Chana Masala Recipe
One of the first Indian dishes I learned how to make was this easy chana masala, also known as chole. I learned how to make it because my sister knew how to make it, and I copied everything she did (except that she became a doctor and I did not!).
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What is Chana Masala authentically known as Chole? Chana masala is a South Asian dish that varies within each region. I personally have adapted mine to keep it kid-friendly. The spice level on this is mild (depending on your tolerance), and my kids absolutely love it. Chana masala is basically a chickpea masala recipe in a tangy tomato and onion gravy mixed with spices and masala powder with chickpeas.
Ingredients for Chana Masala
- Canned chickpeas. I am all about convenience in this phase of my life. There is no shame in using canned beans for your recipes. I like to use no salt added to decrease my sodium intake.
- Onions and tomato gravy. I blend these separately in a blender like this one. If I'm in a time crunch, I also like to add ginger and garlic to the onions to blend.
- Garlic and ginger. If I don't blend this with the onions, I will fine-grind this in a chopper.
- Masala & Seasonings: You can buy Indian masalas at any Indian grocery store. Many other grocery stores now carry basics.
- I like to use MDH chana masala or Badshah Chana masala powder with this one. The Badshah one is slightly spicier for my kids, so I stick to the MDH. If you don't have this, you can use garam masala, which can now be found at most grocery stores. Don't have any of those options? You can add some cardamom, black pepper, and a pinch of cinnamon for added flavor to your recipe.
- Turmeric. This is essential to enhance the flavor of the dish.
- Jaggery. This is optional. Adding sweetness to a dish enhances the flavors and brings the recipe together. You can opt to use brown sugar or regular sugar or omit it altogether.
- Salt to taste. This varies per recipe depending on which powder you use, as the masalas are already seasoned with salt. I recommend starting with half a teaspoon and then increasing it when the dish is complete.
- Cumin seeds. I temper these with the oil at the beginning to release the properties of the seeds. If you don't have cumin seeds, you can use cumin powder.
How to Make Chana Masala
- Heat oil in a medium pan. Temper the cumin seeds until they pop and are fragrant (See the following section on why we temper seeds).
- Add garlic and ginger. Then add the onions and cook until they begin to brown, about 4-5 minutes.
- Add the tomatoes and tomato paste. Cook until the water starts to absorb and it becomes a gravy-like consistency, about 5 minutes.
- Mix in the chana masala powder (or garam masala), turmeric, jaggery (if using), and salt. Combine well.
- Add the drained chickpeas and fenugreek leaves, cover the lid, and let it simmer for about 5 minutes, stirring occasionally.
- If you prefer a heavier liquid, I recommend adding about ¼-1/2 cup water and letting it simmer for an additional 5 minutes.
- Remove from heat and serve with warm basmati rice or fresh naan.
Why Do You Temper Spices?
You are welcome to use powder for the flavor. However, tempering is the way to unlock the spices' healing properties. Many South Asian cuisines temper seeds and spices. Tempering can be done at the beginning or the end of your dish, depending on the dish. The significance of tempering is that, when these ingredients are added to hot oil, the spices' natural oils and healing properties are released. It gives you the most important properties of the spices and adds extra flavor to the dish!
What to Serve with Chana Masala
- Serve this with warm naan or basmati rice. Shruthi at Urban Farmie has a great Traditional Naan recipe as well as a Jeera Rice recipe that will go wonderfully with this!
- I also like to serve with samosas and chutney as a samosa chaat.
- Or wrap it in a paratha and make a Kathi roll with the chana masala as the filling.
- My favorite side to go with the chana masala recipe is Indian Cucumber Raita. You can also serve these Air Fryer Masala Potatoes as an addition!
Storage
This chole dish can be stored in the refrigerator for 3-4 days. You can also prep this in advance and use it with your meal prep throughout the week.
FAQ
Yes, you can freeze chana masala for up to 3 months. Let it cool full, then using a freezer safe container, store in smaller portions for easier thawing. Thaw overnight and reheat on the stovetop or microwave until fully heated.
Yes, this chana masala is vegan. Some recipes add ghee or butter, however, this one is vegan as it is!
More Vegetarian Indian Recipes
- Instant Pot Pav Bhaji
- Instant Pot Biryani
- Corn Chaat with Peanuts
- Vegan Peanut Corn Curry
- Paneer Pull Apart Bread Rolls
- Paneer Tikka Recipe
- Moong Dal Khichdi
If you loved this Chana Masala Recipe, let me know in the comments below! I'd love to connect with you on Facebook, Instagram, and Pinterest! Subscribe for my weekly emails so you never miss a new recipe!
📖 Recipe
Chana Masala Recipe
Ingredients
- 2 (15 oz) cans chickpeas, I use no salt added,, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon cumin seeds
- 1 inch ginger, minced
- 4 cloves garlic, minced
- 2 medium onions, finely diced or crushed
- 2 medium tomatoes, finely diced or crushed
- 1 tablespoon tomato paste
- 2 teaspoons chana masala or garam masala
- 1 teaspoon turmeric powder
- 2 teaspoons jaggery, Optional
- ½ teaspoon salt + more to taste
- ¼ cup dried fenugreek leaves
- optional garnishes: jalapeños, onions, or cilantro
Instructions
- Heat oil in a medium pan. Temper the cumin seeds until they pop and are fragrant.
- Add garlic and ginger. Then add the onions and cook until they began to brown, about 4-5 minutes.
- Add the tomatoes and tomato paste. Cook until the water starts to absorb and it becomes a gravy like consistency, about 5 minutes.
- Mix in the chana masala powder (or garam masala), turmeric, jaggery (if using), and salt. Combine well.
- Add the drained chickpeas and fenugreek leaves, cover the lid, and let it simmer for about 5 minutes, stirring occasionally.
- If you prefer a heavier liquid, I recommend adding about ¼-1/2 cup water and letting it simmer for an additional 5 minutes.
- Remove from heat serve with warm basmati rice or fresh naan.
Notes
Nutrition Info
Very delicious and all the healthy spices
Thank you so much! I love all the spices in the recipe!
Love to make it.
Thank you!
Delicious and good flavor
Thank you so much!
This such a delicious, hearty meal!
Thank you!
The best comfort food!
Thank you so much!
We made this dish last night and absolutely loved it. So much flavor! Thank you!
Wow! This was so good. I just sent the recipe to my sister. She loves Indian food, especially when it's not too spicy. This was my first time making chana masala, and it will be on our monthly rotation for sure. Thanks for sharing!
The chana masala recipe was fantastic! Your blend of spices was spot-on, bringing out the deep flavors of the dish beautifully. It was both comforting and hearty, perfect for a family dinner. I appreciate how easy it was to follow your steps and achieve such a delicious result—thank you!
I made this chana masala for dinner last night and it was incredible! So flavorful and comforting!
This Chana Masala was absolutely delicious! The whole family loved it.
Such a wonderfully comforting meal! I love all those flavors and that you kept it kid friendly.
Thank you so much! Yes, the kids love this as our Monday Indian dinner options!
Great recipe, time saving, healthy and very tasty.
Thankyou
Followed the recipe as mentioned. Had to increase the Channa masala (2tsp wasn’t enough, I used 5tsp), also added chilli powder and garam masala to make it spicy.
Making a note for my future self.