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March 28, 2019

Chana Masala (Authentic Chickpea Curry)

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Chana masala, also called Chole in Punjabi, is one of the most popular North Indian and Pakistani vegetarian curries. It’s an easy weeknight dinner that’s healthy, naturally vegan, and gluten-free. This recipe makes tender, flavorful chickpeas in a perfectly spiced curry and requires simple ingredients that are commonly used in South Asian cooking.

If there’s one dinner recipe I’ve turned to for years when I have no time, creativity, or motivation to cook, it’s chana masala. There’s no planning, thawing, or (thanks to canned chickpeas) soaking required. It’s a straightforward, one-pot recipe that captures the essence of South Asian cooking.

Chana Masala – the best of weeknight dinners

Chana masala reminds me of my time spent living in Midland, TX. Midland was a small town in West Texas where healthy and delicious dining options were scarce, and halal options almost nonexistent. At the time, my food-related frustrations (don’t we all have them?) were at their peak. I longed for quality, nutritious, flavorful food, and – with due respect to Tex-Mex – I quickly ran out of options.

Looking back, that deprivation also brought about resilience in me. It instilled the habit of cooking and planning and making do with what I had. Instead of opting for restaurant food that I wouldn’t find tasty or feel good eating, I opened a couple of cans of chickpeas and got to work. Chana masala became my takeout, delivery, and drive-thru.

How to Make Authentic Chana Masala

Over the years, I’ve tried many variations of chana masala to see what gives the best flavor. This chana masala is vibrant, just the right amount of tangy, and rich in spicy flavor. I tested and tweaked the recipe until my husband said it’s one of the best he’s had – thus giving the seal of approval to be shared on the blog.

To make it, you simply prepare the curry base, add in the canned chickpeas and allow to simmer. This helps them absorb the flavors and become perfectly tender. Then, use a wooden spoon to crush the chickpeas for a traditional-style chana masala.

Tea For Turmeric Tips on making Authentic Chana Masala:

  1. Adding a small amount of baking powder makes the chickpeas extra tender. You can either marinate the chickpeas in the baking powder before adding them to the curry or add directly to the curry as I have.
  2. The garam masala at the end is standard, but lately, I’ve been loving the addition of chaat masala. Chaat masala, much like amchur (dry mango powder), lends a subtle tang, and I’m more likely to have it on hand.
  3. The recipe moves pretty quickly once the onions are brown, so make sure to have all the ingredients (especially the spices) near the stovetop and ready to use.
  4. Use a wooden spoon or spatula to slightly crush the chickpeas to thicken the curry and give a restaurant-like finish.

Using Uncooked Chickpeas Instead of Canned

You don’t have to use canned chickpeas/garbanzo beans to make this recipe. If you prefer, just pre-cook the the chickpeas as you normally would, then use them in the recipe when called for chana masala. If you use salt to cook the chickpeas, just adjust salt when making this recipe.

1 can of drained chickpeas is about 1 1/2 cups of chickpeas. Around 3/4 cup of dried chickpeas should yield that amount, though I haven’t measured this myself.

Adding Potatoes to Make Aloo Chana

You can also add potatoes to this curry to make aloo chana (potatoes and chickpea curry). I have used 3 small potatoes and they were the perfect amount. Add the potatoes alongside the chickpeas, then cover and cook as directed. The potatoes will take the same time to fully cook.

More Easy Vegetarian Dinner Recipes:

Zucchini Curry – Pakistani-style Toriyan
Easy Spinach and Potato Curry (Aloo Palak)
Easy Mixed Vegetable Curry
Red Lentil Dal (Masoor Dal) (another Midland favorite!)
Baingan ka Bharta (Smoked Eggplant Curry)

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I hope you get a chance to try this recipe! If you do, let me know in the comments below! If you’re on Instagram, please tag me so I can see your creations. I love hearing from you!

Chana Masala (Authentic Chickpea Curry)

Izzah Cheema
This is an easy, everyday Chana Masala recipe that’s made in the authentic North Indian and Pakistani style. It’s naturally vegan and gluten-free, and full of vibrant flavor in every bite!
5 from 14 votes
Print Pin
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course, Side Course
Cuisine Indian, Pakistani
Servings 4 people

Ingredients
  

  • 1/4 cup neutral oil such as avocado or grapeseed
  • 3/4 tsp cumin seeds
  • 1 medium onion finely chopped
  • 4-5 cloves garlic crushed
  • 1 inch piece ginger crushed
  • 1 small green chili pepper sliced or chopped
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp paprika powder
  • 1/2 tsp turmeric powder
  • 1/4 tsp mild red chili powder
  • 2 medium tomatoes finely chopped
  • 2 cans (around 15-oz each) chickpeas rinsed and drained
  • 1 1/4 tsp salt or to taste
  • 1/4 tsp baking powder (optional – for extra tender chickpeas)
  • 1/2 tsp garam masala or chaat masala
  • 1 tsp freshly squeezed lemon juice
  • 2-3 tbsp cilantro leaves chopped

Instructions
 

  • Heat a medium-sized saucepan over medium-high heat. Once hot, add the oil, cumin seeds and onion and sauté for 7-8 minutes, until golden. If the mixture gets dry, add 1-2 tablespoons of water.
  • Add the garlic, ginger, and green chili pepper and sauté for another 2-3 minutes. Deglaze the pan with a tablespoon of water (if needed), and add the spice powders and give it a few stirs. Add the tomatoes and continue to stir for a minute. Mix in the chickpeas, baking powder (if using), salt, and 2 cups of water.
  • Raise the heat to high to bring to a boil, then reduce the heat to medium, cover and let cook for 25-30 minutes, until the chickpeas are very tender.
  • Uncover and raise the heat to high. Use a wooden spoon or spatula to slightly crush the chickpeas. Sauté for another 2-3 minutes to desired consistency. Taste and adjust salt and seasoning. Turn off the heat and add the garam masala or chaat masala, lemon juice, and cilantro leaves.

Video

Nutrition

Calories: 163kcalCarbohydrates: 9gProtein: 2gFat: 14gSaturated Fat: 2gSodium: 801mgPotassium: 231mgFiber: 2gSugar: 3gVitamin A: 859IUVitamin C: 13mgCalcium: 47mgIron: 1mg
Keyword Chana Masala
Did you try this recipe?Please let me know in the comments below. If you’re on Instagram, I’d love for you to tag me so I can see your creations.

Reader Interactions

Comments

  1. Jenny says

    January 6, 2021 at 8:16 pm

    5 stars
    This was absolutely delicious and really easy to make. Thank you!

    Reply
    • teaforturmeric says

      January 6, 2021 at 10:13 pm

      You’re welcome, Jenny! Thank you for your review!

      Reply
  2. Rick says

    September 1, 2020 at 8:25 pm

    5 stars
    Made tonight, this was very, very good. I added 3 small Yukon Gold potatoes diced slightly larger than the chick peas, can’t wait to try it with the chaat masala.

    Reply
    • teaforturmeric says

      September 8, 2020 at 8:17 pm

      Sounds delightful. Thank you so much for reporting back, Rick!!

      Reply
    • Jamil says

      September 9, 2020 at 7:34 am

      RICK,
      WHEN YOU ADD POTATOES, THIS IS WHAT IS CALLED aLOO CHOLE IN PUNBAB.

      Reply
  3. Amy Perez says

    August 28, 2020 at 4:18 pm

    5 stars
    Just made it today! It is delicious! Thank you so much for the amazing recipe! I didn’t miss meat at all. This is going to become a regular meatless dish in my home.

    Reply
    • teaforturmeric says

      August 28, 2020 at 5:16 pm

      Awesome to hear that! I’m making it right now, Amy! Thanks so much for your review!

      Reply
  4. Kasia says

    August 11, 2020 at 3:13 am

    Hi Izzah,

    Will you be able to post a recipiee for tarkah dall please.I order it from my local take away and it tastes soo good. Im struggling to find a good recipiee.

    Reply
    • teaforturmeric says

      August 11, 2020 at 12:16 pm

      Hi Kasia! Added it to my list of suggested recipes. I do have masoor and chana dal on the blog!

      Reply
  5. Kiren says

    July 30, 2020 at 3:18 pm

    5 stars
    Just made this for our Eid nashta tomorrow! So easy to make and turned out so good! Thanks for the recipe!

    Reply
    • teaforturmeric says

      July 30, 2020 at 7:04 pm

      You’re welcome, Kiren! Thanks for taking the time to review!

      Reply
  6. Noreen says

    June 21, 2020 at 1:25 pm

    Delicious! Thank you for sharing.

    Reply
  7. Christina says

    May 4, 2020 at 2:45 pm

    5 stars
    Hi Izzah! I just discovered your blog. Guess what, I live in Midland right now! I was so surprised to read that you lived here too! I moved from Houston four years ago and will be moving back this year. I too took the opportunity to hone my home cooking skills because of the lack of variety (and quality, let’s be honest) of the food here. i love to cook though so it’s not a problem for me. Did you have any favorite restaurants or ethnic grocer stores from here or Odessa? Where did you buy your garam masala or chaat masala?I hope you’re doing well in your quarantine, wherever you are now.

    Reply
    • teaforturmeric says

      May 4, 2020 at 5:55 pm

      What a surprise, Christina! Yes, Midland is the perfect opportunity to broaden cooking skills, but I’m so glad I have access to better restaurants now here in Houston :). I remember you can’t trust the restaurant reviews because mediocre restaurants were rated really well. lol. I would usually buy all my spices & products whenever I traveled to visit family or so. There was this hole in the wall place in Odessa called Susie’s Grocery & Deli which had decent & fresh Filipino food and a small selection of Indian/Pakistani spices. I also used to enjoy The Garlic Press. But to be honest, there’s nothing I miss. Wow, my food-related memories are flooding back hahah. Thank you for your nice comment.

      Reply
    • teaforturmeric says

      May 4, 2020 at 6:06 pm

      Ooh. Also remembered. If you like fresh & healthy food, Odessa College’s Culinary School’s restaurant Grab & Gourmet had great lunch and dessert options. It was all fresh cooked by students. They even teach culinary classes there. I took one before blogging days and had great fun!

      Reply
  8. Donna says

    April 27, 2020 at 6:30 pm

    5 stars
    Tried this out tonight for our “Meatless Monday” choice and loved it. My husband even had a second helping. Served it with your Cucumber Raita recipe which made it a great combo. Thanks so much.

    Reply
    • teaforturmeric says

      April 27, 2020 at 8:57 pm

      Love this combo, Donna. Thank you for your review!

      Reply
  9. Rosamund Hanny says

    April 26, 2020 at 4:08 am

    Absolutely delicious. Will make this again, thanks for sharing!!!

    Reply
    • teaforturmeric says

      April 27, 2020 at 9:03 pm

      You’re welcome, Rosamund! Thanks for your review!

      Reply
  10. fatema says

    March 17, 2020 at 2:39 pm

    5 stars
    Salam Alaikum, thank you for sharing this recipe. I’ve had such great luck with all of your recipes that I doubled this recipe trusting it would be delicious and it didn’t disappoint. I will definitely be making this a part of our weekly rotation and have shared the recipe with friends.

    Reply
    • teaforturmeric says

      March 24, 2020 at 11:05 pm

      Thank you for sharing such a wonderful review!! Makes my day 🙂

      Reply
    • Gwen says

      March 25, 2020 at 11:53 am

      Just made this dish for the first time and am so in love with the flavors. It is the best Chana Masala I have ever had. Thanks so much for a great (and easy) recipe.
      Gwen

      Reply
      • teaforturmeric says

        March 25, 2020 at 10:56 pm

        I’m so glad to hear that, Gwen!! Thank you so much for the review 🙂

        Reply
        • Gwen says

          May 25, 2020 at 10:21 pm

          Hi! Just a quick question. Can this dish be frozen and microwaved?

          Reply
          • teaforturmeric says

            May 26, 2020 at 9:37 am

            Yes! In fact, it freezes really well!

  11. Desiree says

    February 14, 2020 at 1:21 pm

    I made it and it was soooo good!! Thank You for sharing!

    Reply
    • teaforturmeric says

      February 14, 2020 at 3:48 pm

      So glad to hear that, Desiree! Thanks for sharing your review!!

      Reply
  12. Jennifer says

    January 5, 2020 at 1:57 pm

    Hello! Thanks for the recipe. Do you have a favorite brand of chaat masala that you use?

    Reply
    • teaforturmeric says

      January 16, 2020 at 11:13 am

      Hi Jennifer! I’ve recently been loving SpiceWala chaat masala!

      Reply
  13. Sharon says

    October 26, 2019 at 12:17 pm

    Made the Chickpea Curry for the first time and myself and my husband really enjoyed it. Will definitely be making it again.

    Reply
    • teaforturmeric says

      October 26, 2019 at 7:10 pm

      Yay! Happy to hear that, Sharon. Thank you for the review!

      Reply
  14. Jamil says

    October 23, 2019 at 6:20 am

    Hi, I normally cook Punjabi Allo Chole.
    Can I use this recipe for that.
    I suppose, I will have to vary the amount of ingredients for that.
    Any help / advise will be highly appreciated.
    Thanks

    Reply
    • teaforturmeric says

      October 26, 2019 at 9:37 am

      Hi Jamil. I’m assuming you’re referring to the chole we eat with pooris? I believe that would have slightly varying ingredients (such as more water, tamarind for the sour taste, etc.). If you make this with potatoes, it would be delicious regardless!

      Reply
  15. Liane @ Foodie Digital says

    October 9, 2019 at 9:07 pm

    5 stars
    Delicious Izzah! Love the baking powder tip too.

    Reply
    • teaforturmeric says

      October 10, 2019 at 8:39 am

      Thanks so much, Liane!

      Reply
  16. Leigh says

    October 1, 2019 at 8:48 am

    5 stars
    Delicious! My husband and 16 yr old son also loved it. This is one for my regular rotation, thank you!

    Reply
    • teaforturmeric says

      October 1, 2019 at 9:10 am

      So happy to hear that, Leigh! Thank you for sharing your review! 🙂

      Reply
  17. pancake says

    August 18, 2019 at 11:36 am

    5 stars
    Ive tried this recipe twice and my husband absolutely loved it. Thank you for putting up a simple recipe of a restaurant standard dish. God bless you.

    Reply
    • teaforturmeric says

      August 19, 2019 at 8:29 am

      So kind of you! Thank you for taking the time to share your review!

      Reply
  18. Sereena says

    July 24, 2019 at 5:03 pm

    5 stars
    Came out really well! It didn’t turn out very red and I had to sauté it for like ten more minutes for most of the water to go, but it’s delicious! I added a few pinches of long, thin strips of ginger at the very end for a nice zing

    Reply
    • teaforturmeric says

      July 24, 2019 at 8:44 pm

      Glad to hear that, Sereena! Thanks for your feedback and for sharing your review!

      Reply

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Hi! I’m Izzah, and I look forward to brightening your day with good food and good vibes. Here you'll find tested & perfected South Asian recipes that are easy-to-follow yet authentic in taste!

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