Peshawari Channa Masala (Chickpeas Masala)

Peshawari Channa Masala

I got Chana Masala Recipe in Dalda ka Daster Khawan magazine. I made it a few days back, very easy and simple with a blend of simple spices, it has a satisfactory taste. You need boiled chickpeas and add them to a mixture of chopped onion, tomato, and spices.

Peshawari Chana Masala goes great with roti, paratha along with yogurt raita.

Easy Chana Masala

Prep time:
Cook time:
Total time:
Serves: 4


  • Chickpeas 2 cups
  • Oil 3-4 tbsp
  • Whole garam masala 1 tbsp
  • Onion 1 medium (chopped)
  • Pomegranate seeds 2 tbsp (roasted and crushed)
  • Tomato 3 (chopped)
  • Ground ginger 1 tbsp
  • Green chilies 2-3 (sliced)
  • Red chili powder 1 tbsp
  • Coriander powder 1 tbsp
  • White cumin 1 tbsp (crushed)
  • Salt to taste
  • Green coriander as required (chopped)


  1. Boil the chickpeas in salted water. Drain water and keep aside chickpeas.
  2. Warm oil in pan and sizzle whole garam masala. Add onion and cook until soft.
  3. Add crushed pomegranate seeds and fry until onion turns to light brown.
  4. Now stir in tomato, ginger and green chilies for a minute then add red chili powder, coriander powder and cumin.
  5. Add a splash of water and cook until tomato gets soften and oil comes on top.
  6. Mix in boiled chickpeas and salt. Simmer on slow heat for 10-12 minutes.
  7. Sprinkle green coriander and serve with paratha or roti.