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chana masala served in a silver bowl with yogurt and cilantro
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5 from 8 votes

Chana Masala

This flavorful authentic Chana Masala recipe is an easy, Indian chickpea curry, with the perfect amount of spice and veggies! Served with creamy yogurt and cilantro, naturally gluten-free and easily made vegan too!
Prep Time20 mins
Cook Time40 mins
0 mins
Total Time1 hr
Course: Main Course
Cuisine: Indian
Servings: 6 servings
Calories: 227kcal
Author: Anjali Shah


  • 1 tbsp extra virgin olive oil
  • 1 medium red onion coarsely chopped
  • 4 cloves garlic minced
  • 1 tsp cumin seeds
  • ½ tsp ground coriander
  • ¼ tsp ground ginger or 1 Tbsp minced fresh ginger
  • 1 tsp garam masala
  • 4 cardamom pods lightly crushed
  • 28 ounces whole peeled tomatoes 1 can
  • 1 tsp salt or to taste
  • 1 tbsp cilantro leaves roughly torn, plus more for garnish
  • tsp cayenne pepper or to taste
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 30 oz chickpeas, drained and rinsed 2 (15 oz) cans
  • 5 baby red potatoes diced
  • 6 tbsp plain non fat Greek yogurt optional


  • Heat a large pot or Dutch oven over medium heat. Add the oil and red onion and cook, stirring frequently until it is deeply caramelized. Reduce the heat to low.
  • Add the garlic, cumin seeds, coriander, ginger, garam masala, and cardamom pods, and fry them, stirring constantly, until the cumin seeds pop and the spices are fragrant and toasty, about 30 seconds.
  • Pour in the juice and the tomatoes from the can and crush them in the pot with a potato masher. Add the salt and the potatoes.
  • Raise the heat to medium-high, and bring the pot to a boil. Reduce the heat to medium, add the cilantro and cayenne, and all of the rest of the spices, and simmer the sauce until it reduces a bit and begins to thicken. Add the chickpeas, and stir to combine.
  • Keep simmering the curry on low until the chickpeas and potatoes soften (about 30 minutes).
  • Serve and top with cilantro and yogurt.




Expert Tips
  • To Store and Keep: Transfer to an airtight container. Store in the refrigerator for up to 4 days. Or freeze for later. Transfer the masala to a freezer safe container. Push out any air, to avoid freezer burn. Label with the date, and contents. Keep in the freezer for 2-3 months. When ready to reheat, remove from the refrigerator, and thaw overnight. Then warm in the microwave or on the stovetop.
  • Drain and rinse chickpeas if using canned.
  • Sauté spices until they become fragrant, and the seeds pop and sizzle. Make sure your spices are fresh for the best flavor!
  • Cube the potatoes roughly the same size as the chickpeas for even cooking and spoonfuls.
  • Serve topped with fresh herbs like cilantro and creamy plain Greek yogurt.
  • For a spicier version of this dish, use a serrano pepper with seeds, or your favorite spicy chutney!


Calories: 227kcal | Carbohydrates: 44.2g | Protein: 9.9g | Fat: 3.3g | Sodium: 430.2mg | Fiber: 7.3g | Sugar: 7.5g