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Punjabi · Indian

Chana masala

Vegetarian

चना मसाला · chana masala

Chickpeas simmered in a tangy onion-tomato gravy with cumin, coriander and garam masala. A North Indian staple that works for lunch, dinner or with bread from a street stall.

Chana masala is a Punjabi curry from India, ready in about 50 minutes and made with chickpeas and garam masala. It serves 4 and is rated easy to cook.

Start cooking
A close-up of traditional Indian chana masala garnished with fresh herbs, showcasing its rich and appetizing flavors.
Photo: Muhammad Khawar Nazir / Pexels · Pexels License
Prep
15 min
Cook
35 min
Total
50 min
Serves
4
Level
Easy
Calories
316

Ingredients

4 servings

To garnish

Equipment

Method

  1. Step 1

    Heat the oil in a heavy saucepan (opens in a new tab) over medium heat and add the cumin (opens in a new tab) seeds. When they sizzle and darken slightly, add the onion (opens in a new tab) and cook, stirring often, until deep golden.

    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  2. Step 2

    Stir in the garlic (opens in a new tab), ginger and green chillies and cook for a minute until the raw smell goes.

    • 1 min
    • medium heat

  3. Step 3

    Add the tomatoes (opens in a new tab), ground coriander (opens in a new tab), chilli powder and turmeric (opens in a new tab). Cook until the tomatoes collapse and the oil starts to separate at the edges.

    • 8 min
    • medium heat

  4. Step 4

    Add the chickpeas (opens in a new tab), water and salt. Simmer partly covered, mashing a few chickpeas against the side of the pan to thicken the gravy.

    • 15 min
    • medium-low heat
    A curry simmering in a pot
    How it looks · Photo: Bachir Mamud on Pexels

  5. Step 5

    Stir in the garam masala (opens in a new tab) and lemon juice (opens in a new tab), simmer for 1 minute more, then garnish with coriander and ginger matchsticks.

    • 1 min
    • low heat

About this dish

Origin
Punjab (North India), Punjab, India · Commonly attributedChickpea curries are eaten across the subcontinent; the 'chole' style is most associated with Punjab, which spans India and Pakistan.Also popular in PakistanMore food from India
Dish
Lunch · Dinner · Curries · Main courses
Cooking method
Sautéed, Simmered
Taste
savoury, tangy, spicy (chilli heat), aromatic / warmly spiced
Diet
Vegan · No gluten ingredients · Dairy-free · No nut ingredients · High-fibre
All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · High-fibre · Carb-conscious
Worked out from the ingredients. How labels work
Good for
One-pot · Everyday · Budget-friendly · Freezer-friendly · Meal-prep friendly
Cook more with
Chickpeas · Garam masala · Cumin · Onion · Garlic · Fresh ginger
Techniques
Sautéing · Simmering

Allergens

None of the 14 major allergens appear in the listed ingredients.

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

316 kcal per serving

Estimated

1 serving ≈ 357 g · recipe makes 4

Where the energy comes from

  • Protein 13%
  • Carbohydrate 48%
  • Fat 39%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy316 kcal89 kcal
Protein10.7 g3 g
Carbohydrate39.9 g11.2 g
Net carbohydrate28.9 g8.1 g
Sugars10 g2.8 g
Added sugars0 g0 g
Fibre11 g3.1 g
Fat14.3 g4 g
Saturated fat1.1 g0.3 g
Trans fat0 g0 g
Cholesterol0 mg0 mg
Sodium1035 mg290 mg
Salt equivalent2.6 g0.7 g
Vitamins & minerals per serving
Potassium
539 mg
Calcium
108 mg
Iron
2.7 mg
Magnesium
60 mg
Vitamin A (RAE)
51 µg
Vitamin C
27 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
85 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: coriander leaves, fresh ginger.
  • Garam masala: Curry powder (FDC 170924) used as a stand-in; both are ground blends of similar dried spices used in teaspoon amounts.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Brown the onions properly — they give the gravy its depth and colour.
  • A pinch of amchur (dried mango powder) can replace the lemon juice for a more traditional sourness.

Common mistakes

  • Adding the chickpeas before the tomato base has cooked down, which leaves the gravy raw-tasting.

Serve with

  • Serve with bhatura, puri, rice or roti, with sliced onion and lemon wedges.

Storage

  • Keeps 4 days in the fridge or 3 months frozen.

Reheating

  • Reheat gently with a splash of water; it tastes better the next day.

Variations

  • Pindi chole (Pakistan): A darker, drier Rawalpindi-style version cooked with tea-darkened chickpeas and whole spices.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

  • Tomato, finely chopped or grated3 piece · 360 g
  • Chickpeas, drained and rinsed2 can · 480 g
Used in steps 3, 4

Masalas in this recipe

Make the masala first, then come back to finish the dish.

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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