Quick Chana Masala
4.5
(17)
Active Time
55 minutes
Total Time
55 minutes
This chana masala recipe is simple and straightforward—it’s a go-to weeknight meal that can be made in less than an hour. I almost never have the time to soak dried chickpeas the night before I make this dish, or the simmering time required when you start from dried—but then again, who does? What I do have is a trick that will make them taste like you made this dish the slow way: Boiling the canned chickpeas with their liquid helps them mimic the texture you would get from soaking dried ones overnight. (And another trick from my sister-in-law—grating the tomatoes—saves you tons of chopping.)
You can serve this hearty chana masala with basmati rice, naan, crusty bread, even tortillas, if that’s what you have on hand. Sometimes my happiest move, though, is to ladle the chana masala on a large heap of tortilla chips with some cheese, tomatoes, avocado, jalapeños, and cilantro to make a delicious pile of chana masala nachos.
You can adjust the liquid to play with the texture. If you like the dish a little soupier, feel free to add ¼ to ½ cup of water in addition to the liquid we’re using from the canned chickpeas.
This chana masala recipe is part of our pantry-friendly Vegetarian Comfort Food Meal Plan.
Ingredients
4 servings
Preparation
Step 1
Grate 1 large red onion on the large holes of a box grater; set aside. Cut ends off 2 plum tomatoes and grate flesh down to skins; discard skins. Set aside separately.
Step 2
Bring two 15-oz. cans chickpeas with their liquid to a boil in a medium saucepan; cook, stirring occasionally, until chickpeas swell slightly and are a bit lighter in color, 10–15 minutes. Remove from heat.
Step 3
Meanwhile, heat 3 Tbsp. vegetable oil in a large skillet over medium. Cook 1 tsp. cumin seeds, swirling pan, until seeds start to pop and sputter, 10–20 seconds. Add 6 garlic cloves, finely grated, one 1" piece ginger, peeled, finely grated, and reserved grated red onion. Cook, stirring often, until most of the water has evaporated, 7–9 minutes.
Step 4
Add reserved grated tomatoes to skillet and cook, stirring, 1 minute. Add 2 tsp. garam masala, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 1 tsp. ground coriander, ½ tsp. amchur (dry mango powder), ½ tsp. ground turmeric, ½ tsp. Kashmiri or other red chile powder, and ⅛ tsp. ground cinnamon. Cook, stirring, until fragrant and color deepens slightly, about 2 minutes.
Step 5
Add chickpeas with their liquid to pan, reduce heat, and simmer, stirring often, until mixture thickens and takes on a slightly shiny appearance as the oils start to separate, 10–15 minutes. Stir juice of ½ lime, ¼ cup chopped cilantro, and 2 Tbsp. unsalted butter (if using) into chana masala.
Step 6
Divide chana masala among bowls and top with cilantro leaves with tender stems and sliced red onion (if using). Serve with steamed rice, naan, or crusty bread.
Leave a Review
Reviews (17)
Back to TopMade it pretty much according to the recipe, even using grated tomatoes, apart from: I left out the mango powder (don't have some on hand), and I added nearly one whole small can tomato paste near the end as my Chana masala did not look like the photo at all - it was more greenish than red - not bad tasting but missing a depth in flavour. Luckily the tomato paste fixed the color issue, and brought the taste to another level - it came out delicious. Next time I think I will definitely use canned tomatoes, quantity to taste - I feel like 2 tomatoes is not sufficient.
J
Montréal, Canada
11/6/2023
So delicious! The first time we had this we made it two nights in a row - that is how good it was. It is now a recipe that is in the ~monthly dinner rotation
Anonymous
San Diego, CA
5/23/2023
Quick and easy is relative when talking about Indian cuisine. However I don’t regret any effort required. Absolutely delicious. Served with spicy veggie samosas, cucumber salad and garlic naan. So filling and just spicy enough. One of the most successful Indian recipes I’ve ever done and it wasn’t ridiculously difficult. Will make again and again.
CBB
NC
9/21/2023
This is a wonderful recipe with great depth and complexity of flavor! It’s inexpensive and freezes really well. I have made both the vegan version (sans butter) for a Meal Train recipient, and the butter-ified version. Like other reviewers, I used canned tomatoes- fire roasted and diced. Also simply chopped the onion. Thank you much for this excellent recipe that has become a staple in our home!
Stephanie
St Paul, MN
7/26/2023
I like this a lot. I think 6 cloves was a little too much but otherwise it has great flavors and is a good vegetarian option. I like it with some basmati and TJs naan.
LF
Washington, DC
6/22/2023
This is so good! I’ve used another Epicur recipe for channa masala with sweet potato fries. As a whole, that is delicious but this channa masala is far better. I never grate the onion, garlic or ginger— just chop/mince and use canned tomatoes/crushed tomatoes. Put in at least one Tbs of butter at the end. It gives it a lovely silken creaminess. This recipe is not hot/spicy. Throw in a Serrano if you like heat.
White chick married to a Desi
Indy, IN
6/16/2023
Super quick and has tons of flavor
RH
VA
3/27/2023
6/5, absolutely delightful! I served with some quick pickled red onions and some lemony greek yogurt, will be coming back again and again
Anonymous
2/27/2023
I made this tonight and it was great. I added the butter but didn’t do the sliced onion on top. I’ll definitely make it again. Super easy and everyone liked it including the toddler
ADS
Colorado
1/24/2023
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