Easy Chana Masala

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Bowls of our homemade gluten-free vegan Chana Masala recipe with rice, jalapeno, and lemons

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.

Mortar and pestle with jalapenos and garlic for making our easy chana masala recipe

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).

Sautéing ingredients for making flavorful, healthy, vegan Chana Masala

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.

Big pot of our chana masala for a healthy vegan meal

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.

Top down shot of a pot filled with our 1-Pot gluten-free Chana Masala recipe

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!

Bowls of our homemade gluten-free vegan Chana Masala with a bowl of rice

Easy Chana Masala

30 minute, 1-pot chana masala with green chili, cilantro, and garam masala. Easy to make, extremely flavorful, and satisfying. A healthy, plant-based meal.
Author Minimalist Baker
Big bowl of Vegan Chana Masala alongside a cutting board of serranos and cilantro
4.81 from 335 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Course Entrée
Cuisine Gluten-Free, Indian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 4 Days


  • 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)


  • 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.



*Some readers have reported it turned out too acidic when using puréed tomatoes, however, it’s our favorite choice in this recipe for a rich flavor. We’ve noticed some brands of tomatoes have a more acidic taste than others (we suspect it’s due to additives). We recommend choosing a brand without citric acid (we like Cento) and if it still tastes too acidic, skip the lemon juice.
*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.

Nutrition (1 of 6 servings)

Serving: 1 serving Calories: 275 Carbohydrates: 41.1 g Protein: 9 g Fat: 8.5 g Saturated Fat: 0.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 496 mg Fiber: 5.3 g Sugar: 14.8 g

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My Rating:

  1. Ashley Bland says

    This recipe was delicious but too spicy for my family. I would try maybe leaving out the Serrano peppers for them next time.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing, Ashley! Sorry to hear it was too spicy. Did you remove the seeds from the peppers? That will help tone done the heat.

    • Prathiba says

      I’m Indian and I use this recipe constantly! It’s my fave channa masala recipe. Been making it for years at this point. The only modification is I boil the chickpeas for about 20 mins so they are softer before adding to the recipe.

  2. Emily says

    I used 2 cans of garbanzo beans, but they seemed kind of hard/underdone to both my husband and me. Is there something I missed that would soften them?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! Sorry to hear this, Emily. We’re not sure what it could be, but what brand of chickpeas did you use? After simmering for 15-20 minutes (step 5) they should soften slightly no matter what, but perhaps they needed more time? Thanks for sharing your experience!

  3. Roberta says

    I have been making this recipe for years now. It’s hands down one of my favourites, my kids too.

    Just thought I would share a happy accident.

    2 weeks ago I didn’t have any canned tomatoes on hand, the roads were bad and I was already cooking and so I grabbed a jar of classico spicy red pepper sauce and I am telling you it brought it next level.

    Amazing recipe! Thanks so much for sharing!

  4. Susan says

    I just made this for the first time (doubled the recipe) and it is a winner!! My son in law not only gobbled it up, but he asked me “where did you get that recipe?” Two shortcuts I like: I use ginger paste that comes in a tube, and I use peeled whole garlic cloves that come in a container or plastic bag. Real time savers. I also used both plain packaged seitan (Sweet Earth Traditional seitan, 8 oz. package.) and the chickpeas, decreasing the chickpeas accordingly, to give it a ‘meaty’ texture. I think I’ll make some vegan raita to put on top.

  5. Lacey theede says

    I made this and it was amazing. I did 1 jalapeño and de seeded it halfway. Instead of adding more water to make it less thick I did heavy cream instead for creaminess.

      • Jenny says

        This is an awesome simple recipe, will def make again! Just wondering why the garam masala is added at the end, and not with the other spices? Maybe I’ll try that next time I make it and see if there is a difference in flavour.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          We’re so glad you enjoy the recipe, Jenny! It might be find to add the garam masala sooner, but sometimes when you add spices all at once it doesn’t layer the flavor well. Hope that helps!

  6. Fran says

    If the 3tbsp of oil is 120g of fat how are you getting 8.5g per person for 6 servings?
    Or is it a typo and should be 3tsp

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Fran, 3 tablespoons is correct! We’re getting a different nutrition calculation for 3 Tbsp oil – 120 calories, but only 14 grams fat.

  7. Amber says

    Thank you so much for sharing this recipe! It tastes amazing and it’s simple enough for a beginner like me. I followed the recipe exactly, using a premixed garam masala I found at Walmart. It is a little saucier than I’m used to, so I’ll probably throw in one more can of chickpeas next time but I honestly don’t have any complaints! It’s so flavorful, filling, and delicious.

    I browned some flour tortillas and brushed them with a mixture of melted butter, sea salt, minced garlic and cilantro for a quick knock-off naan. This will definitely become a comfort staple meal!

  8. Lily says

    So glad I found this recipe! I was in the process of making a similar recipe to this but I changed my mind at the last minute. All I can say is thank you so much! Finally I have premission from the whole fam to cook Indian curry on a weekly basis! And it’s something everyone can eat. We’ve got a GF person, someone who’s on the mediterrean diet, and a vegan (me). I had to omit all the serrano peppers cause everyone minus me is sensitve to heat. I substitued cliantro for fresh parsley and lemon for lime juice. Paired so well with your vegan naan bread. I’m thinking of trying a vegan version of your tikka masala next. Thank you! You guys are lifesavers!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      AMAZING! We’re so glad to hear both recipes were a success! Thank you for your kind words and lovely review! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Molly, we don’t think the flavor would be quite right. But ground cayenne should work. Hope that helps!

  9. Chris Pack says

    This recipe rocks! It was coming up a little thin because I didn’t puree anything, so I added a little tomato paste to make it more stew-like. And the roasted sweet potatoes and broccoli are a fabulous accompaniment. Thank you!!

  10. Cara Whalen says

    This was absolutely delicious. My chickpea-hating husband even agreed, and that’s saying something! I made it 98% as the recipe was written with one minor change – I didn’t have green chilies or fresh cilantro, so I used a cilantro-jalapeno sauce that I had in the fridge in place of those two ingredients. I could have eaten the whole pot myself but had to share once my husband tried it. Fantastic recipe, I’m saving to make it again and again!

  11. Marita says

    Oh my Yummy! I had it for dinner and lunch and probably dinner again tonight!! I didn’t have any garam Marsala so I tossed in a little nutmeg. I toped it off with crumbled feta and ate it with pita bread! I told my friend about it too. I like it hot spicy so next time I’ll add more Serrano. Oh, and I used one can of tomatoes and pureed it with my wand before the chick peas where added.

  12. Dawn E Willoughby says

    This was easy to make and delicious! Even my H ate it! Mr ‘Amy TV Dinners’. I topped it on a big serving of broth sauteed collards, onion and mushrooms.

  13. Amelia says

    Another banger! I love all your recipes I have made over the years & I’m enjoying my minimalist baker recipe journey. Thank you for a simple recipe to achieve this delicious dish! I doubt I’ll be getting take out again of this dish lol! The flavors are amazing & I even just followed the aromatics & spices/ herbs to taste & it is a new staple! Thank you!!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thank you so much for your kind words and lovely review, Amelia! We’re so glad you enjoy our recipes! xo

  14. Jody says

    It was really good. Because I can’t have much salt, I drained and rinsed the beans and omitted added salt. The spices were plenty of flavor. Served over basmati rice and a wedge of rotti, it’s a really good meal.

  15. Grace says

    Hi there! I’ve made this twice now and I noticed something very important about the kind of canned tomatoes that you’re using.
    The first time I used diced canned tomatoes with the only ingredients being diced tomatoes and tomato juice and it was DIVINE.
    The second time, I used diced tomatoes canned tomatoes and it contained citric acid as well. This added a weird flavor that I didn’t prefer so after reading some of the comments about it not feeling flavorful enough, this could be why! I had to add a bunch of extra spices and I even added sour cream when I ate it.
    It’s still delicious either way, but definitely try to use canned tomatoes that are just plain!

  16. Paul says

    A lot of Indian cuisine depends on getting the ‘holy trinity’ correct. Mostly the holy trinity in a lot of Indian cuisine is onions, garlic, ginger, but in Chana Masala, garlic is not used.

    However, you MUST brown the onions very well, and this is important. If they look like they are about to burn, just add a bit of water which stops the burning instantly. The flavor comes from browning the onions, and also, in the case of Chana masala, reducing the tomatoes quite well.

    If you can find black cardomon pods, use them. Don’t use green cardamons – completely different.

    There are as many recipes for this as there are cooks, so there is no ‘authentic’ recipe, and the spices will vary. Jalepeno peppers aren’t a great substitution – just use Kashmiri chili powder (it should be available online). A lot of cooks add some black tea (straining the leaves), but this is strong Indian tea and not the more fragrant teas that Americans are used to (British strong tea would do).

  17. Chase says

    This was yummy. I only used 4 cloves garlic and one jalapeño. My Indian husband was impressed but suggested fresh tomatoes instead of canned. Otherwise it passed his test so I count it as a win!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      That should work well! We’d suggest sautéing the vegetables with the spices, then add remaining ingredients and cook on low for 6-8 hours or on high for 3-4 hours. Let us know if you try it!

  18. Amanda Krueger says

    This was amazing; I subbed oil for either lemon juice or veggie broth and it still tasted sensational. I think using the mortar/pestle for the aromatics really put this one over the top. This tastes better than what I’ve paid for at restaurants, 10/10, will make again.

  19. Mastiana Hoque says

    I really appreciate when white creators/writers/cooks/chefs appropriately and respectfully play homage to the culture/people from which they have been inspired and borrowed.

    It was refreshing to see the history, facts and an AUTHENTIC recipe listed, whilst also making it clear this was ‘inspired by’. This is really uncommon although it shouldn’t be.

    Recipe wise, it was nice – not authentic but nice and easy to follow. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for the feedback, Mastiana! We’re glad to hear you enjoyed that information being included!

      • A Khan says

        I have been looking for a recipe similar to my moms Chana masala recipe which I ate growing up. I found this recipe sometime in 2018 and have made this a countless number of times. It is one of my all time favorite recipes and it comes out good every time. I can literally eat it all by myself lol. The Chana masala is rich, tangy and very authentic tasting. My cooking skills are abysmal and typically something I’m very embarrassed about, but making this dish instills a confidence in me and gives me hope that I can present at least one good tasting dish at a future dinner party.

  20. Angela says

    Really great! I used two jalapeños. I cut the amount of tomatoes in half after reading the comments and I used an immersion blender for a little bit before adding the garbanzo beans. Perfect.

  21. NewBaker says

    I noticed how the recipe card mentions cuisine as India-inspired and not Indian as it’s supposed to be. Curious to know why you’re calling it Indian inspired and not Indian. Especially when everything you’re using is Indian.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, Thanks for bringing this to our attention. We’re not finding the typo you mentioned – mind providing more specifics as to where it’s located? Our understanding is that more traditional versions (such as this recipe) usually contain dry chickpeas, whole spices, and mango powder.

  22. SaidWhatWhen says

    Excellent recipe. Subbing dried and rehydrated garbanzos for the canned ones makes a huge difference in flavor but does require cooking for an extra 15 min or so. I used a prepared garam masala but added a couple cardamom pods to the pot. For the tomatoes, I used fire roasted, and for the chili powder I used Ethiopian berebere, both of which add a bit of smokiness.

  23. Daniela says

    I’m obsessed. It was amazing. I accidentally made it too spicy so I added a tiny bit of coconut cream and it ended up being so creamy and delicious. This is going to be a regular recipe for me now. Thank you!

  24. Susan P. says

    The use of coconut oil, flesh and juice/milk (sugar) may be harmful to someone like me who is allergic to coconut! In the future, if you are touting a “healthy” substitute; PLEASE bear in mind, coconut is not HEALTHY to everyone. This could be said also for any consumable item.

    • Let’s use our heads here, Susan. says

      By this logic, no food could be called healthy because someone somewhere could be allergic to it. I think common sense dictates that if you’re allergic to something, you shouldn’t eat it- that doesn’t mean it’s unhealthy to people without allergies.

    • Nina says

      Amazing recipe! The flavors were awesome and I followed the recipe exactly as written. I made sure to get new garam masala from a high quality grocery store. We served it with roasted cauliflower and brown rice. We will definitely be making this on a regular basis.

    • Use Common Sense, Susan says

      Are you looking up every healthy curry recipe that uses coconut milk on the internet and making the same comment? If so, just stop.

  25. Kels says

    This looks great! If I were to make it for meal prep, would you recommend eating it cold for lunch or warming it in the microwave?

  26. Cate says

    This recipe has been a staple in our house for years (4 or so).
    The only things I’ve changed about the recipe is using red onion (in Australia) instead of brown – which gives it a delicious depth of flavour.

    I also squeeze fresh lime over the dish before eating. This takes it to the absolute next level.

    At one point I was being lazy and using jarred garlic and ginger.
    These were unfortunately contributing to a lack of flavour. I make sure I use fresh garlic now and with the ginger paste I buy a fresher one from the produce section instead of a giant 1 KG jar from the indian supermarket.

    Must try for anyone – even meat eaters.

    Oh! And buy some papadums with the cumin seeds through them from an Indian shop. Pop them in the microwave on a plate for 60 seconds per batch. Such a great pairing.

  27. Lauren says

    I love Chana masala but unfortunately this recipe didn’t work for me and I’m not sure why. I followed the recipe exactly except added some spinach at the end. I would definitely use diced tomatoes and maybe less tomatoes because the main flavor was puréed tomato. Will not try it again though.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so sorry to hear that was your experience, Lauren. We’ve noticed some brands of tomatoes have a more acidic taste than others, so that could be part of the issue. Or if your spices weren’t fresh (<6 months old), we wonder if they weren't contributing enough flavor.

  28. Jen says

    This is in my regular recipe rotation because it is so easy and so good! As a vegetarian, I sometimes have to hunt for quick recipes that are also incredibly flavorful and healthy: this checks all the right boxes. I make it just as is and throw it over brown rice. Thanks for such an awesome recipe.

  29. Emily says

    This recipe is wonderful! It’s very easy to throw together, and I always choose to make it more veggie-packed by adding chunks of carrot, cauliflower florets, peas, and/or pepper – whatever you have on hand! I also don’t love cumin so I cut that measurement in half and add some paprika or extra chili powder- still delicious

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Emily! Love all your veggie additions. Thanks so much for sharing! xo

  30. Daniel Lynes says

    Made it tonight with my daughter. Should have read through the instructions first. Will prepare ginger and garlic the Chinese way next time (slice into slices and then whack it with the flat side of a Chinese cooking knife, or cleaver for non-Chinese…the ginger and garlic will naturally separate into small pieces), but the mortar pestle worked for the chilies. Used two green thai chili’s. Perfect amount of heat, until my daughter got one in her mouth that I must not have crushed well enough :)

    Used a little bit of brown sugar in it to sweeten it up, and slightly more garam masala. Next time I’ll use more cumin as well.

    Served it on a bed of rice (mixture of red carriage rice, black glutinous rice, white rice, and white glutinous rice).

    Didn’t taste exactly like Punjabi chana masala, but it still tasted pretty good.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so sorry to hear it didn’t turn out for you, David. Is it possible your spices weren’t fresh? Did you make any modifications? We ask because we retested this recently and found it to be flavorful!

  31. Nancy Jones says

    I’m making this for the second time as we speak. I like it so much that I wrote it down on an index card and put it in my recipe box. Which means I really, really like it! The only changes I’m making for this second round is to reduce the salt and the lemon juice by about a quarter and to use maple syrup instead of coconut sugar because maple syrup is a pantry staple for me.

  32. Meghan says

    I’m assuming you sauté the onions for a bit before adding in the paste? and also do you only add coconut sugar in at the end? I don’t see it in any of the other steps.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Meghan, yes, coconut sugar is added in step 7. Sauté the onions, cumin, and 1/3 of the salt in step 1.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Elizabeth! Thanks so much for the lovely review!

  33. Melisa Singh says

    Made this tonight with one chili as I don’t like super spicy food. Was really delicious. Was eating it out of the pot before it was finished! Ate it with some farro for a hearty, healthy meal. Will likely try to find an Instant-Pot version and make this a regular meal!

  34. Amy says

    Wonderful Recipe! Thank you for making this recipe available to us. It takes a little time so I make a big batch and freeze the sauce without chickpeas for some later meals.

  35. Katherine says

    This dinner is on regular rotation at my home and my whole family loves it. We leave out the chilies to accommodate our young daughter’s palate (I just add crushed red pepper to my own plate). If we happen to have fresh tomatoes, we use them instead of the canned ones. Thanks for sharing this recipe!

  36. Olivia says

    This recipe was so easy, but flavorful and delicious! I used two and a half chilis, which turned out to be a little too spicy for me. I’ll try maybe 1 – 1 1/2 next time. Paired with basmati rice and garlic naan for a wonderful meal. This will be a repeat recipe for sure!

  37. Margarita says

    I just want to say that this is my absolute favorite vegetarian meal that I prepare. It is absolutely delish! I’ve been making this for two years now but I finally tried it over sweet potatoes with broccoli, as per your suggestion, and I agree, it’s outstanding that way. I steamed the broccoli and baked the sweet potato rounds and it was perfect. Thank you for a great recipe.

  38. Denise Anne says

    This recipe is absolutely delicious … I’ve made chana masala once only before but this recipe surpassed expectations! Excellent 😛
    I didn’t have coconut sugar so just added a little Agave at the end with the lemon juice … I recommend this recipe if you’re into Indian food … it’s just amazing

  39. Ana says

    A great and hardy recipe! I do have a question though – mine turned out very tomato-y. Any thoughts? I followed the recipe to a T – any spices I could change and adjust? Thanks in advance! :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Ana! Cooking a little longer can always help mellow tomato flavor. As for spices, a bit more cumin, coriander, and/or garam masala will help!

  40. Hemant Kapoor says

    Lovely Recipe. The chickpeas curry looks very delicious and seems to have abosrbed the gravy well.
    I want to bring to your notice that it seems you wanted to give link to veg recipes of india (as you have mentioned) and ended up giving link to indian healthy recipes by mistake. kindly have a relook at the line “You can find a more traditional preparation here from Veg Recipes of India.”

  41. Nazneen says

    I made this yesterday and it was the best chana I have ever eaten! That hit of garam masala at the end really makes it. Thank you for sharing this recipe – I will most definitely be making it again and again!

  42. Ana says

    Fantastic recipe! I just made it. I didn’t have green chiles at home so I added two green bell peppers and a teaspoon of cayenne pepper. Tastes amazing!

  43. Natalie says

    I made this recipe today and it was fantastic! I left out the cilantro since I personally just hate cilantro and it ended up being delicious! Once I had the ingredients all prepped it was really easy to make. I’ll definitely be making this recipe again in the future!

    • Anne says

      I just finished eating my first bowl and may go in for round two! I didn’t get the grape seed oil or coconut sugar and turned out great. Used olive oil and a teaspoon of regular cane sugar instead. I used two Serrano peppers and it’s a bit too spicy for my taste. Will reduce to one pepper or less next time.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Thanks for sharing your experience, Anne! Peppers can vary in heat based on growing methods and more.

  44. Jessica K says

    My family and I have this twice per month. It is delicious and healthy. There is no way the prep time is five minutes though. It takes me at least 30 minutes to mince and chop before I can cook. It freezes well though, so I make a larger batch to save time. Thank you for sharing!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Jessica! And for the feedback. You can chop your onion in a food processor to save time if you’d like!

  45. Cynthia says


    Really enjoyed this recipe! I wanted to call your attention to the video player on this page that has an error code and it is blocking the recipe when I scroll on my phone. Is there a way to fix it please?


      • Emory says

        Made this tonight for a quick dinner. Super flavorful! And I served it with the suggested roasted broccoli/sweet potatoes—really nice balance with the dish. Since I live in the Netherlands I couldn’t find Serrano chiles so I just used the ordinary green chillis that you find here and in the UK. Perfect amount of heat even with seeds.

  46. Jo Ru says

    This was perfect! I pureed the sauce before adding the chickpeas to smooth it out. Other than that, I followed the recipe. Truly, thanks for all the recipes!

  47. Sophie Mannarn says

    Followed recipe to a T (which is odd for me) and it was amazing!! I wouldn’t change anything. I will be making this again. I finally have the confidence to move away from jars of curry sauce! Yayy!

  48. AK says

    I looooooove this recipe so much. I found it in March and have made it at least 10-15 times. My husband loves it too! It actually reminds me of my mom’s recipe and we come from an Indian background so we love all things tarty and spicy.

    I skip the coconut sugar and I never seem to have cilantro so I tend to skip that too.

    I use the amount of spices listed but I use more salt (2 tsp of regular-salt in total) and I use three whole tomatoes which I purée (instead of canned tomatoes). And I use bottled ground garlic and ginger from the store to make it quicker. And despite my shortcuts, it always turns out so good!! I gotta try out more recipes from this website!

  49. Heather says

    I feel like 1 TBSP of coriander has to be a typo. I made it, and it was quite bitter. I then looked up many other chana masala recipes, and they all call for 1-1.5 tsp coriander. If I try this recipe again, I will only use half the amount of coriander, because I feel it would have been good if not for the excessive coriander.

  50. Anna says

    while it’s a great recipe, it took me like 1.5hrs to prep and cook everything =( I think I need a master class on how to speed up my prep process…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Anna, we’re glad you enjoyed it! Our top tip is to make sure you are using a good knife.

    • Cassie V says

      I made this really quickly by using ginger and garlic paste, sautéing the paste, onion, chiles, and spices together then blended in a food processor with the tomatoes. Quick and tastes just as good as using fresh garlic and ginger.

  51. Katie says

    I’ve made this recipe several times, and
    1. It is one of my very favorite meals EVER! Like, top 5 for sure!
    2. My Indian best friend thinks that it’s right on track and totally delicious.

    Easy and authentic!!! You deliver as usual!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you and your friend enjoy it, Katie! Thanks so much for the lovely review!

  52. Jay says

    great recipe! i used fresh diced tomatoes and blended it all together with immersion blender before adding chickpeas. I didn’t have serranos so I used a few thai hot chili peppers from the freezer. Delicious, Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Jay. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  53. Shawna says

    Absolutely delicious! As a college student I’m always on the hunt for recipes that are quick, easy, and delicious, and this was it! Budget friendly too and perfect for meatless Mondays.

  54. Abby Rizzo says

    I make this all the time. It is an easy staple for our house. Thank you! I really appreciate the garam masala recipe because I have all these ingredients – so why buy?

  55. Thomas L Von Heill says

    Really tastey and easy to make, I’ve made it a number of times. I use 3 red jalapeños and kept the seeds of one for the recipe which gave it the perfect kick. Love it, will definitely continue making.

    Also don’t forget to add the coconut sugar, I didn’t add it the first couple times, but it’s only 2 tspoons and adds balance to the dish.

  56. Lisa says

    I made this dish this evening I cut the spices in half and just one can of chickpea and also didn’t add the sugar which I didn’t have. Trying to cut meat and was thrilled that my husband enjoyed it considering he prefers to have meat regularly. Loved the spices very flavorful will prepare again thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Lisa. We are so glad you both enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  57. Alyssa says

    This is by far one of my favorite recipes, and I’m so happy that I re-discovered this! It takes a little time to prep but it’s so worth it. Definitely spicy, but I love lots of heat! I usually use 3 jalapenos with seeds, but might tone it down to 2 and play with removing the seeds.

  58. Yvonne Cocker says

    I have just made this and although the flavour is good, it is super hot. Perhaps it’s the green chillis I used?
    Is there anything I can do to reduce the spice level as I am not sure I will be able to eat it, or serve to our guests tomorrow.
    I haven’t yet added the lemon and Garam masala. Will the Garam masala increase the spice level?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Yvonne, sorry to hear that! You could try adding coconut milk to tame the spice. What type of chilis did you use? Garam masala shouldn’t add heat, but maybe check the ingredients to make sure there’s nothing spicy in the one you have.

  59. Rachael says

    Chana masala Is my husband’s favourite Indian dish. I have made this recipe many times and it has never been disappointing. I love that I can make it ahead of time so that when I get back from work I just need to heat it up, and any leftovers make a great lunch the next day!

    Thanks for a great recipe

  60. Kuhn Family says

    I have made several recipes for Chana Masala. I usually google recipes and pick one with ingredients I have on hand. I used this last night and the family said star this for next time. I used fresh jalapenos from our garden, which gave it a nice kick. Tons of flavor. Husband, 14 year old, and 12 year old all love and want for lunch.

  61. Katherine says

    This is a fantastic recipe! I have tried several chana masala recipes and something was always off. The one hit the spot and even all four of my kiddos loved it (we love spicy!) The only changes I made were to use an immersion blender to slightly blend everything before adding the chickpeas, and I also threw a cinnamon stick in there while it was cooking. Thanks for a great recipe; this is surely a keeper!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoyed it, Katherine! Thanks so much for the lovely review!

  62. Ashley says

    This recipe was a miss for me. Too acidic and lacking on spices. I know this was a quick take on a traditional dish, so wasn’t expecting it to be 100%, but for me, resulted in tomato stewed chickpeas, not the Chana I love. I tried adding more coconut sugar to offset the acidity, as well as cook the tomatoes longer in hopes that the acidity would mellow out. While it mellowed slightly, it was not enough for my taste. Maybe try reducing the amount of tomatoes and upping spices?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ashley, thanks for the feedback! We wonder if your were spices fresh? Either way, yes, more of them should help!

  63. Mimi Y Wan says

    Super easy to make and delicious. The addition of sugar is unusual but made it easier for my 15 yo to eat. Thanks so much!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks, Mimi! We find that helps balance the flavors (especially the heat). Glad you enjoyed it!

  64. Claire says

    For me, this summer has been full of trying new recipes–and this one turned out great! In addition to a couple jalapenos, I added a red chile from our garden. I also used brown sugar instead of coconut sugar and added some boiled potatoes! I added about a half tsp. extra chile powder as well. Turned out amazingly!! Thanks for the recipe, definitely will be using again :) would recommend to anyone wanting to try it.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Claire! And love that you were able to use fresh garden produce! Thanks so much for the lovely review! xo

  65. Jackie Sarlitt says

    I have made this twice and it is delicious. I make it with canned diced tomatoes that already have chiles in it so don’t make a separate paste but it still comes out awesome

  66. Brittany says

    I was honestly amazed at the depth of the flavor profile. I cook most of my foods from scratch and I am rarely in awe of myself, but I couldn’t help myself, this chana masala is SO good.
    I forgot the coconut sugar at the end, but I didn’t miss it. I also left off the cilantro. I used one 14 oz can diced tomatoes, and one 14 oz can of fire roasted tomatoes, and cooked in a shorter, wider pot, so it reduced the liquid very nicely.
    Please don’t skip the garam masala and the lemon at the end, it really brings the dish to another level.
    Make this recipe – you won’t be disappointed!

  67. Lance Chantry says

    I had a craving for chana masala and since current conditions won’t let me go to my favorite Indian restaurant, I found your recipe and tried it.
    I was floored at how good it was for being so easy!
    I wouldn’t change a thing ( except make a double batch next time)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Lance! Happy to be able to help in these difficult times =) Thanks so much for the lovely review!

  68. Allison Mcintyre says

    My whole family loved the recipe! I added a little soy milk to make it creamier and I put more of the spices than the recipe said to put. It was delicious!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for the feedback, Karen! We personally like it that way. But maybe sub fresh tomatoes for a more mild tomato flavor.

  69. AJ says

    This dish was fantastic! I followed the recipe to the letter and it produced a meal that was layered in flavor with a slow building heat that didn’t overpower. I will definitely make it again!

  70. Helen McCullough says

    This was absolutely delicious. I used two large fresh tomatoes instead of canned and added them in after cooking the onions for 3 minutes and it was perfect. Highly recommend and will be making again!

  71. Rachel says

    This was absolutely delicious! I’m trying to cook more and this recipe was easy and it turned out wonderfully! My family was impressed and I’ll be making it again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Bobbi. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  72. Mary says

    This turned out sooo good!! I added zucchini because I had a ton from my garden that needed to be used up and everything was just beyond excellent. Also made the Naan bread recipe also from minimalist baker to have in addition :) Just everything so so good.

  73. Jessica Puodziunas says

    This recipe is amazing. It tastes like it was right from a restaurant. Also, the spice is perfect. I used jalapeño peppers because I couldn’t find green chilies, and the flavor was great. I served this over turmeric brown rice since I couldn’t find basmati rice. This recipe is easy to make but requires some effort with the mortar and pestle. Definitely want to make this again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Jessica. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  74. Megan says

    This was a great recipe–very easy, flavorful, and adaptable! I didn’t have hot peppers, so I used a green pepper instead and added a bit more chili powder. Great flavor and easy one pot meal. Thanks!

  75. Lauren says

    I don’t typically write reviews, but this recipe is deserving. I have been making this recipes for years now. It is very easy to customize to your palate, adding or taking away what suites you. I am running low on cilantro, so I am going to also add basil to it when I prepare it this evening. I often double it and freeze half. I serve it with cauliflower rice and sometimes naan. I plan to have it tonight and reheat leftovers for dinner tomorrow.

    It is budget, waistline, vegan, and time- friendly.

    P.S. I make a separate batch for my fiance with chicken instead of chickpeas. Also delicious.

    Bravo! Thank you!

    • Karen l carson says

      This is in the pot as I speak. Added an extra half teaspoon of chili powder, cumin and coriander. So far it tastes great. I didn’t do rice but have paratha in the freezer. It is so easy to make.

  76. Angela Eckton says

    I made this recipe today and all I have to say…Holy Smokes- Amamzing!!! It was super easy to make and super easy to find all the ingredients. I have forwarded it to everyone I know. It will now become a staple in my repertoire of go to dishes!

  77. Marianne Evans says

    I neglected to rate this recipe in my former comment. I would give it 6 stars if possible. This really suited my taste buds.

  78. Marianne Evans says

    I LOVED this. Made according to the directions, almost. I used one and a half Seranos because sometimes they are too hot for me. Could have used more. Substituted light brown sugar for coconut because I didn’t have it. I thought it was fabulous. The recipe is definitely a keeper!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lovely! Thanks for sharing, Marianne! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  79. Annie says

    My family who is not vegetarian loved this as much as I did! Didn’t have chilies, so I just used some more chili powder. SO good!!! Can confidently say I will be making this again!

  80. JuliaV says

    I made a triple batch using this recipe. The only change I made: substituted canned chopped green chillies for fresh because I didn’t have fresh. The results are well worth the effort. Initially, the lemon came across as strong, but I refrigerated the stew and served it the next night over rice and it was very nice; then the next night I served it over baked, mashed sweet potato and thought it was even better. I’m no expert on Indian cuisine but I will make this again.

  81. Christine says

    I don’t know if I just happened to get exceptionally hot peppers, but 2 full green chiles was way too much heat for me to the point that I could barely eat it. I think I really missed out, so I am making it again tonight with maybe 1/2 of one chile and hopefully I’ll be able to taste the rest of the flavors that everyone raves about.

    One thing to note, I’m not sure who can dice an onion, mince 6 cloves of garlic, slice 2-3 chiles, mince ginger, and chop a 1/2 cup of cilantro in 5 minutes. Prep time is probably closer to 10-15 minutes, if not a little more.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for the feedback, Christine! It does sound like your chilies may have been extra hot, but we’ll see if we can make improvements!

      • Brittany says

        I second this! The recipe calls for 2-3 serranos with seeds. Because I typically enjoy my food on the spicier side, I went ahead with 3. I ended up having to make a soup of sorts out of it, with lots and lots of soy milk and added boiled potatoes. These additions along with the coconut sugar, seved over rice with naan did finally make the meal edible, luckily with some fresh cilantro, lime, and more garam masala, it kept much of the flavor. On the plus side, thinning it out made plenty to freeze and helped with the acidity (because like many others have commented, the prep does take more like 20 minutes, unless you happen to have everything already measured out and pre chopped), and secondly my previously stuffy sinuses are clear as a whistle lol.

  82. Kari says

    So delicious! Since I didn’t have any green chilies or lemon in the fridge, I had to omit those. Still turned out very flavorful. Just the right amount of heat and spice. Highly recommend and will make again!

    • Rebecca says

      Excellent and easy recipe! Added a diced sweet potato along with the chickpeas and a couple handfuls of greens at the end to get extra veggies in. I also didn’t have green chiles or cilantro so added a little cayenne for some heat. Highly recommend!