Authentic Chana Masala Recipe
Today we are making an Authentic Chana Masala Recipe! This is an Indian chickpea curry, otherwise known as punjabi chole or chana masala. The Punjabi word for chickpeas in chole. The Hindi word for chickpeas is chana, and the word masala means a spice mix.
This chickpea dish originated in northern India and it has become more popular in the vegan world as well because (a) it’s high in protein – chickpeas! (b) it’s delicious (c) it’s very easy (d) it’s also cheap (e) hello meal prep! This dish checks off so many of the boxes, I don’t know anyone who frowns at some good old chana masala.
Once you have the required spices, the rest of the recipe card lists pretty simple ingredients. You need the Indian cooking staples for this dish – fresh ginger, onion, tomato and garlic for an onion and tomato base. Then you will add in the mixture of ground and whole spices (coriander powder, garam masala powder, turmeric powder, red chili powder and a bay leaf), then white chickpeas and water.
It is commonly served with puri (which is fried bread), warm naan (fluffy Indian bread), as chole bhature (a different type of fluffy bread with the chana mix) or jeera rice (Indian Basmati rice cooked with cumin seeds). For a low-carb option, you can even eat these with cauliflower rice!
Why You’ll Love This Easy Chana Masala Recipe
Indian Spices: The flavor from the spice blend here is unique to that in Indian food and add so much flavor to this recipe! Once you try all the difference spices Indian cuisine has to offer, you’ll love including them in other savory dishes. Check out further dishes linked below at the end of the post for ideas!
Other spices commonly used in channa masala that can be added include kasuri methi (dried fenugreek leaves), mustard seeds, pomegranate seeds, coriander seeds, cardamom pods, black cardamom, ground cumin, green chillies or amchur (dry mango powder). Because the spice mixture for chana masala specifically is so popular, there is even a chana masala powder that is found at Indian grocery stores, which includes a mixture of all the required spices in one box!
High Protein: Beans are a great way to get in protein, fiber and meal prep for future recipes. Make a big batch of this and freeze it into ice cube trays! Then pop out and reheat only the desired amount for the next day (and week, and month). Use any remaining chickpeas in a cold salad or make hummus!
Substitutions
Red Onions: Red onions work better as a base in curry and gravy recipes, but white onions can work if red are not available.
Avocado Oil: Olive oil, refined coconut oil (that doesn’t smell like coconuts) or another neutral oil can be a substitute.
Chickpeas: The other name for chickpeas is garbanzo beans. Use canned chickpeas for a quicker recipe. Otherwise, buy a bag of dry chickpeas, soak them overnight and cook the soaked chickpeas fresh.
Check out how to make freshly cooked chickpeas here, either in a slow cooker, crockpot, stovetop or pressure cooker.
Fresh Tomatoes: When I don’t have fresh tomatoes for a gravy recipe, I usually substitute tomato sauce or tomato puree (I’ve even tried using a garlic based red pasta sauce). Start with a quarter cup of this and add more as needed for flavor.
Authentic Chana Masala Recipe Notes
- You can find all the required Indian spices at any Indian grocery store, or usually in the International aisle of supermarkets.
- Heavy cream can be used in restaurant style chana masala for added creaminess. If you prefer a creamier recipe, feel free to use some coconut cream as a replacement. Buy a can of full-fat coconut milk and refrigerate it overnight. Without shaking it, scoop out the thick layer on the top of the can the next day. This is the coconut cream!
- As the chickpeas are simmering, feel free to adjust the cups of water added if you desired a thinner consistency.
More Easy Meal Recipes (and Indian Dishes!) You’ll Love
If you make this Authentic Chana Masala Recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Authentic Chana Masala Recipe
Equipment
- Skillet
Ingredients
- 1 tbsp avocado oil
- 1 red onion finely diced
- 1 medium tomato finely diced
- 1 inch fresh ginger finely grated
- 2 medium cloves fresh garlic finely grated
- 1½ tsp tamarind paste
- 1 bay leaf
- ½ tsp red chili powder
- 1 tsp coriander powder
- 1½ tsp garam masala
- ½ tsp turmeric powder
- 2¼ cups water
- 1 can white chickpeas or 1¾ cups freshly cooked chickpeas
- ¾ tsp pink salt
Instructions
- Heat the oil with the first 4 ingredients in a saucepan over medium heat. Keep stirring until the onions start to get soft.
- Then add in the rest of the ingredients except the water and chickpeas.
- Stir in the spices thoroughly and keep them on the stove for a few minutes, stirring. Then add in the chickpeas and water.
- Allow it to come to a boil and then lower the heat and simmer it for 20-30 minutes, or until the water is evaporated and it becomes thicker.
- Enjoy warm with rice or naan once it reaches the desired consistency.
Notes
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Storage
- Store in an airtight container in the refrigerator for up to three days or in the freezer for up to 2 months in ice cube trays. Popping out ice cube servings makes it easier to only reheat what is needed.
