CommunityApproved

Quick Chana Masala

Name: Quick Chana Masala
Prep time: 15 min
Total time: 35 min
Yield: 4, 4 servings
Ingredients: 1 cup uncooked brown basmati rice, for serving (rice is optional, I like to cook extra to have on hand for other meals); 2 tablespoons coconut oil or extra-virgin olive oil; 1 medium yellow onion, chopped; 1 medium serrano or jalapeño pepper*, minced (remove ribs and seeds to tame the spice level); 1/2 teaspoon fine sea salt, to taste; 5 cloves garlic, pressed or minced (about 1 tablespoon); 1 tablespoon peeled and minced fresh ginger (about a 1-inch piece); 1 1/2 teaspoons garam masala**; 1 1/2 teaspoons ground coriander; 3/4 teaspoon ground cumin; 1/2 teaspoon ground turmeric; Pinch of cayenne pepper (optional!*); 1 large can (28 ounces) fire-roasted crushed tomatoes or whole peeled tomatoes, with their juices; 2 cans (14 ounces each) chickpeas (or 3 cups cooked chickpeas), rinsed and drained; Lemon wedges, for garnish; Fresh cilantro, for garnish (optional)

Easy and quick chana masala recipe served over basmati rice. This spicy, hearty Indian dish is vegan and gluten free. It makes great leftovers, too!

Dish: Chana Masala

Variant: Quick Chana Masala

Source: Quick Chana Masala

Total time: 35 min
Active time: 15 min
Yield: 4, 4 servings
Difficulty: Medium

Approved Reviewed1 Sources7 Controls0 Tests0 Safety

vegan chana masala recipeCookie And Kate · Quick Chana MasalaDev reference

Ingredients and Constraints

Ingredients

Optional
Optional
Optional

Ingredient watchpoints14 watchpoints

Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.

Form or preparationRecommendedConstrained

Brown Basmati Rice

1 cup uncooked brown basmati rice, for serving (rice is optional, I like to cook extra to have on hand for other meals)

The source row includes a form, size, temperature, preparation, or handling detail.

Details and source

Source: Quick Chana Masala

Substitution boundaryRecommendedFlexible

Coconut Oil

2 tablespoons coconut oil or extra-virgin olive oil

The source ingredient row lists alternatives.

Details and source

Acceptable alternatives: Extra-Virgin Olive Oil

Source: Quick Chana Masala

Form or preparationRecommendedConstrained

Yellow Onion

1 medium yellow onion, chopped

The source row includes a form, size, temperature, preparation, or handling detail.

Details and source

Source: Quick Chana Masala

Substitution boundaryRecommendedFlexible

Serrano Pepper

1 medium serrano or jalapeño pepper*, minced (remove ribs and seeds to tame the spice level)

The source ingredient row lists alternatives.

Details and source

Acceptable alternatives: Jalapeño Pepper

Source: Quick Chana Masala

Form or preparationRecommendedConstrained

Serrano Pepper

1 medium serrano or jalapeño pepper*, minced (remove ribs and seeds to tame the spice level)

The source row includes a form, size, temperature, preparation, or handling detail.

Details and source

Source: Quick Chana Masala

Form or preparationRecommendedConstrained

Sea Salt

1/2 teaspoon fine sea salt, to taste

The source row includes a form, size, temperature, preparation, or handling detail.

Details and source

Source: Quick Chana Masala

Form or preparationRecommendedConstrained

Garlic

5 cloves garlic, pressed or minced (about 1 tablespoon)

The source row includes a form, size, temperature, preparation, or handling detail.

Details and source

Source: Quick Chana Masala

Form or preparationRecommendedConstrained

Fresh Ginger

1 tablespoon peeled and minced fresh ginger (about a 1-inch piece)

The source row includes a form, size, temperature, preparation, or handling detail.

Details and source

Source: Quick Chana Masala

Form or preparationRecommendedConstrained

Cayenne Pepper

Pinch of cayenne pepper (optional!*)

The source row includes a form, size, temperature, preparation, or handling detail.

Details and source

Source: Quick Chana Masala

Substitution boundaryRecommendedFlexible

Fire-Roasted Tomatoes

1 large can (28 ounces) fire-roasted crushed tomatoes or whole peeled tomatoes, with their juices

The source ingredient row lists alternatives.

Details and source

Acceptable alternatives: Whole Peeled Tomatoes

Source: Quick Chana Masala

Form or preparationRecommendedConstrained

Fire-Roasted Tomatoes

1 large can (28 ounces) fire-roasted crushed tomatoes or whole peeled tomatoes, with their juices

The source row includes a form, size, temperature, preparation, or handling detail.

Details and source

Source: Quick Chana Masala

Form or preparationRecommendedConstrained

Chickpeas

2 cans (14 ounces each) chickpeas (or 3 cups cooked chickpeas), rinsed and drained

The source row includes a form, size, temperature, preparation, or handling detail.

Details and source

Source: Quick Chana Masala

Form or preparationRecommendedConstrained

Lemon Wedges

Lemon wedges, for garnish

The source row includes a form, size, temperature, preparation, or handling detail.

Details and source

Source: Quick Chana Masala

Form or preparationRecommendedConstrained

Cilantro

Fresh cilantro, for garnish (optional)

The source row includes a form, size, temperature, preparation, or handling detail.

Details and source

Source: Quick Chana Masala

Additional ingredient notes

Notes

Recipe adapted with permission from The Oh She Glows Cookbook by Angela Liddon. *TAME THE HEAT: While chana masala is inherently full of spice, the serrano (or jalapeño) and cayenne pepper are what bring the heat.

If you’re sensitive, reduce or omit them both. You can always stir in a pinch of cayenne pepper at the end of cooking if you want more. **SPICE BLEND NOTE: Garam masala is traditional.

Before You Cook

Constraints, controls, and warnings to review before starting.

Decisions before cookingDetails3

Reviewed comparisons and tradeoffs that affect the path before the first active step.

Authentic Chana Masala vs. This Quick & Easy Method

I’ve modified Angela’s ingredients and cooking method a bit.

Let me be the first to point out that this recipe is somewhat unconventional! Authentic chana masala is typically made with whole spices, plus some dried mango powder (amchur).

Canned Tomato Options

I love using crushed fire-roasted tomatoes in this recipe, which offer a shortcut to rich, long-simmered flavor.

If you don’t have them, don’t worry. You can also use canned whole tomatoes (with their juices), and crush them against the side of the pot with a sturdy spoon as they simmer.

Spice Options

Garam masala is traditionally used in chana masalas.

Garam masala roughly translates to “hot spice mix” in English. It’s made from a blend of coriander, cumin, cardamom (green and black), cinnamon, black pepper, cloves, and other spices that vary by region and preference.

Image detailseasy chana masala recipeCookie And Kate · Quick Chana MasalaDev reference

Method Timeline

Prep

Active

Prep

15 min

Prep time from the source recipe card.

Cook

Active

Cook

20 min

Cook time from the source recipe card.

Total

Passive

Total

35 min

Total time from the source recipe card.

1
Step 1
Cook the rice (if you want to serve the chana masala on rice): Bring a large pot of water to boil on the stove and rinse the rice in a fine-mesh colander. Once boiling, pour in the rice and give it a stir. Boil the rice for 30 minutes, then turn off the heat and drain the rice. Return the rice to the pot and cover the pot. Let the rice steam for 10 minutes. Remove the lid, fluff the rice with a fork and season with sea salt to taste.
Visual cue
Once boiling, pour in the rice and give it a stir.
Checks3
Visual cueInfoVisual
Once boiling, pour in the rice and give it a stir.
Expected state: Once boiling, pour in the rice and give it a stir.
TimingInfoTiming
for 30 minutes
Target: 30 minute
Expected state: Boil the rice for 30 minutes, then turn off the heat and drain the rice.
ServiceMain recipe
Source service instruction
Cook the rice (if you want to serve the chana masala on rice): Bring a large pot of water to boil on the stove and rinse the rice in a fine-mesh colander. Once boiling, pour in the rice and give it a stir. Boil the rice for 30 minutes, then turn off the heat and drain the rice. Return the rice to the pot and cover the pot. Let the rice steam for 10 minutes. Remove the lid, fluff the rice with a fork and season with sea salt to taste.
Inputs and tools3
Uses
1 cup uncooked brown basmati rice, for serving (rice is optional, I like to cook extra to have on hand for other meals)
1/2 teaspoon fine sea salt, to taste
1 1/2 teaspoons garam masala**
Why and source
This step has reviewed source-backed guidance.
Source: Quick Chana Masala
2
Step 2
Cook the chana masala: In a medium Dutch oven or large saucepan, warm the oil over medium-low heat. Add the onion, serrano and salt. Cook until the onion is tender and turning translucent, about 5 minutes.
low heat5 min
Visual cue
until the onion is tender and turning translucent, about 5 minutes.
Checks2
TextureInfoTexture
until the onion is tender and turning translucent, about 5 minutes.
Expected state: until the onion is tender and turning translucent, about 5 minutes.
TimingInfoTiming
about 5 minutes
Target: 5 minute
Expected state: Cook until the onion is tender and turning translucent, about 5 minutes.
Inputs and tools2
Uses
2 tablespoons coconut oil or extra-virgin olive oil
1 medium yellow onion, chopped
Why and source
This step has reviewed source-backed guidance.
Source: Quick Chana Masala
3
Step 3
Add the garlic and ginger, and cook until fragrant, about 30 seconds to 1 minute. Stir in the garam masala, coriander, cumin, turmeric, salt and cayenne (if using), and cook for another minute, while stirring constantly.
Visual cue
until fragrant, about 30 seconds to 1 minute.
Checks2
Visual cueInfoVisual
until fragrant, about 30 seconds to 1 minute.
Expected state: until fragrant, about 30 seconds to 1 minute.
TimingInfoTiming
about 30 seconds
Target: 1 minute
Expected state: Add the garlic and ginger, and cook until fragrant, about 30 seconds to 1 minute.
Inputs and tools5
Uses
5 cloves garlic, pressed or minced (about 1 tablespoon)
1 tablespoon peeled and minced fresh ginger (about a 1-inch piece)
1 1/2 teaspoons ground coriander
3/4 teaspoon ground cumin
1/2 teaspoon ground turmeric
Why and source
This step has reviewed source-backed guidance.
Source: Quick Chana Masala
4
Step 4
Add the tomatoes and their juices. If using whole tomatoes, use the back of a wooden spoon to break the tomatoes apart (you can leave some chunks of tomato for texture).
Inputs and tools1
Uses
1 large can (28 ounces) fire-roasted crushed tomatoes or whole peeled tomatoes, with their juices
5
Step 5
Raise the heat to medium-high and add the chickpeas. Bring the mixture to a simmer. Cook, reducing the heat as necessary to maintain a gentle simmer, for 10 minutes or longer to allow the flavors to develop. Season to taste with additional salt, if desired. If it's not spicy enough for your liking, add another pinch of cayenne.
Checks1
TimingInfoTiming
for 10 minutes
Target: 10 minute
Expected state: Cook, reducing the heat as necessary to maintain a gentle simmer, for 10 minutes or longer to allow the flavors to develop.
Inputs and tools1
Uses
2 cans (14 ounces each) chickpeas (or 3 cups cooked chickpeas), rinsed and drained
Why and source
This step has reviewed source-backed guidance.
Source: Quick Chana Masala
6
Step 6
Serve over basmati rice, if desired, and garnish with a lemon wedge or two and a sprinkle of fresh cilantro leaves.
Checks1
ServiceMain recipe
Source service instruction
Serve over basmati rice, if desired, and garnish with a lemon wedge or two and a sprinkle of fresh cilantro leaves.
Inputs and tools1
Uses
Fresh cilantro, for garnish (optional)
Why and source
This step has reviewed source-backed guidance.
Source: Quick Chana Masala

Learn More

Extra cooking notes, tests, and source details kept out of the step-by-step method.

Why this works

Quick kitchen reasons behind the main choices.

Craving more Indian recipes?

I’m working on my expanding my collection of Indian recipes, but here are a few favorite recipes inspired by Indian cuisine.

Creamy Golden Milk (Hot or Iced) Quick Dal Makhani Masala Lentil Salad with Cumin Roasted Carrots Turmeric-Spiced Whole Roasted Cauliflower Roasted Cauliflower: See the Indian-inspired version. Please let me know how this recipe turns out in the comments.

Image detailschana masala recipeCookie And Kate · Quick Chana MasalaDev reference

Source referenceQuick Chana Masala

Article photos

Photos used with the article notes.

Image detailscooking chana masalaCookie And Kate · Quick Chana MasalaDev reference

Image detailschana masala ingredientsCookie And Kate · Quick Chana MasalaDev reference

Source: Quick Chana Masala

Recipe structure

Components and intermediate outputs created by the method.

Main recipe

Recipe card ingredients and steps.

4, 4 servings

Garnish

Source step 6 creates or uses garnish.

Mixture

Source step 5 creates or uses mixture.

Extra useful notes

Short source-backed recommendations and facts that do not need a step.

Recommendation

Recipe adapted with permission from The Oh She Glows Cookbook by Angela Liddon.

Recommendation

*TAME THE HEAT: While chana masala is inherently full of spice, the serrano (or jalapeño) and cayenne pepper are what bring the heat.

*TAME THE HEAT: While chana masala is inherently full of spice, the serrano (or jalapeño) and cayenne pepper are what bring the heat. If you’re sensitive, reduce or omit them both. You can always stir in a pinch of cayenne pepper at the end of cooking if you want more.

Recommendation

**SPICE BLEND NOTE: Garam masala is traditional.

**SPICE BLEND NOTE: Garam masala is traditional. If you don’t have it and want to get by without making another trip to the store, you could use tikka masala instead, or perhaps even 1 teaspoon yellow curry powder. Don’t have any of those? I suspect this dish would be nicely flavorful with an added pinch of clove and cardamom, or even nothing at all.

Recommendation

STORAGE SUGGESTIONS: This recipe makes for great leftovers!

STORAGE SUGGESTIONS: This recipe makes for great leftovers! Store the rice, chana masala and garnishes separately for best results. Warm the rice and chana masala together, then garnish with fresh lemon wedges and cilantro. Leftovers should keep well for up to 5 days. I believe you could also successfully freeze the chana masala and rice components for later.

Recommendation

CHANGE IT UP: Though untraditional, I think this would taste great with a generous splash of coconut milk for some creaminess (it would also mellow the spices somewhat).

Recommendation

UPDATE 3/18/20: The recipe originally called for cumin seeds (1 ½ teaspoons) instead of ground cumin.

UPDATE 3/18/20: The recipe originally called for cumin seeds (1 ½ teaspoons) instead of ground cumin. I made the switch because ground cumin is easier to find. The recipe called for cooking the cumin seeds in the oil before adding the onion, etc. (Cook for a minute or two, stirring frequently, until the seeds are golden and fragrant. Watch carefully to avoid burning the seeds.)

Recipe Utilities

Account actions, source details, export, and reporting stay available without interrupting the cooking flow.

Source and Origin

Origin declaration

Adapted from source

Imported from the cookie-and-kate page for dev review.

Copy risk: Unchecked

Quick Chana Masala
Article
View source

My Kitchen Actions

My Kitchen keeps saved recipes, private notes, adaptations, cooking logs, imports, and exports tied to your account.

Export

Public recipe exports include only approved public content. Personal backup exports require login.

Export history

No exports yet.

Report Content

Ingredients and Constraints

Ingredients

Notes

Before You Cook

Authentic Chana Masala vs. This Quick & Easy Method

Canned Tomato Options

Spice Options

Method Timeline

Prep

Cook

Total

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Why this works

Craving more Indian recipes?

Article photos

Recipe structure

Main recipe

Garnish

Mixture

Extra useful notes

Recipe adapted with permission from The Oh She Glows Cookbook by Angela Liddon.

*TAME THE HEAT: While chana masala is inherently full of spice, the serrano (or jalapeño) and cayenne pepper are what bring the heat.

**SPICE BLEND NOTE: Garam masala is traditional.

STORAGE SUGGESTIONS: This recipe makes for great leftovers!

CHANGE IT UP: Though untraditional, I think this would taste great with a generous splash of coconut milk for some creaminess (it would also mellow the spices somewhat).

UPDATE 3/18/20: The recipe originally called for cumin seeds (1 ½ teaspoons) instead of ground cumin.

Recipe Utilities

Origin declaration

Export history