5 from 6 votes
Best Chana Masala Recipe
You can easily make the BEST Chana Masala at home that has the authentic, Indian flavors you know and love! This healthy curry recipe combines the ease of canned chickpeas and tomatoes with hearty vegetables, herbs, and spices.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
servings
Calories:
362 kcal
Course:
Dinner
Cuisine:
Indian
Ingredients
- 2 Tbsp. neutral cooking oil avocado or olive, generic cooking oil
- 1 small sweet onion finely diced
- 1-2 green pepper jalapeno or serrano, seeds removed and finely chopped
- 5 cloves garlic finely minced
- 2 tsp. ginger or finely minced fresh ginger, paste
- 1 Tbsp. Coriander
- 2 tsp. garam masala
- 2 tsp. cumin
- 1 tsp. Turmeric
- 1 tsp. sugar optional
- 1 ½ tsp. salt to taste
- 3 cups chickpeas or 2 cans, cooked
- 28 oz. tomato canned, pureed
Instructions
- Saute Vegetables: Add oil to a Dutch oven or large pot along with the diced onion and peppers. Cook over medium heat for 2-3 minutes, or until onion becomes tender. Add the minced garlic and ginger paste and continue sauteing for an additional 30-60 seconds, being careful not to brown them.
- Add Seasonings: Mix in the coriander, Garam masala, cumin, turmeric, sugar, and salt. Cook for 30 seconds, stirring constantly, or until the spices become fragrant.
- Mix in Tomatoes and Chickpeas: If using canned chickpeas, drain the liquid from the can and reserve 1 cup. Pour in the pureed tomatoes, chickpeas, and ½ cup of the reserved chickpea liquid. Stir everything together until well combined.
- Cover and Simmer: Bring the ingredients to a boil and then reduce heat to medium-low. Simmer for 20-25 minutes, stirring every 5-10 minutes to prevent burning on the bottom of the pot. If desired, stir in the remaining reserved chickpea liquid to thin it out.
- Serve over a bed of basmati rice with pita bread and enjoy!
Cup of Yum
Notes
- To Prep-Ahead: If you opt to cook chickpeas, you can do that a day or two ahead of time.
- To Store: Keep leftovers in an airtight container in the fridge for up to 4 to 5 days.
- To Freeze: Let the chana masala fully cool before storing it in a freezer-safe container and keep it in the freezer for up to 6 months.
- To Reheat: Warm this dish back up in a pot on the stove over medium-low heat or in the microwave.
Nutrition Information
Calories
362kcal
(18%)
Carbohydrates
52g
(17%)
Protein
15g
(30%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.03g
(2%)
Sodium
1024mg
(43%)
Potassium
1064mg
(23%)
Fiber
14g
(56%)
Sugar
14g
(28%)
Vitamin A
624IU
(12%)
Vitamin C
68mg
(76%)
Calcium
207mg
(21%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 362
% Daily Value*
| Calories | 362kcal | 18% |
| Carbohydrates | 52g | 17% |
| Protein | 15g | 30% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.03g | 2% |
| Sodium | 1024mg | 43% |
| Potassium | 1064mg | 23% |
| Fiber | 14g | 56% |
| Sugar | 14g | 28% |
| Vitamin A | 624IU | 12% |
| Vitamin C | 68mg | 76% |
| Calcium | 207mg | 21% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.