Warm, comforting and full of flavor, this chana masala is made with chickpeas simmered in a spiced tomato sauce. It’s easy to make and perfect for a healthy, satisfying meal, especially when served with rice or naan.
Isaac and I love Indian food, but for the longest time I rarely made it at home. Something about all the spices felt a little intimidating!
Once I finally gave it a try, though, I realized how simple it can actually be to make. The best part? Once you have the spices on hand, you can whip up cozy, flavor-packed dishes like this chana masala anytime.
Why I Love This Chana Masala Recipe
- So flavorful: Every bite is packed with warm, aromatic spices that make the whole house smell amazing.
- Surprisingly simple: Once you have the spices on hand, this recipe comes together with basic pantry staples like chickpeas and tomatoes.
- Healthy and satisfying: It’s naturally vegan, full of fiber and plant-based protein and feels so nourishing.
- Great for meal prep: The flavors get even better as it sits, making it perfect for lunches or easy dinners throughout the week.
Ingredients Needed
- olive oil – for sautéing the onion and spices. You can use avocado oil or ghee if you prefer.
- yellow onion, garlic and ginger – key aromatics that bring warmth and depth to the dish.
- green chile pepper – I like using a serrano for a little kick, but you can use a jalapeño or skip it if you want it mild.
- spices – the magic of chana masala! You’ll need garam masala, cumin, coriander, turmeric, chili powder, paprika, cayenne (optional) and salt.
- tomatoes – fresh ripe tomatoes get pureed to create a rich, flavorful sauce. You can use canned crushed tomatoes in a pinch, but I love fresh for flavor.
- chickpeas – the star of the show! Canned chickpeas make this recipe quick and easy, but you can certainly cook your own at home if you prefer.
- water or broth – to thin out the sauce to your desired consistency.
- lemon juice – adds a bright, tangy finish that ties everything together.
How to Make Homemade Chana Masala
Step 1: Heat olive oil in a large skillet or pot. Add the diced onion and cook until it’s golden and soft.
Step 2: Stir in the garlic, ginger, and green chile pepper. Then add all your spices. Stir them for about 30 seconds.
Step 3: Pour in the pureed tomatoes and let everything simmer until the mixture thickens slightly.
Step 4: Stir in the chickpeas along with a splash of water or broth. Bring everything to a gentle simmer.
Step 5: Let it cook uncovered for about 20–25 minutes, stirring occasionally. Add more liquid if you like a saucier consistency. Once it’s thickened, squeeze in fresh lemon juice and adjust salt or spices to taste.
Step 6: Top your chana masala with chopped cilantro and serve it with warm naan or fluffy basmati rice. Enjoy!
My Recipe Tips
- Use fresh spices: The flavor of this dish really depends on the spices. If yours have been sitting in the pantry for years, it might be time for a refresh.
- Toast the spices: Don’t skip this step! Toasting them for just 30–60 seconds brings out their depth and makes a huge difference in flavor.
- Adjust the heat: Add or skip the green chile and cayenne depending on how spicy you like things.
- Don’t rush the simmer: Letting the sauce cook for at least 20 minutes helps the tomatoes break down and the flavors meld together beautifully.
- Make it your own: Add spinach or kale for extra greens, or stir in a splash of coconut milk for a creamier twist.
How to Store & Reheat
- Store: Let your chana masala cool completely before storing. Transfer it to an airtight container and keep it in the fridge for up to 4–5 days. The flavors actually get better as it sits, so it’s perfect for meal prep!
- Freeze: You can also freeze it for up to 3 months. I like portioning it into single servings so it’s easy to thaw for a quick lunch or dinner. Let it cool, then freeze in a sealed container or freezer-safe bag.
- Reheat: Warm leftovers on the stovetop over medium heat until hot, adding a splash of water or broth if the sauce has thickened too much. You can also microwave it in 30-second intervals, stirring in between until warmed through.
Frequently Asked Questions
Yes! Chana masala actually tastes even better the next day once the flavors have had time to meld. You can make it 1–2 days in advance, then reheat it on the stovetop or in the microwave before serving.
It has a mild to medium heat level, depending on how much green chile and cayenne you use. For a milder version, skip the cayenne and use half a pepper or none at all.
Absolutely. If you don’t have fresh tomatoes on hand, use one (15-ounce) can of crushed or pureed tomatoes. It works just as well and saves time.
Chana masala is delicious served over fluffy basmati rice, jasmine rice or quinoa. Add a side of warm naan or flatbread for scooping and a dollop of Greek yogurt or coconut yogurt to balance the spice.
More Indian-Inspired Dishes
If you enjoyed this recipe, please consider leaving a star rating and let me know how it went in the comments below.
- 1 Tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 Tablespoon freshly grated ginger
- 1 green chile pepper, finely chopped, I used serrano
- 2 teaspoons garam masala, plus more to taste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper, optional
- 1 teaspoon sea salt, plus more to taste
- 3 medium-large ripe tomatoes, pureed
- 2 15-ounce cans chickpeas, drained and rinsed
- ¼–½ cup water or broth, to thin the sauce as needed
- Juice of 1 lemon
- Fresh cilantro, chopped (for garnish)
-
Heat the oil in a large skillet or saucepan over medium heat. Add onion and cook until soft and golden, about 5–7 minutes. Add garlic, ginger and green chilies sauté for another 1-2 minutes, until fragrant.
-
Stir in garam masala, cumin, coriander, turmeric, paprika, chili powder, cayenne, and salt. Cook for 30–60 seconds, stirring constantly to toast the spices without burning them.
-
Add pureed tomatoes. Cook, stirring occasionally, for 8-10 minutes, until the tomatoes thicken and deepen in color.
-
Add chickpeas and water or broth. Stir well, bring to a simmer, then reduce heat to low and cook uncovered for 20-25 minutes, stirring occasionally. Add more water or broth if you prefer it saucier.
-
Stir in lemon juice. Taste and adjust salt and spices as needed.
-
Serve hot, garnished with fresh cilantro, over rice or with naan.
- Storage: Let leftovers cool completely, then transfer to an airtight container. Store in the fridge for 4–5 days or freeze for up to 3 months.
- Reheating: Warm on the stovetop over medium heat or in the microwave until heated through. Add a splash of water or broth if the sauce thickens too much.
- Make it ahead: Chana masala tastes even better the next day, so it’s great for meal prep!
- Spice level: For a mild version, skip the cayenne and use half the green chile or none at all.
Serving: 1/4 recipe (no sides) | Calories: 270kcal | Carbohydrates: 39g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 1026mg | Potassium: 757mg | Fiber: 12g | Sugar: 10g
Nutrition information is automatically calculated, so should only be used as an approximation.
Publisher: Source link
