Chana Masala (Savory Indian Chick Peas) Recipe -
Chana Masala (Savory Indian Chick Peas) Recipe
  • READY IN 30 mins

Chana Masala (Savory Indian Chick Peas)

Recipe by  

"Indian food is not just curried sauces. It's not too exotic either. Unless 'exotic' is code for 'yummy and full of flavor.' This dish features a healthy mixture of chickpeas, tomatoes, onion, and spices. Both carnivores and vegetarians will enjoy this meal. My kids love it. Leave out the green chile if the kiddies will be eating. Serve over basmati or jasmine rice and enjoy. Namaste y'all!"

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
  2. Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
  3. Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.
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  • Cook's Notes:
  • Serve with my 'Mattar Paneer' recipe for a totally authentic Indian dinner.
  • As an optional serving suggestion, use the 'Indian Naan Bread' recipe from instead of rice as a companion to this dish.

Reviews More Reviews

Most Helpful Positive Review
Mar 23, 2014

I just made this tonight. I made some modifications…used a can of tomatoes, 1/2 can diced green chiles, used 1/4 tsp. powdered ginger, added 1/4 tsp. of cayenne, and left out the coriander because I didn't have any. This recipe only took me maybe 15 minutes to make because of the canned ingredients (oh, the canned tomatoes made it so that I didn't have to add water at the end). This tasted wonderful! I go to Indian restaurants often and it definitely rivaled the chana masala I've had there. My husband also loved it. There was enough sauce that I probably could have added another can of chickpeas and it would have still been fine. Thank you for the great recipe!

Most Helpful Critical Review
Apr 07, 2015

I found that to get a 'golden brown color' and 'separation of the oil', I had to saute this for 20-30 minutes instead of 2-3. The overcooking must have released a bitter component (from the onion, garlic or ginger). I like the idea of using the blender instead of chopping and grating, but next time would follow the direction to saute for only a few minutes and ignore the direction to saute until golden brown or until the oil separates. Doing the latter two ruined the dish.


23 Ratings

Mar 21, 2014

Absolutely, fantastically, delicious. My son's East Indian girlfriend gave it her blessing and said it was a very authentic tasting dish. For that, I'm thrilled.

Feb 26, 2014

I just chopped the vegetables, I did not make this into a paste. The taste was hot and spicy, the way I enjoy my food!

Nov 02, 2014

Loved it! The only thing I'll do differently next time is sauté the onions and garlic before blending them. They never quite cooked, but even still the end result was pretty great.

Aug 24, 2014

I tasted this dish at Costco, and loved it! I cook with chick peas a lot, so I was game to try making it myself. It was very easy, I had my 13 year old daughter make it, and it came out pretty good. We skipped the green chile and bay leaf, we didn't have any in the house. It is very savory, and very mild tasting- not one spice overpowering the dish. I used 2 cups of organic dry garbanzo beans, which I soak all day, then boil for about an hour. They were nice and tender, and from that point the preparation of the dish is very quick. Looking forward to eating over some brown rice tomorrow.

Aug 25, 2014

I loved this recipe! The second time I made it I used canned tomatos and it turned out just fine! I prefer fresh, but in a pinch canned worked well.

Feb 22, 2014

We enjoyed this. I didn't measure any of the ingredients, just went by smell and taste, but kept the proportions close to the recipe, because I started with dry garbanzo beans. I would surely make this again.


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  • Calories
  • 413 kcal
  • 21%
  • Carbohydrates
  • 46.2 g
  • 15%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 22.8 g
  • 35%
  • Fiber
  • 9.9 g
  • 39%
  • Protein
  • 9.4 g
  • 19%
  • Sodium
  • 447 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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