This quick and easy chana masala recipe is loaded with hearty chickpeas and an Indian-spiced tomato onion sauce. A dollop of refreshing vegan raita (yogurt sauce) on top cools every bite and makes this Indian-inspired dish extra indulgent.
Thick and hearty chana masala is a comforting menu item you’ll find in almost every Indian restaurant. Protein-packed chickpeas are cooked in a spicy tomato and onion sauce before being served with rice and naan bread. It’s always a filling and flavorful experience!
If you want to make a restaurant-worthy version at home, try this quick and easy chana masala recipe. Using a handful of budget and pantry-staple ingredients, you can achieve the same great flavor and spice levels in about 30 minutes!
One of my favorite ways to serve vegan chana masala is with vegan Indian yogurt sauce, or raita, on top. It is a cool Indian condiment made with curd, cucumber and spices. Vegan raita is easy to make with store-bought yogurt and the spicy masala cools every bite.
What is Chana Masala?
Chana masala is a North Indian curry dish. “Chana” is the Hindi word for “chickpea” and “Masala” means “spicy gravy”. Basically, it is chickpeas boiled in a spicy tomato onion sauce.
My recipe is quick and easy and not authentic, using pantry staples and served with vegetarian raita. For a truly authentic chana masala recipe, check out this recipe from Turmeric Tea: Authentic Chana Masala.
Required components (including substitutions)
- olive oil
- yellow onion
- garlic – Fresh cloves, preferred.
- ginger – Again, fresh ginger is best. If you have ginger, use 2 teaspoons instead.
- Serrano pepper – This hot chili adds a nice spice to the masala. Use jalapeños as a substitute or leave them out if you don’t like spicy food.
- garam masala – This is an Indian spice blend made from a blend of cumin, coriander, cinnamon, cardamom, black pepper and more. It’s so warm and comforting, and essential for this recipe and many other Indian-inspired dishes.
- pepper – Although red chili powder is quite common in North America, I recommend using Indian chili powder (cayenne pepper) if you can find it. According to SpiceandLife.com, Indian chili powder has an intense heat that is not as sharp as red and gives the spice a more vibrant red color.
- yellow
- Coriander
- cumin
- salt
- Square tomato – Use a can of diced tomatoes with juice to give the masala a bright, acidic base. Canned powdered tomatoes or whole canned tomatoes can be used as substitutes.
- chickpeas – Canned chickpeas are convenient and delicious in this recipe. Or, if you’re up for it, cook dry chickpeas yourself and use them instead.
- the water
- sugar
- cilantro
- lemon juice
- Vegan yogurt – Plain vegan yogurt is required to make vegan raita (yogurt sauce). I’ve had great results with cashews and coconut yogurt, but you can use whatever you like.
- cucumber – Similar to Greek tzatziki sauce, cucumbers stirred into a spicy yogurt sauce give it a refreshing and cooling element. This is one of the best toppings for warm spicy chana masala.
How to Make Vegan Chana Masala with Raita
Find the full recipe with measurements below.
Heat oil in a large pot over medium heat. Once it is hot, add onion and cook until translucent. Next, add garlic, ginger and chilies. Fry until fragrant.
Then stir in all the spices and salt. Let everything cook for about 1 minute to infuse the spices (this brings out their amazing flavor!).
Add chopped tomatoes, chickpeas and water to the pot. Give it a stir, then bring the mixture up to a boil. Reduce the heat to low and let it cook till the masala thickens.
Make vegan raita while you wait. Stir together the yogurt, cucumber, coriander, cumin and salt in a bowl, then set aside until time to serve.
When the masala is almost done, stir in sugar, some coriander leaves and lemon juice. Give it a taste and adjust the spice level and acidity, or add more spices and seasonings as needed.
Serve in a bowl with a scoop of vegan chana masala over rice and a dollop of vegan raita on top. Sprinkle the remaining cilantro on top to finish, then serve!
Serving advice
Rice mast with chana masala. Basmati rice is a great choice, or you can use brown basmati rice, jasmine rice, quinoa, or your favorite grain. Add chana masala over the grains in a bowl.
From there, top each bowl with vegan raita, fresh cilantro, or chopped green chilies for more heat. Serve with vegetarian naan roti or puri (puree) on the side, then enjoy!
Frequently Asked Questions
no Vegan tikka masala is made with a creamy curry sauce and tofu or chickpeas as the main protein. Both chana masala and tikka masala have aromatic sauces, but tikka masala is richer and has less consistency than the stew-like chana masala.
Chana masala can vary in spice level. My version has some heat, thanks to serrano peppers and cayenne pepper. However, the spice level can be easily adjusted by omitting the hot pepper, using less cayenne, or omitting both altogether.
You can store chana masala and vegan raita in separate containers in the fridge for up to 5 days.
Yes, refrigerated leftovers freeze well for about 3 months.
Want more Indian-inspired recipes?
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In a large pot, heat the oil over medium heat. Add chopped onion and fry for 3-4 minutes until translucent.
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Add minced garlic, minced ginger and chopped chillies, if using, and fry for 1-2 minutes until fragrant.
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Add all the spices and salt and stir into the onion mixture. Cook for about a minute, stirring constantly. Add a little more oil if it feels dry.
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Add chopped tomatoes, chickpeas and water. Stir well and bring to a boil, then reduce heat to simmer. Simmer covered for 20 minutes, until it thickens slightly. Stir occasionally to prevent anything from sticking to the bottom of the pan.
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Stir in the sugar, some chopped cilantro (save some for serving) and lemon juice. taste; Add more salt, cayenne pepper or any other spices desired for heat.
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For the raita: Combine yogurt, cucumber, cilantro, cumin, and salt in a medium bowl and stir to combine.
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Serve hot with basmati rice, vegan raita and maybe some vegan naan. Sprinkle with a little cilantro if desired. Enjoy!
- This will keep in the fridge for up to 5 days in an airtight container.
- It freezes very well. Let it cool completely before freezing. Reheat on stove until hot.
- If you can, use Indian chili powder instead of red chilies.
- Shredded Fragments can be broken into pieces.
Worship: 1Serves 8, excluding rice | Calories: 152kcal | Sugars: 21g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fats: 1g | Monounsaturated fats: 3g | Sodium: 686mg | Potassium: 360mg | Fiber: 5g | Sugar: 7g | Vitamin A: 208IU | Vitamin C: 18mg | Calcium: 125mg | Iron: 2mg