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Chana masala is delicious with white rice and a sprig of cilantro.
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5 from 2 votes

Best Chana Masala Recipe

You can easily make the BEST Chana Masala at home that has the authentic, Indian flavors you know and love! This healthy curry recipe combines the ease of canned chickpeas and tomatoes with hearty vegetables, herbs, and spices.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Indian
Servings: 4 servings


  • 2 Tbsp. oil avocado or olive
  • 1 small sweet onion finely diced
  • 1-2 green peppers jalapeno or serrano, seeds removed and finely chopped
  • 5 cloves garlic finely minced
  • 2 tsp. ginger paste or finely minced fresh ginger
  • 1 Tbsp. coriander
  • 2 tsp. Garam masala
  • 2 tsp. cumin
  • 1 tsp. turmeric
  • 1 tsp. sugar optional
  • 1 ½ tsp. salt to taste
  • 3 cups cooked chickpeas or 2 cans
  • 28 oz. pureed tomatoes canned


  • Saute Vegetables: Add oil to a Dutch oven or large pot along with the diced onion and peppers. Cook over medium heat for 2-3 minutes, or until onion becomes tender. Add the minced garlic and ginger paste and continue sauteing for an additional 30-60 seconds, being careful not to brown them.
    2 Tbsp. oil, 1 small sweet onion, 1-2 green peppers, 5 cloves garlic, 2 tsp. ginger paste
  • Add Seasonings: Mix in the coriander, Garam masala, cumin, turmeric, sugar, and salt. Cook for 30 seconds, stirring constantly, or until the spices become fragrant.
    1 Tbsp. coriander, 2 tsp. Garam masala, 2 tsp. cumin, 1 tsp. turmeric, 1 tsp. sugar, 1 ½ tsp. salt
  • Mix in Tomatoes and Chickpeas: If using canned chickpeas, drain the liquid from the can and reserve 1 cup. Pour in the pureed tomatoes, chickpeas, and ½ cup of the reserved chickpea liquid. Stir everything together until well combined.
    3 cups cooked chickpeas, 28 oz. pureed tomatoes
  • Cover and Simmer: Bring the ingredients to a boil and then reduce heat to medium-low. Simmer for 20-25 minutes, stirring every 5-10 minutes to prevent burning on the bottom of the pot. If desired, stir in the remaining reserved chickpea liquid to thin it out.
  • Serve over a bed of basmati rice with pita bread and enjoy!



Meal Prep and Storage

  • To Prep-Ahead: If you opt to cook chickpeas, you can do that a day or two ahead of time.
  • To Store: Keep leftovers in an airtight container in the fridge for up to 4 to 5 days.
  • To Freeze: Let the chana masala fully cool before storing it in a freezer-safe container and keep it in the freezer for up to 6 months.
  • To Reheat: Warm this dish back up in a pot on the stove over medium-low heat or in the microwave.


Calories: 362kcal | Carbohydrates: 52g | Protein: 15g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Sodium: 1024mg | Potassium: 1064mg | Fiber: 14g | Sugar: 14g | Vitamin A: 624IU | Vitamin C: 68mg | Calcium: 207mg | Iron: 9mg