Chana Masala: The Bold, Spicy Chickpea Curry That Rules Indian Kitchens

When you think of chana masala, a spicy, tangy Indian chickpea curry made with tomatoes, onions, and a bold blend of ground spices. Also known as chhole, it’s one of the most common vegetarian dishes in Indian homes and street stalls alike. This isn’t just a side dish—it’s a full meal, packed with protein, fiber, and flavor that sticks with you. You’ll find it in Delhi dhabas, Mumbai train station snacks, and vegan kitchens from Bangalore to Birmingham.

What makes chana masala different from other chickpea dishes? It’s the spice mix—dry roasted cumin, coriander, amchur (dried mango powder), and black salt give it that signature sour-spicy punch. Unlike creamy curries, it’s dry-ish, with thick gravy that clings to every chickpea. It doesn’t need cream, coconut milk, or butter. Just tomatoes, garlic, ginger, and heat. That’s why it’s a go-to for vegan Indian dishes, plant-based meals that skip dairy but never flavor. It pairs perfectly with roti, soft, whole wheat flatbread made without oil or milk, or even over plain rice. You can make it in 30 minutes or let it simmer all afternoon—either way, it tastes better the next day.

It’s no surprise chana masala shows up in so many of our posts. It’s the vegan hero in "What Indian Dishes Are Usually Vegan?", the quick protein fix in "Bobo Breakfast", and the spicy backbone behind countless home-cooked meals. Whether you’re new to Indian food or you’ve been eating it since childhood, this dish never gets old. Below, you’ll find real recipes, smart tweaks, and stories from people who cook it every week—no fancy tools, no hard-to-find ingredients, just good, honest food.