Description
Chana masala is a classic Indian chickpea curry made with tender chickpeas simmered in a deeply spiced tomato-based sauce. Naturally vegan and rich in plant-based protein, this comforting dish is perfect for weeknight dinners and meal prep alike.
Ingredients
Scale
- 2 tablespoons oil
- 1 medium onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 2 medium tomatoes, pureed
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika or Kashmiri chili powder
- ½ teaspoon turmeric
- 1 teaspoon garam masala
- ½ teaspoon ground black pepper
- Salt, to taste
- ¾ cup water (adjust as needed)
- Fresh cilantro, chopped (for garnish)
- Lemon juice, to taste (optional)
Instructions
- Heat oil in a deep pan over medium heat. Add chopped onion and cook until soft and golden.
- Stir in ginger-garlic paste and cook for 30–60 seconds until fragrant.
- Add tomato puree and cook until thick and oil begins to separate.
- Mix in cumin, coriander, paprika, turmeric, garam masala, black pepper, and salt. Stir well to toast the spices.
- Add chickpeas and water. Stir and simmer uncovered for 15–20 minutes until the curry thickens.
- Adjust seasoning, add lemon juice if desired, and garnish with fresh cilantro.
Notes
- Serve with basmati rice or jeera rice.
- Pair with naan, roti, or chapati.
- Add sliced onions and lime on the side.
- Refrigerate leftovers for up to 4 days.
- Freezes well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Chana Masala, Chickpea Curry, Vegan Recipe, Indian Cuisine