There is something incredibly soul warming about a big bowl of Chana Masala. If you have ever sat in a cozy Indian restaurant and wondered how they get that sauce so thick and flavorful, you are in the right place. This recipe brings those bold and exotic flavors right into your own kitchen using simple pantry staples.
Why You Will Love This Recipe
I first fell in love with Chana Masala during a rainy weekend when I wanted something spicy but healthy. This dish is a total flavor bomb. It is savory and earthy with just a hint of citrus from the fresh lemon juice. The texture is perfect because the chickpeas stay firm while the tomato sauce becomes rich and velvety. It is a hearty meal that happens to be naturally vegetarian and packed with plant based protein.
Expert Tips for a Perfect Curry
Success with this dish starts with the spices. When you add your cumin seeds and garam masala to the oil, make sure the heat is not too high. You want them to sizzle and become fragrant without burning. This step is called blooming the spices and it is the secret to that deep authentic taste.
Another tip is how you handle the tomatoes. I love using whole peeled tomatoes and crushing them by hand. It gives the sauce a rustic and chunky texture that looks beautiful on the plate. If you prefer a smoother sauce, you can definitely use crushed tomatoes instead.
Make Ahead and Storage Instructions
This is one of those rare dishes that actually tastes better the next day. The chickpeas soak up all the spices overnight in the fridge. You can store leftovers in an airtight container for up to four days. When you are ready to eat, just reheat it on the stove with a splash of water to loosen up the sauce.
If you love meal prepping, you will be happy to know that this freezes beautifully. Let the Chana Masala cool completely before putting it in a freezer safe bag. It stays fresh for up to three months. Just thaw it in the fridge overnight before reheating.
Easy Ingredient Substitutions
One of the best things about this recipe is how flexible it is. If you do not have fresh ginger, you can use a pinch of ground ginger in a pinch. If you want to make this recipe completely vegan, simply skip the Greek yogurt garnish or use a dollop of coconut cream instead. For those who like extra heat, feel free to double the cayenne pepper or add some chopped green chilies with the onions.
Serving Suggestions
I usually serve this over a fluffy bed of basmati rice or brown rice. It is also incredible when paired with warm garlic naan for dipping into that delicious sauce. To balance the spices, a cool scoop of Greek yogurt on top is a must. If you want a full feast, try serving it alongside a fresh cucumber and tomato salad with a squeeze of lime.
Common Questions
Can I use dried chickpeas? Yes, you certainly can. Just make sure to soak and cook them until tender before adding them to the sauce. Three cups of cooked chickpeas is roughly equivalent to two cans.
Is this dish very spicy? This version is medium mild. The cardamom and turmeric provide warmth rather than burning heat. You can always adjust the cayenne pepper to suit your own preference.
Easy Homemade Chana Masala (Chickpea Curry)
Equipment
- 11 inch Staub Skillet or large heavy bottomed pan
- Wooden spoon
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion chopped
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cardamom
- 1 pinch cayenne pepper
- 2 garlic cloves grated
- 1/2 teaspoon grated fresh ginger
- 1 heaping teaspoon sea salt
- 1/2 cup water divided
- 1 can 28 ounces whole peeled tomatoes
- 3 cups cooked chickpeas drained and rinsed
- 1/2 cup chopped fresh cilantro plus more for serving
- 1 teaspoon fresh lemon juice plus more for serving
- Cooked rice and Greek yogurt for serving
Instructions
- Sauté the Onion: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 8 minutes. Stir often until the onion is soft and well browned.
- Toast the Spices: Reduce the heat to medium low. Add the cumin seeds, garam masala, coriander, turmeric, cardamom, and cayenne. Stir and cook for about 30 seconds until the room smells amazing.
- Add Aromatics: Stir in the grated garlic, ginger, salt, and 1/4 cup of the water.
- Simmer the Sauce: Add the tomatoes. Break them apart with your hands as you add them or use a wooden spoon to crush them in the skillet. Bring the mixture to a simmer and cook for 8 to 10 minutes until the sauce starts to thicken.
- Cook the Chickpeas: Add the chickpeas and the remaining 1/4 cup of water. Stir well and simmer for 20 to 25 minutes. Stir occasionally until the sauce is thick and rich.
- Final Touch: Stir in the fresh cilantro and lemon juice.
- Serve: Spoon the curry over rice. Top with a dollop of Greek yogurt, more cilantro, and extra lemon juice if you like.
