This post may contain affiliate links
Authentic Chana Masala – make this super easy Chana Masala recipe and be gifted with a vegan protein-packed, healthy, comforting Indian chickpea curry! It only takes under 30 minutes to make too!
Why you need to make this Authentic Chana Masala recipe asap:
Authentic – this recipe has been passed on to me from my mum, which was passed on to her from my grandma and so on. So you KNOW this recipe is going to be a good one!
Easy – you only need one pot to make this curry!
Quick – you can make this delicious Indian curry within 35-40 minutes.
Healthy – this curry is a perfect high-protein vegan dish! It’s also filled with a bunch of nutritious spices.
What you’ll need to make Authentic Chana Masala recipe:
- tinned chickpeas
- oil
- cumin seeds
- mustard seeds
- dried red chilli
- small onion
- curry leaves
- garlic cloves
- ginger
- salt
- coriander-cumin powder (or half of each)
- chilli powder
- ground turmeric
- tomato puree
- tinned chopped tomatoes
- lemon juice
- fresh coriander
- sugar
How to make this Authentic Indian Chana Masala curry:
- Heat oil in a pan over medium heat.
- Add in mustard seeds and cook until they start to pop. At this point, you want to add in your cumin seeds, cook them until they become fragrant.
- Mix in onions, curry leaves and dried red chilli. Cook until onions become translucent and slightly golden.
- Add in ground turmeric, chilli powder, salt and coriander-cumin powder.
- Pour in your tinned chopped tomatoes and tomato puree. Give it a good stir, then cover with a lid and allow to cook for 5 minutes.
- Mix in your tinned chickpeas, then cover with a lid and cook for another 5 minutes.
- Pour in the water, mix, bring to a boil and for a final time, cover and cook for another 5 minutes.
- Squeeze in lemon juice, add sugar and freshly chopped coriander.
- Enjoy!
What to serve with this Indian Chickpea Curry:
- rice – rice isn’t a must, but it’s something I always serve with curries!
- chopped onions – ok, for me, this is a MUST. I can’t enjoy any Indian meal without a few slices of onions on the side.
- paratha – frozen or fresh.
- naan – homemade or store-bought would work well with this meal.
- green chillies – if you need a little more spice in your life.
- vegan yogurt – a MUST!
How to store Chana Masala:
You can store this curry in an air-tight container (or a bowl, covered with a plate) in the fridge for up to 2-3 days.
More Indian vegan meals you’ll love:
- aloo chole biryani
- chickpea + spinach masala pizza
- moonglet – Indian street food omelette
- tofu bhurji – Indian scramble
- samosa toastie
- jeera aloo
- cheesy garlic pav bhaji sliders
- aloo masala toast
Watch the Chana Masala recipe video:
Scale
Ingredients
- 1 tbsp oil
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1 dried red chilli (optional)
- 1 small onion (diced)
- 6–7 curry leaves (dried or fresh )
- 4–5 garlic cloves (grated )
- 1 tsp grated ginger
- salt
- 1/2 tbsp coriander cumin powder (or half of each)
- 1 tsp chilli powder
- 1/4 tsp ground turmeric
- 1/2 tbsp tomato puree
- 1 cup tinned chopped tomatoes
- 2 x 400g tinned chickpeas (drained )
- 1 1/2 cups water
- 1/2 tsp sugar
- juice from half a lemon
- 2–3 tbsp freshly chopped coriander
Instructions
- Heat oil in a pan, add in mustard seeds and cook until they start to pop.
- Add in cumin seeds and cook until golden/fragrant, Then add in onions, curry leaves, dried red chilli and cook until onions are translucent.
- Mix in garlic and ginger, cook for a few seconds or until the raw smell dissapears.
- Add chilli powder, coriander cumin powder, salt and ground turmeric. Mix and cook for a few seconds.
- Pour in chopped tomatoes and tomato puree. Mix, then cover the pan with a lid and cook for 5 minutes.
- Add in chickpeas, mix and cover the pan with a lid and cook for another 5 minutes.
- Pour in water, mix, then bring to a boil. Once you see a few bubbles, bring back down to a simmer over medium heat. Cover with a lid and cook for 5 more minutes.
- Squeeze in lemon juice, add sugar and coriander. Mix and enjoy!
