This Quick Chana Masala recipe is the perfect vegetarian and vegan-friendly dish that brings bold, authentic Indian flavors to your table in under 30 minutes. Made with chickpeas, aromatic spices like cumin, garam masala, turmeric, and cardamom, and served with basmati rice or naan, this chickpea curry is rich, savory, and deliciously satisfying. Whether you’re a busy professional or just craving a comforting meal, this quick and easy chana masala is packed with protein and fiber, making it the ideal weeknight dinner. It’s a flavorful, plant-based recipe that’s both healthy and hearty!

Ingredients
- 4 tablespoons neutral oil (such as avocado oil or ghee for non-vegan)
- 1 medium white onion, chopped
- 2 tablespoons ginger-garlic paste (or fresh ginger and garlic, see note)
- 2 tablespoons tomato paste
- 1 teaspoon cumin seeds (see note)
- 4 black peppercorns (see note)
- 2 cardamom pods (see note)
- 1 cinnamon stick (see note)
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 1 teaspoon garam masala
- ½ teaspoon ground coriander
- Cayenne powder, to taste
- Salt, to taste
- 1 can (14 oz) chickpeas, drained
Instructions
- Heat the oil in a large skillet over medium heat. Add the chopped onion and cook, stirring regularly, until softened and golden brown, about 10 minutes. If necessary, add a tablespoon of water to prevent burning.
- Add the cinnamon stick, cumin seeds, cardamom pods, black peppercorns, salt, and ginger-garlic paste. Stir continuously and cook for 1 minute to release the spices’ aromas.
- Stir in the tomato paste and all the ground spices (turmeric, chili powder, garam masala, coriander, and cayenne). Continue cooking, stirring constantly, for about 2-3 minutes, until the tomato paste is caramelized and the mixture deepens in color. If it starts to stick, add a splash of water.
- Add about ½ cup of water to form a thick gravy, adjusting the quantity depending on how saucy you like your chana masala. Stir in the drained chickpeas and reduce the heat to medium-low. Simmer for 5 minutes or until the chickpeas have softened and absorbed the flavors. Taste and adjust salt and cayenne powder as needed.
- Serve over steamed basmati rice with naan on the side. Garnish with fresh cilantro for a burst of color and flavor.
Why You’ll Love This Recipe
This Quick Chana Masala is a flavorful, comforting, and hearty dish that’s easy to make in under 30 minutes. With aromatic spices like cumin, garam masala, and cardamom, it delivers authentic Indian flavors that are rich, savory, and just the right amount of spicy. Chickpeas provide plant-based protein, making this a filling meal for vegans and vegetarians alike. It’s perfect for busy weeknights or meal prep, and it pairs beautifully with rice or naan.
Tips
- Prevent burning: Stir the onions regularly, and if needed, add a tablespoon of water to the pan to prevent sticking or burning during the cooking process.
- Balance the spice: Adjust the level of cayenne powder to your desired spice level. Start with a small amount, taste, and add more if you like it spicier.
- Consistency: If you prefer a thicker or thinner gravy, simply adjust the amount of water you add during cooking.
- Make it smoother: For a creamier texture, use a blender or immersion blender to blend part of the chickpeas and sauce together before serving.
Variations and Substitutions
- Oil-free: You can make this dish oil-free by using vegetable broth instead of oil for sautéing the onions and spices.
- Spicy kick: Add chopped fresh green chilies or a splash of hot sauce to increase the heat.
- Tomato substitution: If you don’t have tomato paste, you can use a couple of chopped tomatoes or tomato puree.
- Herbs: Add fresh mint or cilantro as a garnish for a refreshing twist.
- Chickpeas: If you don’t have canned chickpeas, you can use dried chickpeas (just make sure to cook them first).
FAQs
Can I use fresh ginger and garlic instead of the paste?
Yes! You can substitute with fresh minced ginger and garlic. Use about 1 tablespoon of each for the paste in the recipe.
Can I make this dish ahead of time?
Yes, chana masala actually tastes better the next day as the flavors continue to meld. Store it in the refrigerator for up to 3 days or freeze for longer storage.
How do I thicken the sauce if it’s too watery?
To thicken the sauce, let it simmer for a few extra minutes, or blend a portion of the chickpeas and sauce to create a creamier texture.
Serving
Chana masala is traditionally served over basmati rice or with naan to soak up the flavorful gravy. You can also serve it with a side of raita (yogurt dip) to balance the spiciness. It’s a complete meal in itself but can also be paired with a simple cucumber salad or roasted vegetables for extra nutrition.
Suggestions
- Make it a wrap: Use the chana masala as a filling for wraps, adding some fresh greens, cucumber, and yogurt.
- Add protein: For a heartier meal, consider adding tofu, tempeh, or paneer cubes.
- For extra flavor: Squeeze a bit of lemon juice over the dish before serving to enhance the flavor profile.
Quick Chana Masala
4
servings3
minutes18
minutesIngredients
4 tablespoons neutral oil (such as avocado oil or ghee for non-vegan)
1 medium white onion, chopped
2 tablespoons ginger-garlic paste (or fresh ginger and garlic, see note)
2 tablespoons tomato paste
1 teaspoon cumin seeds (see note)
4 black peppercorns (see note)
2 cardamom pods (see note)
1 cinnamon stick (see note)
1 teaspoon turmeric
1 teaspoon chili powder
1 teaspoon garam masala
½ teaspoon ground coriander
Cayenne powder, to taste
Salt, to taste
1 can (14 oz) chickpeas, drained
Directions
- Heat the oil in a large skillet over medium heat. Add the chopped onion and cook, stirring regularly, until softened and golden brown, about 10 minutes. If necessary, add a tablespoon of water to prevent burning.
- Add the cinnamon stick, cumin seeds, cardamom pods, black peppercorns, salt, and ginger-garlic paste. Stir continuously and cook for 1 minute to release the spices’ aromas.
- Stir in the tomato paste and all the ground spices (turmeric, chili powder, garam masala, coriander, and cayenne). Continue cooking, stirring constantly, for about 2-3 minutes, until the tomato paste is caramelized and the mixture deepens in color. If it starts to stick, add a splash of water.
- Add about ½ cup of water to form a thick gravy, adjusting the quantity depending on how saucy you like your chana masala. Stir in the drained chickpeas and reduce the heat to medium-low. Simmer for 5 minutes or until the chickpeas have softened and absorbed the flavors. Taste and adjust salt and cayenne powder as needed.
- Serve over steamed basmati rice with naan on the side. Garnish with fresh cilantro for a burst of color and flavor.
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