Indian chickpea curry (Chana Masala) with premium spices

What Is Chana Masala?

Chana Masala is North India’s soul food in a bowl—hearty, spicy, and deeply satisfying. Made with chickpeas (chana) simmered in a rich tomato-onion gravy, it’s a dish that’s as comforting as it is bold. Although it originated in Punjabi kitchens, it has become a pan-Indian favorite, found everywhere from roadside dhabas to high-end brunch menus.

What to Serve It With

This versatile dish pairs beautifully with:

Bhature or Poori – for indulgent weekend brunches

Jeera Rice or Steamed Basmati – for a lighter, homestyle meal

Tandoori Roti or Kulcha – for that smoky, restaurant-style finish

Wraps or Rolls – as a protein-packed stuffing for lunchboxes or snacks

Chana Masala Recipe (Serves 4)

Ingredients:

Boiled chickpeas – 2 cups (soaked overnight, pressure-cooked till soft)

Onion – 2 medium, finely chopped

Tomato – 2 medium, pureed

Ginger-garlic paste – 1 tbsp

Green chilli – 1, slit

Oil – 2 tbsp

Kedia Pavitra cumin seeds – 1 tsp (for better taste)

Lakadong Haldi Powder – ¼ tsp (Use ¼ tsp instead of ½ tsp regular haldi; Lakadong is more potent and earthy)

Kedia Pavitra Chilli Powder – ⅓ tsp (Use ⅓ tsp instead of 2 tsp regular chilli powder; high SHU, bold flavor)

Kedia Pavitra Coriander Powder – ½ tsp (Use ½ tsp instead of 1½ tsp regular coriander powder; more aromatic)

Garam masala – ½ tsp

Amchur (dry mango powder) – ½ tsp

Salt – to taste

Fresh coriander leaves – for garnish

Water – 1 cup (adjust for consistency)

Method:

Temper the base: Heat oil in a pan. Add cumin seeds and let them crackle. Add chopped onions and saute till golden brown.

Build the masala: Add ginger-garlic paste and green chilli. Cook till the raw aroma fades. Add tomato puree and cook till the oil begins to separate.

Add the spice magic: Stir in Lakadong haldi, Kedia Pavitra chilli powder, Kedia Pavitra coriander powder, garam masala, and salt. Cook for 2–3 minutes till the spices bloom.

Simmer the chickpeas: Add boiled chana and water. Mix well, mash a few chickpeas for texture, and let it simmer for 10–12 minutes.

Finish with tang: Sprinkle amchur powder, stir, and switch off the flame.

Garnish and serve: Top with fresh coriander and serve hot with your choice of bread or rice.