Chana Masala – Easy Indian Chickpea Curry

Ingredients:

Preparation mode:

👉 Chana masala is one of India’s most popular vegetarian dishes: chickpeas simmered in a thick, tangy onion-tomato gravy with cumin, coriander, garam masala and a touch of sour mango powder. It is sold at street stalls across North India – often with fluffy fried bread as chole bhature – and cooked at home every week.

This version uses canned chickpeas, so it is on the table in about 40 minutes. It is naturally vegan, cheap, filling and tastes even better the next day.

How to Make Chana Masala

1. Bloom the cumin. Heat the oil in a heavy pan over medium heat. Add the cumin seeds and fry for 30 seconds, until they sizzle and smell toasty.
2. Brown the onions. Add the onions and cook for 10–12 minutes, stirring often, until deep golden. This is where most of the flavour comes from – don’t rush it.
3. Add the aromatics. Stir in the garlic, ginger and green chili and cook for 1 minute.
4. Add the spices. Lower the heat and add the coriander, chili powder and turmeric. Stir for 30 seconds – add a splash of water if they start to stick.
5. Cook the tomatoes. Add the puréed tomatoes and salt. Cook for 6–8 minutes, until the sauce thickens and the oil starts to separate at the edges.
6. Simmer the chickpeas. Add the chickpeas and water. Simmer for 12–15 minutes. Mash a few chickpeas against the side of the pan to make the gravy thicker.
7. Finish. Stir in the garam masala and amchur (or lemon juice). Taste for salt, sprinkle with cilantro and serve with rice or naan.

Tips for the Best Chana Masala

• Take your time with the onions. Well-browned onions give the gravy its deep, rich colour.
• Add tang at the end. Amchur or lemon juice brightens the whole dish.
• Using dried chickpeas? Soak 300 g overnight and pressure-cook with a black tea bag for the classic dark colour.
• Make it creamy: stir in 2 tablespoons of coconut milk or yogurt before serving.

Chana Masala FAQ

What is the difference between chana masala and chole?
They are almost the same dish. “Chole” is the Punjabi name and is often darker and spicier, served with bhature.

Is chana masala vegan?
Yes, when made with oil instead of ghee.

Can I freeze it?
Yes. It freezes well for up to 3 months.

👉 More Indian recipes: Butter chicken and Lamb biryani. Love chickpeas? Try falafel pita or Moroccan harira.

Footnotes:

Serve with: basmati rice, naan, or a simple cucumber-onion salad.

Storage: keeps 4 days in the fridge and freezes well.