Description
This warm and comforting chana masala recipe features tender chickpeas simmered in a rich, aromatic tomato-onion gravy spiced with turmeric, coriander, cumin, and garam masala. It’s naturally vegan, incredibly flavorful, and perfect for weeknight dinners or meal prep. Serve with rice or warm naan for a satisfying, wholesome meal the whole family will love.
Ingredients
For the Chickpeas
- ½ cup dried chickpeas (or 2 cups cooked/canned chickpeas) – Canned is totally fine and saves so much time!
- Water for soaking and cooking
- Salt, to taste
For the Masala (Gravy)
- 3 tablespoons oil – vegetable, canola, or even olive oil works beautifully
- 1 large onion, finely chopped
- 1½ teaspoons ginger-garlic paste – or 2 cloves garlic + ½-inch ginger, minced
- 1 green chili, chopped (optional) – skip if you prefer mild
- 2 medium tomatoes, chopped (or equivalent tomato puree) – fresh tomatoes give the best flavor
Spices
- ½ teaspoon turmeric
- ½ teaspoon red chili powder – adjust to your heat preference
- 2 teaspoons ground coriander
- ½ teaspoon ground cumin (optional)
- 1 teaspoon garam masala
Optional Add-Ins
- A pinch of amchur (dried mango powder) or lemon juice – for that restaurant-style tang
- A pinch of kasuri methi (dried fenugreek leaves) – this is my secret ingredient!
Finishing
- ¾–1 cup water (to adjust gravy consistency)
- Fresh cilantro, chopped
Instructions
For dried chickpeas: Rinse them well and cover with plenty of water. Let them soak overnight—about 8 hours is perfect. Drain and rinse the soaked chickpeas. Add fresh water and a bit of salt, then cook until completely tender. Pressure cook for 5–6 whistles, or simmer in a regular pot for about an hour.
For canned chickpeas: Simply drain and rinse them under cool water.
Heat your oil in a deep skillet over medium heat. Add the chopped onions and green chili if using. Sauté the onions, stirring occasionally, until they turn a beautiful golden brown. This takes about 8–10 minutes but builds incredible flavor.
Stir in the ginger-garlic paste and cook for one minute until wonderfully fragrant. Add your chopped tomatoes and a generous pinch of salt.
Cook everything down, stirring occasionally, until the tomatoes completely break apart and the mixture thickens. You’ll see oil beginning to separate at the edges—that’s when you know it’s ready.
Add the turmeric, red chili powder, coriander, cumin, and garam masala to the tomato mixture. Stir everything together and cook for 1–2 minutes. You’ll smell the spices toasting and releasing their aromas.
If you prefer smooth gravy, use an immersion blender right in the pan now. For rustic texture, leave it chunky.
Add your prepared chickpeas along with about ¾ cup of water. Stir well to coat everything evenly. Bring the mixture to a gentle simmer, then reduce heat to low. Cover the pan and let it cook for 10–15 minutes.
The chickpeas will soak up the spices and the gravy will thicken. Add more water if you like it saucier.
Taste and adjust the salt and spices to your preference. This is your moment to make it perfect.
Stir in a squeeze of lemon juice or pinch of amchur for that bright, tangy note. If you have kasuri methi, crumble it between your palms as you add it, this releases all its aromatic oils. Finish with a good handful of freshly chopped cilantro.
Notes
- Toast your ground spices in a dry pan for 30 seconds before adding them—it wakes up their flavors beautifully
- Double the recipe because this freezes wonderfully and reheats like a dream
- Can’t find garam masala? Make a quick substitute with equal parts cumin, coriander, and a pinch of cinnamon
- For deeper color and flavor, add a tablespoon of tomato paste along with your fresh tomatoes
- Running short on time? Skip soaking dried chickpeas and use canned—honestly, they work beautifully and no one will know the difference
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Simmering
- Cuisine: Indian