Here is an easy, unquestionably delicious, Chana Masala recipe with warming spices that will envelop you during chilly nights. Serve with rice, naan, and pickled onions ~ so vibrant, and so good, this chana marsala will debunk anyone’s notion that a meatless meal is bland or unsatisfying.
If you’re looking to eat more plant-based meals that are delicious and filling, you should start with this chana masala. It’s the perfect dish to get all sorts of goodness into your body. I love this recipe because it’s absolutely crammed with good-for-you fragrant spices. I believe integrating a lot of spices into your diet is key to making your food not only healthier, but a little more exciting. This chana masala, for example, has cumin seeds, turmeric, cumin powder, coriander, cardamom, garam masala, plus all the spices in the chana masala blend. A dish so fragrant if it wasn’t for Covid you’d have neighbours banging at your door pleading to be let in.
To be sure, the ingredient list of spices in this dish can seem a little overwhelming. Especially if you don’t typically store Indian spices in your spice drawer. Unfortunately, this is not a recipe where I can tell you to make do with what you have. If you want an exquisite chana masala, where each bite makes your eyes roll back while you mmmmmm out loud in pure bliss, you must seek out them out. They truly make all the difference to the flavours of the finished dish. The good news is, once you have all the spices, cooking chana masala is effortless and it comes together super fast. It is the sort of meal that will boost your spirits on a cold snowy day.
About Chana Masala
Chana masala, also referred to as Punjabi Chole, chole masala, or chholay, is a globally beloved dish hailing from Northern India. It is a vegetarian stew of sorts that features soft, creamy chickpeas (the chana) that are cooked in a fragrant, heavily spiced, tomato sauce.
An Indian food staple, chana masala variations abound according to the region and to the cook making it. Some make it with a thin and very soupy base, while others prefer it with a much thicker consistency. I enjoy one that lands somewhere in the middle. As for the flavours, the best chana masala will have a perfectly balanced mix of savoury, spicy, and sour. The sour comes from the tomatoes and the amchur powder – a tangy dried green mango powder (more on that spice soon). We like it with a bit of a kick, but you can make it more or less spicy based on your own tastes.
This vegetarian chickpea stew can be found in Indian restaurants all over the world. Sadly, what you often get in a North American restaurant is an under-spiced, bland and oily version so I encourage you to make chana masala in your own kitchen. Served with fluffy basmati, naan, or bhatoora, there is rarely a moment I’m not craving this fabulous dish.
Inspiration, And Sources, For This Chana Masala Recipe
A while back I taught a “cook from the book” cooking class using Desiree Nielsen’s recently released Eat More Plants cookbook. It was hard picking which recipes to include in the class – so many looked promising. One of the chosen ones, that I couldn’t wait to try, was her Chana Masala. Though incredibly easy to make, and super delicious, it is a very different chana masala than I was used to.
After a lot (a lot!) of research, according to the description in this post, I believe her recipe is more of a Tawa Chole, or chickpea stir-fry, which is more of a dry, salad-like curry. For a quick weeknight meal, I make her version often. When I want a more restaurant-style chana masala, I go for the one that has only a few more steps and includes a tomato gravy. Easy enough for a weeknight, but loaded with flavours that to me, make this chana masala wildly exciting and over-the-top delicious.
I am not Indian, nor did I grow up eating Indian food. To achieve the chana masala version I share with you today, and the one I regularly make in my own kitchen, I of course sourced the experts. Madjur Jaffrey has never let me down and her version, perhaps the closest to the one I share here, is scrumptious. You can find it here. If going the Instant Pot route, you should really check out My Heart Beets recipe. I love all her recipes and all her cute stories when her parents are her taste testers. Cook with Manali is another source you should always refer to if making an Indian dish.
There are so many other wonderful Indian cooks out there. If Indian cuisine interests you, skip the first and second page of Google. In those 3rd and 4th pages that we often skip is where the more authentic, overlooked recipe creators exist. Support them. Give them some love. Let google know you appreciate the work from recipe writers that are from the culture where the recipe originated.
Ingredients You Will Need
The spices are everything when it comes to chana masala and yes, you will likely need to make a trip to an Indian grocery store. Luckily, unless you live somewhere very rural, there are plenty Indian markets that stock all the spices you will need. Look at it as a fun excursion that will expand your spice horizon – with health benefits.
A few spices in particular are essential for making an outstanding chana masala. Among them; dried mango powder, pomegranate powder, and fenugreek leaves. But before you go running for the hills let me give you the good news! At all Indian stores, you can find a convenient little box of chana masala powder that includes all of those spices and more. Grab one and all will be easy peasy from there.
Here is a detailed breakdown of the ingredients you will need, and where to find them:
- Chickpeas: You can use dry made-from-scratch chickpeas, or canned. More details on which is best in section below.
- Ghee or coconut oil: You can use either to sauté the onion and garlic mixture. If you don’t have either, you can use any neutral oil.
- Amchur powder: Made from unripe green mangoes, amchur powder has a tart and slightly fruity flavour. This is the spice that gives the chana masala the loveliest tang. You can buy it separately if you plan on cooking a lot of chana masala, or as mentioned above, you can buy chana masala powder that includes it.
- Pomegranate powder: Made from pomegranate seeds, it adds a particular flavour to chana masala. Though a lovely addition, this is a spice you can easily omit and still enjoy a lovely chana masala. However, this spice is always found in a good quality chana masala powder.
- Kasoori Methi (fenugreek leaves): Often added as the final ingredient to chana masala when it is done cooking. The leaves add a bright, almost lemony flavour to the finished dish. Again, you can buy these separately, but they are also an ingredient in a chana masala blend.
- Chana masala powder: A little box of this spice blend will make your life a lot easier, and more delicious too! It is sometimes labeled Chole Masala. Just read the ingredients and make sure it includes the 3 spices listed above. You can find it at almost any Indian grocery store, or online.
- Onions, ginger, garlic, and tomatoes: These form the base, and sauce of the chana masala. Even when not in season, fresh tomatoes are best for cooking Indian dishes. You can use a small amount of canned tomatoes if that is easier for you.
- Baking soda: As previously mentioned, sautéing the onions with a pinch of baking soda will soften and brown the onions much quicker. You can most definitely skip the baking soda if you wish.
- Ground cumin, cumin seeds, coriander, cardamom, turmeric, paprika, and cayenne: Luckily, these are all spices you likely already have. They all add lovely depth and aroma to this dish. Even if some of them are included in the chana masala powder blend, it is best to add a little more of each.
- Garam masala: Not to be confused with the chana masala powder, a good garam masala is essential here. So good for so many Indian curries, you will not mind having this one always stocked.
- Optional, but delicious, extras: Spicy green chili (diced or sliced in half ), bay leaves, lemon or lime juice, fresh cilantro to finish.
Note: Though I stress the tanginess from amchur powder is vital to this dish, the chana masala from Nielsen’s cookbook does not include it and it is still delicious. She achieves the tang by adding lemon juice to the finished dish. Just wanted to say that you can still have a lovely chana masala without it. Also, I like to finish the dish with lemon juice whether it has amchur powder or not.
Canned Or Dried Chickpeas
Obviously, we all know chickpeas made from scratch will always be superior to canned. Surprisingly, aside from the Instant Pot versions, almost all the recipes I referenced called for canned chickpeas. Including Madjur Jaffrey’s. So who am I to say otherwise? Well, nobody really. But that won’t stop me from letting you know that I have had both, and the made-from-scratch chickpeas are so much Better. Not only are they softer and creamier, but they absorb all the sauce and spices better.
That said, I love whipping up a chana masala on a weeknight and that will always call for canned beans. This brand of canned chickpeas is a favourite – the chickpeas are really tender and I like that the cans are BPA free. Stock up when they go on sale because they are a little pricey. I would avoid the Belfarm brand if at all possible – the chickpeas are unpleasantly mushy, and dull-grey in colour. Unfortunately it seems to be sold almost everywhere now and replacing a lot of the other brands which are far superior for the same price.
In short, if you have the time, cook up some dry chickpeas – the reward is so worth it. On a busy weeknight, go ahead and use canned – just be sure to use a brand you already know and trust.
Tip: Here is a great tip if you love the softer texture of homemade chickpeas, but need to use canned. Taste a chickpea from the can to test if it is tender. If it is too crunchy, drain and rinse the chickpeas then add them to a pot of boiling water. Simmer the canned chickpeas for 15-20 minutes or until they are considerably softer.
Make Chana Masala; Step-by-Step:
Don’t let the long list of spices fool you into thinking this is a complicated dish to make. Once you have the spices sorted, the dish is effortless and comes together in no time. So worth it! If you have time to cook the chickpeas from dry, go ahead and do it. I included instructions in the recipe notes. If not, canned chickpeas will be just as delicious in this chana masala.
Here are the simple steps:
Heat the oil in a large, heavy-based pan over medium heat. When hot, add the cumin seeds and cook until fragrant, about 1 minute. Stir in the onion and add the baking soda – optional but really cool. Cook the onions, stirring often, until very soft and golden brown, about 5 minutes. Reduce the heat to medium-low and add the ginger, garlic, bay leaves, chili (if using) and all the other ground spices, holding back 1 teaspoon of the garam marsala.
Sauté for about 1 minute, or until the spices become darker and fragrant. Stir in the chopped tomatoes and simmer until they break down and thicken slightly, about 5 minutes.
Add the chickpeas, salt, and 1/2 water and bring back up to a bubbling simmer.
Lower the heat slightly and cook for 15 to 20 minutes, or until the sauce has thickened to desired consistency. If the mixture is too thin, use a fork to mash a few of the chickpeas. If too thick, add a 1/2 cup more water. Stir in the remaining teaspoon of garam masala and the lemon juice. Serve warm garnished with fresh chopped cilantro.
To Serve
As a main meal, I serve chana masala with basmati rice, and this delicious homemade naan. It is also a perfect accompaniment to roasted cauliflower and/or roasted potatoes.
We also absolutely love it topped with quick pickled red onions. Here is what I do; thinly slice 1 medium red onion and place in a medium bowl, bring to a boil 1/2 cup water and 1/2 cup red wine vinegar, pour over onion and let sit for at least 15 minutes or until cooled.
For a non-vegetarian meal, it is a wonderful served alongside this chicken tikka masala.
Chana Masala
Ingredients
- 2 tablespoons coconut oil, or ghee or any neutral oil, such as avocado
- 1 teaspoon cumin seeds
- 2 medium onions finely chopped
- 1/8 teaspoon baking soda (optional - *see notes)
- 4 garlic cloves, minced
- 1 - inch piece of ginger, peeled and minced
- 1-2 spicy green chili seeded and finely chopped, or sliced in half lengthwise (optional)
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1-2 teaspoons paprika
- 1 teaspoon ground turmeric
- 1 tablespoon chana masala powder (see notes on spices)
- 1 bay leaf (if your bay leaves are older, use two)
- 2 teaspoons garam masala, divided
- 2 medium tomatoes finely chopped, or 1 15-oz can chopped tomatoes (I like Mutti polpa)
- 2 14-ounce cans chickpeas drained and rinsed well, or 4 cups cooked from dry chickpeas (see notes for instructions)
- 1 1/2 tsp kosher salt
- 1 tablespoon lemon juice or more to taste
- 1/2 bunch fresh cilantro leaves, finely chopped
Instructions
- Heat the oil in a large, heavy-based pan over a medium heat. When hot, add the cumin seeds and cook until fragrant, about 1 minute. Stir in the onion and add the baking soda, if using. Cook the onions, stirring often, until very soft and golden brown, about 5 minutes.
- Reduce the heat to medium-low and add the garlic, ginger, spicy chili (if using), ground coriander, ground cumin, paprika, turmeric, chana masala powder, bay leaf, and 1 teaspoon garam masala. Stir until the mixture is very fragrant and starts to darken, about 1 minute.
- Stir in the chopped tomatoes and simmer until they break down and thicken slightly, about 5 minutes.
- Add the chickpeas, salt, and 1/2 cup water. Bring back up to a bubbling simmer then lower the heat slightly and cook for 10 to 15 minutes, or until the sauce has thickened to desired consistency. If the mixture is too thin, use a fork to mash a few of the chickpeas. If too thick, add a 1/2 cup more water.
- Stir in the remaining teaspoon of garam masala and the lemon juice. Serve warm garnished with fresh chopped cilantro.
Notes
- Omit the chana masala powder: If you aren't able to use chana masala, you will need to increase the coriander powder to 1 tablespoon, the cumin powder to 2 teaspoons, and include 1 tablespoon amchur powder if at all possible as well as 1 teaspoon ground cardamom.
- Omit the green chili: If you would like the chana masala a little spicy but can't find a a fresh spicy chili, simply add a little cayenne pepper to taste.
- Omit cumin seeds: If you need to omit the cumin seeds, add 1 more teaspoon of ground cumin.
Ann Van Gampelaere
Gosh that looks delicious. I just ordered chana masala on-line. I can’t wait to try this out. And what an interesting introduction, full of useful information. Thank you 🙏
Sandra Valvassori
Oh thank you so much for your kind words. I’m very excited for you to try this chana masala – it’s so good! Would love to hear from you again once you make it.
Ann Van Gampelaere
I’ll keep you posted 😊