This restaurant style chana masala is loaded with flavor. It's easy to make this classic Indian dish, and it comes out better than take out! It's a naturally vegan and gluten free recipe, making it perfect for anyone.
This recipe is everything I want from chana masala. The spiced tomato sauce is divine, full of flavor and with just enough heat to warm my belly.
The chickpeas are simmered until tender and infused with flavor, melting into your mouth with every bite.
Chana masala translates to spiced chickpeas, and let me tell you, this recipe really delivers!
Now, if you're a chana masala connoisseur like me, you've ordered it a lot and at many, many restaurants. You're likely to have noticed that every restaurant, or every cook, has their own spin on the dish!
Now I'm not here to tell you that anyone else is wrong, but mine is so very, very right.
The tomato gravy is thick and saucy, and each bite is bursting with flavor. And when cooked at home everything is so fresh tasting it just pops.
It's hard to not go back for seconds and even thirds, but then those leftovers get even better after a day in the fridge.
The spiced tomato sauce:
This sauce is what it comes down to in setting this chana masala apart.
You've got all the aromatics: onion, garlic, ginger.
All the spices: dried chiles, cardamom, clove, cinnamon, bay leaf, amchoor, coriander, cayenne, garam masala, turmeric, kasoori methi.
And tomatoes, salt, and pepper of course.
The basic outline of the sauce is you fry up your aromatics, add the whole spices, then the ground spices. Immediately following you add in the tomatoes. Then simmer to bring it all together.
The chickpeas go in at the same time as the tomatoes so that they can simmer alongside. Soaking in all that flavor and tenderizing simultaneously.
Amchoor and Kasoori Methi:
If you're new to Indian cooking some of these spices may be unfamiliar. They are worth getting if you love the cuisine, but you don't need all of them to make this recipe today!
So what even is amchoor powder? Well it's dried green mango powder. It's tart and delicious and a necessary ingredient for 'authentic' chana masala.
If you don't have it, that's a-okay! You can substitute tamarind concentrate (it's sour as well) or add lemon juice to taste at the end. But even one time I didn't realize I was out of amchoor and just made it without and it was still amazing.
The other ingredient that may have you scratching your head extra is kasoori methi, or fenugreek leaves. Fenugreek is one of those ingredients that you didn't realize your Indian recipes were missing.
It's one of my favorite spices, both as seeds or leaves. Now you can leave it out if you don't have it, but I recommend getting it! I've got kasoori methi in a few recipes, so there's plenty to make with it.
If you don't have the leaves but do have the seeds, then you can add those in. Grind them to a powder and add ½ to 1 teaspoon of the fenugreek powder along with the other powdered spices.
The rest of the spices:
I imagine the other spices are more familiar. Garam masala is the most popular Indian spice blend, and adds a lot of flavor with that one addition.
We enhance the flavors with some whole spices, which are removed after the chana masala has simmered. Cardamom, cinnamon, and clove are all warming spices, and are part of what make the dish so lovable!
Adding a bay leaf brings some savory depth of flavor to the dish, and turmeric brings earthiness while coriander adds some floraly brightness.
For heat I add dried whole chiles and ground cayenne. You can use just one or the other, and add more or less to meet your own spice preferences.
The whole chiles are great if you're a bit spice adverse, because as long as they remain whole the spiciest part of the pepper (the seeds) are closed off and you get nice rich chile flavor without all the heat.
Of course if you love heat, then you can eat these chiles with your chana masala!
Alternatively you can also use fresh green hot peppers. Dice them up and add them with the garlic and ginger.
What kind of tomato to use?
For this recipe I like to use tomatoes that are already saucy. So this means crushed tomatoes, strained tomatoes, or puréed tomatoes. But you can certainly use canned diced tomatoes, or blitz whole canned tomatoes in the blender or crush them by hand and use that instead.
I use canned tomatoes because it's easy, and unless it's end of summer tomato season, canned tomatoes are likely going to taste a lot better!
The Chickpeas:
Now you can cook chickpeas from dried or use canned chickpeas in this recipe. It's up to you!
I typically use canned because it's easy, but of course nothing tastes better than freshly cooked beans!
If cooking your own from dry, measure them out for this recipe after they've cooked.
How to serve:
Chana masala is a great part of any Indian meal!
I like to serve it with basmati rice, and if I'm feeling fancy a side of garlic naan or homemade chapati.
It's best when garnished with lots of fresh chopped cilantro, and you can sprinkle on some minced white onion and/or fresh green chiles for a nice crunch.
I also highly recommend serving it with a side of vegan yogurt to cool down any warming tongues, but even better make some vegan raita!
This recipe makes the most flavorful and mouth watering authentic, restaurant-style chana masala and I really hope you guys try it out! I love that this recipe is accidentally vegan and gluten free. It makes it perfect for just about everyone!
If you make this restaurant style chana masala, leave a comment below and rate the recipe on the recipe card. And please share your photos with me on Instagram, tag @thecuriouschickpea and #thecuriouschickpea. I love seeing your recreations!
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Restaurant Style Chana Masala
This restaurant style chana masala recipe is incredibly easy to make and so flavorful and delicious. Serve it with basmati rice and vegan garlic naan, and vegan unsweetened yogurt if desired.
Ingredients
- 2 tablespoon coconut oil or vegetable oil
- 1 ½ yellow onions, finely diced (2 cups)
- 4 cloves garlic, minced
- 1 teaspoon minced ginger (~½" piece)
- 4 whole dried red chiles, more or less to taste
- 2 green cardamon pods
- 2 whole cloves
- 1 cinnamon stick
- 1 bay leaf
- 1 teaspoon amchoor* (dried mango powder)
- 1 teaspoon ground coriander
- ½ teaspoon ground cayenne or hot chili powder
- ½ teaspoon garam masala
- ¼ teaspoon turmeric
- freshly ground black pepper
- 1 to 1 ½ teaspoon salt to taste
- 3 cups (28oz can) cooked chickpeas, drained and rinsed
- 26oz can strained, crushed, or puréed tomatoes
- 1 ½ teaspoon kasoori methi, optional
- minced cilantro, for garnish
- minced yellow onion, for garnish
Instructions
- Heat a large, heavy bottomed pot over medium-low heat and add the oil. Add the onion and a pinch of salt and cook for about 10 minutes until translucent and softened.
- Add the garlic, ginger, and the whole spices: dried red chiles, cardamom pods, cloves, cinnamon stick, and bay leaf. Cook for 1-2 minutes stirring constantly so the garlic doesn't burn.
- Add the ground spices: amchoor (if using), ground coriander, cayenne, garam masala, turmeric, black pepper, and 1 teaspoon of salt. Stir in and let cook for 30 seconds.
- Add the chickpeas and tomatoes. Partially cover, bring to a simmer, and let simmer for 25-30 minutes stirring occasionally.
- Turn off the heat, sprinkle in the kasoori methi, crumbling between your fingers. Taste and adjust the salt and pepper. Remove the whole cinnamon stick, bay leaf, and cardamom pods & cloves if you can see them.
- Serve with a dab of vegan butter to melt on top if desired. Garnish with cilantro and minced yellow onion. Enjoy with basmati rice and/or some garlic naan, and vegan unsweetened yogurt.
Notes
*Amchoor is necessary for an authentic chana masala, but if you can't find it, substitute 1-3 teaspoon of tamarind paste (add at the same time as the ground spices) or freshly squeezed lemon juice (add with the kasoori methi, if using) to taste.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Rani Fenugreek Leaves Dried (Kasoori Methi) 100g (3.5oz) -
Swad Whole Red Dried Chillies 3.5oz., 100 Grams/ Indian Groceries
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Pride Of India- Organic Dry Mango (Amchur) Powder - 24 oz (680 gm) Large Dual Sifter Jars - Vegan Sun-Dried Spice - Best for Chutneys, Soups, Marinades etc.- Offers Amazing Value for Money.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 287Total Fat: 10gCarbohydrates: 42gFiber: 7gProtein: 9g
This recipe was originally posted on August 28, 2018 and was sponsored by Pomi.
Whoa, this recipe is SO delicious! I made it tonight and my whole family loved it!!! The flavours were out of this world! Thanks for another amazing recipe, Eva!!!
Yay I’m so glad you liked it! It’s one of our favorites too 🙂
Oops, forgot to rate this tasty dish!
Followed exactly. This is the best C.M. recipe I’ve ever made. It will be my new go-to. Thanks!!
Husband has a mango allergy. How about substituting Anardana powder instead?
I think that could be great! Let us know how you like it if you try that sub :-). Otherwise go for some lemon juice, it's different but good.
If I don't have cardamom pods, can I substitute ground cardamom, and if so, how much?
Hi Bill, I would use 1/4 tsp to 1/2 tsp ground cardamom instead and make sure to add it with the other ground spices! If you know you love cardamom go ahead with the 1/2 tsp, otherwise start with less and taste as you go and you can always add more.
WHAT can I sub for the carton of strained tomatoes? An equally size can of diced tomatoes or crushed ones?
Hi Haley, try either tomato purée (not tomato paste) or crushed, or alternatively blitz whole canned tomatoes in your blender. Strained tomatoes are thick and concentrated and rich in flavor, so if you substitute and it needs a bit of tomato flavor boost add a tablespoon of tomato paste.
Lacking pomi, I ran a can of diced tomatoes through a blender with 2 tbsp plain tomato paste with good results. Next time I'll leave out the cayenne and add a minced jalapeno. Dutch oven on the stove top at moderate temperature, it came out great. Thank you.
Yum! I'm glad you enjoyed the recipe!
This dish is soooo great! We serve it with long grain brown rice and its just the perfect mix and so hearty. I have tried your lentil bolognese too and its so good! Love, love, love your recipes. I can't wait to try more!! Thanks for making it easy and delicious to eat vegan : )
I prefer to cook my chickpeas rather than use a can. Have you ever done that? Looking at the recipe it looks like I would only need to leave out the salt until the end. Thoughts?
Hi Barbara, you can definitely cook the chickpeas from scratch! For this recipe I would cook the chickpeas as you normally would, then use them in the recipe. If you like to salt your beans when cooking them from scratch then add less salt later on and just add it to taste! There's nothing like home cooked beans 🙂
Do you skin your chickpeas before adding them to the masala? Also would crushed red pepper flakes work as a sub for the dried red hot chilies? Thank you!
Hi Madalyn, I don't bother peeling my chickpeas, the skins don't really bother me! And you can definitely use crushed red pepper, ground cayenne pepper, or even fresh chiles, just use more or less to your own tastes!
I bought a garam masala spice mix. Im wondering how much i should use as it has all the spices blended together. Thanks
A bit too much tomato for my taste, otherwise very nice
This is a delicious and flavorful recipe. But don’t add the full amount of spices unless you want a burning hot dish. I had to add more chickpeas, two more cans of diced tomatoes, and coconut milk to dilute it enough to eat. But it is a great recipe and very simple to prepare. Just adjust the seasons to the level of spiciness you prefer.
Wow! This was amazing. I used 3 peppers and it was the perfect heat. I served this dish with curried fried rice.... just delicious. Thanks for the great recipe!!
I made this recipe, trying to stick to the recipe as close as I could, and it turned out fantastic. Thanks for sharing this one!
If I want to make a smaller batch (for 2 people) should I reduce the amount of spices accordingly? I.e if making half the batch, should I use half the amount of spices? Thank you! So excited to make this!!
Wow... amazing description and details...
Great recipe, must warn though that amchur is strong stuff indeed. I put in a heaped teaspoon and at first I thought “my goodness, tastes of cleaning powder”. Next time maybe half a teaspoon for me. Perhaps more garum masala, a teaspoon or even two. A little more methi maybe.
It’s all taste though of course and this is an awesome recipe, thanks again 🙂
Great recipe. I used about 2 pounds of fresh tomatoes instead of canned, and 1 tbsp tamarind concentrate instead of mango powder. The sauce was slightly on the acidic side, so I added 1/2 tsp sugar to balance it out.
definitely it is looking restaurant like chana masala. and I am sure it would taste like one. I always prefer to use tomato instead of amchur I hope this is ok. is it? thank you for sharing this blog.
My family’s Christmas Eve tradition is to gather with our Jewish friends for Indian food. So this year, I made Eva’s chana masala, biryani, raita, and mango lassi for a feast at home. These are, by far, absolutely the most delicious Indian recipes I’ve ever made - and I’ve made recipes from many sources. I've finally found my go-to chana masala recipe now - no need for all the others I've tried over the years! Thank you, Eva - I will come back to your recipes again and again!
This was my first homemade Indian dish. After I found all the ingredients - I live near a big Indian neighborhood - I was surprised at how simple the recipe was to prepare. I don't have anything to compare it with, since I've never tried it anywhere, but this was delicious! Looking at other recipes, and from what I've probably seen on Indian restaurant buffets, Chana Masala looks soupy. I'm glad this one wasn't, but I had to stir it frequently to keep it from sticking. I used dried garbanzos, soaked overnight and cooked, added a couple extra red chili peppers, and served it with brown basmati rice. I will be making this often, since I now have a lifetime supply of Indian spices. Thank you for sharing this recipe!
I'm so happy you enjoyed the chana! You can always add a bit more broth or water if it's too dry, and let it cook off to your liking at the end! And for the spices, I've got lots of Indian recipes on my site, and if you use the search bar for each spice you have a lot of you'll find others that will use the same spice!