Quick Chana Masala with Roti

This Quick Chana Masala recipe is a staple in my house that’s perfect for those busy weeknights because we always have the ingredients on hand and it comes together in under 30 minutes.

Chana Masala is a northern Indian classic dish of chickpeas cooked in a spices sauce. Every place in India has its own unique version of the dish, with different types of chickpeas and sauces. Before we get into the recipe I want to give a disclaimer that this is far from a traditional recipe.  While I love the long process of making a traditional Indian dish, this is a quick version, inspired by the flavors of the real recipes.

It’s best served along with a buttery Indian flatbread like naan, roti, or parathas and some rice. While I wish I did I don’t have a tandoor oven,  so I can’t make naan but roti and parathas are always on the menu at my house. I like to consider myself an expert when it comes to roti/paratha making, after making it literally hundreds of times. I’ve included the recipes for both in the recipe below!

Quick Chana Masala with Roti

Calories 733.43 kcal


For the Quick Chana Masala

  • 2 tablespoons oil
  • 1/2 teaspoon whole cumin seeds
  • 1/2 teaspoon whole black mustard seeds
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon turmeric
  • ½ teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon coriander powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup tomato paste
  • 1 tablespoon honey
  • 2 cans of chickpeas
  • ½ cup heavy cream
  • ½ cup fresh spinach roughly chopped
  • 1 tablespoon cilantro chopped

For the Roti:

  • 3 cups finely ground whole wheat flour
  • 1 teaspoon salt
  • 1 tablespoon oil
  • 1 cup water


For the Quick Chana Masala:

  • In a large pot, heat up the oil on a medium flame. Add in the cumin and mustard seeds, then cook for 1 minute, until fragrant. Add in the onion and garlic. Cook, stirring continuously, for 5 minutes until the onions begin to caramelize.
  • Add in the turmeric, cumin, chili powder, coriander, salt, and pepper, then cook stirring continuously for 1 minute. Add in the tomato paste and cook for one minute. Add in the spinach and cook for an additional minute until wilted. Add in the chickpeas and cook for 10 minutes, stirring occasionally. Add heavy cream then simmer for 5 minutes. Serve hot, topped with cilantro, and a side of Roti.

For the Roti:

  • In a large bowl, mix together the four and salt. Next add in the vegetable oil and continue mixing. Slowly add in the water, while mixing, until it forms a soft ball of dough. Knead the dough for 2-3 minutes than cover and let rest for 10 minutes. Grab a piece of the dough, about an inch in diameter, and roll out on a lightly floured surface until its 8 inches in diameter. Cook in dry pan on a high flame, 1-2 minutes per side.
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