. Don’t worry if your spice cabinet looks a little sparse right now – most of these ingredients are pantry staples once you start cooking Indian food regularly.

The beauty of this recipe is that it builds flavor in layers, starting with those aromatic whole spices and working up to a rich, complex sauce. You’ll notice we’re using dried chickpeas instead of canned, which might seem like extra work, but trust me on this one.

Ingredients:

• 2 cups dried garbanzo beans, soaked overnight
• 2 red onions, chopped
• 2 tablespoons ginger-garlic paste
• 2 teaspoons chili powder
• 1 teaspoon cayenne pepper
• 1/2 tablespoon turmeric powder
• 1 teaspoon red chili pepper flakes
• 2 teaspoons chana garam masala powder
• 2 large tomatoes, chopped
• 3/4 tablespoon salt
• 3 tablespoons oil for frying
• 2 tablespoons freshly grated coconut
• 3 whole shallots, diced

A Few Things to Keep in Mind

The dried chickpeas really are worth the overnight soak. Canned beans get mushy and don’t absorb flavors the same way. If you forget to soak them, you can quick-soak by bringing them to a boil for 2 minutes, then letting them sit for an hour.

Ginger-garlic paste is available in most grocery stores now, usually in the international aisle. You can also make your own by blending equal parts fresh ginger and garlic with a tiny bit of oil. It keeps in the fridge for weeks.

For the coconut, fresh is ideal, but unsweetened shredded coconut works in a pinch. The coconut-shallot paste is what gives this dish its creamy texture without any dairy, so don’t skip it. And if you can’t find chana garam masala specifically, regular garam masala will work just fine.

How to Make this Homemade Chana Masala

This recipe has a few steps, but none of them are particularly tricky – it’s more about building flavors than showing off fancy knife skills. The whole process moves pretty smoothly once you get your prep work done.

Start with your coconut-shallot paste, which is basically the secret weapon of this whole dish. Take your 3 whole shallots (diced) and 2 tablespoons freshly grated coconut and blend them together until you get a smooth, fine paste. You might need to scrape down the sides of your blender a couple times. Set this aside – you’ll use it later to give the curry that creamy, rich texture.

Next up, those 2 cups dried garbanzo beans that have been soaking overnight. Drain them and toss them into your pressure cooker with 6 cups of water. Cook for about 2 whistles if you’re using a traditional pressure cooker, or follow your electric pressure cooker’s instructions for dried beans. The key here isn’t to overcook them – you want them tender but still holding their shape. Once they’re done, drain the beans but save that cooking liquid. Trust me on this one, that liquid is liquid gold for your curry base.

Now comes the fun part where your kitchen starts smelling absolutely incredible. Heat 3 tablespoons oil in a large stock pot over medium heat, then add your 2 red onions (chopped). Fry them until they turn golden brown – this takes maybe 8-10 minutes, and don’t rush it. Those caramelized onions are doing serious flavor work here.

Once your onions look gorgeous and golden, stir in 2 tablespoons ginger-garlic paste. Cook this for just 1-2 minutes until it smells fragrant but doesn’t burn. Then comes the spice parade: add 1/2 tablespoon turmeric powder, 2 teaspoons chili powder, 1 teaspoon cayenne pepper, and 1 teaspoon red chili pepper flakes. Stir everything together for about 30 seconds – just long enough for the spices to bloom but not long enough to burn.

Add your 2 large tomatoes (chopped) and here’s where patience really pays off. Cook these tomatoes down until they become paste-like, which takes about 10 minutes. Keep stirring to prevent anything from sticking to the bottom of your pan. You’ll know it’s ready when the tomatoes have completely broken down and the mixture looks thick and saucy.

Stir in 3/4 tablespoon salt, then add your cooked chickpeas along with 2 to 2 1/2 cups of that precious cooking liquid you saved earlier. Let this simmer uncovered for 5 minutes so all those flavors can start getting acquainted.

Here’s where that coconut-shallot paste makes its grand entrance. Stir it in thoroughly, then add another 3/4 cup of the cooking liquid. Bring the whole thing to a boil, then reduce the heat and let it simmer uncovered for 10 minutes. This final simmer is when everything comes together – the sauce thickens up, the flavors meld, and your chana masala transforms from a collection of ingredients into something that smells like it came from the best Indian restaurant in town.

Don’t forget to stir in those 2 teaspoons chana garam masala powder during the cooking process – the recipe doesn’t specify exactly when, but I’d add it with the other spices for maximum flavor development.

Remove from heat and you’re done. The whole thing should look rich and saucy, with chickpeas that are tender but not mushy, swimming in a fragrant, golden-brown curry that’s absolutely begging to be spooned over some basmati rice or scooped up with warm naan.

Homemade Chana Masala Substitutions and Variations

Making this chana masala your own is half the fun, and honestly, some of the best variations happen when you’re staring into your pantry wondering what the heck you’re going to do with what you’ve got.

Can’t find chana garam masala? Regular garam masala works perfectly fine.

No shallots? Use more red onion instead.

I’d swap canned chickpeas for dried ones if time’s tight – just skip the pressure cooking step entirely.

Want it creamier? Stir in coconut milk during the final simmer.

Craving heat? Double that cayenne pepper, but maybe warn your dinner guests first.

What to Serve with Homemade Chana Masala

A steaming bowl of chana masala practically begs for the perfect sidekick, and honestly, you’ve got options that’ll make your taste buds do a little happy dance.

Fluffy basmati rice is my go-to choice. It soaks up all that gorgeous, spiced sauce like a culinary sponge. Can’t go wrong there.

But warm naan? That’s where things get interesting. I love tearing off pieces and using them as edible spoons.

Roti works beautifully too, especially if you’re feeling ambitious enough to make it from scratch.

Even store-bought chapati will do the trick perfectly fine.

Final Thoughts

Honestly, once you get the hang of this chana masala recipe, you’ll wonder why you ever bothered with the canned stuff.

The flavors here are so much deeper, richer. Plus, you control the salt and spice levels, which means no more watery disappointments from a can.

I love how forgiving this dish is too. Too thick? Add more of that saved bean liquid.

Want it spicier? Throw in extra cayenne. It’s basically impossible to mess up.

Trust me, your kitchen will smell incredible, and you’ll feel like a total rockstar serving this up.

Recipe Card

Introduction: This rich and aromatic chana masala features tender chickpeas simmered in a fragrant blend of spices, tomatoes, and a creamy coconut-shallot paste. Made from scratch with dried garbanzo beans and whole spices, this restaurant-quality curry delivers deep, complex flavors that far surpass any canned version.

• Prep Time: 8 hours 20 minutes (includes overnight soaking)
• Cook Time: 40 minutes
• Total Time: 9 hours
• Serves: 6

Ingredients:

• 2 cups dried garbanzo beans, soaked overnight
• 2 red onions, chopped
• 2 tablespoons ginger-garlic paste
• 2 teaspoons chili powder
• 1 teaspoon cayenne pepper
• 1/2 tablespoon turmeric powder
• 1 teaspoon red chili pepper flakes
• 2 teaspoons chana garam masala powder
• 2 large tomatoes, chopped
• 3/4 tablespoon salt
• 3 tablespoons oil (for frying)
• 2 tablespoons freshly grated coconut
• 3 whole shallots, diced

Instructions:

1. Blend the shallots and grated coconut until you have a fine paste. Set aside.
2. Drain the soaked garbanzo beans and place in pressure cooker with 6 cups of water for about 2 whistles. Drain and set the beans aside. Save the liquid.
3. In a large stock pot, heat the oil over medium heat and fry the red onions until golden.
4. Add the ginger-garlic paste and cook for about 1-2 minutes.
5. Add the turmeric powder, chili powder, cayenne pepper, and red pepper flakes and stir for about 30 seconds.
6. Add the chopped tomatoes and cook until the tomatoes become paste-like (about 10 minutes). Keep stirring to keep mixture from sticking to pan.
7. Stir in salt. Add the garbanzo beans with 2 – 2 1/2 cups of the saved liquid. Simmer for 5 minutes, uncovered.
8. Stir in the coconut-shallot paste from Step 1. Add another 3/4 cup of liquid and allow it to boil, then simmer for 10 minutes uncovered.
9. Remove from heat. Serve over basmati rice or enjoy with naan.

Notes:

• Soak chickpeas for at least 8 hours or overnight for best results and easier cooking
• Save all the cooking liquid from the pressure-cooked beans as it adds flavor and helps adjust consistency
• If the curry becomes too thick, add more reserved bean liquid gradually until desired consistency is reached
• For extra heat, increase cayenne pepper or add fresh green chilies with the tomatoes
• The dish tastes even better the next day as flavors continue to develop – store covered in refrigerator for up to 3 days
• Fresh coconut can be substituted with 1 tablespoon unsweetened coconut flakes if needed
• Toast whole spices like cumin seeds or coriander seeds and grind them fresh for enhanced flavor

Nutritional Information:

Frequently Asked Questions

Can I Use Canned Garbanzo Beans Instead of Dried Ones?

I’d recommend sticking with dried garbanzo beans for this recipe since they absorb flavors better during cooking. However, you can substitute canned beans – just skip the pressure cooking step entirely.

How Long Do Leftovers Keep in the Refrigerator?

I’d store your leftover chana masala in the refrigerator for up to four days. Make sure you’re using an airtight container to maintain freshness and prevent any odors from affecting other foods.

Can This Recipe Be Made in a Slow Cooker?

I’d adapt this recipe by cooking the soaked beans in the slow cooker first, then sautéing the aromatics separately and combining everything for the final simmer.

Is Chana Masala Suitable for Meal Prep and Freezing?

I’d say chana masala’s perfect for meal prep since it actually tastes better the next day when flavors meld. You can freeze it for three months, though I’d add fresh cilantro when reheating.

What Can I Substitute if I Don’t Have a Pressure Cooker?

You can cook the soaked garbanzo beans in a large pot with water for 1-2 hours until tender. I’d simmer them covered, checking occasionally and adding water if needed.