Easy Chana Masala
User Reviews
4.8
-
Prep Time
5 mins
-
Cook Time
25 mins
-
Total Time
30 mins
-
Servings
6
-
Calories
275 kcal
-
Course
Main Course
Easy Chana Masala
Description
Easy Chana Masala combines canned chickpeas with fresh aromatic ingredients like garlic, ginger, cilantro, and serrano peppers. The base starts with sautéing onions and cumin, then adding a paste of aromatics before stirring in ground coriander, chili powder, and turmeric. Pureed tomatoes and chickpeas are added along with salt and a small amount of water to achieve a semi-thick stew texture. Simmering the mixture softens the flavors and thickens the sauce, while coconut sugar balances acidity, and lemon juice adds brightness if desired. The dish offers a rich, well-rounded flavor with a combination of heat and herbal freshness.
Serve it as a vegetarian main or alongside rice or flatbreads. Adjust chili quantity to suit your preferred heat level. The preparation integrates grinding fresh ingredients into a paste for enhanced flavor integration.
Choosing a low-acidity brand of canned tomatoes helps avoid excessive sourness. Substitutions like crushed red pepper flakes can replace fresh chiles if unavailable. The recipe's simmering step allows the flavors to develop fully, resulting in a satisfying stew that's neither too thin nor overly thick.
Ingredients
- 3 Tbsp grapeseed oil or other neutral oil, or coconut or avocado oil
- 1 medium onion white or yellow, finely diced
- 1 Tbsp cumin ground
- 3/4 tsp salt divided // plus more to taste, sea salt
- 6 cloves garlic 6 cloves yield ~3 Tbsp, minced
- 2 Tbsp ginger fresh, minced
- 1/2 cup cilantro fresh, chopped
- 2-3 fresh green chili I used serrano peppers // reduce amount if you prefer less heat, sliced with seeds
- 1 Tbsp ground coriander
- 1 tsp chili powder
- 1 tsp Turmeric ground
- 1 (28-ounce) tomato if unsalted, you’ll add more salt to the dish, puréed, crushed or finely diced, canned
- 2 (15-ounce) chickpea canned, slightly drained
- 1 tsp garam masala see instructions for DIY blend
- 2-3 tsp coconut sugar (or other sweetener of choice)
- 2 Tbsp lemon juice (plus more to taste // optional)
Instructions
- Heat a large pot over medium heat. Once hot, add oil, onion, cumin, and one-third of the salt (1/4 tsp as original recipe is written // adjust if altering batch size).
- Add garlic, ginger, cilantro, and green chilies to a mortar and pestle and grind into a rough paste (or use a small food processor to pulse into a paste. Alternatively, just finely mince.) Then, add to the pan with the onions.
- Next add ground coriander, chili powder, and turmeric and stir to coat. Add a little more oil at this point if the pan is looking dry.
- Next add pureed tomatoes and chickpeas and remaining salt (1/2 tsp as original recipe is written). If the mixture looks a little too thick, add up to 1 cup (240 ml) water (I added ~1/2 cup (120 ml) // amount as original recipe is written // adjust if altering batch size). You’re looking for a semi-thick soup consistency at this point, as it will cook down into more of a stew.
- Increase heat to medium high until it reaches a rolling simmer, then reduce heat to low or medium-low and maintain a simmer (uncovered) for 15-20 minutes, or until thick and stew-like. Stir occasionally.
- In the meantime, if you don’t have garam masala seasoning, make your own by adding (amounts as original recipe is written // adjust if altering batch size) 2 small dried red chilies, 1 tsp black peppercorns (or 1/2 tsp ground black pepper), 1 tsp cumin seeds (or 1/2 tsp ground cumin), 1 tsp cardamom pods (or 1/2 tsp ground cardamom), 1/2 tsp cloves (or 1/4 tsp ground cloves), and 1/8 tsp nutmeg to a mortar and pestle or spice grinder and grind/mix into a powder. Set aside.
- When the chana masala is thickened and bubbly, taste and adjust seasonings as needed, adding more salt for saltiness, chili powder for heat, or a bit of coconut sugar for sweetness and to offset the heat of the chilies.
- Remove from heat and add lemon juice and garam masala. Stir to mix, then let cool slightly before serving. Fresh cilantro and lemon juice make an excellent garnish. Chana masala can be enjoyed as a stew on its own, or it can be delicious with white or brown rice (see my favorite method here), or cauliflower rice. Lastly, my favorite is over roasted sweet potatoes and broccoli (see notes for instructions).
- Leftovers will keep covered in the refrigerator up to 4 days, or in the freezer up to 1 month.
Notes
- Select canned tomatoes without added citric acid to reduce acidity in the dish.
- If the chana masala tastes too acidic, omit the optional lemon juice or adjust to taste.
- Fresh serrano peppers provide heat, but crushed red pepper flakes are a convenient alternative for spiciness.
- Sweet potatoes and broccoli can be roasted separately as a side by tossing with oil, salt, and pepper and baking at 375°F for 15-20 minutes.
- Nutrition information is an estimate and may vary depending on ingredient brands.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 275 | 14% |
| Carbohydrates | 41.1g | 14% |
| Protein | 9g | 18% |
| Fat | 8.5g | 13% |
| Saturated Fat | 0.6g | 3% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 496mg | 21% |
| Fiber | 5.3g | 21% |
| Sugar | 14.8g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
