Simple Chana Masala – Connoisseurus Veg

This chana masala is loaded with taste and simple to make! Made with chickpeas in a spicy tomato curry sauce, it is simply as scrumptious as takeout, and virtually as straightforward. This delicious vegan meal could be on the desk in about 40 minutes!

White wooden surface set with skillet and bowl of Vegan Chana Masala.

Chana masala is completely considered one of my favourite basic Indian dishes. Is not it everybody’s favourite?

It simply so occurs that chana masala is among the best Indian dishes to make, in addition to one of many best to veganize. Yay!

In case you have by no means had it earlier than (by which case you have completely been lacking out) chana masala is an excellent easy chickpea curry with a tomato onion sauce. It is loaded with taste, tremendous comforting, and could be made with principally a bunch of pantry staples.

And, prepare for it: conventional chana masala is usually vegan! Not all the time, however usually. When you order it at a restaurant it may be made with an animal product like ghee.

That is why I make mine at dwelling. My tremendous easy vegan chana masala recipe is simply as scrumptious as what you’d get in a restaurant and assured vegan (and gluten-free!). It is also straightforward sufficient for a busy weeknight.

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Substances You will Want

  • Vegetable oil. You should use nearly any impartial high-heat oil for this recipe. Coconut oil, avocado oil, and corn oil will all work simply fantastic!
  • Onion.
  • Garlic.
  • Ginger.
  • Serrano pepper. This can add fairly a bit of warmth to your chana masala. Use half a pepper to decrease the quantity of warmth, or depart it out fully for a light curry.
  • Spices. We’re utilizing a mixture of garam masala, floor cumin, cumin seeds, floor coriander, turmeric and cayenne pepper.
  • Chickpeas. The recipe requires canned chickpeas. They’re precooked, so the curry cooks up tremendous quick. You’ll be able to soak and prepare dinner dried chickpeas from scratch if you would like. You will want about 4 cups.
  • Tomato sauce.
  • Brown sugar. This balances out the acidity of the tomatoes in our chana masala. You’ll be able to depart it out when you choose to keep away from added sugar. Make certain to purchase natural when you do use it, as standard sugar could also be processed utilizing animal bone char.
  • Salt and pepper.
  • Recent cilantro. We’re topping our vegan chana masala with a sprinkle of this, except after all you are a cilantro hater, by which case you possibly can skip it!
  • Basmati rice.

How It is Made

The next is an in depth photograph tutorial on easy methods to make this dish. Scroll all the way in which down if you would like to skip proper to the recipe!

Onions and spices cooking in a skillet.

Begin by cooking your onion in a little bit of oil. As soon as the onion has softened up and begun to brown, add minced garlic, grated ginger, chopped serrano pepper (when you prefer it scorching) and your spices. Sauté every little thing briefly.

Tomato sauce being poured into a skillet of chickpeas.

Subsequent your add your chickpeas and thoroughly pour within the tomato sauce. Add brown sugar. Give every little thing an excellent stir in order that the components are evenly combined up. Elevate the warmth and produce the sauce to a simmer.

Vegan Chana Masala simmering in a skillet with the lid on.

Decrease the warmth and canopy the pot. Let the curry simmer for about quarter-hour. That is simply sufficient time for the flavors to meld and the chickpeas to melt up barely.

Chickpeas and tomato sauce simmering in a skillet.

Uncover the skillet and let your chana masala simmer for a couple of minutes extra, simply to thicken the sauce a bit.

Close up of Vegan Chana Masala in a skillet with wooden spoon.

Take the skillet off of warmth and season the curry with salt and pepper to style. Modify some other seasonings to your liking at this level. You’ll be able to add extra brown sugar, further cayenne pepper for warmth, or extra of any of the opposite spices.

Bowl of Vegan Chana Masala with fork and spoon.

Your vegan chana masala is prepared! Serve it with some basmati rice and recent cilantro on prime. Uncooked onions make an amazing topper and vegan naan is a scrumptious accompaniment.

Leftovers & Storage

Leftover vegan chana masala will hold in an hermetic container within the fridge for about 3 days, or within the freezer for 3 months. It may be reheated in a saucepan on the range or within the microwave. Add a little bit of water if the sauce has thickened up an excessive amount of whereas in storage.

Extra Vegan Indian Recipes

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Bowl of Vegan Chana Masala with rice and onion slices.

Simple Chana Masala

This chana masala is loaded with taste and simple to make! Made with chickpeas in a spicy tomato curry sauce, it is simply as scrumptious as takeout, and virtually as straightforward. This delicious vegan meal could be on the desk in about 40 minutes!


  • 2
    vegetable oil
  • 1
    medium onion,
  • 3
    garlic cloves,
  • 2
    freshly grated ginger
  • 1
    serrano pepper,
    seeded and finely minced (non-compulsory – see Be aware)
  • 2
    garam masala
  • 1
    floor cumin
  • 1
    entire cumin seeds
  • ½
    floor coriander
  • ½
  • Pinch
    cayenne pepper,
    or to style
  • 2
    (15 oz/439 g) cans
    drained and rinsed
  • 1
    (15 oz/439 ml) can
    tomato sauce
  • 1
    natural brown sugar
  • Salt and pepper,
    to style
  • Recent cilantro,
    for topping
  • Cooked basmati rice,
    for serving


  1. Coat the underside of a medium skillet with the oil and place it over medium warmth.

  2. Add the onion as soon as the oil is scorching. Sweat the onion for about 8 minutes, till it turns into very gentle and begins to brown.

  3. Stir within the garlic, ginger, serrano pepper (if utilizing) garam masala, floor cumin, cumin seeds, coriander, turmeric, and cayenne pepper. Sauté the combination for about 1 minute, till it turns into very aromatic.

  4. Stir within the chickpeas, tomato sauce and brown sugar. Elevate the warmth and produce the sauce to a simmer, stirring occasinoally.

  5. Decrease the warmth till the sauce is at a low simmer. Cowl the skillet and simmer the combination for quarter-hour, uncovering it sometimes to present it a stir.

  6. Take away the lid and simmer the combination for 3 to 4 minutes longer, simply till the sauce thickens barely.

  7. Take away the skillet from warmth and season the combination with salt and pepper to style.

  8. Serve with rice and a sprinkle of recent cilantro.

Recipe Notes

The serrano pepper will add fairly a bit of warmth to this dish. For a milder model, use half a pepper, or omit it fully. When you’re undecided how a lot you possibly can take, skip the serrano and simply season the curry with cayenne pepper to style as an alternative.

Diet Details

Simple Chana Masala

Quantity Per Serving (1 cup)

Energy 383
Energy from Fats 89

% Each day Worth*

Fats 9.9g15%

Saturated Fats 1.7g9%

Sodium 1297mg54%

Potassium 861mg25%

Carbohydrates 63g21%

Fiber 12.7g51%

Sugar 7g8%

Protein 13.5g27%

Calcium 106mg11%

Iron 5mg28%

* % Each day Values are primarily based on a 2000 calorie food plan.