Chana masala

Based on 12 ratings
Lucie

Lucie

“Chana masala is an Indian curry with many chickpeas, tomatoes, and many different spices. What I like best about this dish is that it can be prepared very quickly and easily—the perfect option for a weeknight meal that’s definitely better-than-takeout.”

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
400 g canned chickpeas
800 g canned crushed tomatoes
15 g ginger
4 cloves garlic
onion
Thai chili
1 tbsp garam masala
1 tsp ground cumin
1 tsp turmeric
½ tsp chili powder
4 tbsp ghee
50 ml water
salt
cilantro (for garnish)
naan bread (for serving)
basmati rice (cooked, for serving)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • fine sieve
  • food processor
  • frying pan
  • rubber spatula

Nutrition per serving

Cal
293
Protein
10 g
Fat
16 g
Carb
26 g
  • Step 1/3

    Peel ginger and garlic. Peel and chop onion. Drain canned chickpeas, saving the liquid for another recipe, if desired. Add peeled ginger and garlic, Thai chili, garam masala, ground cumin, turmeric, and chili powder to a food processor and blend into a smooth paste.
    • 15 g ginger
    • 4 cloves garlic
    • onion
    • 400 g canned chickpeas
    • Thai chili
    • 1 tbsp garam masala
    • 1 tsp ground cumin
    • 1 tsp turmeric
    • ½ tsp chili powder
    • cutting board
    • knife
    • fine sieve
    • food processor

    Peel ginger and garlic. Peel and chop onion. Drain canned chickpeas, saving the liquid for another recipe, if desired. Add peeled ginger and garlic, Thai chili, garam masala, ground cumin, turmeric, and chili powder to a food processor and blend into a smooth paste.

  • Step 2/3

    Heat ghee in a frying pan over medium heat. Add onion and sauté for approx. 5 min., or until translucent. Add spice paste, drained chickpeas, crushed tomatoes, and water and let simmer for approx. 10 min.
    • 4 tbsp ghee
    • 800 g canned crushed tomatoes
    • 50 ml water
    • frying pan
    • rubber spatula

    Heat ghee in a frying pan over medium heat. Add onion and sauté for approx. 5 min., or until translucent. Add spice paste, drained chickpeas, crushed tomatoes, and water and let simmer for approx. 10 min.

  • Step 3/3

    Season with salt to taste. Garnish with cilantro and serve naan bread and cooked basmati rice. Enjoy!
    • salt
    • cilantro (for garnish)
    • naan bread (for serving)
    • basmati rice (cooked, for serving)

    Season with salt to taste. Garnish with cilantro and serve naan bread and cooked basmati rice. Enjoy!