Make this Quick and Easy Indian Chickpea curry (Chana Masala) recipe, ready in under 30 minutes. Made with chickpeas, tomatoes, and a blend of spices, it’s perfect for a weeknight dinner option. A delicious Vegan Indian curry in a hurry recipe!
30 Minutes Indian Chana Masala Recipe
Chana Masala, is one of my favorite dishes to make on busy weeknights just like Aloo Gobi traybake, Chana Saag, Aloo Matar and Red lentil curry. This one pot curry is packed with flavors and is perfect for a satisfying dinner. My kids will happily tuck into this curry any day without any complain. I love using chickpeas as the main ingredient because it’s a great source of protein and fibre.
The popular vegetarian Indian recipe is made with chickpeas and a flavorful tomato-based sauce.The recipe is quite simple to make and can be easily customised to your taste.
I prefer to use canned chickpeas to make this recipe quicker. If you want to precook chickpeas – here’s my guide on How to cook Chickpeas?
The key to making the perfect Chana Masala is to let the spices cook for a bit before adding the chickpeas, it allows the flavors to meld together nicely.
This curry is great option for batch cooking as well as meal prepping for the week.
Why you’ll love this Indian Chickpea curry
- Its SPEEDY, EASY & DELICIOUS, every single time! You only need 30 minutes!
- Can be made with wither soaked and cooked chickpeas or canned chickpeas
- Fantastic introduction to South Asian cooking and can help you create a restaurant-like experience at home
- Perfect for weeknights, potluck parties or midweek meals.
- DIETARY – Suitable for Vegan and Gluten free diet.
- Easily adaptable in flavors. If you like add some cauliflower to make Cauliflower & Chickpea Curry. Add Aubergine to make Chickpea Aubergine curry.
- Make it in Instant Pot or on the Stove.
What is Chana masala?
Chana Masala also known as Indian Chickpea curry, Chana or Chole, is a delicious and flavorful dish that is popular in Indian cuisine. Made with chickpeas, tomatoes, and a variety of spices, this dish is both healthy and satisfying.
How to make One Pot Chana masala step by step?
First, I heat some oil in a large pot over medium heat. Then, I add in some cumin seeds and let them sizzle for a few seconds until fragrant. Next, I add in diced onions, green chillies, ginger and garlic and cook them until they are translucent.
Then, I add in a can of diced tomatoes or fresh tomatoes, along with ground coriander, ground cumin, ground turmeric, ground chilli powder and garam masala. Stir everything together and and bring the mixture to a simmer. I let it cook for a few minutes until the tomatoes have broken down and the tomato onion sauce has thickened.
Next, I add in some chickpeas (either canned or precooked) and salt, and stir everything together. I let the mixture simmer for about 10-15 minutes or until the chickpeas are heated through and the sauce has thickened even more.
Finally, I turn off the heat and garnish my homemade chana masala with some fresh coriander. Sometimes I add a squeeze of lemon juice for fresh flavors.
What to serve with Chana Masala?
Chana Masala is typically served with a variety of sides to complement the dish. Some popular options include:
- Rice: Chana Masala is often served with steamed white rice or Indian cumin rice which helps to soak up the flavorful sauce.
- Flatbread: Homemade Naan bread, Homemade roti or Yogurt Flatbread is perfect for scooping up the curry and is a great option for those who prefer to eat with their hands.
- Salad: A kachumber salad, Indian onion salad, Indian tomato salad or a green salad with lemon dressing can make a great side dish to have with this spicy curry.
- Yogurt: A side of cucumber raita, onion raita , vegetable raita or plain yoghurt can help to cool down the spiciness of the curry and balance out the flavors.
- Pickles : Indian pickles such as mango pickle or lime pickle can be a great side dish, adding extra flavor and a tangy kick to the dish.
- Papadum is a great way to add a crunchy texture to the meal.
- Samosa Chole Chaat: Drizzle this chole over air fryer samosa and chaat chutneys for a delicious appetizer.
Storing leftover Indian Chickpea Curry
Few tips for storing the leftover chana masala
- Let the curry cool down to room temperature before storing it in an airtight container. This will prevent bacteria growth and keep the curry fresh.
- Keep the chana masala in the refrigerator. It should last for up to 3-4 days when stored properly.
- To reheat the curry, you can use the stovetop, microwave, or oven. When reheating the curry on the stovetop, add a splash of water to the curry to prevent it from drying out. Freshen it up with fresh coriander before serving.
- Freeze the curry in an airtight container or freezer bag for up to 2-3 months. Let it thaw in the refrigerator before reheating.
- To keep the flavor intact and make sure the chana masala is still fresh, reheat the curry thoroughly before serving. Garnish with fresh coriander and serve.
Chana Masala Vs Punjabi Chole
Chana Masala and Punjabi Chole are both dishes made with chickpeas, however, they have distinct differences.
Authentic Chana Masala is a popular dish from North India, traditionally made with a blend of spices, tomatoes, and onions and basic spices. It is known for its tangy and spicy flavor and usually served with rice or naan.
Punjabi Chole, on the other hand, is a dish from Punjab in India, made with a complex blend of spices. It is usually served with bhature (deep-fried puffed bread).
If you love this curry, you will also love these Indian curries
- Mushroom Bhaji
- Vegan Tofu Korma
- Saag Chana
- Paneer Peshawari
- Kerala Egg Curry
- 30 Minutes Vegan Thai Red Curry
- Dhaba Style Dal Makhani
- Vegan Aloo Matar ( Potato & Peas curry )
Indian Chickpea curry recipe below
- 2 can Chickpeas/ Garbanzo Beans (800g) drained
- 2 Medium onion, finely chopped red, yellow or white – either of them will work
- 1 can diced tomatoes (400g)
- 2 Tbsp Oil
- 1 Green Chilli slit
- 1 Tsp Cumin Seeds
- 4 cloves Garlic minced
- 1 inch Ginger grated
- 1/2 Tsp Turmeric Powder
- 1 Tsp Chilli Powder
- 2 1/2 Tsp Garam Masala
- 1 Tsp Ground cumin
- 2 Tsp Ground Coriander
- 1 Tsp Lemon Juice
- 1½ Cup Water
- Salt to taste
- coriander leaves
Stove top Chana masala
- Heat oil in a pot over medium heat.Add cumin seeds and allow it to sizzle.
- Add onions, ginger, garlic and green chilly and cook until onions are translucent.
- Add tomatoes, ground coriander, cumin, turmeric, and chilli powder, cook for 1 minute. Cook this onion tomato sauce well until the oil begins to separate. Stick a hand blender to blend the sauce for a smooth texture.
- Add chickpeas, water and salt, let simmer for 10-15 minutes. Taste and season as needed.
- Add lemon juice and garnish with fresh coriander.
- Serve this easy Chana Masala with Cumin Rice or Easy naan bread.
Instant Pot Chana Masala
- Press saute on Instant Pot and add oil. Once it gets hot, add cumin seeds. Allow it sizzle.
- Add onions, ginger, garlic and green chilly and cook until onions are translucent. About 3-4 minutes until raw smell is eliminated. Adding a pinch of salt to onions evaporates the water content quickly.
- Add diced tomatoes, spice powders and sauté them until tomatoes become mushy say 4-5 minutes. If you feel the MIXTURE is sticking to the bottom of the pot, splash some water to DEGLAZE.
- Add chickpeas, salt and 2 cups of water. Press CANCEL.
- Secure the lid, turn the vent to sealing. Pressure Cook HIGH for 15 minutes. After 15 minutes, allow the pressure to release naturally.
- If the gravy is thick, add 1/2 Cup hot water. Press SAUTE and allow this mixture to cook for 2 more minutes. ( OPTIONAL )
- Check for seasoning and spices and add more if needed. Add Lemon Juice and garnish with fresh coriander leaves.