This easy, authentic chana masala recipe is just the best! This flavorful chickpea curry has a tangy tomato sauce and is ready in 40 minutes. Serve it with naan or rice for a hearty meal the whole family will love!
Chana masala is a northern Indian recipe that is made from a blend of spices, tomatoes, and chickpeas. If you're making this for the kids, you can leave out the green chili.
This is an easy chana masala recipe, it takes just over 30 minutes to make. It uses ground spices - so you don't have to blend anything and it uses canned chickpeas - no overnight soaking required!
Chana masala (also called chole masala) is often served at Indian restaurants and it's popular around the world, for good reason. It's a really hearty and comforting recipe. It's also naturally vegan and gluten-free.
'Chana' means chickpeas and 'masala' refers to the blend of spices used in this recipe - you may have also tried Chicken Tikka Masala.
Chana Masala Ingredients
In order to make this recipe you'll need a few ingredients, most of which might already be in your pantry.
- Pantry Ingredients - you'll need olive oil, canned chickpeas, and canned crushed tomatoes
- Fresh Ingredients - you'll need yellow onions, ginger, garlic, lemon juice, and a green chili (jalapeno if you want it to be less spicy or serrano if you want it hotter).
- Spices - you'll need garam masala, paprika, turmeric, and amchoor powder (if you can't find amchoor, you can use an additional lemon juice)
- Optional Toppings & Sides - chopped cilantro, serve with rice, naan, or roti.
How to Make Chickpea Tomato Curry
This recipe comes together in about 35 minutes. Here's what you'll need to do.
- Sauté the onions: Heat the olive oil in a large pot over medium-high heat. When the oil is hot, add the diced onions and sauté them, stirring occasionally, for 5 minutes.
- Sauté the aromatics: Add the ginger, garlic, and chili into the pot and sauté for two minutes, stirring occasionally.
- Heat the spices: Add the garam masala, amchoor powder, paprika, turmeric, and kosher salt to the pot and stir continuously for 30 seconds to heat up the spices.
- Add the tomatoes & chickpeas: Then add the crushed tomatoes and chickpeas. Stir to combine and bring to a low simmer. Reduce the heat and allow to simmer for 15 to 20 minutes, or until the chickpeas are tender.
Tips for Making this Healthy Chana Masala
- If you don't want this to be too spicy, either omit the green chili or use a jalapeno. Jalapeno peppers are less spicy than a serrano pepper (use a serrano chili or two if you like it hot)!
- You can make your own homemade garam masala recipe.
- It's not traditional, but if you want a creamier recipe, add half a can of coconut milk.
- If you want to make this recipe with dried chickpeas instead of canned, soak them overnight.
Chana Masala FAQs
Yes, you can freeze chana masala in an airtight container for up to 6 months. Let it fully cool before putting it in the freezer. To reheat it, add a couple of tablespoons of water to it before heating on the stovetop or in the microwave.
Typically, chana masala is a vegan recipe with no dairy. This chana masala recipe doesn't contain any dairy.
If you are ordering chana masala from a restaurant, they may add heavy cream.
If you don't have (or can't find) amchoor powder, you can substitute it for a few more squeezes of lemon juice or use a teaspoon of tamarind paste.
Storage
This dish keeps well in the fridge, making it a great meal prep recipe. It keeps in the refrigerator for up to 4 days in an airtight container and in the freezer for up to 6 months.
Amazing flavor!
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Check out more of our favorite authentic Indian recipes!
If you try this authentic chana masala recipe, leave a comment and a star rating below!
Chana Masala
Ingredients
- 1 tablespoon olive oil
- 2 medium yellow onions diced
- 1- inch ginger grated
- 3 cloves garlic minced
- 1 green chili minced
- 2 teaspoons garam masala
- 2 teaspoons amchoor powder*
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 2 teaspoons kosher salt
- 28 ounces crushed tomatoes
- 2 cans (15 ounces each) chickpeas drained and rinsed
- 1 tablespoon lemon juice
Instructions
- Heat the olive oil in a large pot over medium-high heat. When the oil is hot, add the diced onions and sauté them, stirring occasionally, for 5 minutes.
- Add the ginger, garlic, and chili into the pot and sauté for two minutes, stirring occasionally.
- Add the garam masala, amchoor powder, paprika, turmeric, and kosher salt to the pot and stir continuously for 30 seconds to heat up the spices.
- Then add the crushed tomatoes and chickpeas. Stir to combine and bring to a low simmer. Reduce the heat and allow to simmer for 15 to 20 minutes, or until the chickpeas are tender.
- Remove the pot from the heat and add the lemon juice. Stir to combine and serve (if desired) with rice or naan.
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