Chana masala is a classic Indian chickpea dish with a rich, deeply spiced sauce. This isn’t simply chickpeas added to an everyday curry. My version gets its deep flavor and heat from dried chilies, a little sweetness from dates, and that unmistakable tang from tamarind. And because we start with cooked or canned chickpeas, it takes just 20 minutes from start to finish.
What is Chana Masala?
Chana masala is a popular Indian chickpea curry made with chickpeas, onions, tomatoes and aromatic spices. Chana means chickpeas, while masala refers to the spice mixture used to flavor the dish. Depending on the region and recipe, you may also see it called channa masala or chole masala.
My version is a little different. I make the masala paste with onion, ginger, garlic, cumin, coriander, turmeric and garam masala, then add coconut milk for creaminess, tamarind for tang and dates for a touch of sweetness. It gives you a rich, spicy, sweet-and-tangy curry without a long cooking time.
That second paragraph is important because it describes your actual recipe, not generic internet chana masala. Your recipe really does use those spices and ingredients.
Being Indian, curries were everyday food in our home. And if you know Indian food, you know there isn’t one basic “curry” that we simply add different vegetables or meats to. Each dish has its own combination of spices and its own character. Channa masala is one of those dishes.
What makes this one special for me is the balance of flavors. The dried chilies give the masala paste a deeper flavor and beautiful color, the tamarind adds that unmistakable tang, and the dates add just enough sweetness to balance the heat. You don’t taste the dates and think, “this curry is sweet.” They simply round everything out.
I also use a little coconut milk. It isn’t there to turn this into a coconut curry; it gives the sauce richness and helps bring all those strong flavors together. The result is spicy, tangy, slightly sweet, rich and incredibly flavorful.
And while the ingredient list may look a little longer than some of my everyday curries, the actual cooking is very simple. The onion, ginger, garlic and chilies go into the blender, so there isn’t much chopping, and using already-cooked chickpeas means the curry itself cooks very quickly.
Why make this Chana Masala?
- Not your everyday chickpea curry. Chana masala has its own distinct character, and this version is all about the balance of spicy, tangy, and slightly sweet flavors.
- A deeply flavorful masala. Dried chilies, ginger, garlic, cumin, coriander, turmeric, and garam masala create a rich base with plenty of warmth and spice.
- Sweet, spicy, and tangy. Dates add subtle sweetness while tamarind brings the tang. Neither takes over; together, they balance the heat beautifully.
- Quick and easy. Using cooked or canned chickpeas means you can have the whole dish on the table in about 20 minutes, and most of the masala ingredients simply go into the blender.
Ingredients and substitutes
- Chickpeas – We need pre-cooked chickpeas. I am using homemade chickpeas that I soaked and boiled. But you can also use two 15-ounce cans, drained and rinsed.
- Paprika – I love using dried, rehydrated paprika, but you can certainly use paprika powder. You can also use all-sweet paprika or hotter paprika if you prefer.
- Coconut milk – This is coconut milk, not cream. If you need to use coconut cream, use 1/4 cup cream with 1/4 cup water, or it will be too rich.
- Tomato paste – I love the color and richness it adds without all the skin and tomato juice. But you can certainly use 1 cup of finely chopped tomatoes. Make sure to sauté it until the tomatoes are cooked thoroughly.
- Date – I’ve used a large Medjool date, but you can use any dates. About 2 tbsp, finely chopped, should be good.
- Tamarind paste – Very commonly used in Asian or Indian cooking. And if you don’t have tamarind, use 1 tsp of vinegar or 1 tbsp of lemon juice.
How to Make Channa Masala (chickpea curry)
Make the masala paste
Soak the dried red chilies in hot water for 10 minutes to soften them. Add them to a blender with the onion, ginger, garlic, and a little water. Blend until smooth.
Sauté the masala
Heat the oil in a large sauté pan over medium heat. Add the bay leaves and curry leaves, followed by the masala paste. Cook for 2 to 3 minutes, stirring often, until fragrant and some of the excess moisture has evaporated.
Add the tomato paste, coriander, cumin, turmeric, garam masala, salt, and pepper. Cook for another minute to toast the spices and deepen the flavor.
Add the chickpeas
Add the cooked chickpeas, coconut milk, and broth. Stir well and bring to a gentle boil.
Add the chopped dates and tamarind paste. Reduce the heat and simmer for 8 to 10 minutes, until the sauce thickens and the chickpeas have absorbed some of the flavor.
Finish and serve
Taste and adjust the salt, spice, or tang as needed. Stir in the chopped cilantro and remove from the heat.
Serve hot with basmati rice, naan, roti, or chapati.
For a thicker chana masala: simmer uncovered for a few extra minutes. I like a little more gravy when serving it with rice, and a thicker consistency when serving it with naan or chapati.
Chickpeas Curry – Channa Masala
Channa masala is an Indian chickpea curry. This simple and easy recipe is a combination of sweet, spicy, and tangy. Made with canned chickpeas, coconut milk, and a few Indian spices, this recipe takes only 15 minutes to cook. And it is absolutely delicious over my coconut turmeric rice.
Video
Ingredients
- 500 g (3 cup) Precooked Chickpeas 2 x 15 oz cans of chickpeas
- 2 tbsp Cooking oil or ghee
- 2 – 3 Bay leaves
- 4 – 5 Curry leaves (optional)
- ½ cup (120 ml) Coconut milk
- 1 tbsp Tomato paste
- 2 Medjool date chopped fine
- 1 tbsp Tamarind paste
- ½ tsp Salt
- ¼ tsp Black pepper
- 1 cup Onion roughly chopped
- 1 tbsp Garlic chopped
- 1 tbsp Fresh Ginger chopped
- 2 whole dried sweet Paprika or (1 tsp powder)
- 1 whole dried hot Paprika or (1 tsp powder)
- 1 tbsp Coriander powder
- 1 tsp Cumin powder
- ½ tsp Garam masala powder
- ¼ tsp Turmeric powder
Method
- Place the dried chilies in a bowl, cover with hot water, and soak for 10 minutes. Drain and remove the seeds if you prefer less heat. Add the soaked chilies, onion, garlic, and ginger to a food processor or blender. Add a little coconut milk or water as needed, and blend until smooth. Add the coriander, cumin, garam masala, and turmeric. Blend again until well combined.1 cup Onion, 1 tbsp Garlic, 1 tbsp Fresh Ginger, 2 whole dried sweet Paprika, 1 whole dried hot Paprika, 1 tbsp Coriander powder, 1 tsp Cumin powder, ½ tsp Garam masala powder, ¼ tsp Turmeric powder
- Heat the oil or ghee in a large sauté pan over medium heat. Add the bay leaves and curry leaves, followed by the masala paste. Sauté for 2 to 3 minutes, stirring frequently, until fragrant. Add the tomato paste and cook for about 1 minute.2 tbsp Cooking oil, 2 – 3 Bay leaves, 4 – 5 Curry leaves , 1 tbsp Tomato paste
- Add the coconut milk, chopped dates, and tamarind paste. Stir well and cook for 2 minutes, mashing the dates into the sauce as they soften.½ cup Coconut milk, 1 tbsp Tamarind paste
- Add the chickpeas, salt, and black pepper. Stir to coat the chickpeas in the masala. Cover and simmer over medium-low heat for about 10 minutes. Add a little water if the sauce becomes too thick.500 g Precooked Chickpeas, 2 Medjool date, ½ tsp Salt, ¼ tsp Black pepper
- Taste and adjust the salt and tamarind as needed. For more gravy, add a little water; for a thicker chana masala, simmer uncovered for another minute or two.
- Garnish with chopped cilantro and serve hot.
Notes
- Canned chickpeas: Drain and rinse well before using. If cooking chickpeas from dried, you’ll need about 3 cups cooked chickpeas.
- Control the heat: Remove the chili seeds for a milder curry or leave some in for extra heat.
- Tamarind: Tamarind varies in strength, so taste before adding more. If unavailable, use about 1 tbsp lemon juice or 1 tsp vinegar.
- Dates: They balance the heat and acidity rather than making the curry noticeably sweet.
- Consistency: Keep the sauce slightly looser when serving over rice. Simmer it longer for a thicker curry with naan, roti, or chapati.
- Make ahead: Like many curries, the flavors develop even more after resting, so this is a good dish to make a day ahead.
Equipment you will need
Nutrition
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Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Cook the masala until fragrant. Don’t rush this step. Sautéing the onion, ginger, garlic, chilies, and spices develops the flavor and removes the raw taste from the aromatics.
- Keep the heat moderate. Ground spices can burn quickly. If the masala starts sticking before it is properly cooked, add a tablespoon or two of water rather than more oil.
- Adjust the chilies to your taste. Remove the seeds for less heat or leave some in if you like your chana masala spicy. The chilies aren’t just for heat—they also add flavor and color.
- Balance the sweet and tangy flavors at the end. Tamarind can vary considerably in strength, and dates vary in sweetness. Taste before serving and add a little more tamarind if it needs tang or a touch more date if the sauce tastes too sharp.
- Give the chickpeas time to simmer in the sauce. They’re already cooked, but those final 10 minutes allow them to absorb the masala instead of tasting like chickpeas with sauce poured over them.
- Adjust the consistency for how you’re serving it. Keep a little more gravy for rice, or simmer uncovered for a thicker chana masala to serve with naan, roti, or chapati.
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Frequently asked questions
This channa masala recipe will keep in the fridge for 5 to 6 days. You can also freeze it for up to a month.
You can use dried chickpeas, but you will need to rehydrate and cook them before you add them to this recipe. Chickpeas need to be soaked overnight to be rehydrated and then cooked in boiled water until tender.
Soak the chickpeas in water overnight.
Drain them the next morning.
Put them in a large pot and top with fresh water about an inch higher than the chickpeas.
Bring the pot to a boil. Then, lower the heat to gently simmer for two hours or until the chickpeas are tender.
Make sure there is always enough liquid in there.
Absolutely. Canned chickpeas make this a very quick meal. Drain and rinse them before adding them to the sauce. You can also use chickpeas that you’ve soaked and cooked yourself. In this recipe, I use 3 cups cooked chickpeas or two 15-ounce cans.
Cook it uncovered for a few extra minutes so the excess liquid evaporates. You can also mash a small portion of the chickpeas into the sauce. For serving with rice, I prefer a little more gravy; with naan, roti or chapati, I make it thicker. That’s already essentially the advice you give in your method.
My chana masala uses coriander, cumin, garam masala and turmeric along with ginger and garlic. The spices are blended into the masala paste and then sautéed until fragrant, which helps develop their flavor.
Chana masala is the finished chickpea dish. Garam masala is a spice blend used to season many Indian dishes, including this chana masala.
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
Thank you! I’ve tried so many recipes, but this is the tastiest Indian curry I’ve made so far!
Thank you so much, Katie. So happy to hear your feedback.
This was amazing and such a treat! Thank you!