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    Home » Recipes » Dinner

    Chana Masala

    Published: Oct 25, 2021 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    Dish of chickpea curry with text: Chana Masala.

    This creamy Chana Masala is a curry dish that’s made with no coconut. Start by making a homemade curry paste with simple ingredients and stir it into tomatoes, chickpeas, and creamy yogurt for a comforting curry recipe that’s full of great flavor.

    A dish of chana masala curry.

    Chana masala is a simple curry dish that is made by cooking chickpeas into a mild curry tomato gravy.

    While it originates in India, there are so many different versions you can make depending on the region it’s from.

    This chana masala is kept simple and easy making it perfect for a weeknight dinner.

    You’ll need to blend together a simple curry paste made of garlic, onion, ginger, and spices.

    Then, you’ll add it to a pot of stewed tomatoes and chickpeas and stir in some yogurt for a delightfully creamy texture.

    Serve these Indian chickpeas over rice or with your favorite roasted vegetables for a comforting meal that takes 45 minutes or less from start to finish!

    Chana masala is also known as chole, chole masala, channay, chhole masala, or chholay.

    You'll love the Red Lentil Daal on this site, and this chana masala pairs well with this Bombay Aloo and Vegetable Pakoras.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Instructions
    • Top tips
    • Serving Suggestions
    • Variations
    • Storage
    • FAQs
    • More curry recipes
    • 📖 Recipe
    • 💬 Comments

    Why You'll Love This Recipe

    There’s no coconut milk in this Chana Masala.

    The simple curry paste is easy to make and contains simple ingredients.

    It has plenty of natural fiber and protein that come from chickpeas.

    It’s mild enough for kids or people who don’t enjoy spicy food.

    Ingredients

    For the curry paste: 

    • Fresh Cilantro - Aka coriander. Gives the curry a fresh herb taste. 
    • Garlic & Onion - Adds an infusion of garlic and onion aromatic flavor. 
    • Fresh Ginger - Adds some natural spice and zest. 
    • Vegetable Oil - Helps to emulsify the curry paste together. 
    • Spices - You’ll need ground coriander, cumin seeds, turmeric, and dried chili flakes to season the curry. 

    For the chana masala:

    • Grape Tomatoes - Gives the dish a pop of fresh sweetness and acidity. Also called cherry tomatoes or baby tomatoes. You can use sliced regular tomatoes too.
    • Chickpeas - Adds protein, fiber, and bulk to the dish. 
    • Water - Helps thin out the curry.
    • Plain Yogurt - Gives the curry a creamy consistency. Use vegan yogurt if required.

    Please see the recipe card below for quantities.

    Instructions

    Wondering how to make this Chana Masala recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.

    A food processor with herbs, spices and onion.

    Make the curry paste: Add the curry paste ingredients to a blender or food processor and blend until a thick paste is formed.

    Heating the spice mix.

    Make the curried tomato gravy. Add the curry paste to a pan over medium heat. Fry, stirring often, for 3 minutes.

    Adding tomatoes to the curry base.

    Add the tomatoes and cook for a further 2 minutes. Stir in the water, then reduce the heat and simmer for 25 minutes. Check often and add more water if it’s beginning to scorch.

    Chickpeas added to the curry, and yogurt stirred in.

    Assemble the chana masala. Stir in the chickpeas and heat for 5 minutes. Remove the pan from the heat and stir in the yogurt. Divide between plates and top with more chopped cilantro, if desired.

    Top tips

    Though this is a mild curry, you can omit the chili flake in the curry paste to keep the spice level very low.

    While the tomato gravy is being simmered, keep an eye on it as the water could evaporate quickly and scorch the tomatoes. Add as much water as necessary.

    If you don’t have the ingredients to make a proper curry paste, you can use dried garam masala and adjust as necessary.

    Serving Suggestions

    Serve with a refreshing Banana Lassi for a balance of temperatures. 

    Pour over a bed of Turmeric Rice for a fully satisfying meal. 

    Pairs well with a slice of Naan Bread or Turmeric Bread. 

    Variations

    If you don’t have chickpeas, use your favorite canned beans.

    Stir in some greens such as spinach, chard, or even beet greens to add nutrient density.

    You can also use canned diced tomatoes in place of fresh tomatoes in this recipe.

    Storage

    Storing: Cooked chana masala can be stored in an airtight container in the fridge for 3-4 days. 

    Freezing: Add cooked and cooled chana masala to a container, freezer-safe jar, or bag and freeze for 3-4 months. Thaw in the fridge overnight before reheating and serving.

    FAQs

    Can I use fresh chickpeas in this recipe?

    Yes, but they will need to be soaked and fully cooked before adding them to this recipe.

    What’s the difference between Tikka Masala and Chana Masala?

    While they both have a strong tomato base, tikka masala has meat and vegetables whereas chana masala has a main ingredient of chickpeas.

    Is chana masala usually vegan?

    This depends on where you get it from. This recipe has yogurt but it can easily be swapped out for a dairy-free yogurt as long as it's not sweetened!

    More curry recipes

    I hope you love this chana masala recipe. Be sure to check out these other tasty Indian curry recipes too!

    • Easy Roasted Carrot Curry
    • Rajma Masala (Kidney Bean Curry)
    • Easy Paneer Butter Masala Curry
    • Easy Tofu Curry
    Collage of quick vegan dinner recipes.

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    📖 Recipe

    A serving dish of curry.

    Chana Masala

    Kate Hackworthy | Veggie Desserts
    This creamy Chana Masala is a curry dish that’s made with a homemade curry paste, chickpeas, and creamy yogurt in Indian spices. No coconut.
    5 from 7 votes
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    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Course Dinner
    Cuisine Indian
    Servings 2
    Calories 128 kcal

    Equipment

    • Skillet
    • food processor

    Ingredients
     

    For the curry paste

    • ½ cup cilantro coriander, roughly chopped (8g)
    • 1 onion chopped
    • 4 garlic cloves peeled
    • 1 inch ginger peeled
    • 1 tablespoon vegetable oil
    • 2 teaspoons ground coriander
    • 1 teaspoon cumin seeds
    • 1 teaspoon turmeric
    • ¼ teaspoon dried chili flakes

    For the chana masala

    • 1 cup cherry or grape tomatoes, halved (200g)
    • 1 can chickpeas 15 oz/400g, drained and rinsed
    • 1 cup water (200ml)
    • 3 tablespoons plain yogurt or dairy free yogurt

    Instructions
     

    • Make the spice paste by adding all ingredients to a blender or food processor and blitzing to a paste. Set aside.
    • Heat a large frying pan over a medium heat, then add the curry paste. Fry, stirring often, for 3 minutes. Add the tomatoes and cook for a further 2 minutes.
    • Stir in the water, then reduce the heat and simmer for 25 minutes. Check often and add more water if it’s beginning to scorch.
    • Stir in the chickpeas and heat for 5 minutes.
    • Remove the pan from the heat and stir in the yogurt.
    • Divide between plates and top with more chopped cilantro, if desired.

    Notes

    • Though this is a mild curry, you can omit the chili flake in the curry paste to keep the spice level very low.
    • While the tomato gravy is being simmered, keep an eye on it as the water could evaporate quickly and scorch the tomatoes. Add as much water as necessary.
    • If you don’t have the ingredients to make a proper curry paste, you can use dried garam masala and adjust as necessary.

    Nutrition

    Calories: 128kcalCarbohydrates: 12gProtein: 3gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 4mgSodium: 32mgPotassium: 261mgFiber: 3gSugar: 4gVitamin A: 388IUVitamin C: 8mgCalcium: 93mgIron: 2mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

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    Reader Interactions

    Comments

    1. Kushigalu

      January 02, 2022 at 1:39 pm

      5 stars
      This was Creamy and delicious.

      Reply
    2. Natalie

      November 22, 2021 at 2:06 pm

      5 stars
      This was fantastic. The flavor combo, the texture, everything... yum, so tasty. Thanks for the recipe.

      Reply
    3. Pam

      November 22, 2021 at 12:47 pm

      5 stars
      The whole family loved this dish! Thank you so much for sharing.

      Reply
    4. Alisa Infanti

      November 02, 2021 at 1:05 pm

      5 stars
      I have never had this but am excited to try. I am trying to cut out more meat from my diet so this will be perfect.

      Reply

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