Chana Masala is a delicious and flavourful Indian curry made by cooking chickpeas in a spicy onion tomato masala gravy. This delightful dish can be eaten with basmati rice, chapati or naan bread.
This restaurant style dish is one of the best you can make at home for your everyday meal. I make this almost every week and it is one of our favourite curries for lunch.
The recipe shared here will yield you a very delicious and flavourful curry that is moderately spicy.
How is Chana Masala made?
If you are using raw chickpeas, the first step to make Chana Masala starts by soaking the chickpeas overnight. Then pressure cooking them until tender.
The base of this curry is made by roasting onions and tomatoes first. This roasting step completely elevates the taste of this Chana Masala.
Then the mixture is blended and cooked with spices to make the gravy. Lastly precooked chickpeas in simmered in the curry.
In order to make this tasty dish, follow our step by step guide below. Please leave your comments below in how you found making this dish.
- 800 grams Chickpeas
- 3 large Onions Thinly Sliced
- 1 tbsp Ginger Garlic Chopped or paste
- 400 grams Chopped Tomatoes
- 2-3 Green Chilies Adjust as desired
- 2 tbsp Oil As needed
- 1/2 to 3/4 tbsp Red Chili Powder Adjust as desired
- 1 tsp Turmeric Powder
- 1 tbsp Salt Adjust to taste
- 1 tsp Garam Masala
- 1 tsp Cumin Seeds
- Coriander Leaves Finely Cut
- Heat a large pot over medium heat. Once hot, add oil, onions and cumin seeds
- Cook the onions until its a medium brown colour and then add in the garlic, ginger and green chilies.
- Next add in the chopped tomatoes, chili powder, turmeric, salt and stir to coat. Add a little more oil at this point if the pan is looking dry.
- Add in the chickpeas, if the mixture looks a little too thick, add up to 1 cup of water. 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 summer for 15-20 minutes, or until thick and stew-like. Stir occasionally.
- When the chana masala is thickened and bubbly, taste and adjust seasonings as needed.
- Remove from heat and garam masala. Stir to mix and garnish with freshly cut coriander leaves. Chana masala can be enjoyed as a stew on its own, or it can be delicious with rice or naan bread.
- Leftovers will keep covered in the refrigerator up to 4 days, or in the freezer up to 1 month.
8 Great Reasons to Include Chickpeas in Your Diet
- Packed With Nutrients
- May Help Keep Your Appetite Under Control
- Rich in Plant-Based Protein
- May Help You Manage Your Weight
- Support Blood Sugar Control
- May Benefit Digestion
- May Protect Against Certain Chronic Diseases
- Inexpensive and Easy to Add to Your Diet