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My one-pot chana masala recipe combines tender chickpeas in an aromatic and curry-spiced tomato sauce. It’s a 30-minute vegetarian dish that’s protein-packed!
Need more vegetarian Indian recipes? You’ll love my dahl, eggplant curry, and vegetable korma.
In an effort to eat less meat, I’ve been embracing Meatless Mondays. Thankfully, Indian and vegetarian food go hand-in-hand.
Made with hearty chickpeas and an abundance of warming Indian spices, this is one of my favorite meatless dinners. It’s hearty and comforting, yet all too easy to make for a random weeknight dinner.
What is chana masala?
It’s a popular recipe from Northern India. It’s made by simmering chickpeas (chana) and aromatics in a spiced tomato stew or gravy (masala). Sometimes known as chickpea curry or chole masala, it’s often served in bowls with basmati rice and naan.
Table of Contents
Why I love this recipe
- Made in one pot. Meaning clean-up is easy and quick.
- Aromatic and flavorful. The ingredient list may look lengthy, but that’s because we’re using a ton of whole spices. Once you build your spice cabinet, you can have this dish at a moment’s notice!
- Perfect for meal prep. The flavors soak in over time and taste even better the next day.
- Vegan and gluten-free. Whether you’re trying to eat less meat or hosting a crowd, this dish will leave no room for wanting.
Ingredients needed
- Onion, garlic, and ginger. The magical trio that builds the aromatic base for the masala.
- Oil. Use any neutral cooking oil.
- Spices. I used a cinnamon stick, bay leaves, green cardamom pods, cloves, turmeric, garam masala (an Indian spice blend), chili powder, cumin seeds, and coriander.
- Salt. To taste.
- Tomatoes. Use freshly chopped tomatoes or canned diced tomatoes. For a very smooth curry, use tomato puree.
- Chickpeas. Canned chickpeas do just fine.
- Cilantro and lemon. For garnish and fresh flavor.
How to make chana masala
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the paste. Add onion, garlic, and ginger to a blender with two tablespoons of water and blend into a smooth paste.
Step 2- Toast the spices. Place a large pot over medium heat. Once hot, add oil, cinnamon, bay leaf, cardamom, and cloves. Cook until the oil starts sizzling. Add ginger garlic paste and sauté for five minutes.
Step 3- Build the sauce. Pour in the tomatoes and cook for five minutes, occasionally stirring. Add spices and stir to combine.
Step 4- Add chickpeas. Add chickpeas and water, cover the pot, and simmer for 15 minutes, stirring occasionally.
Arman’s recipe tips
- Avoid using a majority of ground spices. If at all possible, I suggest using whole spices. They have an unmatched, authentic flavor that will NOT go unnoticed.
- Don’t mind a chunky curry? Skip the blending step and keep the onions whole.
- Add some heat. Add diced green chili pepper to the onion paste, or swap the regular chilli powder for Indian red chili powder (Kashmiri chili powder).
- Is the curry a little too acidic? I find this happens when I use fresh tomatoes that aren’t very ripe. In this case, just add a spoonful of sugar (or coconut sugar) to balance out the acid.
Storage instructions
To store: Allow leftovers to cool completely, then store them in an airtight container in the refrigerator for 3-4 days.
To freeze: Divide leftovers into individual airtight containers and freeze them for up to three months. Let them thaw overnight in the fridge before reheating (so the chickpeas don’t become mushy).
To reheat: Microwave leftovers in 30-second intervals or reheat them on the stovetop. Add a splash of water if the curry is too thick.
Frequently asked questions
Tikka masala is usually made with yogurt-marinated chicken and served with a creamy tomato sauce, whereas chana masala is made from chickpeas in a non-creamy tomato sauce.
It depends. My version is more complex than spicy, thanks to the variety of Indian spices. Some recipes are made with green chilis and other aromatics, which pack in the heat.
What to serve with this dish
- Coconut milk rice
- Paneer tikka masala
- 2-ingredient bread
- Or any of these Indian recipes
Chana Masala
Video
Ingredients
- 2 small onions quartered
- 3 cloves garlic minced
- 1 inch ginger peeled and minced
- 2 tablespoons olive oil
- 1 cinnamon stick
- 1 bay leaf
- 4 cardamom pods
- 2 whole cloves
- 14 ounces canned tomatoes diced
- 1 tablespoon salt
- 1 teaspoon turmeric
- 1 teaspoon garam marsala
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 18 ounces canned chickpeas
- 1 3/4 cups water
Instructions
- Add onion, garlic, and ginger in a blender with two tablespoons of water and blend into a smooth paste.
- Place a large pot over medium heat. Once hot add oil, cinnamon, bay leaf, cardamom, and cloves. Cook until the oil starts sizzling. Add onion paste and sauté for five minutes.
- Pour the tomato in and cook for another five minutes, occasionally stirring. Add spices and mix well.
- Add chickpeas, along with the water, cover the pot, and cook for 15 minutes on medium heat, stirring occasionally.
- Once the mixture has thickened, remove it from the heat and serve with some lemon juice along with rice, sprinkled with fresh coriander.
This is the first time I see your recipe that has chickpeas. Ilove them so much.
This tastes even better than Indian takeout!
This is SO good!
I made this using the cardamom pods and that made all the difference in the world. Super easy and a keeper recipe!