Chana Masala
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
115 kcal
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Course
Main Course
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Cuisine
Indian
Chana Masala
Description
Chana Masala features chickpeas cooked in a sauce built from a spice paste made of onions, jalapenos, ginger, garlic, coriander, and cumin. The base is gently sautéed with oil and joined by canned tomatoes, turmeric, red chili powder, and salt, then simmered with chickpeas and tamarind paste to deepen the flavor. The process involves mashing the tomatoes slightly to release their juices and create a cohesive sauce. The result is a hearty, spiced stew with a balance of sour notes and warmth from the spices.
The flavors develop as the chickpeas absorb the aromatic sauce. Fresh cilantro garnish adds a bright herbal finish. The texture balances tender legumes with a thick, somewhat coarse sauce created from the ground whole spices and vegetables.
This dish is typically served hot alongside flatbread or rice, providing a comforting and filling meal option. The tang from the tamarind paste distinguishes the flavor profile, making it slightly sharp and vibrant.
Using freshly ground spices intensifies the fragrance, but pre-ground powders can be substituted for a milder yet still flavorful result. Adjusting the chili heat by keeping or removing jalapeno seeds allows customizing spiciness. Tamarind paste can be replaced with lemon juice and brown sugar for a similar sour note.
Ingredients
Spice Base
- ½ red onion medium size, chopped
- 2 jalapeno pepper medium, chopped
- 1 tablespoons ginger 3-4 small slices of ginger, 1" each, paste
- 2 cloves garlic substitute with 1-2 teaspoon of minced garlic
- 1 tablespoon coriander seeds substitute with 2 teaspoon of coriander powder
- 2 teaspoon cumin seeds substitute with 1 teaspoon of cumin powder
Chana Masala
- 2 tablespoons vegetable oil
- ½ onion medium size, chopped
- 1 can diced tomatoes 14.5 oz - use a basic version
- 1 teaspoon red chili powder Kashmiri red chili is strong; use paprika or cayenne for a milder spice kick
- 1 teaspoon turmeric powder
- 1 teaspoon salt adjust to taste
- 1 can chickpeas 14.5 oz, low sodium version if possible - drained and rised
- 1 tablespoon tamarind paste substitute with a tablespoon of lemon juice and 1 teaspoon of brown sugar
- 1 tablespoon cilantro chopped finely
Instructions
- In a food processor, blend ingredients for spice base (onion, jalapenos, ginger, garlic, coriander, and cumin) until they form a paste (the spices will still be somewhat coarse, this is okay)
- Heat oil on a medium pan, and when hot, saute onions until they're fragrant (about 2-3 minutes)
- Now, add the spice blend from the food processor and saute until they're brown
- Add the tomatoes, red chili powder, turmeric, and salt, then use your spatula to mash down the tomatoes a bit to release some of their juices - this will help deglaze the pan
- Add chickpeas, tamarind paste and 1 cup of water and bring to a boil. Then, lower the heat, cover and cook for 10 minutes
- Garnish with cilantro and serve hot - with flatbread or rice
Notes
- Keeping jalapeno seeds increases the heat for a spicier dish.
- Grinding whole spices fresh enhances the aroma and depth of flavor but substituting with powders works fine.
- Using commercial chole masala powder can replace the custom spice blend for convenience.
- Add green cardamom and cloves during spice grinding to introduce a sharper, more sour dimension to the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 115 kcal
% Daily Value*
| Calories | 115kcal | 6% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 6g | 30% |
| Sodium | 609mg | 25% |
| Potassium | 337mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 409IU | 8% |
| Vitamin C | 21mg | 23% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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