Chana Masala is one of the most popular vegetarian dishes in Indian cuisine, loved for its bold flavors, rich spices, and satisfying texture. The dish features chickpeas (known as chana in Hindi) simmered in a spiced tomato-based sauce, making it hearty, nutritious, and naturally vegan. Whether served with rice, naan, or roti, Chana Masala is a staple comfort food across India and beyond.
Recipe Information
| Prep Time | Cook Time | Total Time | Servings | Course | Cuisine | Freezer Friendly | Storage (Fridge) |
|---|---|---|---|---|---|---|---|
| 10 mins | 30 mins | 40 mins | 4–6 | Entrée | Indian, Vegetarian, Vegan, Gluten-Free | Up to 1 month | 3–4 days |
Origins of Chana Masala
Chana Masala originated in North India and is especially popular in regions like Punjab and Uttar Pradesh. Over time, it spread across South Asia and became a household favorite worldwide. In India, you’ll often find it served at roadside stalls (dhabas), family kitchens, and festive gatherings. Its popularity has grown internationally, making it one of the most ordered vegetarian curries in Indian restaurants.
Ingredients
- 2 cups cooked chickpeas (or 1 can, rinsed and drained)
- 2 medium onions, finely chopped
- 2 medium tomatoes, pureed or finely chopped
- 2 green chilies, slit lengthwise (optional)
- 1 tbsp ginger-garlic paste
- 2 tbsp oil or ghee
- 1 tsp cumin seeds
- 1 bay leaf
- 1 tsp turmeric powder
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1–2 tsp garam masala
- 1 tsp chili powder (adjust to taste)
- 1 tsp ground paprika
- 1 tsp amchur powder (dry mango powder) or lemon juice for tang
- Salt to taste
- Fresh cilantro for garnish
Step-by-Step Cooking Instructions
- Heat oil in a deep pan. Add cumin seeds and bay leaf, letting them sizzle until aromatic.
- Add onions and sauté until golden brown.
- Stir in ginger-garlic paste and cook for another minute.
- Add tomatoes and cook until the oil begins to separate from the masala paste.
- Mix in the spices: turmeric, coriander, cumin, chili powder, and paprika. Stir well.
- Add the cooked chickpeas and mix until they’re coated with the spice mixture.
- Pour in 1–1.5 cups of water (depending on how thick you want the curry). Simmer for 15–20 minutes.
- Stir in garam masala and amchur powder or lemon juice.
- Garnish with fresh cilantro and serve hot.
Nutritional Information (Per Serving – approx. 1 cup)
- Calories: ~280 kcal
- Protein: 12 g
- Carbohydrates: 42 g
- Dietary Fiber: 12 g
- Sugar: 6 g
- Fat: 7 g
- Saturated Fat: 1 g
- Sodium: 580 mg (varies by added salt)
- Iron: 15% DV
- Vitamin C: 20% DV
(DV = Daily Value, based on a 2,000 calorie diet. Values are approximate and may vary depending on ingredients used.)
When to Enjoy Chana Masala
Chana Masala is versatile and can be enjoyed any time of day:
- Breakfast: In North India, it’s often served with fluffy bhature (fried bread) as Chole Bhature.
- Lunch or Dinner: Perfect with steamed basmati rice, jeera rice, or Indian flatbreads like naan, roti, or paratha.
- Festivals & Gatherings: A popular dish for celebrations because it’s both filling and vegetarian-friendly.
Tips for the Best Flavor
- Use dried chickpeas soaked overnight and pressure-cooked for the most authentic taste.
- Toasting whole spices like cumin, coriander seeds, and cloves before grinding enhances flavor.
- Adjust spice levels to your preference — traditional Chana Masala is moderately spicy.
- Add a spoonful of ghee or butter for richness, or keep it oil-free for a lighter version.
Final Thoughts
Chana Masala is more than just a curry — it’s a comforting, protein-packed dish that represents the heart of Indian home cooking. Its robust flavors and wholesome ingredients make it perfect for family meals, festive occasions, or cozy nights in. Once you try making it at home, you’ll see why Chana Masala has become a global favorite.
