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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!
★★★★★ REVIEW
“Okay, Arman- you’ve nailed it! This tastes exactly like the chana masala my local Indian takeaway does. The only change I made was adding some extra red pepper flakes.” – Edwina
Table of Contents
In an effort to eat less meat, I’ve been embracing Meatless Mondays, and this one-pot chana masala recipe has been a go-to.
Made with hearty chickpeas and an abundance of warming Indian spices, it’s hearty and comforting, yet all too easy to make for a random weeknight dinner. It’s also perfect for meal prep, naturally vegan and gluten-free, and packed with so much flavor.
If you enjoy vegetarian Indian recipes, try my dahl, eggplant curry, and vegetable korma next.
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. This is my go-to mix for chana masala. Once you’ve made it a few times, you can change things up or go heavy-handed on certain ones (we love cumin and chili!).
- Salt. To taste.
- Tomatoes. Use freshly chopped tomatoes or canned diced tomatoes. For a very smooth curry, use tomato puree. I’ve also recently started blending down fire roasted tomatoes, and that amps up the flavor even more.
- Chickpeas. Canned chickpeas do just fine, but feel free to boil chickpeas or prep them from scratch.
- Cilantro and lemon. For garnish and fresh flavor.
How to make chana masala
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
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
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.
You can! I’ve tested this with lentils, which worked well, along with kidney beans. I don’t recommend navy beans or white beans, as they become too soft when simmered for long periods of time.
What to serve with this dish
If you tried this Chana Masala Recipe or any other recipe on my website, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Chana Masala Recipe
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 the salt, turmeric, garam masala, chili powder, cumin, and ground coriander and mix well.
- Add the 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.
Chickpeasare maybe my favourite corn. Its soo good!
Okay Arman- you’ve nailed it! This tastes exactly like the chana masala my local Indian takeaway does. The only change I made was adding some extra red pepper flakes.
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!