Chana masala, an Indian staple, is made with a mixture of chickpeas, Indian spices, tomatoes, and fresh herbs, it's tasty and so easy to make. Enjoy it with a bowl of Basmati rice, quinoa, naan, or in a Buddha bowl.
Editor's note: This recipe was originally published on January 18, 2019. Since then, it’s been freshened up with new pictures, commentary, and made even more delicious.
What is chana masala made of?
Chana masala (also called "chole") is an Indian dish made with chickpeas, a blend of Indian spices, tomatoes, and fresh herbs. It's traditionally enjoyed with a fluffy deep-fried bread called "
The following spices are used to make a spice blend in this recipe:
- Turmeric
- Coriander
- Cumin
- Paprika
- Salt
- Black pepper
Chana masala served in Indian restaurants usually contains a lot of oil. However, it's easy to cook chana masala that's just as delicious at home with a few simple ingredients and a handful of spices. It can be made on the stovetop or a pressure cooker.
How to make homemade chana masala
1. Cook onion and garlic: In a big pot, warm oil on medium-low heat. Add diced onion and a couple of cloves of garlic. Cook this on medium-low heat until the onion starts to appear translucent and smells fragrant.
2. Add the spices: Stir in the spice blend and cook for a minute until it becomes fragrant.
3. Add remaining ingredients and simmer: Stir and bring the dish to a simmer. Cover pot and simmer until the chickpeas are soft and tender. If you feel like there is too much liquid, simply simmer it without the lid to evaporate the water.
4. Add lemon juice and cilantro: Turn off the heat completely and add the lemon juice and fresh cilantro. The lemon juice adds tanginess to the dish while the cilantro adds more flavor.
5. Serve and enjoy: If you want to save it for later, be sure to completely cool down the chana masala before storing it in the fridge in an airtight glass container.
Storing and reheating
Fridge: If stored in a glass airtight container in the fridge, the chickpea curry will last up to 3 days.
Reheat: Reheat in the microwave or stovetop when ready to serve.
Freeze: Yes, cool it down completely before storing it in an air-tight container in the freezer. When you're ready to enjoy it, reheat it on the stovetop. This makes it a great candidate for meal prep as it heats perfectly.
Serving suggestions
While you can enjoy a bowl of Indian chickpea curry on its own, here are a few other ways to serve it:
- Served over rice, such as Basmati rice, jasmine rice, or brown rice
- Served over perfectly cooked quinoa, which is also so easy to make in the Instant Pot.
- Enjoy with naan which is a fluffy Indian flatbread, made with yeast
- Dip roti, an Indian flatbread, in chana masala
- In a bowl. I love adding it to a vegan power bowl.
More easy Indian recipes
- Red Lentil Curry
- Cauliflower Tikka Masala
- How to Make Kitchari
- Coconut Chickpea Curry
- Vegan Kheer (Indian Rice Pudding)
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Ingredients
- 2 tablespoons oil or butter, I used avocado oil
- 3 cloves garlic, minced
- 1 medium yellow onion, diced
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon ground paprika
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 (15-oz) cans chickpeas, rinsed well and drained
- 1 (14.5-oz) can diced tomatoes
- 2 cups water
- ¼ cup chopped cilantro
- 1 tablespoon lemon juice
Instructions
- In a big pot, warm oil on medium-low heat. Stir in the onion and garlic until the onion starts to appear translucent, about 5 minutes.
- Add coriander, cumin, turmeric, paprika, salt, and pepper. Keep stirring for a minute until the spices become fragrant.
- Add the chickpeas, tomatoes, and water. Stir and increase the heat to medium. Bring the mixture to a gentle simmer.
- Cover the pot and let the dish cook until the chickpeas are soft and tender, for about 25 minutes.
- Turn off the heat and stir in the lemon juice and chopped cilantro. Adjust seasoning, if needed, and serve.
Notes
- If you feel like there is too much liquid in the chana masala, simply remove the lid and continue to simmer to evaporate the liquid until you reach the desired consistency.
- If you're using dried chickpeas, be sure to cook them beforehand. Instant Pot chickpeas are easy to make if you're running short on time.
- Set pressure cooker to Sauté on Normal and heat oil in the inner steel pot of the pressure cooker. Add onion and garlic; sauté until onions are translucent, stirring occasionally, about 3 minutes. Press Cancel. Add the spices, chickpeas, tomatoes, and water to pressure cooker; stir well.
- Select "Pressure Cook" (or Manual) and cook for 5 minutes on High Pressure. Release the steam naturally for 10 minutes before quick-releasing the pressure. Select Cancel. Stir in the lemon juice and chopped cilantro.
Sara Skelley says
This is sooo great! My husband travels for work a lot and I usually have the worst diet when he is gone: it’s too much effort to make food for one (in addition to what my picky kiddo will eat). Tonight I was actually hungry and I remembered I had picked up an extra can of chickpeas just to try this recipe. Omg..I had to use all my self control just to stop drinking the broth before it even cooked! Only change I made was to add more garlic due to personal preference. Served it with naan bread. I froze the leftovers bc I know my husband is going to go crazy for this recipe for lunches. 10/10.
Laurie Rasor says
Have A Good Day
Sophie says
That chana masala looks so so good. Thanks for the recipe.
Sapana Chandra, MS, CHC says
Thank you, Sophie!
Mary says
I could eat this all winter!
Sapana Chandra, MS, CHC says
So happy to hear, Mary! Glad you enjoyed it.
Helen of Fuss Free Flavours says
Chana Masala is one of my favourite Indian dishes. I love chickpeas, and this is such an easy meal to make and yet so full of flavour. I even like it cold. Ideal for any day of the week, and great for batch cooking and freezing.
Sapana Chandra, MS, CHC says
Yes! I couldn't agree with you more, Helen!
Kelly Anthony says
I love anything with cumin and this chana masala looks so easy and fast that I'm sure it will be on our monthly rotation.
Sapana Chandra, MS, CHC says
I think you'll love it, Kelly!
Anita says
This looks so delicious. Would you believe it that I have everything in my pantry to make this recipe? I think I am going to give this a try. 🙂
Sapana Chandra, MS, CHC says
I hope you loved it, Anita!
Emily says
This looks so delicious, love your easy step by step photos too!
Sapana Chandra, MS, CHC says
Thank you! I hope you enjoy it, Emily.
Sara says
Loved this! Thanks for the Instant Pot method- any time I can use my IP, I'm about it. I liked that this curry has common spices that I use for many different dishes so I didn't have to go out and purchase anything but the chickpeas.
Sapana Chandra, MS, CHC says
So happy to hear, Sara! I love making it in the Instant Pot - so quick and easy!
Kavita Favelle says
This looks like a good classic recipe for channa masala, also one of my favourites. My mum often makes it for us, and sometimes I will make it too, to her recipe!
Sapana Chandra, MS, CHC says
Happy to hear, Kavita!
Andrea says
This looks so delicious. All the different spices with the chickpeas just sounds so flavorful too.
Sapana Chandra, MS, CHC says
Thank you!
kim says
Looks so yummy, flavorful and easy! Will be trying for sure!
Sapana Chandra, MS, CHC says
Thank you, Kim - can't wait to hear what you think!
Tisha says
Love chickpeas! This looks so flavorful and delicious!
Sapana Chandra says
Thank you! I love how easy they are to cook with!
Natalie says
I never tried chana masala before, but it sure looks and sounds so delicious! Comforting and homey ♥
Sapana Chandra says
I do hope you give it a try!
Beth Pierce says
I know what I will be having for dinner tomorrow! So light and tasty; can't wait to enjoy this recipe!
Sapana Chandra says
I hope you enjoy it, Beth!
Monica says
I love this! It looks beautiful - such a great vibrant color - and I'm excited that the spices are all things I normally keep in my pantry. This will be perfect fall comfort food for my vegetarian kids!
Sapana Chandra says
That makes me happy to hear! The spices certainly bring this dish to life!
Irina says
What a wonderful blend of Indian spices used to make this chickpea curry! We have recently started making Indian meals to "spice" our usual cuisine. I am bookmarking the recipe for later. Thanks for sharing.
Sapana Chandra says
I hope you enjoy it, Irina!
Dannii says
Chickpea curry is always our go to for a quick and healthy meal.
Sapana Chandra says
So glad to hear! It's definitely one of my favorites.
Amy | The Cook Report says
Chickpea curry is one of my favourites, so delicious!
Sapana Chandra says
So glad to hear you love chickpea curry, Amy!
Tatiana says
Sounds like an amazing combination of flavors. I love how quick and simple it is to make! I bet this makes your home smell amazing!!
Sapana Chandra says
The spices do create the best aroma. I'm so glad you love it!
Sylvie says
What a delicious looking dish, packed with yummy flavours and ingredients! I love that it is vegan too
Sapana Chandra says
Thank you, Sylvie! So glad you like it.
Natalie says
Looks so delicious and comforting! I love Indian food - it's the best food for meal plans, as it heats perfectly ♥
Sapana Chandra says
I love how quickly it heats up - one of the many reasons I love it!
Sarah says
Made this for dinner tonight. It turned out perfect.
Sapana Chandra says
So happy to hear! Glad you enjoyed it.
Rebecca says
I love this so much. It turned out perfectly and my in-laws loved it!
Sapana Chandra says
Ah so glad to hear!! Thank you!
Manju @ Cooking Curries says
Always a favorite and reminds me that I havent made chana masala in a while! Loved all the pics.
Sapana Chandra says
Thank you!