Chana Masala
User Reviews
5.0
3 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
12
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Calories
87 kcal
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Course
Main Course
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Cuisine
Indian
Chana Masala
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Are you craving a hearty and flavorful dish that captures the vibrant flavors of Indian cuisine? Look no further than our Chana Masala recipe! This mouthwatering chickpea curry, also known as Chole or Chana Marsala, is a popular vegetarian dish that combines a medley of aromatic spices with protein-rich chickpeas for a truly satisfying meal.
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Ingredients
For the Chana Masala Spice Blend:
- 2 tablespoons curry powder
- 1 tablespoon gram masala
- 1 tablespoon Coriander
- 1 teaspoon cumin powder
- 1 teaspoon All Spice powder
- 1 teaspoon freshly grated or nutmeg powder
- ¾ teaspoon Indian red chili powder or cayenne pepper
- ¼ teaspoon ground black or white pepper
- ½ teaspoon ground turmeric
- 2 pieces dried bay leaves
- ¼ teaspoon ground cinnamon
- 3 teaspoons granulated sugar
For the Chana:
- 4 tablespoons ghee or cooking oil (I used extra virgin olive oil)
- 4 large garlic cloves , minced
- 1 tablespoon fresh ginger , grated
- 1 large or 2 medium yellow onions , finely diced
- Six 15-ounce can chickpeas , rinsed well and drained
- One 13.5-ounce can unsweetened canned coconut milk
- 3 small potatoes , cut into ½" cubes ( this is optional)
- (One) 28 oz canned crushed tomatoes
- 2 teaspoons kosher salt , adjust to taste
- 3 cups water
- ⅓ cup fresh cilantro or Italian parsley plus for serving , finely chopped
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Instructions
- In a small bowl, combine the chana masala blend; set aside. Heat the oil in a large pan over medium heat. Add the onions and sauté until they turn golden brown and caramelized, stirring occasionally for about 10 minutes. Add the minced garlic and grated ginger. Cook for an additional 2 minutes until fragrant. Reduce the heat to low and add the chana masala blend. Stir well and toast the spices until fragrant, about 1 to 2 minutes.
- Add the drained and rinsed chickpeas and potatoes to the pan and mix well with the spice mixture. Pour in the crushed tomatoes, coconut milk, water, and bay leaves. Stir to combine all the ingredients—season with salt to taste. Remember to start with a bit of salt and adjust as needed. Increase the heat to medium-high and bring the mixture to a boil.
- Once boiling, reduce the heat to medium heat, cover the pan, and let it cook for about 30 to 45 minutes until the potatoes to become tender while the sauce thickens. After simmering, taste and adjust the seasoning if necessary. Garnish with fresh cilantro leaves. Serve Chana Masala hot with steamed rice, naan bread, or your choice of bread.
Equipments used:
Notes
- How to Store & Re-Heat
- To store Chana Masala, allow it to cool and transfer it to an airtight container or storage bag. Refrigerate for up to 3 days. To reheat Chana Masala, use the stovetop, microwave, or oven. Heat until thoroughly heated, stirring occasionally on the stovetop or in the microwave or covering with foil and heating in the oven. Serve the reheated Chana Masala with your choice of accompaniments, such as rice or bread. Garnish with fresh cilantro (coriander) and a squeeze of lime or lemon juice, if desired.
- How to Make-Ahead
- Chana Masala can be made a day ahead and stored in the refrigerator for up to 3 days. Simply follow the recipe instructions, allow it to cool, transfer it to an airtight container, and refrigerate. Reheat when ready to serve.
- How to Freeze
- To freeze Chana Masala, let it cool completely, transfer it to a freezer-safe container or bag, and freeze it for up to 2 months. To thaw, place in the refrigerator overnight. Reheat thoroughly on the stovetop or in the microwave. Serve!
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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