Chana Masala Recipe

Chana Masala


This easy chana masala is an authentic vegan, Indian chickpea curry - one pot, gluten-free, ready in just 30 minutes! It is also super forgiving, so it’s the perfect meal to kick start your Indian cooking! 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Entree, Main Course
Cuisine: Indian
Servings:  servings
Calories: 115kcal



  • ½ red onion, medium size, chopped
  • 2 jalapeno peppers, medium, chopped
  • 2 cloves garlic, substitute with 1-2 tsp of minced garlic
  • 1 tbsp ginger paste, 3-4 small slices of ginger, 1" each
  • 1 tbsp coriander seeds, substitute with 2 tsp of coriander powder
  • 2 tsp cumin seeds, substitute with 1 tsp of cumin powder


  • 2 tbsp vegetable oil
  • ½ onion, medium size, chopped
  • 1 can diced tomatoes, 14.5 oz - use a basic version
  • 1 tsp salt, adjust to taste
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder - HOT; use paprika or Mild Chilli Powder for a milder spice kick
  • 1 tbsp tamarind paste, substitute with a tbsp of lemon juice and 1 tsp of brown sugar
  • 1 can chickpeas, 14.5 oz, low sodium version if possible - drained and rised
  • 1 tbsp cilantro, chopped finely


  • In a food processor, blend ingredients for spice base (onion, jalapenos, ginger, garlic, coriander, and cumin) until they form a paste (the spices will still be somewhat coarse, this is okay) 
  • Heat oil on a medium pan, and when hot, saute onions until they're fragrant (about 2-3 minutes)
  • Now, add the spice blend from the food processor and saute until they're brown  
  • Add the tomatoes, red chili powder, turmeric, and salt, then use your spatula to mash down the tomatoes a bit to release some of their juices - this will help deglaze the pan  
  • Add chickpeas, tamarind paste and 1 cup of water and bring to a boil. Then, lower the heat, cover and cook for 10 minutes 
  • Garnish with cilantro and serve hot - with flatbread or rice


  • For a spicier version of this dish, keep the seeds in the peppers!
  • Using the raw spices and grinding them makes the end product more fragrant. But if you want something just as delicious but less intense, use the powdered versions listed. Also, if you live near an Indian grocery store, you can buy 'chole masala' and substitute the dry spices with 2 tsp of that powder! 
  • For a slightly more sour and sharp flavor, you can add a few pods of green cardamom and cloves to the food processor
  • Please check out the detailed post above for step-by-step pictures of the recipe 


Serving: 150g | Calories: 115kcal | Carbohydrates: 12g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Sodium: 609mg | Potassium: 337mg | Fiber: 3g | Sugar: 6g | Vitamin A: 409IU | Vitamin C: 21mg | Calcium: 62mg | Iron: 2mg