This chana masala is quick and easy, loaded with flavor, and super easy to throw together for a delicious Indian weeknight dinner. Made in about 20 minutes, this authentic recipe tastes so much like restaurant chana masala but is surprisingly simple! Made with chickpeas, it’s super cheap, too.
I looked for a really good, authentic chana masala recipe for a long time but never found exactly what I was looking for. And then I bullied my friends over at Two Cloves in a Pot to share their take on the classic vegan recipe!
This recipe is authentic but crazy easy, not nearly as complex as other Indian recipes can be (Like, I’ll admit it, my Restaurant Chicken Tikka Masala. It’s so worth it, but it’s neither quick nor super easy!).
Sarah and Vaquas share authentic Indian and Pakistani recipes over at their site, and I was just blown away by how good this chana masala recipe they came up with was. Not only that, my Pakistani husband raved about it… that’s proof right there!
I put my own subtle twist on their base recipe, using a few techniques from my other Indian recipes like my Instant Pot Chicken Tikka Masala, and I think it truly takes this classic dish to the next level. Quick √ Easy √ Healthy √ Sold.
Why This Chana Masala Is So Good
- You can throw it together in about 20 minutes using mostly ingredients from the pantry.
- It’s naturally vegan and vegetarian.
- This chana masala recipe is loaded with flavor, thanks to authentic Indian spices.
- Using ginger-garlic paste makes this recipe quick and easy, but you can substitute fresh garlic and grated ginger if you don’t have any.
What is chana masala made of?
Every chana masala recipe includes chickpeas and a spice blend; “chana” means chickpeas and “masala” means spice blend or mix! In this recipe, we also use a touch of tomato paste, onion, and ginger-garlic paste.
Is chana masala like tikka masala?
No, not really. Sure, they have similar spices in their sauces, but tikka masala almost always means a rich and creamy, tomato-based sauce. In chana masala, you have a bit of tomato, but it’s minimal. Not only that, the sauce is spice-forward, not creamy.
The word “masala” refers to a blend of spices used in a recipe, which is why it can get confusing!
How to Make Chana Masala
Start by sautéing your onion in a bit of oil or ghee (If you’re not vegan) until golden. Don’t skip this step – it’s important for the flavor!
Next, add in your aromatics, like the cinnamon stick, cumin seeds, cardamom pods, peppercorns, salt, and ginger-garlic paste. Stir for about a minute over medium heat.
Stir in the tomato paste and spices, and, stirring constantly, let it caramelize for 2-3 minutes. It will turn a deeper red.
Add in water to make a thick gravy, about 1/2 cup or more, depending on how saucy you like it. Add in drained chickpeas and let simmer over medium-low heat for about 5 minutes. Serve over steamed basmati rice and garnish with fresh cilantro.
What if I don’t have _______ spice?
If you don’t have…
- cinnamon stick, replace it with the tiniest pinch of ground cinnamon
- cumin seeds, replace them with 1/4 teaspoon ground cumin
- coriander pods, replace them with a teeny tiny pinch of ground cardamom
- peppercorns, replace them with a few grinds of fresh pepper
Other Recipes You’ll Love:
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Quick Chana Masala
Ingredients
- 4 tablespoons neutral oil like avocado oil or ghee, if not vegan
- 1 medium white onion chopped
- 2 tablespoons ginger-garlic paste or fresh garlic and ginger See Note
- 2 tablespoons tomato paste
- 1 teaspoon cumin seeds See Note
- 4 black peppercorns See Note
- 2 cardamom pods See Note
- 1 cinnamon stick See Note
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 1 teaspoon garam masala
- 1/2 teaspoon ground coriander
- cayenne powder to taste
- salt
- 1 14- ounce can chickpeas drained
Instructions
- Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring regularly, until softened and golden but not burned, about 10 minutes. Add 1 tablespoon of water or so if necessary to prevent burning.
- Stir in the cinnamon stick, cumin seeds, cardamom pods, peppercorns, salt, and ginger-garlic paste. Stir constantly and cook for 1 minute.
- Add in the tomato paste and all spices; stir. Cook over medium heat, stirring constantly, until tomato paste is caramelized, about 2-3 minutes. The mixture will turn a deeper red color. Add 1 tablespoon of water or so if necessary to prevent burning.
- Add water to create a thick gravy, starting with about 1/2 cup, and adding more depending on how saucy you like your chana masala. Stir in the drained chickpeas and reduce heat to medium-low. Simmer over medium-low heat for 5 minutes or until chickpeas are softened. Taste and add more cayenne powder and/or salt to taste.
- Serve over steamed basmati rice and with naan. Garnish with fresh cilantro.
Notes
- cinnamon stick, replace it with the tiniest pinch of ground cinnamon
- cumin seeds, replace them with 1/4 teaspoon ground cumin
- coriander pods, replace them with a teeny tiny pinch of ground cardamomÂ
- peppercorns, replace them with a few grinds of fresh pepper
Do you leave the cinnamon stick, seeds, pods, etc. whole in the sauce? I don’t see a step that grinds them up or blends them.
Yes, Julia!
This was so delicious! I had never made anything like chana masala before so I wasn’t sure what to expect, but it was amazing. My 3 year old even ate it up! I don’t think I’ve ever made one of your recipes that we didn’t enjoy. ? Thanks so much!
Yay!!!