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Chana Masala

A flavorful Indian chickpea curry simmered with tomatoes, onions, and aromatic spices. This hearty vegetarian dish is rich in protein and perfect served with rice or naan bread.

45 minMediumServes 4320 cal/serving

IndianDinnerStovetopVegetarianVeganHigh FiberLow-SodiumPork-Free

Ingredients

  • 2 cans chickpeas (15 oz cans), canned, drained and rinsed
  • 2 tbsp vegetable oil
  • 1 large onion, finely diced
  • 4 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 1 green chili, finely chopped (optional for heat)
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • 1/2 tsp chili powder
  • 1 tsp salt
  • 1 lg can diced tomatoes (14/28 oz cans), with juice
  • 1 tbsp tomato paste
  • 1 cup water
  • 1 tbsp lemon juice, freshly squeezed
  • 1/4 cup fresh cilantro, chopped
  • 2 cups basmati rice, cooked
  • 4 naan bread, warmed

Instructions

  1. 1

    Heat 2 tbsp vegetable oil in a large pot or Dutch oven over medium heat.

  2. 2

    Add 1 large finely diced onion and cook until soft and translucent, about 5 minutes.

  3. 3

    Add 4 minced garlic cloves, 1 tbsp grated fresh ginger, and 1 finely chopped (optional for heat) green chili (if using). Cook for another minute until fragrant.

  4. 4

    Add 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp ground turmeric, 1 tsp garam masala, 1/2 tsp chili powder, and 1 tsp salt. Stir continuously for 30 seconds to toast the spices.

  5. 5

    Add 1 lg can with juice diced tomatoes (14/28 oz cans) and 1 tbsp tomato paste. Cook for 5 minutes, stirring occasionally, until the tomatoes break down and the oil begins to separate from the sauce.

  6. 6

    Add 2 cans canned, drained and rinsed chickpeas (15 oz cans) and 1 cup water. Stir well to combine.

  7. 7

    Bring to a simmer, then reduce heat to medium-low. Cover and cook for 15-20 minutes, stirring occasionally.

  8. 8

    Using the back of a spoon, mash some of the chickpeas against the side of the pot to thicken the sauce.

  9. 9

    Stir in 1 tbsp freshly squeezed lemon juice and half of the 1/4 cup chopped fresh cilantro.

  10. 10

    Taste and adjust seasoning if needed.

  11. 11

    Serve hot, garnished with the remaining fresh cilantro, alongside 2 cups cooked basmati rice or 4 warmed naan bread.

Questions

Can I make Chana Masala gluten-free?

Yes. The gluten in this entry is 4 naan bread, warmed. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Chana Masala keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Chana Masala?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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