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achari Chana Masala

Achari Chana Masala

Course Main Course
Cuisine Indian
Keyword curry, dinner, lunch
Prep Time 10 minutes
Cook Time 40 minutes
Resting time 4 hours
Total Time 50 minutes
Servings 4
Author Priya Shiva


  • 1 cup Chana/Chickpeas
  • 3 Tomatoes Finely chopped
  • 1 big onion finely chopped
  • 1 tbsp Ginger grated
  • 4 Garlic cloves Finely chopped
  • 1 tsp Cumin seeds
  • 1/4 tsp Turmeric powder
  • 2 tsp Achari Masala
  • 1 tsp Red chilli powder
  • 2 tbsp Vegetable oil
  • Salt to taste
  • 2 tbsp coriander leaves for garnishing chopped


  1. Soak chickpeas in water overnight. Drain the water and cook chickpeas with water (approx 2+1/4 cups) in a pressure cooker and cook till its soft and cooked properly.

  2. Grind onion, ginger and garlic together to make a paste. Grind tomatoes separately to make a puree.

  3. Heat oil in a pan and when it’s warm, add cumin seeds. When cumin seeds crackle, add onion paste and saute for a minute.

  4. Now add tomato puree and mix well. Keep stirring till oil starts leaving on the sides.

  5. Now add achari masala, red chilli powder, turmeric powder, salt and mix it well.

  6. Add cooked chickpeas and mix well. If you feel the gravy is too dry add more water (approx ½ cup) . Close the pan and let the chickpeas cook in the spices for few minutes. Keep stirring in between.

  7. Now transfer it into a bowl and garnish it with coriander leaves and serve hot with rice or flat bread.