Chana Masala Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Servings
4
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Calories
141 kcal
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Course
Main Course
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Cuisine
Indian
Chana Masala Recipe
Description
This Chana Masala Recipe brings together chickpeas stewed in a vibrant sauce of diced tomatoes, garlic, ginger, and a combination of spices including garam masala, cumin, coriander, chili powder, and turmeric. The onions are first sautéed until soft and slightly browned, building a flavorful base. The chili-garlic paste enhances depth of flavor before simmering with the chickpeas and tomato until thickened. A final splash of lemon juice and fresh cilantro brightens the dish just before serving.
The texture balances tender chickpeas with a thick, aromatic sauce that clings well to each bite. Adjust the number and type of chilies to control the heat level to your preference. Chana Masala works well as a main dish served with rice or flatbreads like naan for soaking up the sauce.
The recipe suggests using canned chickpeas for convenience, but dried chickpeas soaked overnight can be substituted with extra cooking time required for tenderness. For an even quicker option, chili-garlic sauce can replace fresh chilies and garlic. This dish stores well and flavors meld further if made ahead.
Ingredients
- 2 tablespoons vegetable oil or ghee
- 1 onion finely diced (about 1 cup, medium
- 2-3 chili peppers to preference based on size and preferred heat - I’m using 5 smaller hot Thai chilies, medium to hot
- 3 tablespoon garlic about 6 garlic cloves, minced, fresh
- 2 tablespoons ginger fresh, minced
- 2 teaspoons garam masala divided
- 1 teaspoon cumin ground
- 1 teaspoon ground coriander
- 1 teaspoon chili powder adjust to your desired spice level – Kashmiri chili powder is great, or hot paprika
- 1/2 teaspoon Turmeric
- 2 diced tomatoes 14.5 ounce cans; undrained
- 2 chickpeas 15 ounce cans; drained and rinsed
- 1 cup water or vegetable broth
- salt to taste
- black pepper to taste
- lemon 1-2 tablespoons, juice from ½ lemon
- cilantro for serving; cilantro fresh chopped
- red pepper flakes for serving; cilantro fresh chopped
Instructions
- Heat oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened and starting brown, about 10 minutes. You can cook longer to caramelize for deeper flavor is preferred.
- Add the chilies, garlic, and ginger to a food processor. Process to form a paste. Alternatively, you can use a mortar and pestle.
- Add the chili-garlic puree to the pot and stir. Cook for 1 minute to develop the flavor.
- Stir in 1 teaspoon garam masala, cumin, coriander, chili powder, and turmeric. Cook for 30 seconds, or until fragrant, stirring constantly.
- Add the diced tomatoes with their juices, breaking them up with a spoon.
- Stir in the chickpeas, water or broth, and salt and pepper to taste. Bring to a simmer, then reduce heat and cover partially.
- Simmer for 20-25 minutes, or until the sauce has thickened and the flavors have developed.
- Remove from heat and stir in the remaining garam masala, lemon juice, and chopped fresh cilantro.
- Serve hot over rice, naan, or your favorite Indian flatbread.
Notes
- Substitute chili-garlic sauce for fresh chilies and garlic to reduce prep time.
- When using dried chickpeas, soak overnight and simmer until tender before starting the recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Calories | 141kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 19mg | 6% |
| Sodium | 313mg | 13% |
| Potassium | 564mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 612IU | 12% |
| Vitamin C | 56mg | 62% |
| Calcium | 94mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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