Soul warming Chana Masala is an Indian restaurant dish that’s easy to make at home. Chickpeas simmered in a spicy tomato gravy have the signature Indian spices you’ll love.
If you love cooking Indian recipes or Indian spices but have never made Chana Masala at home, now is the time.
Like many restaurant recipes you’ll be surprised how easy this one is. No need to wait to go out or for take out.
You can have this on the dinner table in less than 30 minutes and its absolutely delicious. And naturally gluten free.
For a full hearty vegetarian feast pair it with Spiced Indian Cauliflower and Potatoes {Aloo Gobi} or Slow Cooker Spicy Madras Vegetable Curry with Coconut Milk.
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What is Chana Masala?
Chana Masala (also called “chole masala”), is a spicy vegetarian chickpea stew flavored by garam masala, onion, garlic, ginger and other spices.
A staple of Northern Indian cuisine, this chickpea stew is full of plant proteins and is inexpensive to make. It’s typically vegetarian, vegan and full of vibrant flavors.
‘Masala’ is a an Indian term meaning to mix together multiple ground spices. Sometimes the spices are made into a paste or just combined to add to a recipe when cooking.
Dishes with spice blends include the term masala. Recipes like Paneer Tikka Masala (paneer cheese with spices) or Chai Masala (chai tea which uses multiple spices) are using many spices.
Chana Masala is the same but using chickpeas.
Easy Chana Masala Recipe
This chana masala recipe uses ingredients that are easy for any home cook to find!
Like many North Indian dishes, making authentic Channa Masala often requires a long list of spices. It’s the specific blend of spices that sets the stew apart!
Typical chana masala spices like fenugreek and dried mango powder are hard to find at many grocery stores. While a trip to an Indian spice market is always a solution, you may not have one nearby.
We’ve recreated this Chana Masala recipe to deliver the delicious familiar flavor of the dish in a way that is fast and easy for home cooks.
It only includes spices you should be able to find at most grocery stores. No mango powder or fenugreek. No spices toasting or home grinding of spices is required.
It’s a delicious recipe to make at home.
Recipe Ingredients Notes
Vegetable oil. This is used to sauté the onions and is perfect due to its neutral flavor profile. Coconut oil can also be substituted.
Red onion. Sautéing the onions first builds the flavor for the following ingredients. We used red onion but yellow or white onions can also be used.
Salt. Use sea salt or kosher salt for best flavor.
Ginger root. Fresh ginger peeled and minced.
Garlic cloves. Fresh garlic gives the most robust flavor. It should be peeled and minced.
Serrano pepper. Most of the heat in chile peppers is in the seeds. The seeds hould be removed from the pepper before it is diced.
Spices. Cumin, coriander, cayenne pepper, turmeric, garam masala. This blend of ground spices deliver the signature flavor of the dish.
Crushed tomatoes. Use canned crushed tomatoes without additional herbs or seasoning added.
Chickpeas. For ease and speed we used 2 15-ounce cans of chick peas. They just need to be drained and rinsed.
If you prefer to make the chickpeas, substitute about 3.5 cups of home cooked chickpeas. The chickpeas do need to be cooked (dried or uncooked chickpeas won’t work).
Cooked rice. The chana masala can be served over prepared regular rice, basmati rice or try our Coconut Rice with Turmeric.
Chopped fresh cilantro. For garnish.
What is Garam Masala?
Garam masala is a spice blend that’s essential to many North Indian dishes–including this chana masala recipe. It contains cardamom, cinnamon, mace, cumin and peppercorn (and sometimes other spices). The resulting flavor is deeply aromatic with an equal balance of heat and sweetness.
Variations
This Chana Masala recipe is delicious every which way. Try these tasty twists:
Chana Palak Masala. Add 2 cups of baby spinach to the dish 5 minutes before serving.
Less spicy. Use less serrano pepper to reduce the heat.
Jalapeno. If you can’t find a serrano pepper, its slightly less spicy cousin jalapeno works in a pinch.
Chana Masala is delicious with a side of Naan or Indian paratha bread too!
How to Make it – Step-by-Step
STEP 1.Saute the onion
Heat oil in a pan over medium heat (photo 1).
Sauté the red onion in oil with a pinch of salt until translucent (photos 2 and 3).
STEP 2. Cook the seasonings
Add the garlic, ginger and serrano pepper. Cook until fragrant.
Add all the ground spices and cook for one minute.
Stir in the tomatoes (photo 4). Cook for one minute to create the tomato masala gravy (photo 5).
STEP 3. Cook chickpeas
Add the chickpeas to the pan (photo 6). Bring the heat to a simmer, stir and cook the chickpeas until tender (photo 7 and 8).
STEP 4. Serve
Serve the Chana Masala warm over prepared rice garnished with cilantro.
Chana Masala is delicious with a side of Naan or Indian paratha bread too!
Pro Tips
Use fresh spices. Even dried spices lose some of their pungency over time. Ground spices like the ones in this chana masala recipe should be replaced at least once a year.
Drain and rinse canned chickpeas. After draining the canned chickpeas give them a good rinse with cold water. This removes excess salt and helps them taste fresher.
Substitute garlic and ginger paste (time saving tip). For a time saving tip instead of peeling and chopping fresh garlic and ginger, substitute stir in pastes. Use the equivalent amounts as noted on the product you use.
FAQs
No, these two spice blends are not the same. Indian curry powder typically includes turmeric, a bright yellow or orange spice. Garam masala has a darker color and a sweeter flavor. While both delicious, curry powder and garam masala are not interchangeable.
Chana masala is a spicy stew made from chickpeas while tikka masala is a similar dish made with meat. Chicken is the most popular protein for tikka masala while chickpeas (chana) provide the substance for this dish.
This chana masala recipe is 100% vegan. Most versions of the dish are vegan, while some include ghee (clarified butter).
No, these two spice blends are not the same. Indian curry powder typically includes turmeric, a bright yellow or orange spice. Garam masala has a darker color and a sweeter flavor.
Storing Leftovers
Leftover Chana Masala can be stored in the fridge for two days.
When ready to eat, reheat leftovers in the microwave or over medium-low heat on the stove top.
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Recipe
Easy Chana Masala (spicy chickpea stew)
Ingredients
- 3 tablespoons Vegetable Oil
- 1 medium Red Onion chopped
- ¾ teaspoon sea salt or kosher salt
- 1 tablespoon fresh Ginger peeled and minced
- 5 cloves Garlic minced
- 1 Serrano Pepper diced (seeds discarded)
- 2 teaspoons ground Cumin
- 2 teaspoons ground Coriander
- ½ teaspoon Cayenne Pepper
- ¾ teaspoon Turmeric
- 1 teaspoon Garam Masala
- 1 15-ounce can Crushed Tomatoes
- 2 15-ounce cans Chickpeas drained
- prepared rice for serving
- fresh cilantro chopped for garnish (optional)
Instructions
- Heat the oil in a large pan over medium heat. Add the red onion with a pinch of the salt and cook until translucent, around 5 minutes.
- Add the ginger, garlic and serrano pepper cook 30 seconds or until fragrant.
- Add the spices (cumin, coriander, cayenne pepper, turmeric and garam masala); cook an additional minute.
- Add the tomatoes cook 1 minute.
- Raise heat to medium high. Add the chickpeas. Bring to a full simmer. Reduce heat to medium-low to a gentle simmer and cook until the chickpeas are soft. 20-25 minutes.
- Serve over prepared rice. Garnish with chopped fresh cilantro if desired.
Katie says
The spices in this recipe are the perfect combination! It’s SO good!!
cathy says
One of my fave ethnic dishes of all times. The recipe is so easy and so GOOD!