Tender chickpeas simmer in a spiced tomato and onion sauce, with cumin, coriander, and garam masala creating a warm, fragrant aroma. Each spoonful delivers a balance of savory, slightly tangy, and mildly spicy flavors that hit all the right notes.
This Chana Masala is quick and easy to make, perfect for a weeknight dinner. Naturally vegan and vegetarian, it’s packed with protein-rich chickpeas and aromatic spices. Serve with rice, naan, or enjoy on its own for a wholesome, satisfying meal.
Chana Masala VS Lahori Channay
While both are hearty chickpea curries, Chana Masala features a fragrant tomato-onion gravy with warm spices like cumin, coriander, and garam masala, giving it a balanced, slightly tangy and spicy flavor. Lahori Channay, on the other hand, is less spicy but has a deep, rich flavor.
For me, I enjoy both — each has its own unique taste and charm. If you love tangy, spiced flavors, Chana Masala is perfect; for a milder curry with a well-rounded taste, the Lahori Channay recipe is a great choice.
Spices For Chana Masala
The bold, aromatic flavor of Chana Masala comes entirely from the blend of spices — and the right balance makes all the difference.
- Red chilli powder, crushed red chilli, and cracked black pepper: It may sound like a lot of heat, but each one brings its own unique depth. You can always adjust the quantity to suit your spice preference, but don’t skip them altogether as they layer flavor differently.
- Turmeric, coriander powder, and garam masala: These add warmth, earthiness, and that signature North Indian aroma which makes Chana Masala so comforting.
Together, these spices create the perfect balance of heat, tang, and richness.
💡 Pro Tip – For the most flavorful Chana Masala, always use fresh ginger, garlic, and green chilies. Pound them together in a mortar and pestle to release their natural oils and aroma. If you don’t have one, simply use a small grater for ginger and garlic. Green chillies can be finely chopped.
Canned vs. Dried Chickpeas — Which to Use for Chana Masala?
You can make Chana Masala with either canned chickpeas or dried (raw) chickpeas, depending on the time you have.
- Canned chickpeas: A convenient shortcut that doesn’t compromise on taste. They’re perfect for busy weeknights when you want a quick, wholesome curry on the table.
- Dried chickpeas: For the most authentic flavor and creamy texture, soak them overnight (8–9 hours) and boil until tender. Adding a pinch of baking soda while boiling helps soften them faster and gives them that melt-in-the-mouth quality.
Both options work beautifully — it’s just a matter of convenience versus tradition.
How To Make Chana Masala
1. Prepare the gravy base: Sauté onions, ginger, and garlic until golden, then add tomatoes and spices. Cook until the mixture turns into a rich, fragrant sauce.
2. Add the chickpeas: Stir in cooked or canned chickpeas along with little water to loosen the sauce.
3. Simmer & finish: Let the curry simmer on low heat until the chickpeas absorb the spices and the gravy thickens. Adjust seasoning and garnish before serving.
Freezing and Making Chana Masala Ahead
Chana Masala is one of those curries that tastes even better the next day and freezes beautifully. Once cooked, let it cool, then store in airtight containers in the freezer.
When ready to enjoy, thaw slightly and reheat on the stovetop until warmed through. The curry may thicken as it sits, so simply add a splash of water to bring back the perfect consistency.
For extra convenience, you can also boil and freeze chickpeas in advance. When needed, thaw them and continue with the recipe as usual — it makes weeknight cooking much faster.
How to Serve Chana Masala
Traditionally, Chana Masala is served with poori (deep-fried flatbread) for the ultimate comfort food experience. It also pairs beautifully with naan, Homemade roti, or steamed basmati rice.
To balance the rich curry, add a side of fresh salad, Mint Chutney, or simply sliced onions drizzled with lemon juice and a pinch of salt. These light sides cut through the spices and make the meal even more satisfying.
OTHER VEGAN & VEGETARIAN RECIPES TO TRY
Baingan Bharta | Smoked Eggplant Curry
Dhaba-Style Maash/Urad Daal: Authentic Pakistani Recipe
If try this Chana Masala ( Spicy Chickpea Curry) recipe and let me know how it turned out in the comments below! I’d love to hear your feedback.
Chana Masala | Spicy Chickpea Curry
Ingredients
- 800 g Chickpeas See Notes
- 1 Large Onion ( Finely Chopped)
- 1 Large Tomatoe (pureed) See Notes
- 4 Cloves Garlic
- 2 Inch Ginger Piece
- 1 Medium Green Chilli
- 1 tsp Red Chilli Powder
- 1 tsp Coriander Powder
- 1 tsp Cumin Seeds
- ½ tsp Turmeric Powder
- ½ tsp Crushed Red Chilli See Notes
- 1 tsp Dried Fenugreek (Kasuri Methi)
- 1 tsp Garam Masala
- ¼ tsp Cracked Black Pepper
- 1½ tsp Salt
- ¼ cup Oil
- Chopped Coriander/Cilantro
Instructions
- Heat oil in a pot and sauté the onions until they start to turn golden. Using a mortar and pestle (or grater), make a paste of garlic, ginger, and green chilli. Add the paste to the onions and fry until fragrant.
- Turn the heat to low and add red chilli powder, turmeric, cumin seeds, coriander powder, and crushed red chilli. Add a splash of water to prevent the spices from sticking, and fry for about a minute.
- Add red chilli powder, coriander powder, crushed red chilli and turmeric. If spices are sticking to bottom of pan add table spoon of water.
- Stir in the pureed tomatoes. Cook over medium heat, stirring occasionally, until the moisture evaporates and oil starts to separate. Add ¼ cup of water, cover, and simmer on low heat for 10 minutes.
- At this stage the sauce should be smooth. Add cooked chickpeas into it. Mix well so the chickpeas are coated. Add 1/2 a cup of water along with salt and freshly cracked black pepper.
- Gently mash some chickpeas with ladle, this helps thicken up the gravy.
- Bring it boil. Rub the Kasuri Methi (Dried Fenugreek) between your palms and sprinkle it over the curry along with garam masala. Cover and cook on low heat for 10 minutes.
- Garnish with coriander/cilantro and serve with naan or rice.
Notes
- You can use raw or canned chickpeas. If using raw, soak overnight (8–9 hours) and boil until tender. Adding a pinch of baking soda helps soften them faster.
- Tomatoes: Fresh tomatoes work best, but canned pureed tomatoes can also be used.
- Spice adjustment: Reduce the quantity of each chilli if you prefer a milder curry, but don’t omit any as each contributes to authentic Chana Masala flavor.
- For the best aroma and taste, use freshly pounded or grated ginger and garlic.
- Kasuri Methi: Optional; adds a distinctive aroma. If unavailable, you can skip it.
