Chana Masala is a popular vegetarian dish from India made with chickpeas (also known as garbanzo beans) cooked in a spicy tomato-based sauce. It is a staple dish in Indian cuisine and is commonly served with rice, flatbreads like naan or roti, or even with bread.

Chana Masala

Recipe by caion


Prep time


Cooking time



Chana Masala is a flavorful and nutritious dish, as chickpeas are high in protein and fiber. It can be made with canned or dried chickpeas and is a great option for vegetarian or vegan diets.


  • 2 cups dried chickpeas, soaked overnight

  • 2 tablespoons oil

  • 1 large onion, finely chopped

  • 1 tablespoon ginger paste

  • 1 tablespoon garlic paste

  • 2 tomatoes, finely chopped

  • 2 teaspoons cumin seeds

  • 2 teaspoons coriander powder

  • 1 teaspoon turmeric powder

  • 1 teaspoon red chili powder (adjust to taste)

  • 1 teaspoon garam masala

  • 1 teaspoon amchur (dry mango) powder

  • Salt, to taste

  • 2 cups water

  • Fresh cilantro leaves, chopped (for garnish)


  • Drain the soaked chickpeas and rinse them thoroughly under running water.
  • In a large pot, add the chickpeas and 4 cups of water. Bring to a boil, then reduce the heat to low and let simmer for 45 minutes to an hour, until the chickpeas are tender but not mushy. Drain and set aside.
  • In a separate pan, heat the oil over medium heat. Add the cumin seeds and let them splutter for a few seconds.
  • Add the chopped onions and cook until they are translucent and slightly browned.
  • Add the ginger paste and garlic paste, and cook for another 2-3 minutes.
  • Add the chopped tomatoes and cook until they are soft and mushy, about 5-7 minutes.
  • Add the coriander powder, turmeric powder, red chili powder, garam masala, amchur powder, and salt, and stir well to combine.
  • Add the cooked chickpeas and water, and bring to a boil. Reduce the heat to low, cover the pan, and let simmer for 15-20 minutes, stirring occasionally.
  • Taste and adjust the seasoning as needed.
  • Garnish with chopped cilantro leaves and serve hot with rice or flatbread.

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