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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 Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 362 kcal
Course: Dinner
Cuisine: Indian

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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. 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.
  3. 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.
  4. 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.
  5. Serve over a bed of basmati rice with pita bread and enjoy!

Notes

  • 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.

Nutrition Information

Calories 362kcal (18%) Carbohydrates 52g (17%) Protein 15g (30%) Fat 13g (20%) Saturated Fat 2g (10%) Polyunsaturated Fat 4g Monounsaturated Fat 6g Trans Fat 0.03g Sodium 1024mg (43%) Potassium 1064mg (30%) Fiber 14g (56%) Sugar 14g (28%) Vitamin A 624IU (12%) Vitamin C 68mg (76%) Calcium 207mg (21%) Iron 9mg (50%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 362

% Daily Value*

Calories 362kcal 18%
Carbohydrates 52g 17%
Protein 15g 30%
Fat 13g 20%
Saturated Fat 2g 10%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 6g 30%
Trans Fat 0.03g 2%
Sodium 1024mg 43%
Potassium 1064mg 23%
Fiber 14g 56%
Sugar 14g 28%
Vitamin A 624IU 12%
Vitamin C 68mg 76%
Calcium 207mg 21%
Iron 9mg 50%

* Percent Daily Values are based on a 2,000 calorie diet.