Pakistani Chana Masala
Tender chickpeas simmer in a richly spiced tomato gravy, finished with ginger, cilantro, green chile and lemon, then served with warm naan.
By TastyTrails Kitchen · Published · Updated
Jump to RecipePakistani chana masala, often called cholay, is a hearty chickpea curry with a thick, glossy tomato-onion gravy. The chickpeas stay whole but become tender enough for the sauce to cling to them, while ginger, green chile, cilantro and lemon provide the fresh contrast visible in the dish.
This version uses whole spices and ground coriander, cumin and Kashmiri chile for the deep brick-red color without overwhelming heat. A little dried pomegranate powder adds the traditional sour note; amchur works as a substitute. Serve it in a shallow bowl with warm naan, sliced red onion and lemon wedges.
Ingredients
- 2 tbsp (30 ml) neutral oil
- 1 medium yellow onion, finely chopped
- 1 tsp (2 g) cumin seeds
- 1 black cardamom pod
- 1 small cinnamon stick, about 2 inches (5 cm)
- 2 cloves
- 1 tbsp (15 g) finely grated fresh ginger
- 4 garlic cloves, finely grated
- 1 1/2 cups (360 g) tomato purée
- 1 tsp (3 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) Kashmiri chile powder (or mild paprika)
- 1/2 tsp (1 g) ground turmeric
- 1 tsp (5 g) kosher salt, plus more to taste
- 3 cans (15 oz/425 g each) chickpeas, drained and rinsed
- 1 1/2 cups (360 ml) water
- 1 tsp (2 g) dried pomegranate seeds, ground (anardana; substitute amchur powder)
- 1/2 tsp (1 g) garam masala
- 4 pieces naan, about 4 oz (115 g) each, warmed
- 1/4 cup (15 g) chopped fresh cilantro
- 1 fresh green chile, thinly sliced
- 1-inch (2.5 cm) piece fresh ginger, cut into fine matchsticks
- 1/2 small red onion, thinly sliced
- 1 lemon, cut into wedges
Instructions
- 1
Heat the oil in a wide, heavy skillet or Dutch oven over medium heat. Add the onion and cook for 7-9 minutes, stirring often, until soft and evenly golden.
- 2
Add the cumin seeds, black cardamom, cinnamon and cloves. Cook over medium heat for 30 seconds, until fragrant, then stir in the grated ginger and garlic for 1 minute, taking care not to let them brown.
- 3
Add the tomato purée, ground coriander, ground cumin, Kashmiri chile, turmeric and salt. Cook over medium heat for 8-10 minutes, stirring frequently, until the tomatoes darken and the oil separates at the edges.
- 4
Add the chickpeas and water, scraping the bottom of the pan to loosen the browned spices. Bring to a simmer over medium-high heat, then reduce to low, cover and cook for 15 minutes.
- 5
Uncover and lightly mash about 1/2 cup of the chickpeas against the side of the pan. Simmer over medium-low heat for 5-8 minutes, until the gravy is thick enough to coat the chickpeas but still spoonable.
- 6
Stir in the ground dried pomegranate and garam masala. Taste and adjust the salt or sourness, then rest off the heat for 5 minutes so the spices settle.
- 7
Warm the naan in a dry skillet over medium heat for 30-60 seconds per side, or according to the package, until soft with lightly charred spots.
- 8
Spoon the chana masala into a shallow serving bowl. Top with cilantro, sliced green chile and ginger matchsticks, and serve with naan, red onion and lemon wedges.
Tips for the Best Pakistani Chana Masala
- For the deepest color and flavor, let the tomato masala cook until the oil visibly separates before adding the chickpeas; watery, pale masala needs a few more minutes.
- Do not rinse away the chickpea liquid without replacing it with water; the added liquid is needed for the chickpeas to simmer and soften the gravy.
- If dried pomegranate is unavailable, use 1 tsp (2 g) amchur powder or add lemon juice at the end instead. Add sour ingredients gradually so the curry does not become sharp.
- For a hotter curry, add 1/2 tsp (1 g) cayenne with the other ground spices or use a hotter green chile.
- The curry can be made one day ahead. Reheat gently with a splash of water, then add the fresh ginger, cilantro and chile just before serving.
- Canned chickpeas are convenient here, but 1 1/2 cups (300 g) dried chickpeas, soaked overnight and simmered until tender, can replace them.
Storage and Reheating
Refrigerate the cooled curry in an airtight container for up to 4 days; store naan separately. Freeze the curry for up to 3 months and thaw overnight in the refrigerator. Reheat gently on the stovetop with 1-2 tbsp (15-30 ml) water, and warm fresh naan separately.
Frequently Asked Questions
What is Pakistani chana masala made of?
It is made with chickpeas cooked in an onion and tomato masala flavored with cumin, coriander, chile, turmeric, ginger and garlic. Dried pomegranate or amchur adds the characteristic tang.
Is Pakistani chana masala spicy?
It is usually warmly spiced rather than intensely hot. Adjust the heat with the green chile and Kashmiri chile powder, which mainly contributes color and mild flavor.
Can I use dried chickpeas instead of canned?
Yes. Soak 1 1/2 cups (300 g) dried chickpeas overnight, then simmer them in fresh water until tender before adding them to the masala.
What do you serve with chana masala?
Warm naan is ideal for scooping up the thick gravy. Rice, roti, sliced red onion, lemon wedges and a cooling yogurt raita also pair well.
Quick Info
Prep Time
15 min
Cook Time
40 min
Servings
4
Difficulty
Easy
Nutrition Facts
Per serving (estimated)
