Chana masala is among my preferred menu products at Indian dining establishments. It’s a hearty, saucy chickpea and tomato meal with warming spices. I wager you have the components to make this simple homemade variation in your kitchen currently!

I shared this dish back in 2014, and wished to review it as we’re all investing more time in your home. I completely delighted in the aromatic 20 minutes I invested over the range for this dish.

chana masala ingredients

To make this chana masala, you’ll require onion, ginger, garlic, and numerous good-for-you spices, consisting of coriander, cumin, and turmeric. Garam masala is the conventional spice mix for chana masala, however if you do not have that on hand, you’ll discover options listed below.

I want to begin cooking Indian dishes regularly. Which one would you like to see next? For more pantry-friendly dishes, examine my healthy kitchen dishes roundup.

cooking chana masala

Genuine Chana Masala vs. This Quick & Easy Technique

I mored than happy when I discovered a dish for fast and simple chana masala in the pages of Angela Liddon’s cookbook, The Oh She Shines Cookbook (affiliate link). I have actually customized Angela’s components and cooking approach a bit. Let me be the very first to mention that this dish is rather non-traditional!

Genuine chana masala is usually made with entire spices, plus some dried mango powder (amchur). This dish utilizes ground spices, which we’ll prepare in some oil to highlight their finest. Rather of dried mango powder, we’ll garnish the meal with a wedge of lemon for tart taste.

Watch How to Make Chana Masala

Canned Tomato Options

I like utilizing crushed fire-roasted tomatoes in this dish, which use a faster way to abundant, long-simmered taste. If you do not have them, do not stress.

You can likewise utilize canned entire tomatoes (with their juices), and squash them versus the side of the pot with a tough spoon as they simmer. Or replace diced tomatoes, which will produce a more chunky outcome (you might blitz them a couple of times in a food mill or mixer in advance, to accomplish crushed tomatoes).

Spice Alternatives

Garam masala is typically utilized in chana masalas. Garam masala approximately equates to “hot spice mix” in English. It’s made from a mix of coriander, cumin, cardamom (green and black), cinnamon, black pepper, cloves, and other spices that differ by area and choice. No 2 masalas are precisely alike.

If you do not have garam masala and do not wish to make another journey to the shop, here are a couple of non-traditional choices. I understand for particular that tikka masala is good (tikka masala has brighter notes of chili powder and paprika).

Or, you might utilize a teaspoon of yellow curry powder– it will not taste the exact same, however it will be great! If you do not have either of those, you might likely simply leave out the spice mix, and include a pinch of ground clove and cardamom to the pot if you have them.

easy chana masala recipe

Longing for more Indian dishes?

I’m dealing with my broadening my collection of Indian dishes, however here are a couple of preferred dishes motivated by Indian food.

  • Creamy Golden Milk (Hot or Iced)
  • Quick Dal Makhani
  • Masala Lentil Salad with Cumin Roasted Carrots
  • Turmeric-Spiced Whole Roasted Cauliflower
  • Roasted Cauliflower: See the Indian-inspired variation.

Please let me understand how this dish ends up in the remarks.

chana masala recipe

Quick Chana Masala

  • Author: Cookie and Kate
  • Preparation Time: 15 minutes
  • Prepare Time: 20 minutes
  • Overall Time: 35 minutes
  • Yield: 4 portions 1 x
  • Classification: Main
  • Technique: Prepared
  • Food: Indian
  • Diet Plan: Vegan

4.7 from 179 evaluations

Quick and simple chana masala dish served over basmati rice. This spicy, hearty, chickpea-based Indian meal is vegan and gluten complimentary. It makes fantastic leftovers, too! Make certain to prep the components beforehand, as the dish moves rapidly. Dish yields 4 bowls.


  • 1 cup raw brown basmati rice, for serving (rice is optional, I like to prepare additional to have on hand for other meals)
  • 2 tablespoons coconut oil or extra-virgin olive oil
  • 1 medium yellow onion, sliced
  • 1 medium serrano or jalapeño pepper *, minced (eliminate ribs and seeds to tame the spice level)
  • 1/2 teaspoon great sea salt, to taste
  • 5 cloves garlic, pushed or minced (about 1 tablespoon)
  • 1 tablespoon peeled and minced fresh ginger (about a 1-inch piece)
  • 1 1/2 teaspoons garam masala **
  • 1 1/2 teaspoons ground coriander
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • Pinch of cayenne pepper (optional! *)
  • 1 big can ( 28 ounces) fire-roasted crushed tomatoes or entire peeled tomatoes, with their juices
  • 2 cans (14 ounces each) chickpeas (or 3 cups prepared chickpeas), rinsed and drained pipes
  • Lemon wedges, for garnish
  • Fresh cilantro, for garnish (optional)


  1. Prepare the rice (if you wish to serve the chana masala on rice): Bring a big pot of water to boil on the range and wash the rice in a fine-mesh colander. When boiling, gather the rice and offer it a stir. Boil the rice for thirty minutes, then switch off the heat and drain pipes the rice. Return the rice to the pot and cover the pot. Let the rice steam for 10 minutes. Eliminate the cover, fluff the rice with a fork and season with sea salt to taste.
  2. Prepare the chana masala: In a medium Dutch oven or big pan, warm the oil over medium-low heat. Include the onion, serrano and salt. Prepare till the onion hurts and turning clear, about 5 minutes.
  3. Include the garlic and ginger, and cook till aromatic, about 30 seconds to 1 minute. Stir in the garam masala, coriander, cumin, turmeric, salt and cayenne (if utilizing), and cook for another minute, while stirring continuously.
  4. Include the tomatoes and their juices. If utilizing entire tomatoes, utilize the back of a wood spoon to break the tomatoes apart (you can leave some pieces of tomato for texture).
  5. Raise the heat to medium-high and include the chickpeas. Bring the mix to a simmer. Cook, decreasing the heat as required to preserve a mild simmer, for 10 minutes or longer to enable the tastes to establish. Season to taste with extra salt, if wanted. If it’s not spicy enough for your preference, include another pinch of cayenne.
  6. Serve over basmati rice, if wanted, and garnish with a lemon wedge or more and a spray of fresh cilantro leaves.


Dish adjusted with authorization from The Oh She Shines Cookbook by Angela Liddon.

* Tame the heat: While chana masala is naturally loaded with spice, the serrano (or jalapeño) and cayenne pepper are what bring the heat. If you’re delicate, lower or omit them both. You can constantly stir in a pinch of cayenne pepper at the end of cooking if you desire more.

** Spice mix note: Garam masala is conventional. If you do not have it and wish to manage without making another journey to the shop, you might utilize tikka masala rather, or possibly even 1 teaspoon yellow curry powder. Do not have any of those? I presume this meal would be well tasty with an included pinch of clove and cardamom, and even absolutely nothing at all.

Storage ideas: This dish produces fantastic leftovers! Shop the rice, chana masala and garnishes individually for finest outcomes. Warm the rice and chana masala together, then garnish with fresh lemon wedges and cilantro. Leftovers ought to keep well for as much as 5 days. I think you might likewise effectively freeze the chana masala and rice parts for later on.

Modification it up: Though untraditional, I believe this would taste fantastic with a generous splash of coconut milk for some creaminess (it would likewise mellow the spices rather).

Update 3/18/20: The dish initially required cumin seeds (1 1/2 teaspoons) rather of ground cumin. I made the switch due to the fact that ground cumin is much easier to discover. The dish required preparing the cumin seeds in the oil prior to including the onion, and so on (Prepare for a minute or more, stirring often, till the seeds are golden and aromatic. Enjoy thoroughly to prevent burning the seeds.)

▸ Nutrition Details

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