Chana Masala is a vibrant, aromatic dish that brings the heart of Indian cuisine to your table in just 55 minutes. Tender chickpeas simmered in a rich, spiced tomato gravy create a harmony of flavors—earthy, tangy, and subtly spicy. Each bite offers a satisfying contrast of creamy chickpeas and velvety sauce, making it a comforting yet exciting meal. Perfect for busy weeknights, this recipe balances simplicity with bold, authentic taste.
Warm spices like cumin, coriander, and garam masala infuse the dish with a fragrant depth, while fresh cilantro adds a bright, herbal finish. Serve it with fluffy basmati rice or warm naan for a complete experience. Whether you’re new to Indian cooking or a seasoned pro, this Chana Masala promises to delight your senses and nourish your soul.
Ingredients for Chana Masala
- 2 tablespoons extra-virgin olive oil (or substitute with coconut oil for a different flavor)
- 1 medium yellow onion, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cardamom
- Pinch of cayenne pepper (adjust to taste for spice level)
- 2 garlic cloves, grated
- ½ teaspoon grated fresh ginger (or ¼ teaspoon ground ginger as a substitute)
- Heaping 1 teaspoon sea salt
- ½ cup water, divided
- 1 (28-ounce) can whole peeled tomatoes (crush by hand or in the skillet)
- 3 cups cooked chickpeas, drained and rinsed (canned or freshly cooked)
- ½ cup chopped fresh cilantro, plus more for serving
- 1 teaspoon fresh lemon juice, plus more for serving
- Cooked brown or white rice, for serving
- Whole milk Greek yogurt, for serving (optional, for creaminess)
Step-by-Step Instructions
- Heat the oil: In a large skillet, heat the olive oil over medium heat.
- Cook the onion: Add the chopped onion and cook for 8 minutes, stirring often, until soft and golden brown.
- Toast the spices: Reduce the heat to medium-low. Add the cumin seeds, garam masala, coriander, turmeric, cardamom, and cayenne. Stir and cook for 30 seconds, or until fragrant.
- Add aromatics: Stir in the grated garlic, ginger, salt, and ¼ cup of water. Mix well.
- Incorporate tomatoes: Add the whole peeled tomatoes, breaking them apart with your hands or crushing them in the skillet. Bring to a simmer and cook for 8–10 minutes, until the sauce thickens.
- Add chickpeas: Stir in the chickpeas and the remaining ¼ cup water. Simmer for 20–25 minutes, stirring occasionally, until the mixture is thick and flavorful.
- Finish with freshness: Stir in the chopped cilantro and lemon juice.
- Serve: Spoon the chana masala over cooked rice. Top with dollops of Greek yogurt, extra cilantro, and a squeeze of lemon juice, if desired.
Perfect Pairings: Serving Suggestions
Chana Masala is a versatile dish that pairs beautifully with a variety of sides. Serve it over steamed basmati rice or fluffy naan for a classic Indian meal. For a lighter option, try it with quinoa or a fresh cucumber and tomato salad. Don’t forget to add a dollop of Greek yogurt for creaminess and a sprinkle of fresh cilantro for a burst of flavor.
Make It Ahead: Storage and Reheating Tips
This dish tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stovetop over low heat, adding a splash of water if needed to loosen the sauce. You can also freeze Chana Masala for up to 3 months—just thaw overnight in the fridge before reheating.
Spice It Up: Recipe Variations
Feel free to customize your Chana Masala to suit your taste. Add spinach or kale for extra greens, or toss in diced potatoes for a heartier dish. If you like it spicier, increase the cayenne pepper or add a chopped green chili. For a tangier twist, swap the lemon juice for lime or amchur (dried mango powder).
Quick Tips for Busy Cooks
Short on time? Use canned diced tomatoes instead of whole peeled tomatoes to skip the crushing step. You can also use pre-minced garlic and ginger from the store to save a few minutes. If you’re really in a rush, opt for pre-cooked rice or instant rice to cut down on prep time.
Essential Equipment for Success
To make this recipe a breeze, you’ll need a large skillet or deep frying pan to cook everything evenly. A wooden spoon is perfect for stirring and breaking up the tomatoes. If you’re grating fresh ginger and garlic, a microplane grater will make the job quick and easy. And don’t forget a sharp knife for chopping onions and cilantro!
Chana Masala
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cardamom
- Pinch cayenne pepper
- 2 cloves garlic, grated
- 1/2 teaspoon grated fresh ginger
- 1 teaspoon sea salt Heaping
- 1/2 cup water
- 1 can whole peeled tomatoes 28-ounce
- 3 cups cooked chickpeas, drained and rinsed
- 1/2 cup chopped fresh cilantro, plus more for serving
- 1 teaspoon fresh lemon juice, plus more for serving
- Cooked brown rice or white rice, for serving
- Whole milk Greek yogurt, for serving
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 8 minutes, stirring often, or until soft and well browned.
- Reduce the heat to medium-low and add the cumin seeds, garam masala, coriander, turmeric, cardamom, and a pinch of cayenne. Stir and cook for 30 seconds, or until fragrant. Stir in the garlic, ginger, salt, and ¼ cup of the water.
- Add the tomatoes, breaking them apart with your hands as you add them or crushing them with a wooden spoon in the skillet. Bring to a simmer and cook for 8 to 10 minutes, or until the sauce thickens. Add the chickpeas and the remaining ¼ cup water, stir, and simmer for 20 to 25 minutes, stirring occasionally, or until thick. Stir in the cilantro and lemon juice.
- Serve over rice with dollops of Greek yogurt, more cilantro, and more lemon juice, if desired.