If you think Indian food is complicated, let me introduce you to this authentic chana masala—your new weeknight best friend. This one-pot chickpea curry comes together in 30 minutes on the stovetop, is loaded with warm, aromatic spices, and is totally foolproof (because it’s my grandmother’s recipe!) Bonus? It tastes even better the next day, making it perfect for meal prep.
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
This chickpea curry will ruin canned soup forever.
The first time I made chana masala, I had no clue what I was doing. I had just moved into my first apartment in Houston, and after one too many takeout orders, I was determined to cook a proper meal. Armed with a can of chickpeas, some Indian spices my mom had left, and a vague memory of my grandmother’s recipe, I gave it a shot.
Spoiler alert: It turned out amazing. And not because I was some cooking prodigy! I swear, this recipe is just that forgiving. It welcomes improvisation, works with what you have, and somehow always turns out flavorful and deeply satisfying. Now, it’s my go-to when I need something easy, hearty, and packed with bold Indian flavors—all in just 30 minutes. Plus, it’s naturally vegan too!
Love more easy Indian recipes? Check out my aloo gobi, dal tadka, and my easy air fryer samosa recipe.
📋 Ingredients and notes
To make this easy chana masala, you’ll need chickpeas, tomatoes, garlic, onions, ginger paste, and green chili peppers for the base. But the secret to my authentic chana masala recipe is the spice mix, which consists of coriander, cumin, turmeric, and red chilli powder!
Shruthi’s Top Tip
If using whole coriander and cumin seeds, toast them in a dry pan for 30 seconds before blending. This intensifies their aroma.
- Let the spice paste and onions cook until deeply golden—this is where the magic happens. Rushing this step = bland curry.
- Before serving, use the back of a spoon to mash some chickpeas directly in the pan. It thickens the sauce and makes it extra creamy.
- Simmer uncovered for a few extra minutes for a thicker curry, or add a spoonful of coconut milk for a creamy twist. Want more protein? Mix in some peanut butter.
- Store in the fridge for up to 4 days; the flavors only get deeper. Freeze portions for easy future meals.
Variations and Substitutions
- Chickpeas. Canned chickpeas work great for speed, but if you want the best texture, soak and cook dried chickpeas ahead of time (yes, my mother made me write this).
- Tomatoes. You can use diced canned tomatoes or use 2-3 finely chopped fresh tomatoes and cook them down until they’re soft and jammy. But if using fresh tomatoes, I highly recommend adding a spoonful of tomato paste.
- Tamarind paste. If you’re out of tamarind paste, swap in lemon juice and a tiny bit of brown sugar. It mimics that signature tangy depth. If you have amchur, or dried mango powder, that’s a great alternative too.
- Spice mix. If you can’t find fresh spices or want something flavorful but less intense, you can substitute coriander and cumin seeds with ground cumin and ground coriander. Feel free to replace the coriander and cumin with a teaspoon of garam masala instead.
- For a milder dish, remove jalapeño seeds and swap Kashmiri chili for paprika. For a fiery version, add more green chiles or a pinch of red chili flakes.
Let’s make authentic chana masala
Step 1:
In a food processor, blend ingredients for spice base (onion, jalapenos, ginger, garlic, coriander, and cumin) until they form a paste (the spices will still be somewhat coarse, this is okay).
Step 2:
Heat oil on pan at medium heat, saute onions until they’re fragrant (about 2-3 minutes). Then, add the spice mixture from the food processor and saute until they’re brown.
Step 3:
Add the tomatoes, red chili powder, turmeric, and salt, then use your spatula to mash down the tomatoes a bit to release some of their juices – this will help deglaze the pan.
Step 4:
Add chickpeas, tamarind paste and 1 cup of water and bring to a boil. Then, lower the heat, cover and cook for 10 minutes.
Step 5:
Garnish with fresh cilantro and serve hot, with naan, samosas, or cooked basmati rice (make it cumin rice for extra flavor!)
👩🏽🍳 Troubleshooting FAQs
Yes! Sauté the onions and spices using the ‘Sauté’ function, then add everything else and pressure cook for 5 minutes.
Sure! It’s not traditional, but a splash of coconut milk adds a creamy, slightly sweet contrast. You can also add peanut butter for extra protein or sweet potatoes to bulk up the curry.
🍴 How to serve chana masala
Chana masala is the ultimate team player—it goes with just about anything! Traditionally, it’s paired with bhatura, a gloriously puffy deep-fried Indian flatbread. But if deep-frying isn’t your thing, naan or rice make excellent sidekicks too. Feeling adventurous? Try making Trinidad doubles—an open-faced fried sandwich loaded with chana masala and a fiery hit of hot sauce.
Personally, I love turning this into samosa chaat—think of it as a flavor explosion in a bowl. Just crumble up some baked or air-fried samosas, pile on the chana masala, and finish with a drizzle of yogurt or boondi raita, some crunchy red onions, spicy jalapeños, and a sprinkle of fresh mint. Trust me, it’s next-level delicious!
🍴Storage and reheating suggestions
To store leftovers, place the chana masala in an airtight container in the fridge for 3 to 4 days.
This is a great make-ahead meal because it freezes so easily. Store it in an airtight container and freeze it for up to 2 months. Make a big batch and eat it in different ways throughout the week!
To reheat, thaw the masala, then pop in the microwave for a minute to two minutes. Give it a good stir and it should be good to go!
Indian Pantry Checklist
Don’t forget to check out my Indian Cooking 101 Pantry Checklist (aka, everything you need for making delicious Indian food year-round)
More authentic Indian recipes
Try these other Indian curry recipes:
Mushroom Masala
Aloo Gobi Masala (Indian Potato and Cauliflower)
Kitchari
Authentic Dal Tadka (Stovetop, Instant Pot)
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Chana Masala
Ingredients
For the spice base:
- ½ medium red onion, chopped
- 2 medium jalapeños, chopped
- 1 tablespoon ginger paste, ~ 1-inch piece fresh ginger
- 2 cloves garlic, ~1 teaspoon minced garlic
- 1 tablespoon coriander seeds, ~ 2 teaspoons ground coriander
- 2 teaspoons cumin seeds, ~1 teaspoon ground cumin
For the chana masala:
- 2 tablespoons vegetable oil
- ½ medium red onion, chopped
- 1 14.5-oz can diced tomatoes, with juices
- 1 teaspoon Kashmiri chili powder, ~½ teaspoon cayenne + ½ teaspoon paprika
- 1 teaspoon ground turmeric
- 1 teaspoon kosher salt, adjust to taste
- 2 15-oz cans chickpeas, drained and rinsed
- 1 tablespoon tamarind paste, ~1 tablespoon lemon juice + 1 teaspoon packed brown sugar
- 1 cup water
- 1 tablespoon fresh cilantro, finely chopped, for garnish
Instructions
- In a food processor, blend ingredients for spice base (onion, jalapeños, ginger paste, garlic, coriander seeds, and cumin seeds) until they form a coarse paste. Set aside.
- Heat oil in a large skillet or pot over medium heat. Add remaining chopped onion and sauté until fragrant and softened, about 2-3 minutes.
- Add the spice paste and sauté until the mixture darkens and oil begins to separate from the edges, 5-7 minutes. Stir frequently to prevent burning.
- Add diced tomatoes, Kashmiri chili powder, turmeric, and salt. Use a spatula to mash down the tomatoes to release their juices and deglaze the pan. Cook 2-3 minutes.
- Add chickpeas, tamarind paste, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
- Taste and adjust seasoning with salt as needed. Garnish with cilantro and serve hot with flatbread or rice.
Notes
- Using whole spices and grinding them makes the dish more fragrant; powdered versions work but are less intense
- For spicier chana masala, keep the seeds in the jalapeños; for milder, remove seeds and membranes
- If using chole masala from an Indian grocery store, substitute 2 teaspoons for the coriander and cumin seeds
- Tamarind paste varies in thickness—if sauce seems too thick, add water 2 tablespoons at a time
- Variations:
- Add a few green cardamom pods and whole cloves to the spice base for a more complex, sharper flavor
- Stir in ½ cup coconut milk at the end for a creamier version
- Add 2 cups baby spinach in the last 2 minutes for extra greens
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So easy and yum! The first time I’ve felt like I could make Indian food
Such a perfect blend of flavors! I served it with your jeera rice and it was a big hit. It had a good a degree of spice with no one spice overpowering the others.
I love chana masala and make it often. Really like your detailed recipe.
This is my favourite budget comfort food. Yours looks delicious.
Reading through your post, I feel intrigued to try this Indian recipe. It sounds easy enough to make and delicious to eat.
Chana Masala with rice is like the best combo! Thanks for the tips. Will try your recipe
I’ve never heard of Chana Masal, but this recipe looks incredible! Such a colorful and vibrant meal.
Omg, so I was making this dish, got to the end where I did a little taste test and it was perfect, just enough spice, warm flavors to go well with the basmati rice I prepared and I went ahead and dug in. It wasn’t until I finished my first helping and going back for a second that I noticed I had chickpeas sitting in the corner of my counter…….I COMPLETELY FORGOT TO PUT IN THE CHICKPEAS. I had completely forgotten the star of the show but the supporting characters were so good on their own!! (I still added in the chickpeas afterwards and that made it perfect)
Oh, what an adventure! I’m so glad this worked out for you (even though the chickpeas ended up being a latecomer to the show!)
What a wonderful recipe, this Chana Masala is absolutely heart warming. I am novice to cooking Indian food but this recipe is really simple and it is easy to make while abundant in flavor – I used all the fresh spices and friended everything. The texture is great, not watery, not dense but just perfect.
And, the fun part is that once you build a base, you can play with adding other vegetables. So grateful for this treat.
This recipe was amazing. I used the substitutes for tamarind paste and couldn’t have been happier with the outcome. My husband loved it too and this is going in our regular recipe rotation. I added chicken and ate the mixture over rice and it was the perfect filling meal.
This recipe was SO good! It’s the first time I have ever made Indian food and it was such a great beginner recipe. Although it has only inspired me to attempt more Indian dishes! I added mushrooms that needed to be used up and it was a really tasty addition. This recipe is a keeper and is going in my recipe box.
Hey, this recipe very concise and easy to follow! For someone not used to cooking ‘Indian style’ dishes, (or following any recipes), it was a great starting point, especially coz you split it into the different components. Looking forward to trying other recipes as well!
Thanks
Thank you for the comment! Excited for you to try other recipes!
This recipe is awesome! Every other time I’ve made chana masala, it’s either been super complex or lacking in flavor. However, this recipe was really simple, made of kitchen staples, and (most importantly) absolutely delicious. I’m looking forward to trying more of your recipes, thanks for putting this together!