Easy Chana Masala Recipe

This easy Chana Masala recipe is made with tomatoes, ghee, red onion, cardamom pods, bay leaf, garlic, ginger, ground coriander, garam masala, red chili powder, paprika, curry powder, cumin, turmeric, tomato puree, chickpeas, and water. This authentic Chana Masala with recipe creates a delicious dinner that takes about 50 minutes to prepare and can serve up to 4 people.

Recipe and Video Is Made By Sara l Nutrient Matters

Chana Masala Ingredients

• 2 large tomatoes, blended into puree
• 2 tablespoons ghee
• 1 red onion, finely chopped
• 2 cardamom pods
• 1 bay leaf
• 4 large garlic cloves, minced
• 2 inches fresh ginger, grated
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• 1 teaspoon paprika
• 1 teaspoon curry powder
• 1/2 teaspoon cumin
• 1/4 teaspoon turmeric
• 1.5-2 cups tomato puree
• Salt and pepper, to taste
• 1 can chickpeas, drained and rinsed
• 1 cup water

Garnish & Toppings:

• Heavy cream (optional)
• Fresh cilantro, chopped
• Lemon juice
• Red onion slices

How To Make Chana Masala

1. Prepare the Tomato Puree: Begin by steaming the tomatoes until they are soft. Peel the skins, chop them roughly, and blend until smooth to make the tomato puree.
2. Cook the Spices: In a large pot, heat the ghee and fry the chopped onions until they turn golden. Add cardamom pods, bay leaf, minced garlic, and grated ginger, cooking for a few minutes until fragrant.
3. Add Ground Spices: Stir in ground coriander, garam masala, red chili powder, paprika, curry powder, cumin, and turmeric. Cook for about 2 minutes to let the spices release their flavors.
4. Simmer the Chana Masala: Pour the tomato puree into the pot. Season with salt and pepper. Add the chickpeas and water. Cover and let it simmer for 20-30 minutes, or until the chickpeas are tender.
5. Finish with Garnishes: Mash a spoonful of chickpeas and stir back into the curry to thicken the sauce. Optionally, add heavy cream to reduce the spiciness. Finish with a sprinkle of fresh cilantro, and a squeeze of lemon juice, and garnish with red onion slices. Serve hot with paratha, naan, or rice.

Recipe Tips

• Use Fresh Tomatoes: Make the tomato puree from fresh tomatoes for a better taste.
• Fry the Spices: Cook the spices in ghee first. This brings out more flavor.
• Let It Cook Slowly: Cook the chana masala slowly to let the chickpeas soak up all the flavors.
• Clean the Chickpeas: Wash the canned chickpeas well to get rid of any extra salt or taste from the can.
• Taste and Adjust: Before you serve, taste the dish and add more salt, pepper, or lemon juice if needed. Lemon juice makes the flavors stronger and fresher.

How To Store Chana Masala

• Refrigerate: Let the Chana Masala cool down completely. Then, cover the pot with a lid or transfer the dish to an airtight container. It can be stored in the refrigerator for up to 5 days.
• Freeze: For longer storage, freeze the Chana Masala. First, put it in a freezer-safe container. The dish can be frozen for up to 1 month. When you want to eat it, thaw it in the refrigerator overnight before reheating.

How To Reheat Leftover Chana Masala

• In The Oven: Preheat the oven to 350°F (175°C). Put the Chana Masala in an oven-safe dish and cover it with aluminum foil. Heat it for about 20-25 minutes, or until it’s hot throughout.
• In The Microwave: Place the Chana Masala in a microwave-safe dish. Cover it with a microwave-safe lid or a paper towel. Heat on high for about 2-3 minutes, stirring halfway through to ensure even heating.
• In The Air Fryer: Put the Chana Masala in an air fryer-safe container. Set the air fryer to 300°F (150°C) and heat for about 10-15 minutes, or until thoroughly warm.

FAQs

Chana Masala Nutrition Facts

Serving Size: 1 of 4 servings

• Calories: 285
• Total Fat: 9 g
• Saturated Fat: 5 g
• Carbohydrates: 38 g
• Dietary Fiber: 9 g
• Sugar: 7 g
• Protein: 11 g
• Cholesterol: 22 mg
• Sodium: 412 mg

Try More Recipes:

• Scalloped Potatoes
• Rack Of Lamb
• Eggplant Pizza
• Steak Diane