Traveling. Why do we travel?
It’s so challenging and tiring and I constantly have to manage my expectations before we ever get there. And especially when we arrive (like when we show up in Croatia and it’s cold and windy and loud) and I get sick.
That sounded negative. But no, it’s honesty. If you haven’t noticed, even though traveling is hard sometimes, we still love it, travel often, and we’re thankful for the opportunity to do so. In fact, we’re hopeful to spend more time traveling this year and I cannot wait.
Despite its challenges, traveling does one big thing for me: It inspires. Pretty much every meal we sit down to is an opportunity to learn about a new culture. How wonderful.
This recipe was inspired by a meal we stumbled upon in Oslo, Norway. Despite it being quite cold and windy and the shops being closed because it was a Sunday (manage expectations, Dana, manage expectations…), we found this amazing Indian restaurant where I enjoyed one of the best meals I’ve ever had.
Yes, big claims! And it’s all because of their chana masala (and mango chutney…oh my word).
About Chana Masala
Chana masala, also called chole masala, is believed to have originated in northern India. “Chana” means chickpea and “masala” refers to a blend of spices used in Indian cooking.
It’s a popular dish throughout India and Pakistan, with recipes varying by region. And it’s also gained popularity around the world. The following is our inspired version resembling what we’ve tasted in restaurants. You can find a more traditional preparation here.
How to Make Chana Masala
Our version is made with green chilies, onion, garlic, fresh cilantro, a blend of spices, chickpeas, and tomatoes. It can be prepared a number of different ways, but I chose the simple route: 1 pot and about 30 minutes required.
It starts with onion and cumin. Next comes a paste of green chilis, ginger, garlic, and fresh cilantro. The bulk of the flavor comes from coriander, chili powder, and ground turmeric. Chickpeas add plenty of fiber, texture, and protein, and puréed tomatoes add body and richness.
The magical step that takes this dish from love it to GIVE ME ALL OF THAT RIGHT NOW is the garam masala (I include a simple DIY blend below), and fresh lemon juice.
The result is a thick, stew-like curry that’s extremely flavorful, easy to make, not overly spicy, and the perfect hearty plant-based meal.
Enjoy this dish on its own, over rice, cauliflower rice, or – my personal favorite – over roasted sweet potatoes and broccoli (easy recipe below). I know, it sounds weird, but it’s SO good, and another way to get more plants into your diet.
If you try this dish, let us know what you think! Leave a comment, rate it, and take a picture and tag it #minimalistbaker on Instagram so we can see all your beautiful creations. Cheers, friends!
Easy Chana Masala
Ingredients
- 3 Tbsp grapeseed, coconut, or avocado oil (or other neutral oil)
- 1 medium white or yellow onion, finely diced
- 1 Tbsp ground cumin
- 3/4 tsp sea salt (divided // plus more to taste)
- 6 cloves garlic, minced (6 cloves yield ~3 Tbsp)
- 2 Tbsp fresh ginger, minced
- 1/2 cup fresh cilantro, chopped
- 2-3 fresh green chilies*, sliced with seeds (I used serrano peppers // reduce amount if you prefer less heat)
- 1 Tbsp ground coriander
- 1 tsp chili powder
- 1 tsp ground turmeric
- 1 (28-ounce) can puréed*, crushed, or finely diced tomatoes (if unsalted, you’ll add more salt to the dish)
- 2 (15-ounce) cans chickpeas, slightly drained
- 1 tsp garam masala* (see instructions for DIY blend)
- 2-3 tsp coconut sugar (or other sweetener of choice)
- 2 Tbsp lemon juice (plus more to taste // optional)
Instructions
- Heat a large pot over medium heat. Once hot, add oil, onion, cumin, and one-third of the salt (1/4 tsp as original recipe is written // adjust if altering batch size).
- Add garlic, ginger, cilantro, and green chilies to a mortar and pestle and grind into a rough paste (or use a small food processor to pulse into a paste. Alternatively, just finely mince.) Then, add to the pan with the onions.
- Next add ground coriander, chili powder, and turmeric and stir to coat. Add a little more oil at this point if the pan is looking dry.
- Next add pureed tomatoes and chickpeas and remaining salt (1/2 tsp as original recipe is written). If the mixture looks a little too thick, add up to 1 cup (240 ml) water (I added ~1/2 cup (120 ml) // amount as original recipe is written // adjust if altering batch size). You’re looking for a semi-thick soup consistency at this point, as it will cook down into more of a stew.
- Increase heat to medium high until it reaches a rolling simmer, then reduce heat to low or medium-low and maintain a simmer (uncovered) for 15-20 minutes, or until thick and stew-like. Stir occasionally.
- In the meantime, if you don’t have garam masala seasoning, make your own by adding (amounts as original recipe is written // adjust if altering batch size) 2 small dried red chilies, 1 tsp black peppercorns (or 1/2 tsp ground black pepper), 1 tsp cumin seeds (or 1/2 tsp ground cumin), 1 tsp cardamom pods (or 1/2 tsp ground cardamom), 1/2 tsp cloves (or 1/4 tsp ground cloves), and 1/8 tsp nutmeg to a mortar and pestle or spice grinder and grind/mix into a powder. Set aside.
- When the chana masala is thickened and bubbly, taste and adjust seasonings as needed, adding more salt for saltiness, chili powder for heat, or a bit of coconut sugar for sweetness and to offset the heat of the chilies.
- Remove from heat and add lemon juice and garam masala. Stir to mix, then let cool slightly before serving. Fresh cilantro and lemon juice make an excellent garnish. Chana masala can be enjoyed as a stew on its own, or it can be delicious with white or brown rice (see my favorite method here), or cauliflower rice. Lastly, my favorite is over roasted sweet potatoes and broccoli (see notes for instructions).
- Leftovers will keep covered in the refrigerator up to 4 days, or in the freezer up to 1 month.
Video
Notes
*Though not traditional, if you don’t have fresh chiles, you can use ~1/2 tsp crushed red pepper flakes for heat.
*DIY Garam Masala adapted from The Kitchn.
*To roast sweet potatoes and broccoli, preheat oven to 375 degrees F (190 C), and chop broccoli into chunks and sweet potatoes into 1/4-inch rounds. Add to a bare or foil-lined baking sheet and top with 1 Tbsp grape seed oil and a pinch of sea salt and black pepper. Toss to combine, making sure sweet potatoes are evenly coated with oil. Bake for 15-20 minutes total, flipping/tossing near the halfway point to ensure even baking. Broccoli may cook faster than the sweet potatoes.
*Recipe adapted from The Guardian.
*Nutrition information is a rough estimate.
Pavithra Rajendran says
This recipe came out very well. Thank you for it. It was easy and quick to make. I used sunflower oil instead of coconut oil. I also added a dollop of curd to improve the texture. Forgot to add lemon but the tomatoes were tangy enough to suffice. Using freshly made garlic ginger and freshly ground spices definitely improves the taste a lot. Everyone loved the preparation. Thank you so much for sharing this recipe
Jen says
Wow, just wow. All the flavor and spice was just a delight. Thank you for sharing and posting. I’m not even vegan or gluten free!
Jen- Dallas, TX
Molly says
Delicious!!! Everyone who ate it loved it. Pretty much followed the recipe – I used 1.5 cups of dried chick peas that I cooked in the pressure cooker first for 40 min. Used avocado oil. Two serranos. Three tsp. coconut sugar. The juice of one juicy lemon. Served with basmati, stir fried broccoli with a little mirin, and leftover baked sweet potatoes. Will definitely become a staple in our house. Thank you!!
So glad to hear this, Molly! xo
Deborah Hinds says
One word, PHENOMENAL!!! I typically am not one to leave comments, but just had to let anyone who would read this know that they MUST make this dish. It’s pretty simple to make and tastes amazing.
I pretty much followed the recipe, with little to no modifications. I will recommend adding fewer chiles, as I added 3 Serrano peppers and it was a bit on the spicy side; however, the addition of the sugar tampered the heat a little. I also think maybe half the amount of lemon juice is needed instead of the 2 Tbsp. Other than those recommendations I think this dish is a must make. Thank you MB, I love your work.
Julie says
Really enjoyed this. For me me, the advantage of an easier and quicker recipe (like yours) outweighs the minor disadvantage of the end product not having quite the same depth of flavor as a longer/slower-cooked version.
Found your recipe (and your site) through an internet search of “easy chana masala”.
Will definitely make again. Thank you for the recipe.
MICHELLE ICHINCO says
Great recipe! I often find that indian dishes are hard to get the flavors right, but this one came out so well! I would make it again and am fairly confident I could make it come out this good again! I doubled everything but the chickpeas and added a bunch of vegetables and it’s just delicious!
Andrew G says
Great recipe. Used regular canola oil, diced tomatoes, ginger puree from a squeeze bottle, and 1 jalepeno (w/half the seeds), and regular refined sugar with no ill effects. Would be nice if the recipe had more cooking times for the first 2 or 3 steps such as how long to cook onions before adding spice paste. And how long to cook after that before adding tomatoes and chickpeas.
Akila K P says
I added one more onion for gravy. Thanks for the delicious recipe
Shara says
I make this dish often, and absolutely love it!! The only change that I have made is to add one more can of chick peas. Five star dish all the way!!
We’re glad you’re a fan of this recipe, Shara!
Angela says
Hello! Thank you for the lovely recipe. I haven’t cooked anything like this before, can you be a little more specific for the first three steps and how long each should be cooked before adding the next ingredients? Thank you!
Lisa Mackey says
Do you use Mexican Chili powder or East Indian Chili powder, which is like cayenne…very spicy? Thanks so much! Looks delish!
East Indian Chili Powder!
Madison Berry says
Do you have the nutritional facts for this recipe? I love making it but I want to add this version to my Fitbit custom meals. Thanks!
Jane says
Hi there, could I use pasata instead of the can of diced/puréed tomatoes?
Thanks!
Madison says
Loved this! We used to have Indian all the time, but we moved to a place where it’s scarce. This was spot on and so delicious!
Nicole says
Fantastic recipe!!! Very easy to make. I love the simple, delicious and nutritious ingredients. I sautéed the garlic, chilies and ginger then puréed it with the tomatoes. I used coconut oil which gave it the very subtle coconut taste. I’ve made this many times and have recommended it to many – and will continue doing so!
Nat says
I’ve made channa masala before bit I have never had to reheat an entire batch. I want to nake this for a gathering,does it serve well if I kade ahead froze the entire batch a week beforehand and then reheated the entire batch upon the day I am serving it?
Any tips or suggestions would be appreciated.
Hi Nat! Yes, this recipe reheats well on the stovetop!
Grace says
I have tried a few chana masala recipes before and this is by far THE BEST I’ve ever made. I made double the quantity and it fed 8 people at a dinner party. Everyone was completely blown away by the taste and depth of the flavours. I would recommend the paste method as mentioned, instead of fine dicing the garlic, chilli, fresh coriander and ginger. I didn’t have a food processor at hand, so I used a hand blender and it worked perfectly. I cannot reccomend this recipe enough, absolutely divine!
We’re so glad to hear that, Grace! Thanks for sharing!
Jeremy says
Thank you so much! I LOVE THIS RECIPE! I’ve made it 5x since I discovered it a couple a months ago. My girlfriend who usually isn’t one for spicy dishes loves it as well.
I like to simmer it down to a fairly thick consistency, enough to make burritos with. I’m sure it sounds weird to some, but a Chana Masala burrito is amazing! Today I added Sweet Potatoes for the first time and WOW! So dang good.
Ashleigh says
This tasty Chana Masala came together quickly after getting back from campus late when all I wanted something warming and cozy. I spooned it over roasted sweet potatoes and a wild rice blend. Now, it’s eftovers for daysssssss. ? Thanks, Minimalist Baker!
We’re so glad you enjoyed this recipe, Ashleigh!
Patricia says
I tried a packaged product that was good, but was so excited to find this easy recipe. Not a fan of cilantro, so I substituted parsley. I took this to a church luncheon and it was gone! None of the leftovers that I was expecting. I followed the basic recipe but didn’t have all the spices on hand so I adjust the spices some with my favorite curry powder; it was still great! Definitely, a go to recipe now – quick, easy and delicious.
Sarah Maat says
I made this in my pressure cooker. I didn’t have fresh ginger so i used powdered but i think that was not a great substitution. Honestly, i could have halved all the spices in this. It was too strong, and a bit bitter. But maybe that’s because i did it in the pressure cooker. I rinsed a few chick peas off and they tasted wonderfully flavourful flavourful after rinsing. I don’t normally leave reviews on recipes i make but i felt it was so strong i had to say something (and i usuallyLOVE spice .)
Stephanie says
Great recipe, thank you! Quite a bit of heat and I only used 2 green chillies… will be trying some of your other recipes.
Jess says
I just made this recipe last night for dinner and it was delicious! It tastes even better today for lunch :)
Thank you for sharing this amazing recipe! (Oh, I made one change to it because our kids don’t do “spicy” just yet… so I added a can of coconut milk to it at the end & also only used 1 chilli pepper). Will make this again! Thanks :)
Maria says
I’ve made chana masala a few times but this recipe will definitely become a staple! I loved the flavors. I used two jalapeno peppers, light brown sugar instead of coconut sugar and added a dash of cayenne. Your page is my first stop when looking for vegan recipes. Thanks!
Anna says
Hi MB (Minimalist Baker). I love this recipe – we make it once a week. I love spicy but onions and garlic some sit well with me. I substituted chopped bell pepper for the onions and an extra hot pepper for the garlic. All of the flavor none of the stomach pains. One other note- the first time I made this I was shopping at Trader Joe’s, no Garham Masala l but I grabbed the TJ pumpkin pie spice mix and it worked perfectly!! Thanks for your amazing PBWF recipes!
CB says
This was excellent! I made it exactly as written, and opted for 2 green chilies and 3 tsp of coconut sugar. The perfect amount of heat and a touch of sweetness! Our family is really into cooking Indian dishes and this version of Chana Masala is the best (and easiest!) that we’ve tried so far. I’ll be checking out your other recipes!
Yay! Glad to hear that!
Fern says
Best vegan chana masala recipe I have ever found (certainly that is within my skill set!!), I will say, the second time I made it with only one chilli and half the chilli powder, but only because the first time the spice blew my head off!! I guess I had some pretty potent chillis :)
Thanks again for another staple recipe, seriously makes life much easier!
Mitchell Schubbe says
Great recipe, though i added one ingredient i believe was mistakenly left out. The signature spice, chole masala! To make this recipe even better, add 1tbsp of chole or chana masala. Let it and the garam masala cook in, adding them both when you add the rest of your spices. Great dish!
Iryna says
What a lovely masala! I just made it for my son who’s got a little cold. The spices blend in a fantastic way, and my family all ate it with some basmati rice, sweet potatoes, pita and bits of Chinese take- out from yesterday. Ahhhh. THank you so much for a great recipe.
Trudy G says
This was delicious! Next time I will probably leave out the green chiles because it was too hot for my son and me. My husband loved it this hot however. I agree with a previous reviewer who said it takes much longer to prepare than 30 minutes. It’s 30 minutes of cooking time, but I’d say it’s close to an additional 30 minutes of gathering all the ingredients, measuring out all the spices, chopping, mincing, grating, and grinding. Well worth it, just be sure to plan accordingly. I will definitely be making this again. Thank you!
Melody says
This recipe is amazing! Very easy and authentic tasting. My chick pea cans were 19 oz so I used about a can and a half. I used 2 Thai Green Chilies and the heat was low-medium..just right for my taste. I omitted water and used about 3/4″ of the chickpea water from both of the cans. Used a can of unsalted diced tomatoes in Puree. I split it into 4 generous servings. I put it over cauliflower rice and served it naan bread and it was amazing! I will be making this again and again. Thank you! :)
Great! Thanks for sharing your process, Melody!
Mark says
I halved the recipe and made a couple of substitutions because of what I had on hand. Regular white sugar subbed for coconut sugar and canola subbed for grapeseed oil. I skipped the cilantro because my wife dislikes it.
Amazing and easy. Will be making this again.
Max T Rodriguez says
I love Indian food. I cookit at home and even non-indian dishes I add flavor by introducing various Indian spices. That said, I Love Chana Masala and always brought it as an RTM. No more. This recipe is delicious although different than others I have seen, but then again, every grandmother each have their secrets. Very easy to make and quick. I altered the heat factor by adding additional green chilies (Serranos) and did not use sugar I also used Canola oil instread of grapeseed. So today and maybe tomorrow, I am a strick Vegetarian. Although I used a mortar to grind the garlic, peppers, ginger and cylantro, next time for convenience I will use my small Ninja. Great dish to have once a week and wife is complaining that I should not have made it. She is now addicted.
Amanda says
This was so tasty! Very flavorful for only simmering for 30 minutes. I love the sliced serrano peppers. I made it with sliced roasted red potatoes and broccoli – so good!
Malikah Briah says
Lovely recipe. Good measurements on spices. My advice for someone who doesn’t want the crispy, fresh sweetness of ginger (which you expect from a curry) is to leave it out. Also, I would cut the onion down by 1/4.
I also added cinnamon to the Garam Masala mix and the pot, not too much because when it cooks it becomes very fragrant and can easily take over a dish. This gave it a warm, sweet, slightly “toasty” taste which is what I usually expect from a Masala.
Thanks!
Thank you for the tips, Malikah!
Carol says
I made this tonight. Minimized oil to a tiny splash at the end (sauteed onions, etc., In water). Had no cilantro so used parsley and passed on the peppers. Added fresh spinach towards the end. The chili powder had plenty of heat. Used maple syrup instead of coconut sugar. I mention this in case people don’t have the exact ingredients. IT WAS AMAZING. Thank you so much for for this easy, well written recipe.
Sarah says
This was delicious! Finally a flavorful Indian recipe. This will be a new staple for my dinner menu. I used three Serrano peppers and this was too spicy for me, but I had a can of coconut milk on hand that I added which cut the spice! Delicious – so happy for leftovers.
Whoop! We are glad you enjoyed it, Sarah! Coconut milk is a great way to tone down the spice in a dish!
BECCA says
I make this recipe all the time…I’m obsessed! So good! I recently pre-mixed the spices to take camping and made it over the campfire – it came out great! Now at home I keep the spices mixed all together in bulk so I don’t have to prep and measure everytime..I just add some of that awesome spice mix when cooking the onions…saves so much time having it premixed. I also add a can coconut milk at the end and skip the sugar. I love it over spinach and potatoes. It’s great reheated and perfect for meal-prepping work week lunches. Thank you!
Smart! Thanks for sharing, Becca!
Erica says
This recipe is so easy and delicious!!! I did add some fresh tomatoes because I didn’t have enough canned tomatoes, a ton of chopped garlic because we love garlic and I added some coconut milk. I doubled this recipe and made a huge pot, my husband loved it so much he asked me to make it again this week!!
Thanks, Erica!
Diane says
Delicious and as promised ready in 30 minutes. I had Chana for the first time on Saturday and turned to your website on Sunday to find a recipe I could make at home. Thank you.
Glad to hear it, Diane!
Andrea says
I absolutely love Chana Masala so i decided to try and make my own. I held off on the green chilies because i don’t like anything spicy. When i was done the recipe tasted too much like tomato. Not sure why this happened. I even specifically went and bought Garam Masala seasoning for this recipe. Do you think not putting green chilies threw off the recipe?
Yes, that would have had an effect on the overall flavor! Sorry it wasn’t your cup of tea, Andrea!
MM says
I made this last night for my weekly meal prep. I tweaked the recipe a tad and only diced, finely, 1 Serrano pepper, which was plenty spicy for the dish. I added a can of diced tomatoes and a head of chopped cauliflower for some more veggies. Amazing flavor, thanks for sharing!!!
Thanks for sharing your recipe changes!
Deena says
This was delicious! I also had it cold and it was super yummy! Thank you!
Woot woot!
Rachel Louise says
This was fantastic! I made it without serranos because I was serving it to our kiddos (4 and 1) and everyone gobbled it right up! A winner to be repeated for sure! (AND SO EASY!)
Yay!
Rebecca L says
Hi,
As a shortcut could I use a 7 oz can of roasted green chilies in place of the fresh? Thank you. Rebecca
Yes, that should work!
Shelly Brown says
This was quick easy and very, very yummy! I don’t do well with heat so replaced the hot peppers with a green pepper which added a crunch to the stew so was good. I loved the lemon juice and garam masala addition at the end, i doubled the lemon juice – just because i like the bright flavor not because it needed. This is definitely replacing my other recipe.
Devin says
Just made this and it was really delicious, thanks for posting this. I ended up adding some ground cardamom and curry powder after I tasted it at the end and think they were both good additions. The flavor from the chilis was a little strong and the extra spices helped diversify the taste of the dish a bit. Next time I make it I’ll probably add cardamom and some curry powder at the beginning with the other spices.
Biplab Poddar says
Thanks for sharing this. I am a not at all a vegan person. but recently i have tried sone vegan food its awesome and i am in love with it. .At the moment in strawberries are everywhere. They are cheap and plentiful and perfect for treats and desserts. Making these Easy Gluten Free Fresh Strawberry Crumb Bars was a no-brainer! At the moment strawberries are so sweet and juicy they make perfect dessert bars.
Easy Gluten Free Fresh Strawberry Crumb Bars
An easy gluten free treat that has no refined sugars & comes together in less than 45 minutes. Utilising the seasons best fresh strawberries for a fresh summary treat.
Ingredients
Base & Topping
90 grams gluten free old fashioned oats (1 cup)
25 grams coconut flour (1/4 cup)
50 grams almond flour (1/2 cup)
70 grams mixed chopped nuts (1/2 cup)
80 grams liquid honey (1/4 cup)
Filling
400 grams strawberries (2 cups – chopped)
40 grams liquid honey (1/8 cup)
½ teaspoon vanilla extract
2 tablespoons water
2 tablespoons cornflour & 2 tablespoons water combined
Instructions
Preheat your oven to 180C / 350F / Gas mark 4 and line an 8 inch square tin with baking parchment.
In a medium sized mixing bowl add in the oats, coconut flour, almond flour and the mixed chopped nuts and mix them until they are well combined.
Pour in the honey and stir until everything is coated with the honey.
Take 85 grams (1/2 cup) of the mixture and place to one side.
With the remaining mixture pour it into your lined pan and flatten it down until it fully covers the base of your pan. Press it down with the back of a spoon so it is nice and compacted.
Pop it in your hot oven for 15 minutes.
While the base is in the oven, chop up the strawberries and place them in a medium sized pan along with the honey, vanilla extract and water.
Gently warm on a medium heat until the strawberries start to break down. This will take about 8-10 minutes.
Don’t forget to take your base out of the oven at the 15 minute mark, place it to one side if your strawberry mixture is not ready yet and leave the oven on.
Mix the 2 tablespoons of cornflour (corn starch) with another 2 tablespoons of water and pour this into the pan with the strawberries.
Within a minute or two the mixture should start to thicken. Take it off the heat and pour it over the base that you have placed to one side.
Take the mixture you have placed to one side and crumble it all over the top of your strawberry mix and place it back in the oven for a further 15 minutes.
You are wanting the crumble topping to be starting to turn a lovely golden colour.
Once baked, take it out of the oven and allow it to fully cool down to room temperature before you cut this traybake up.
I recommend placing it in the fridge for a few hours before cutting if you can.
Keep this traybake covered in the fridge and it will last for 5 days.
Denny Lane says
I have traveled to India and have tried many of their different foods. This recipe really took my back to the tastes of India! Really recommend this recipe. I added more spice to make it even spicier. Thank you!
Jules says
Do you have to add the sugar?
Feel free to leave it out, Jules!
Christian Westrom says
It’s pretty good for how relatively simple it is. I didn’t have any green chilies so I added two dried red peppers I got at my local Asian supermarket to the cilantro garlic slurry, I would’ve added maybe 1 or 2 more.
Abigail says
I do so love what you learn about a culture through their cuisine. It’s funny that a restaurant in NORWAY inspired you to develop a recipe for an INDIAN dish. Chana masala is one of my favorite Indian dishes and, fortunately, one of the quickest to prepare. I love, as in all of your recipes, the ease of preparation. As much as I love a good hearty masala packed with chickpeas and a colorful batch of vegetables, sometimes I just don’t have the time. In those moments, I bring in this recipe.
I have adapted this recipe somewhat to suit my kitchen resources. In particular, I:
1) Substitute the grape seed oil with olive oil,
2) Use only about 1/2 teaspoon of salt (I often forget to salt my food, so my taste buds have adapted to its absence),
3) Use 1/4 – 1/2 teaspoon of ground ginger in place of the fresh ginger,
4) Nix the cilantro (I don’t often keep fresh herbs in the house because we don’t use them fast enough) and coconut sugar,
and 5) Use red pepper flakes (~1 teaspoon) in place of the green chilies
Mmmmhm, spicy and filling. Now that I read this back, I realize how much I’ve changed of your original recipe. I have a penchant for not following recipes to a T the first time I try them. I like personal experimentation in cooking. Thank you for sharing!
Jack says
Fantastic recipe! I tend to add a little more of all the herbs and spices (I love chilli).
For those overwhelmed, a little coconut cream or milk really balances it out :)
Michelle says
This was delicious, Dana! My boyfriend and I really enjoyed this! I’ve made a bunch of the Indian-inspired recipes on your website and they’re all delicious, but my boyfriend said this was his favorite yet! I ate it with the sweet potatoes and broccoli and he had it with rice. Thanks for a great, easy dinner (and lunch today!)!!
Woot woot! Thanks for sharing, Michelle!
Torrie says
I’m a little late to the party here but I have become OBSESSED with this recipe! I’m a new mom and the only vegan in the house so this dish has been amazing to make ahead of time with a pot of rice. I make it twice a week lately. Thank you so much for your flawless recipe!
Yay! We’re so glad to hear that this recipe has been a favorite!
Hema says
Hi,
I liked your recipe and lot of Channa recipes are there pla add some more like Channa palak, Channa Kurma, Channa curry etc…
It’s a yummy dish for chapathi basically…..
Becca says
I found this one deep in the archives, and made it for the first time tonight. WOW the cilantro/pepper paste is so rich in flavor, and it makes this dish so so delicious. I didn’t have chick peas on hand, so I used green lentils instead. It worked out super well — I only had to use a little more water to ensure they cooked properly. Highly recommend it as a substitute!
Erika says
This is a fantastic recipe. I didn’t have fresh cilantro, I used freeze-dried and it came out wonderfully. Thank you for sharing this recipe.
Ivy says
A longtime lover of Indian food, I’ve often felt frustrated attempting to replicate the dishes I’ve had in Mumbai, London, and growing up in my mother’s kitchen. This recipe is absolutely stellar. I’m usually a purist, so the suggestion of sweet potatoes and broccoli raised my eyebrows, but was a surprisingly fantastic complement and a refreshing change from the usual rice and naan bread. I only had 1 tsp of ground cumin left in the cupboard, so substituted cumin seed for the remainder and was relieved it worked out. I also used 2 tsp blackstrap molasses in place of the coconut sugar for a little boost of iron, and it added depth and the perfect sweetness. Five stars all around!
Dave says
When you say “Chili powder” are you talking about the Chili powder mixes typically put in chili and mexican food (which usually contain a blend of cayenne or chipotle peppers, garlic, oregano, etc.) or are you referring to something like pure cayenne pepper? I’m assuming you’re talking about the mix. But this will obviously make quite a difference in the spiciness so I wanted to be absolutely sure. I tend to use curry powder when making chana masala as ground coriander is somewhat hard to find.
Hi Dave! Yes, we are referring to the mix!
Jacqueline says
I’ve been trying a lot of recipes lately (not from this website) that have left me disappointed. This one on the other hand was awesome!! I’m not vegan, but would like to cook more vegan options, and this is a fantastic option. Thank you!
Soundarya says
I made it for lunch to go with some rice and it was Delicious! I used chickpeas soaked overnight and fresh tomatoes instead of the canned ones and also added onion seeds to the oil at the beginning with the jeera and finely chopped onions. I also skipped on the garam masala as it already got a bit spicy( for my 3 yr old) . Great quick yummilicious recipe. Thank you from the bottom of my heart.
Jc says
Thanks so much for this great recipe. I made for dinner tonight and it was divine. My first homemade Indian dish was a success with your guidance. I really appreciate all that you do!
Michelle says
My Go-To-Freezer Recipe!! I triple the recipe and ALWAYS keep it on hand in the freezer for those nights I just don’t have it in me… though, a few modifications:
I use 3 large fresh tomatoes instead of canned. (9-10 when I triple the recipe)
I save on chopping time (and my carpal-tunnel wrist) by using a food processor.
Using the “slice” attachment, I slice halved onions and add to the heated pot.
Switch to the “S” blade to minced garlic, ginger, serrano pepper at one time… then add to the cooking onions.
Switch back to the “slice” attachment and slice the raw, unpeeled tomatoes. Once veggies are almost cooked down, add the tomatoes and cook mixture on high while stirring for about 5 minutes.
I then transfer veggie mixture to a blender and puree with 1/3 – 1/2 bunch of rinsed cilantro, leaves AND stems, until smooth. (I use a whole bunch when I triple the recipe)
Return mixture to pot, add all the seasoning and spice (not the lemon). When fragrant, I add the chickpeas and simmer for 45 minutes – stirring every 10 minutes or so.
I keep a jar of homemade veggie stock nearby to add when stirring in case the Chana reduces too much.
When at the consistency I like (a thick sauce), I remove from heat and stir in some lime.
I cook basmati rice in vegetable stock and sometimes I stir in some frozen peas or chopped green onion to the cooked rice for some added color.
I oven roast a side of garlicky broccoli or broccolini.
I serve in wide bowls: one side with rice, the other side with broccoli, then I ladle the Chana in the middle and place a lime or lemon wedge in bowl..
Crowd pleaser every time!!
Michelle says
Oh… I do not use any sugar in this recipe. Absolutely no need.
May says
One of my absolute favorite recipes. Everyone in my house loves it and guests ask for it when they come for dinner. It has become quiet a staple. When I make it, I generally substitute the canned tomatoes with chopped fresh tomatoes to emphasize the flavor of the herbs, but it is also great the way it is suggested here. Thank you for sharing this wonderful recipe!
Dayana says
I absolutely loved the recipe, just like any other I have tried from this website. Thank you so much for all the information and great recipes you share with us!
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Ranvir Trehan says
Very good recipe except no place for any sugar in a channa masala dish, Please make this minor change.
lauryn t says
I don’t think there is a step mentioned when you are supposed to add the coconut sugar. Just appears in step #7.
Jessica Fehling says
Awesome! Making chana masala has always seemed so intimidating but this recipe actually worked. :) I used 3 Serrano peppers, 4 tsp sugar and an extra 1/2 tsp garam masala. Superb!
Lauren P says
I love this recipe. I make it in batches and freeze! Serve with “cauliflower rice” for a low calorie meal.
I was wondering if there was a way I could throw this together and make it in the crock pot? Do you have any suggestions?
I’m thinking…..
Saute vegetables with spices, then add with crushed tomatoes and canned garbanzos to slow cooker. Cook on lowest setting for 8 hours (work day). Add cilantro and citrus at the end before serving.
Has anyone tried this?
Thank you so very much for your many wonderful recipes.
Hi Lauren! We haven’t tried it but it sounds like that would work. If you give it a try, report back on how it goes for other readers! Happy Cooking!
Ari says
Delicious! I almost never follow recipes to the letter but I did for this one and I wouldn’t change a thing! I served it over a cup of basmati rice cooked in a rice cooker with six cardamom pods, 1/2 tsp cinnamon and 1 tsp cumin.
Paul Solt says
Loved it! The spices are on point.
Sara says
I just wanted to say thank you for this recipe. It’s so easy to make and I’ve done so several times. It helped me break through the mental block that I could not get past for cooking good Indian food. This is now one of my staple meals for every other week:)
Jc says
Thank you so much ! I followed the recipe to a “t” it is thee best !!! Also your naan recipe is perfect with this !cheers!
Debgi says
Delicious!!!
Maria Miller says
I’m going make this by how I think you mean it to be made but I often get frustrated with simple descriptors such as chili powder. Does this mean a chili spice mix powder or a single chili dried and turned into a powder? Because I own Kashmiri chili powder and I’m afraid I’d burn my tongue off if I went for that instead of a spice mix that included things like cumin, garlic, cayenne, etc. Just for future clarification. ? I look forward to making this tonight.
Hi Maria! You can buy chili powder in your local store. It would be a mixture. Hope this helps!
Merry Soellner says
I really love that this recipe is so easily made and generally I have all the items in my fridge and panty anyway! It is really packed with flavor and I adore the spiciness of the dish. Had a couple of spoonfuls over some rice for dinner last night, and can’t wait to see how the flavors have continued to “age” overnight! Delish!
Andrea says
This was a great tomato-y spin on chana masala. I used 1 jalapeno (with seeds) instead of the peppers, 1 can diced tomatoes, 1 can tomato sauce (sounds weird but it’s mostly puree) and it turned out so well! Made some naan on the side which was a perfect match. I also loved the quantity of spices in this, as I need more in my life :D Will definitely be making again!
Edda says
Made the masala last night and loved it! Had all the ingredients on hand but forgot to put some coconut sugar to balance out the hotness as I added more spices then the recipe calls for. The lemon in the end is everything. Really flavourful, zingy and easy to make :)
Eliza Stut says
This was amazing! So easy and just all around yummy! Thanks for sharing another wonderfully delicious and simple recipe.
Susan Pearl Finocchio says
Made this for the first time last night for dinner for a few friends. We all loved it and I can’t wait to make it again. It was so simple and delicious.
Rachel says
My boyfriend and I made this for dinner last night and OMG it was amazing! We used 3 serranos (but the spice can vary a ton) and it was perfectly spiced for us (we like spicy). It took under 30 min and was so hearty, spicy, and delicious. We served it with steamed rice but in the future I’d love to try Dana’s vegan naan recipe! We are big eaters (vegan athletes, woo!) so it made 4 large servings for us.
Jim Hannoonen says
I made this last night and it was unbelievable! The only alterations were that I used canola oil (instead of grape seed or coconut) and I added a bit more garam masala.
It’s quick, relatively easy and absolutely delicious!
This is definitely a keeper!
Sara says
Quick question. You mention both cilantro and coriander. Are they not the same thing? Coriander is the English name and Cilantro is the American name is it not?
Hi! They come from the same plant but they have a different taste. Cilantro (leafy) has a lively citrusy flavor where as coriander (seeds) is sweet with a warm aroma and flavor. Hope this helps!
Bansri says
Great easy recipe! Have made this many times, always so tasty :)
Lauren McTaggart says
I absolutely love this recipe. Only thing I added was a can of coconut milk. It made the dish creamy and wonderful, my husband said it was better than Indian food he’s had in any restaurant.
Becky Schmitz says
Absolutely a keeper thats bursting with flavors that make your taste buds sing. A new family favorite. Thank you so much for this yummy recipe that tastes as though I have been slaving over a hot stove all day long!
Jaimee says
Just made this tonight, So good! Bit (much =P ) too spicy for me and I only used two chilis and I scraped out the seeds! Next time I’m going to use just one chilli without the seeds and I’m going to reduce the chilli powder a bit as well. I forgot to buy ground coriander but it still worked out well. I never use fresh coriander since it tastes like soap to me. Once I get the heat level right I think this will be a staple for me :) I live alone so freezable recipes get bonus points from me too :) Thanks for the recipe!
Madeline says
I’ve made this recipe twice now and I love it! It is so flavorful and tastes very authentic. I made mine with about one tablespoon oil and it works great for me! I also leave out the fresh cilantro and it’s still amazing! Thanks for the delicious recipe.
Annie K says
I’ve made this recipe probably over 10 times now, and each time I always refer back to this one. Its one of my favorite dishes that I make, and my boyfriend loves it. It can be made as spicy as you want it, served over rice, or with potatoes or naan. Super easy, delicious and I usually make a double batch to eat for the week’s lunches. Thanks for this recipe, its one of my favorite ones I’ve found on the internet by far.
Jasmin says
Fantastic recipe! It’s super easy and flavorful. Will definitely make it again!
Matt says
Made it….at the end letting it sit on the stove…it’s missing something…I’ve added onion powder, pinch of cayenne…I’m tempted to throw in some curry powder or Worcestershire sauce….I dunno…it’s missing like…..veal ragu or something…that’s it! It’s missing meat! Other than that, it’s ok.
Thri says
Thank you so much Dana for posting this recipe. It turned out great and saved me a lot of time. The Lord bless!
Lindsay Tepper says
You never let me down minimalist baker! Another fabulous recipe! I executed exactly as written but added in a couple of cups of kale- AMAZING! Even my 3 year old sai “this is yummy stew!”
Tracy Byrne says
I have been trying to find a Chana masala recipe that mimics our fav Indian restaurant in Ontario and bam, this one hit the nail on the head!!! It was amazing! I left out the peppers for our toddler and it was still absolutely delicious! I’ve tried several of your recipes and none of them have disappointed! You are super talented; keep up the great work!!!
Stephanie says
I LOVE chana masala and have had some tasty versions at restaurants but have never been able to make it successfully at home until now. I used way too many peppers so it was a little spicy for two of the members of my family but we still ate it because it was so good! (And it was my fault for underestimating my peppers). The only modifications I made were to add an additional can of garbanzo beans and I didn’t use cilantro or lemon because I’m not a fan of the former and I totally forgot about the lemon. And like all curries, it tastes even better the next day.
Jane Aldridge says
This was fantastic! Extremely complex flavors for such a quick and easy dish, and loads of leftovers. This is going in my weekly rotation. THANK YOU Dana!
Merry Soellner says
Okay, so I LOVE Chana Masala and have tried several recipes that were just not what I’d hoped they’d be. I started trying to figure out what to make for dinner yesterday and ran across this recipe and decided to try it, in spite of the face that I had no Cilantro and no fresh Ginger and no fresh Chile Peppers. I sauteed the onions, garlic and jalapenos (from a jar) in some olive oil and then added the seasonings that were called for in the recipe. I also used fire roasted canned tomatoes. I let it cook for a while and then adjusted the seasonings (added more of just about everything, because I love spice). Right before I finished cooking the stew, I took a potato masher and mashed a few of the beans for thickening. I have to say, I’m a fan! I was really pleased with the result and appreciate having this recipe to start with. Next time I make it (and make it I WILL), I’ll use Cilantro, and Fresh Ginger and Jalapenos…I’m sure that will only make it so much better!
Devendra Saini says
I made this last night as a side to accompany some roasted salmon. It was delicious. Yes, chickpeas made delicious. My husband and daughter (the plant hater) gobbled it up. I wasn’t sure what to do about the chili powder. Didn’t want to use cayenne (just plain hot) so I used ancho chili powder I had on hand.