India • Regional Dish • Side Dish

Chana Masala

Chana masala turns humble chickpeas into a bold, comforting curry with a spiced onion-tomato gravy and plenty of North Indian character.

Servings4

Prep Time15 min

Cook Time30 min

DifficultyEasy

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Ingredients

US Metric

For the masala base

2 tbsp neutral oil or ghee

1 medium onion, finely chopped

1 tbsp finely grated ginger

1 tbsp finely grated garlic

2 green chilies, finely chopped

1 tsp cumin seeds

2 tsp ground coriander

2 tsp ground cumin

1 1/2 tsp Kashmiri chili powder

1 tsp ground turmeric

2 tsp garam masala

1 1/4 cups tomato passata or crushed tomatoes

1 tbsp tomato paste

1/2 cup water

1 tsp fine salt, plus more to taste

For the chickpeas

2 (15 oz) cans chickpeas, drained and rinsed

2 tsp lemon juice

1/4 cup chopped cilantro

Optional finish

1/2 tsp amchur powder

1 pinch black pepper

For the masala base

30 ml neutral oil or ghee

1 medium onion, finely chopped

15 g ginger, finely grated

15 g garlic, finely grated

2 green chilies, finely chopped

3 g cumin seeds

5 g ground coriander

4 g ground cumin

3 g Kashmiri chili powder

2 g ground turmeric

4 g garam masala

300 g tomato passata or crushed tomatoes

20 g tomato paste

120 ml water

6 g fine salt, plus more to taste

For the chickpeas

2 x 400 g cans chickpeas, drained and rinsed

10 ml lemon juice

15 g chopped cilantro

Optional finish

1 g amchur powder

1 pinch black pepper

Instructions

Heat the oil or ghee in a deep pan over medium heat. Add the onion and cook for 8 to 10 minutes, stirring often, until softened and golden.
Add the ginger, garlic, green chilies, and cumin seeds. Cook for 30 to 45 seconds until fragrant.
Stir in the coriander, cumin, Kashmiri chili powder, turmeric, and garam masala. Cook for 15 to 20 seconds, just until the spices smell lively.
Add the passata, tomato paste, water, and salt. Stir well and bring to a gentle simmer. Cook for 10 minutes, stirring now and then, until the masala thickens and the raw tomato taste fades.
Add the chickpeas. Lightly mash a small spoonful of them against the side of the pan to help thicken the gravy. Simmer for 10 to 12 minutes until the chickpeas are well coated and the sauce turns rich.
Stir in the lemon juice and cilantro. Add amchur and a pinch of black pepper if using. Taste and adjust salt.
Serve hot. The sauce should be thick enough to cling to the chickpeas without being dry.

Cultural Context

Chana masala is widely described as a North Indian chickpea curry made by simmering chickpeas in a tangy, spiced onion-tomato gravy with ginger, garlic, and warming spices. In Punjabi cooking, the closely related term chole is often used instead of chana, while masala refers to the spice blend and the spiced gravy. That overlap is why menus and home cooks sometimes use the terms loosely, even though regional styles can vary.

Fun Fact

In North India, the same basic chickpea curry may be called chana masala or chole, depending on region and habit. Same chickpeas. Same general idea. Slightly different linguistic passport.

Cook’s Tip

Chana masala is a North Indian chickpea curry built on an onion-tomato masala with ginger, garlic, and warm spices, so this version keeps that profile straightforward and home-friendly. Canned chickpeas work well here, though freshly cooked chickpeas give a slightly better texture. Amchur adds the gentle tang often found in chana masala, but lemon juice gets you close without turning dinner into a scavenger hunt.

Trivia

The word chana means chickpeas, while masala refers to the spice mix or spiced gravy, so the dish is basically named for exactly what it is. Honest food.

About This Recipe

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Chana Masala

Instructions

Cultural Context

Fun Fact

Cook’s Tip

Trivia

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