indian chana masala recipe.

 

Authentic Indian Chana Masala – Easy Chickpea Curry (Vegan & Gluten-Free)

Learn how to make restaurant-style Indian Chana Masala at home! This hearty chickpea curry is packed with bold spices and perfect with rice or roti.

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Indian Chana Masala Recipe – Flavorful, Hearty, and Easy to Make

Chana Masala is a classic North Indian chickpea curry that’s bursting with flavor, protein, and warming spices. Made with pantry staples like canned or boiled chickpeas, tomatoes, onions, and a fragrant blend of masala spices, it’s a healthy, comforting meal that's perfect for lunch, dinner, or meal prep.

Whether you're vegan, vegetarian, or just love Indian food, this one-pot curry will become a staple in your kitchen.

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Why You’ll Love This Chana Masala

• 100% plant-based, vegan & gluten-free
• Ready in under 40 minutes
• Packed with protein and fiber
• Uses easy-to-find ingredients
• Freezer-friendly and great for meal prep

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Ingredients:

Main Ingredients:

• 2 cups cooked chickpeas (or 1 can, drained & rinsed)
• 1 tbsp oil (neutral or mustard oil)
• 1 medium onion, finely chopped
• 2 medium tomatoes, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 green chili, finely chopped (optional)

Spices:

• 1 tsp cumin seeds
• 1 tsp coriander powder
• ½ tsp turmeric powder
• 1 tsp garam masala
• 1 tsp chili powder (adjust to taste)
• 1 tsp chana masala (optional but recommended)
• Salt to taste

Others:

• ½ cup water (adjust for consistency)
• Juice of half a lemon
• Fresh coriander leaves for garnish

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Instructions:

1. Heat Oil & Temper Spices:
   In a pan, heat oil over medium heat. Add cumin seeds and let them sizzle. Add chopped onions and sauté until golden brown.

2. Add Aromatics:
   Stir in garlic, ginger, and green chili. Cook for 1–2 minutes until fragrant.

3. Cook Tomatoes & Spices:
   Add chopped tomatoes, salt, turmeric, coriander, chili powder, and chana masala. Cook until tomatoes soften and the oil separates from the masala.

4. Add Chickpeas:
   Mix in the cooked chickpeas. Mash a few with the back of the spoon to thicken the curry.

5. Simmer:
   Add water and let it simmer for 10–15 minutes. Add garam masala and lemon juice toward the end.

6. Garnish & Serve:
   Garnish with chopped coriander. Serve hot with rice, roti, or naan.

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Pro Tips for the Best Chana Masala

• Use dry chickpeas soaked overnight and pressure cooked for best texture.
• Add a pinch of amchur (dry mango powder) or lemon juice for tang.
• To make it creamy, stir in a spoon of cashew cream (vegan option).
• Let it rest for 10–15 minutes before serving—the flavors intensify!

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FAQs

Can I use canned chickpeas?
Yes! They’re perfect for quick meals. Just rinse and drain them well.

Is chana masala spicy?
It can be mildly spicy. Adjust chili powder and green chilies to your taste.

Can I freeze Chana Masala?
Absolutely. It freezes well for up to 3 months. Just thaw and reheat before serving.

NOTES

• • • Kabuli chana (chickpeas): When you buy dried chickpeas, ensure that they are fresh. The freshness will directly affect the flavor and cooking time.

  • • Potatoes: Starchy potatoes like Russet are more suitable for this recipe. The starch adds to the creamy texture of chana aloo masala.

  • • Olive oil: I’ve used olive oil for its health benefits and flavor. You can use any cooking oil of your preference.

  • • Ginger garlic paste: If you’re not used to making ginger-garlic paste at home, use grated ginger and garlic. (Grate 4 garlic cloves and a 1-inch piece of ginger for this recipe.)

  • • Chili powder: I use 2 types, regular chili powder for the heat and Kashmiri chili powder for the color. You can use either one of them, depending on your preference. Or use both for color and flavor.
    • Cooking onions, ginger-garlic and tomatoes: Sauté each one of them (patiently) until the raw smell disappears. This is the key to making the best aloo chole.
    • Avoid lumps in the curry: When you add the chickpea puree to the curry, ensure that it is not too thick. You can thin it down with water before adding to the curry. This will prevent lumps of blended chickpeas in the curry.
    • Storing: Aloo chana masala can be stored in the refrigerator for up to 3 days. It can also be frozen for up to 2 months. To reheat, thaw the aloo chana masala overnight in the refrigerator. Then, heat it in a pot or in the microwave until heated through.
    • Nutrition Facts:
    • Servings : 4
    • Amount per Serving.
    • Total Calories: 275 Kcal.
    • % daily Value
    • Fat- 6.3 g   0.8%
    • Saturated Fat 0.8 g. 0.4%
    • Cholesterol 0 mg  0%
    • Sodium 611 mg  27%
    • Total Carbohydrate 43.7 g 17%
    • Dieatery Fiber 10.9gm 39% 
    • Sugars 9 gm 
    • Protien 10.5 g
    • Vitamin D 0mcg 0%
    • Calcium 75 mg 6%
    • Iron 4mg 21%
    • Potassium 969 mg 21%