Chana masala is chickpeas simmered in a tangy, spiced onion-tomato gravy. It is naturally vegetarian, filling and easy to make from canned chickpeas. This recipe serves 4 and takes about 35 minutes.
Prep: 10 minutes | Cook: 25 minutes | Serves: 4
Ingredients
- 2 cans (400 g each) chickpeas, drained and rinsed (or 1.5 cups dried chickpeas, soaked and cooked)
- 3 tbsp oil
- 1 tsp cumin seeds
- 2 onions, finely chopped
- 1 tbsp ginger-garlic paste
- 2 tomatoes, pureed
- 2 tsp chana masala powder (or 1 tsp coriander plus 1 tsp garam masala)
- 1 tsp chili powder, 1/2 tsp turmeric, 1 tsp salt
- 1/2 tsp amchur (dry mango powder) or 1 tbsp lemon juice
- Cilantro and sliced green chili to finish
Method
- Heat the oil and add the cumin seeds until they sizzle.
- Add the onions and cook 8 to 10 minutes until deep golden.
- Add the ginger-garlic paste for 1 minute, then the tomato puree and all spices except amchur. Cook until the oil separates, about 7 minutes.
- Add the chickpeas and 1 cup water. Simmer for 10 to 15 minutes, mashing a few chickpeas to thicken the gravy.
- Stir in the amchur or lemon juice and garnish with cilantro.
Tips
- Deeply browned onions give the best flavour.
- For a darker, traditional colour, simmer with a black tea bag and remove it before serving.
- Serve with rice, bhature, naan or roti.
Order it
Chana Masala is on the menu at Aldergrove Indian Bistro, and it appears in our lunch combos. It is also a dependable vegetarian option for catering. See our catering page.
FAQ
Is chana masala vegan? Made with oil instead of ghee, yes. Check with your restaurant when ordering.
Can I freeze chana masala? Yes, for up to 3 months.