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chana masala restaurant style
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4.41 from 5 votes

Vegan Chana Masala recipe

Chana masala or chickpea curry can be eaten with chopped tomatoes,onions and some bread the next day.Tastes yum!Also known as Sindhi Chola double (as in double roti or bread)
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main
Cuisine: Indian(Punjabi)
Keyword: vegan chana masala, vegan channa masala
Servings: 4


  • pressure cooker
  • pan for roasting spices
  • grinder to prepare masala


  • 1 cup chickpeas 1 cup yields 3 cups boiled chickpeas.
  • 3-4 tablespoon oil
  • 1 teaspoon cumin seeds
  • 2 medium onions diced
  • 1 teaspoon ginger paste
  • 1 teaspoon green chilli optional
  • 1 cup tomato puree/ diced tomatoes
  • 1 tablespoon coriander powder
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chilly powder or as per taste
  • 1 tablespoon garam masala powder or chole masala,add more if you like it spicy
  • 1 tablespoon dry mango powder amchur powder (optional), can be replaced with additional ½ cup tomato puree,helps to get darker color
  • Salt as per taste
  • 3 cups water
  • 1 tablespoon dried fenugreek leaves optional / Kasuri methi.


  • Prep for chickpeas
  • Soak chickpeas overnight or at least for 4 hours in water for 2 hours in hot water. They swell and double in the size post soaking. If you want you can also use canned chickpeas for this curry.
  • Pressure cook the chickpeas with water (3 times the quantity of chickpeas) and bit of salt for 3-4 whistles or in a covered pot, until soft

Punjabi chole masala recipe

  • In a pan or a pot, heat oil. Add cumin seeds. Add onion,ginger,chillies with some salt and saute on low/medium heat until dark brown
  • Cook until the onions turn brown(nicely brown/dark brown onions will give nice flavor and color), Add the tomato puree.
  • Continue cooking, add all the spices.
  • Continue cooking until the masala has mixed well.
  • Add the chickpeas with 3 cups of water, Cover and cook for 10-15 minutes.
  • Adjust the spice level by adding more garam/chole masala. If its more spicy,add boiled potato ,this will help reduce the spice level.
  • Add kasuri methi/dried fenugreek (optional) and let it cook for few minutes. This helps to balance the different flavors in the chana masala.Turn off the heat.
  • Serve with Roti/Rice.


Note: You can add 1 teaspoon of dried pomegranate seed powder(anardana) additionally if required.
Press a chickpea and check if it is cooked well.In case you still feel it is a bit tough,pressure cook for 2-3 whistles more.


Serving: 4g