Vegan Chana Masala with Chickpeas

Chana Masala is very popular Indian curry and everyone’s favorite. Being Indian curry, everyone thinks it’s hard to make but that’s not the case at all. Chana Masala is made with chickpeas cooked with onion and tomato seasoned with spice pairs well with rice or fried Indian flat bread. 

Things to Remember

Soaking Chickpeas overnight is recommended as longer you soak faster it cooks. You can even use canned chickpeas for this recipe but taste wise soaked is preferable. Here is the best vegan chana masala recipe.


  • 2 cups chickpea soaked overnight
  • 3 onions finely chopped
  • 1 cup tomato puree
  • 2-3 green chilies
  • 1tbsp ginger garlic paste
  • 1/2tsp red chilli powder
  • ½ tsp coriander powder
  • 1/4th tsp turmeric powder
  • 1/2tsp dry mango powder
  • 1tbsp garam masala
  • 1 bay leaf
  • Salt
  • 3-4 tbsp. oil
  • 2-3 tbsp. chopped cilantro
  • Water

Steps to cook Pressure cook overnight soaked chickpeas with water and salt, strain and keep aside Take 2tbsp of cooked chickpea and mash them this will make the curry thick. Heat oil in a pan add bay leaf and chopped onions and sauté until it turns translucent. Reduce the flame to medium, add ginger garlic paste and green chilli and sauté until the raw smell disappears. Add salt, chilli powder, coriander powder, turmeric powder, dry mango powder and garam masala and mix well. Now add tomato puree and bring it to boil. Once the curry is ready add cooked chickpea and some mashed chickpea and combine well. Cover the pan with a lid and cook for 10-15 minutes. Once you notice curry thickens, switch off the flame. Garnish with some chopped cilantro and serve hot with any Indian bread or rice.

Calories in Vegan Chana Masala

Chana Masala. Serving Size: cup (195g grams). Amount Per Serving. Calories from Fat 148. Calories 281. 

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