Craving something hearty, spicy, and soul-satisfying—without spending hours in the kitchen or using meat? Say hello to Chana Masala—a North Indian classic that’s flavorful, protein-rich, and 100% vegetarian.
Whether you enjoy it with rice, roti, or naan, Chana Masala is a dish that never fails to impress. In this guide, you’ll learn a 5-step recipe that’s not only simple and approachable but also full of restaurant-style taste using common pantry ingredients.
Let’s dive into this comforting chickpea curry and master the art of making it anytime—without the need for non-vegetarian ingredients or heavy cooking techniques.
What is Chana Masala?
Chana Masala (also known as chole) is a popular North Indian dish made with chickpeas (garbanzo beans), cooked in a spicy onion-tomato gravy infused with warming spices. It’s naturally vegan, gluten-free, and incredibly nutritious.
Why You’ll Love This Recipe:
- Easy 5-step method
- Minimal oil but maximum flavor
- No non-veg, no butter, no cream
- Great for meal prep and leftovers
- Rich in protein, fiber, and essential minerals
Ingredients (Serves 4)
Here’s what you’ll need for a homestyle but restaurant-quality Chana Masala:
Main Ingredients:
- Chickpeas (chana) – 1 cup dried (soaked overnight) or 2 cups cooked/canned
- Onion – 2 medium, finely chopped
- Tomatoes – 2 large, pureed or finely chopped
- Ginger-garlic paste – 1 tablespoon
- Green chili – 1–2, chopped (optional)
- Oil – 1.5 tablespoons (use less if preferred)
- Water – 1–1.5 cups (for gravy consistency)
- Fresh coriander leaves – for garnish
Ground Spices:
- Turmeric powder – ½ teaspoon
- Coriander powder – 1.5 teaspoons
- Cumin powder – 1 teaspoon
- Red chili powder – ½ teaspoon (adjust to taste)
- Garam masala – ½ teaspoon
- Amchur (dry mango powder) – ½ teaspoon or lemon juice
- Salt – to taste
Optional Whole Spices:
- Bay leaf – 1
- Cumin seeds – 1 teaspoon
- Cinnamon stick – 1 small piece
- Black cardamom – 1 (for added depth)
Step 1: Soak & Cook the Chickpeas
If using dried chickpeas (recommended for the best taste and texture):
- Soak 1 cup dried chana overnight (8–10 hours) in plenty of water.
- Drain, rinse, and pressure cook with 3 cups of water and a pinch of salt for 5–6 whistles (or about 20 minutes in an Instant Pot).
- Check that chickpeas are soft but not mushy. Set aside with some of the cooking water.
Shortcut: Use canned chickpeas (rinsed and drained) if short on time. Just skip the soaking and boiling process.
Step 2: Make the Onion-Tomato Base
This is the heart of your chana masala. Take your time here—it sets the flavor!
- Heat oil in a heavy-bottomed pan or kadhai.
- Add cumin seeds and whole spices (if using). Sauté for 20–30 seconds until aromatic.
- Add finely chopped onions. Sauté on medium heat until golden brown (takes ~8 minutes).
- Stir in ginger-garlic paste and green chilies. Cook for 1–2 minutes until the raw smell goes away.
- Add pureed or finely chopped tomatoes. Cook down until the oil begins to separate (about 7–10 minutes).
- Add all ground spices (except garam masala and amchur), and stir well.
Tip: Don’t rush the cooking of tomatoes and spices. It ensures rich, deep flavor without bitterness.
Step 3: Add Chickpeas and Simmer
Now it’s time to bring everything together!
- Add the cooked chickpeas to the masala base.
- Mix well to coat them in the gravy.
- Add reserved cooking water (or plain water) to reach desired consistency.
- Let the curry simmer for 15–20 minutes on low heat so flavors marry.
Tip: For thicker gravy, mash a few chickpeas using the back of your spoon and stir. It makes the sauce creamy without adding cream or butter.
Step 4: Add Final Touches
Right before turning off the heat, do the following:
- Stir in garam masala and amchur powder (or lemon juice). This adds warmth and tang, balancing the richness.
- Taste and adjust salt or spice as needed.
- Garnish with fresh coriander leaves for freshness and color.
Optional:
- Add a small cube of vegan butter or a teaspoon of kasuri methi (dried fenugreek) for restaurant-style aroma.
Step 5: Serve & Enjoy Anytime
Your chana masala is now ready to be served piping hot!
Serving Suggestions:
- With rice: Basmati rice, jeera rice, or brown rice
- With Indian breads: Roti, naan, puri, or paratha
- With salad and pickle: For a balanced thali
- As a wrap filling: In chapati rolls for kids or lunchboxes
- With bhature: For a festive “chole bhature” experience (skip deep frying if going light)
This recipe stores well and tastes even better the next day as the spices deepen.
Bonus Tips for Perfect Chana Masala
1. Use Homemade Chana Masala Powder
You can use a store-bought blend, but making your own ensures freshness:
- Roast and grind: cumin, coriander seeds, dry red chilies, cinnamon, cardamom, cloves, and black pepper.
2. Don’t Undercook the Chickpeas
Soft chickpeas absorb flavors better. If they’re even slightly underdone, simmer them longer.
3. Add Baking Soda While Cooking (Optional)
If you’re cooking dried chickpeas, adding a pinch of baking soda while boiling softens them and makes them creamy.
4. Low-Oil Option
You can reduce oil to just 1 teaspoon or use a non-stick pan. Deglaze with water as needed.
5. Make it Spicier or Milder
Control the heat with green chilies and red chili powder. For kids, skip the chilies entirely and rely on garam masala.
Nutritional Benefits
Chana masala isn’t just tasty—it’s also a nutritional powerhouse:
| Nutrient | Per Serving (Approx.) |
|---|---|
| Calories | 220–250 kcal |
| Protein | 10–12 g |
| Fiber | 8–10 g |
| Fat | 5–6 g |
| Iron | 15% RDA |
| Calcium | 6–8% RDA |
Rich in plant-based protein, it’s great for vegetarians and vegans looking to increase protein without meat or dairy.
Final Thoughts
Chana Masala proves that you don’t need meat or cream to enjoy a rich, comforting, and spicy Indian curry. With just 5 simple steps, you can enjoy a dish that’s:
- Easy to cook
- Quick for weeknights
- Healthy and filling
- Fully vegetarian (and vegan!)
Whether you’re new to Indian cooking or a seasoned home chef, this recipe gives you a solid, flexible base to build on. Add your twist or keep it classic—the result will always be delicious.