5 from 14 votes
Chana Masala Recipe
Chana Masala is a hearty chickpea curry simmered with tomatoes, ginger, garlic, and a blend of warming Indian spices like garam masala, cumin, and coriander. The chickpeas soak up the rich tomato sauce that’s gently thickened through simmering, creating a robust, slightly spicy dish. This recipe suits those looking to enjoy a vegetarian curry that is full-flavored and comforting without requiring complex preparation.
Prep Time
10 mins
Cook Time
35 mins
Servings:
4
Calories:
141 kcal
Course:
Main Course
Cuisine:
Indian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 141
% 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.