Authentic Indian Chana Masala

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A fragrant, slow-simmered chickpea curry that embodies the soul of Indian home cooking with aromatic spices. This indian-inspired vegetarian ready in about 50 minutes pairs (2 cans, 15 oz each) chickpeas, vegetable oil, large onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 428 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 30 oz (2 cans, 15 oz each) chickpeas
• 2 tbsp vegetable oil
• 1 large onion
• 2 cloves garlic
• 1-inch piece ginger
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp ground cumin
• 1 tsp garam masala
• 14 oz can diced tomatoes
• 1/2 cup water
• 2 tbsp fresh cilantro

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 tsp cumin seeds and cook for 30 seconds until fragrant.
2. Step 2: Add 1 finely chopped onion and cook for 5 minutes until golden brown and caramelized, stirring frequently.
3. Step 3: Stir in 2 minced garlic cloves and 1-inch grated ginger, cooking for 1 minute until aromatic.
4. Step 4: Add 1/2 tsp turmeric, 1 tsp ground cumin, and 1 tsp garam masala, stirring for 30 seconds to toast spices.
5. Step 5: Add 30 oz drained chickpeas and 14 oz diced tomatoes. Stir to combine, then add 1/2 cup water and a pinch of salt.
6. Step 6: Simmer uncovered for 20 minutes until sauce thickens and coats the back of a spoon, stirring occasionally.
7. Step 7: Stir in 2 tbsp chopped fresh cilantro just before serving to preserve its bright flavor.