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 334 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. Evelyn Bennett says

    Fantastic! I have made it several times just like this recipe. İt is now one of our regular weekly meals. So delicious with layers upon layers of flavor.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad this one is on repeat in your kitchen, Evelyn! Thank you for the lovely review! xo

  2. Rosie says

    I had plain cooked chickpeas and brown rice in the fridge, and this recipe was the perfect supper solution! I had less chickpeas than the recipe called for, but I still followed the recipe fairly closely, just scaling back a touch. It seems like large quantities of spices, but the flavour was delicious! We have a lot of frozen tomatoes so I pureed my own with some water in the Vitamix. When adding the tomatoes, I just eyeballed the amount, until I liked the consistency. It was quick and delicious-as promised. Thank you! I made Indian fried rice to go along with it-adding cumin, coriander, mustard seeds, green onion, and currants (from the Whole Life Nitrition cookbook). Nice complement of flavours.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yum, that rice sounds like the perfect pairing! Thank you for sharing, Rosie! xo

  3. Melanie says

    I love the recipe, generally, but cannot do the lemon juice–chana without tamarind is wrong. I use a couple teaspoons (or four) of tamarind concentrate and it is excellent.
    A few months back, I decided to puree about a pound of ginger and freeze it in mini muffin cups. Then I put them in a big ziploc and keep them in the freezer–I do the same with chilies and sometimes garlic. Makes it super easy.

  4. Maureen says

    Traditional chana masala recipes often include baking powder or baking soda. Supposedly it helps make the chickpeas more tender. But in my opinion the more important effect is reduced acidity. Contrary to some internet “experts,” sugar does NOT reduce acidity, alkaline ingredients do.
    So that’s the one change I made. My family loved this!

  5. Jenny says

    This recipe looks very delicious. I am going to try it very soon! Would you have any advice about making this dish in the instant pot?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jenny, we would recommend sautéing through step 3. Then add the remaining ingredients and pressure cook on high for 4-5 minutes. We’re not sure if the thickness will cause a burn warning or be okay. After releasing the pressure, it may not be thick enough, but you can turn on the sauté function to evaporate some of the water. Let us know how it goes!

      • Jennifer (Jenny) Srivastava says

        Thank you for your prompt, helpful response. I will post again once I follow your chole recipe using the instant pot. My mouth is watering from thinking about it!

          • Jenny says

            Hi, I made chole in the Instant Pot (IP) following your recipe. I made one change and that was to add one extra can of chickpeas. I followed your recipe through step 3 and then cooked on high in the IP for 4 minutes. I did not get a burn warning! I let the chole sit for 20 minutes and go through the natural release cycle. The following day before serving the chole for lunch, I cooked it on low for 1 minute in the IP and did a quick release. I served the dish with some freshly cut cilantro leaves sprinkled on top. It turned out to be very tasty and the consistency was good! Thank you for the great recipe. It is a keeper!

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            We’re so glad it worked well. Thank you for sharing your experience, Jenny! xo

  6. Karen says

    Made this recipe today and it came out fabulous! I had all of the ingredients and followed the recipe exactly and wow, this has such great flavor and consistency. Made a pot of brown rice in my pressure cooker and served them together. Fantastic recipe, and I will definitely be making this again. Thank you!

  7. sydney says

    I made this recipe with my friend and we both really enjoyed it. I followed the instructions exactly and it turned out great- a little bright but some lemon juice helped a lot. It was also great the next couple days once the flavors blended better. It was our first time making curry so we stuck very close to the instructions, and while it didn’t taste exactly like you’d get in a restaurant, it was still pretty good.

  8. Rebecca Johnson says

    Love this dish! So easy and flavorful, the whole family enjoyed it. I used diced tomatoes and tomato paste. I served this with a 1/2 Cup of Fage 0% fat free yogurt, very creamy and adds more protein.

    One time this was the main dish and I served with sweet potatoes and brown rice/quinoa mix. Another time it was a side with butter chicken & rice.
    Also, lots of leftovers so had enough for lunch!

  9. Dave says

    Great tasty recipe, I used jalapeños instead of green chilli , more turmeric and chilli power only 400g of purée tomatoes which made for stronger flavour and more chickpeas

  10. Catherine Siegbahn says

    Love this! I prefer soaked/cooked dried chickpeas as the nutty flavour in these is irreplaceable! For ease, I served over quinoa. I know, not traditional at all, but it’s quick to cook and I had lots at home. Plus I prefer it to rice.

  11. Rachel says

    I made this and served over roasted sweet potatoes and the only thing I altered was adding a dollop of sour cream in the final product and using an immersion blender for a few seconds to blend up some of the masala. Totally not necessary as the dish is great without them, but those extra steps make it so creamy! I gave some to my mom and sister and they loved it too! I just finished my last serving and I’m already planning my next grocery trip to get the ingredients for it again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We love those modifications and are so glad it was a hit with the whole family. Thank you for sharing, Rachel! xo

  12. Chris says

    I made this exactly as written except I used ginger in the tube, garlic in the jar (don’t judge me), bag of spinach and added a whole can of coconut milk (with the cream). The simmer time took about 45 minutes to 1 hour so I could get the beans to the texture I wanted. This was 100% a recipe I will use again…and again. Recipes are meant to be adjusted. Put your own twist on them. The base is this recipe is your starting point…..

  13. Eryka says

    Loved this recipe even though I accidentally used parsley haha. Grapes the wrong bag. So it probably tasted TOTALLY different!! Anyway, what is a “serving” would it be 1 cup? I don’t see the at on here.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re glad it was still a success, Eryka! We’d estimate 1 serving is ~1 – 1 1/2 cups.

  14. Jonathan Bryans says

    This was fabulous!! I went the long route. I soaked dried chick peas over night, washed and drained them. Made the Masala as is, opted out of coconut sugar and let it cook and soften for two hours on the stove top. The final result was moderately spicy and very flavourful…..My only problem is that I am diabetic,,,,neither white, brown rice or Naan is good for me…..I need to find a replacement……maybe some ‘freekeh’ or something else may go well with a dollop of garlicky yoghurt. Thanks for this…..it was a very good and easy recipe, although next time I may use rinsed canned chickpeas to get rid of some of the sodium content.

    • marge201 says

      [[ next time I may use rinsed canned chickpeas to get rid of some of the sodium content. ]]
      Do you think that dry chickpeas produce salt-laden beans and that using rinsed canned beans is the best way around that?

      My information is that dry beans cooked in water or salt-free broth produce completely salt-free beans. I’d bet $100 that I’m correct!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Marge, yes, dry beans cooked in water/salt-free broth would be salt-free. The broth may have some naturally occurring sodium from the veggies, but not much!

  15. Julian says

    This was absolutely amazing. Followed the recipe exactly but omitted the sugar (I like the spice so I don’t want to offset it). I thought this would be super complicated to make but you made it super easy. My husband LOVED it. Healthy and tasted good on this cold night.

  16. Fay says

    Really delicious and easy to make. A little bit of kitchen intuition helps here if you’ve had Chana Masala and know what you’re looking for!

    I used tomato paste and water to reach the volume of puréed tomato that I wanted for my base (I reduced it to about 20 ounces as I prefer a thick curry). I also let it simmer on the lowest possible heat for about an hour (stirring very frequently) to reduce the acidity. This wasn’t a problem for me because I knew in advance I’d prefer to let it simmer and take my time cooking it to deepen the flavors.

    I did not have cilantro but I know this would have been divine with it!!! I used raw cane sugar in place of coconut sugar and reduced it by roughly a tsp.

    I agree with other comments the amount of Garam masala should be to taste… add it gradually! I have tried different brands of gram masala and some are absolutely a lot more bitter than others so you should be careful when adding the Garam masala at the end.

  17. Sam says

    It’s really good! Next time I make it, I’m going to add 3 cans of chickpeas. I personally prefer more chickpeas than sauce. My husband on the other hand loved how saucy the dish was. I will be adding this to the rotation!

  18. Jules says

    I made this recipe and it was really good. I thought it tasted good before I put the garam masala in at the end… and then it tasted a little over spiced, almost bitter… but still good. I might leave that out next time.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing, Jules! Garam masala contains cloves and cardamom which both taste bitter to some people, especially if the blend is heavy on those spices. You could omit, use less, or try a different brand!

  19. Kay says

    I just made this dish. Very tasty. My only complaint is that it took an hour and I still have to clean up and do dishes. Till I gathered all ingredients, cut the items then made the purée it was over 30 minutes. Also took time to stop and read the recipe since I was unfamiliar with this dish. I think those who post recipes need to be more realistic for the average cook.

  20. Rich says

    This recipe was fantastic. I finally have an Indian dish that I can make and be happy with it. I should have read the comments before making it though. I totally agree that 28 oz of puréed tomatoes is too much. I’ll try about 20 oz of diced tomatoes next time. Also, prep time was at least 20 minutes for me.

  21. Fred says

    I have no idea how authentic this recipe is but I do know that it helped me make a delicious meal! This is an impressive feat considering I have little to no cooking skills. I didn’t use the chilies because I don’t do well with spicy food (pathetic, I know) so I didn’t end up needing any sugar. The result was yummy! I did almost die cutting up the onion, but that is a separate issue. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed the recipe! Cutting onions can definitely be a little intense. Check out some tips online for how to reduce it!

  22. Sami says

    Made this exactly like the recipe and used diced canned tomatoes. I also doubled the garlic ( I always double the garlic in recipes )😉. Keeps the vampires away …
    Served it over roasted sweet potatoes and broccoli like suggested and it was Delicious 😋 Love your recipes 💕

  23. John says

    Please remove “pureed tomatoes” as an option in the recipe, or adjust the pureed volume + added water for this option. Pureed tomatoes at the same volume as diced tomato adds too much acidity to the dish. Even double the recommended amount of sugar cannot counterbalance it.

    I had to dump the curry (saving the beans) and start over. Trying again tomorrow. Will write a follow-up comment either way.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi John, we’re so sorry that was your experience! We used puréed tomatoes when we made this recipe. We’ve noticed some brands of tomatoes have a more acidic taste than others, so that could be part of the issue. We’ll do some troubleshooting and see if we can ensure success for more readers!

    • Cathy says

      I use canned, pureed tomatoes quite often and highly recommend Cento brand. It is the only brand I’ve found that is made from just tomatoes. The others are all made from tomato paste and water, resulting in a very acidic taste. Hope this helps.

  24. Lisa says

    Just made the recipe and had to come back to leave a review. Absolutely DELICIOUS! Love the fresh paste, makes a huge difference in flavor. Saving & making again in future!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy the recipe, Lisa! Thank you for the lovely review! xo

  25. Debnath says

    This chana masala recipe from Minimalist Baker is pure perfection! The flavors are vibrant and the simplicity of the ingredients and instructions make it a breeze to prepare. It’s the ultimate comfort food that satisfies both your taste buds and your soul. Highly recommended!

  26. Chris says

    I made this and it was pretty good, but it did not mention cooking chickpeas in advance (they were a bit hard).

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Chris, did you use canned or dry chickpeas? We recommend canned because they’re already soft.

  27. Nancy Wilbraham says

    I made this last night for dinner. Followed the recipe and it was delicious! Plan on having it tonight with the sweet potatoes and broccoli.

  28. Sheri Padilla says

    Love these chickpeas recipes, I am making now a big batch of chickpeas, I soaked them and am cooking now ,,,,, I will be freezing alot of this batch, after cooking, will they still be ok once thawed in your recipes?

  29. Kar says

    I am so impressed with myself LOL this came out just so good — (I am a big Indian food fan and know good Indian food) but this was perfect for my tastes. I followed the recipe but omitted the salt and added some fresh spinach. Thank you for this delight!

  30. Laura says

    Really good flavour without needing too many ingredients. I didn’t grind or blend the ginger, garlic, chilies etc but just chopped them. Turned out great.

  31. Mike says

    As a white heterosexual male Let me tell you everything was correct EXCEPT: you must toast the spices before putting them in the mortar and pestle. Once you smell their fragrant smell you can crush them.

  32. M says

    I DEFINITELY recommend diced tomatoes instead of tomato puree. I’ve made this a handful of times and I usually use diced but last night I had to use puree, and whewwww, I couldn’t even finish my meal. Way too thick and tomato-ey and acidic, especially with the lemon juice. I think it would have been better with some coconut cream to cut the acidity. It was so thick that when it bubbled it splattered all over the stove, I had to add over a cup of water to make it stop doing that. It also seemed like way too much tomato for the amount of chickpeas. I think I could have used a smaller can. This is the best and easiest chana masala recipe I’ve come across!

  33. Beth says

    Yummy, delicious, nutritious! My favorite. I actually crave it now. I am newly vegetarian (about two years now) and it has made the transition so much easier! I have been putting it over butter nut squash and broccoli instead of the sweet potatoes recently. YUMMY!

  34. Mona says

    Amazing recipe! After making it a few times made these changes that I believe made it tastier:
    1. No chilli powder or pepper so my Kids (6 & 3) can eat it too (they loved it). Even with no heat the dish tastes amazing. I think it might not really need the peppers (coming from someone that loves spicy food)
    2. Added a tablespoon of vegetable base and added no salt
    3. Only 1 14oz can of diced tomatoes. 28oz is too much IMO
    4. Added an extra can of chickpeas since otherwise it would have too much broth
    5. 2 tbsp of dried fenugreek
    6. Smashed the chickpeas partially at the end

    Thank you for this fabulous and healthy recipe! This is a regular in our rotation now!

  35. Brittany says

    Loved this so much! I made a few adjustments to the recipe:

    I used fresh chickpeas that I cooked beforehand in the pressure cooker.

    Instead of cumin powder I swapped it for seeds, I did 1:1 and it was delicious.

    I did need 4 Tbls total of oil instead of the three.

    Fresh tomatoes instead of can.

    For the chili powder I used Indian chili powder (we have an Indian market nearby).

    With the types of alterations I made I really don’t think making this as is would be wildly different. I’m actually game to lighten the load next time to use the canned ingredients.

  36. Rebecca says

    Hi, this was delicious! I have one piece of feedback for consideration- I found the “prep” time to be really misleading- not sure how one could finely dice an onion, garlic, ginger, and cilantro and assemble the ingredients in 5 minutes. It would help to have a more accurate sense of prep time. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rebecca, so glad you enjoyed this recipe overall! We will look to the recipe to see if there’s any way to make improvements! Thank you for your feedback.

  37. Katie Green says

    This is a family favorite at our house. Would you adjust anything for an instant pot preparation? I prefer the texture of dried chickpeas cooked in the instant pot. Thank you for your wonderful vegan recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Katie, we’re so glad to hear it’s a family favorite! Thank you for your kind words and lovely review! If using dried chickpeas, we’d recommend soaking them overnight in water, then draining. Add them at the same time you would add the canned chickpeas, but you’ll probably need to pressure cook on high ~15 minutes and may liquid (broth or water) to prevent a burn warning. Also, just note that sometimes dry beans will have trouble softening in an acidic liquid. Let us know if you try it!

  38. Beth says

    Super delicious! I love slow simmer recipes like this, because I can make them for dinner in the summer without putting in a ton of effort. I served mine over leftover buttered rice :)

  39. Laura says

    Made this for dinner tonight. It was so delicious! I was skeptical at first that I could make an Indian dish at home that actually tastes good. I think the pepper/garlic/ginger/cilantro paste is what really turns this into something special. I will definitely be making this again.

  40. Paris says

    Yummy simple recipe! I wanted to use pantry stuff on a rainy day in so I subbed the chiles for a green curry paste that I had (with ~50% green chiles in it)! I think the recipe was great! I used a food processor to mince the garlic etc. :)

  41. Isa says

    Did not use Chili (didn’t have it) and cilantro (hate it!). I only had 20 ounces of chickpeas. Otherwise I followed the recipe as written and it was a hit

  42. Lauren says

    This recipe was so delicious and doable- and I had never made an Indian recipe before. I added only one chili this time and it still had ample heat. I also made my own Garam masala for the first time ever and it was so simple! I JUST had it for breakfast on the second day and enjoyed it even more. Will be making this again for sure!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Sorry to hear that, Heather! Is it possible any of your spices are on the older side (6+ months) and not as potent anymore? Feel free to add more to taste!

  43. Pamela says

    Awesome dish with intense flavors. I serve it with a side of yogurt and omit the sugar. Love this recipe.