Punjabi Chana Masala
Chickpeas simmered in a deep, tangy onion-tomato masala until the sauce clings rather than pools. Built from whole spices, not a pre-mixed powder, so you can taste each one.
By Vegan Cook. Published 5 August 2026
Ingredients
Serves 4.
- 500 gcooked chickpeas, drained (or 2 x 400g tins, drained and rinsed)
- 2onions, finely chopped
- 2tomatoes, blended to a puree (or 1 cup tinned crushed tomatoes)
- 3 clovesgarlic, minced
- 1 tbspginger, grated
- 1green chilli, slit lengthways
- 1 tspcumin seeds
- 1 tspground coriander
- 1/2 tspground turmeric
- 1 tspred chilli powder, or to taste
- 1 tspgaram masala (a warm Indian spice blend, sold ready-made in most supermarkets)
- 1/2 tspground black pepper, coarsely cracked
- 2 tbspneutral oil
- 1 tspsalt, or to taste
- 2 tbspfresh coriander leaves (cilantro), chopped, to finish
Cookware
- Heavy pan or kadai with a lid
Method
Read each step end-to-end before starting.
- 01
Brown the onions
Heat the oil in a pan over medium heat. Add the cumin seeds and let them sizzle for 10 seconds, then add the onions. Cook, stirring often, for 10-12 minutes until deep golden brown. Do not rush this, as the colour is most of the flavour.
- 02
Cook the spiced base
Add the garlic, ginger and green chilli and cook for 1 minute until fragrant. Add the tomato puree, turmeric, ground coriander and chilli powder. Cook for 6-8 minutes, stirring occasionally, until the oil visibly separates and pools at the edges. This thick, cooked-down spiced base is called the masala, and cooking it properly is what gives the dish its depth.
- 03
Simmer
Add the chickpeas, salt and 1 cup of water. Lightly mash a few chickpeas against the side of the pan with a spoon to help thicken the sauce. Bring to a simmer, cover, and cook for 15 minutes, stirring occasionally, until the sauce is thick enough to coat the back of a spoon.
- 04
Finish
Stir in the garam masala and cracked black pepper and cook uncovered for 2 more minutes. Taste and adjust salt. Scatter with fresh coriander before serving.
Allergen profile
Every recipe here is fully plant-based. Cross-contamination risk depends on your kitchen, so check all packaging.
Swap note
Naturally gluten-free, soy-free and nut-free.