Chana Masala
Chana Masala
Ingredients
- 1 can chickpeas, 15 ounce, drained and rinsed
- 1 onion, medium, chopped
- 1 tablespoon ginger garlic paste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon chana masala powder
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1/2 cup water
- 1 salt, to taste
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 tablespoon oil, or 2 tablespoons
Instructions
- 1
Heat 1 to 2 tablespoons of oil in a large pan or pot over medium heat.
⏱️ 1 min
- 2
Add the chopped onion to the pan and sauté, stirring occasionally, until the onions are translucent, about 5-7 minutes.
⏱️ 7 min
- 3
Add the ginger garlic paste to the pan and cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min
- 4
Stir in all the dry spices: cumin powder, coriander powder, turmeric powder, red chili powder, and chana masala powder. Cook for 30 seconds to 1 minute, stirring constantly, to toast the spices.
⏱️ 1 min
- 5
Add the can of diced tomatoes (undrained) to the pan. Cook, stirring occasionally, until the tomatoes soften and the mixture thickens slightly, about 5-7 minutes.
⏱️ 7 min
- 6
Add the drained and rinsed chickpeas and the 1/2 cup of water to the mixture. Stir well to combine.
⏱️ 2 min
- 7
Bring the chana masala mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pan, and cook for 10-15 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 15 min
- 8
Taste the chana masala and season with salt to taste, adding more if needed.
⏱️ 1 min
- 9
Garnish the Chana Masala generously with fresh chopped cilantro before serving.
⏱️ 1 min
- 10
Serve hot with rice, naan, or roti, and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Chana Masala
- 1 can chickpeas, 15 ounce, drained and rinsed
- 1 onion, medium, chopped
- 1 tablespoon ginger garlic paste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon chana masala powder
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1/2 cup water
- 1 salt, to taste
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 tablespoon oil, or 2 tablespoons
Instructions
- 1
Heat 1 to 2 tablespoons of oil in a large pan or pot over medium heat.
⏱️ 1 min - 2
Add the chopped onion to the pan and sauté, stirring occasionally, until the onions are translucent, about 5-7 minutes.
⏱️ 7 min - 3
Add the ginger garlic paste to the pan and cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min - 4
Stir in all the dry spices: cumin powder, coriander powder, turmeric powder, red chili powder, and chana masala powder. Cook for 30 seconds to 1 minute, stirring constantly, to toast the spices.
⏱️ 1 min - 5
Add the can of diced tomatoes (undrained) to the pan. Cook, stirring occasionally, until the tomatoes soften and the mixture thickens slightly, about 5-7 minutes.
⏱️ 7 min - 6
Add the drained and rinsed chickpeas and the 1/2 cup of water to the mixture. Stir well to combine.
⏱️ 2 min - 7
Bring the chana masala mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pan, and cook for 10-15 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 15 min - 8
Taste the chana masala and season with salt to taste, adding more if needed.
⏱️ 1 min - 9
Garnish the Chana Masala generously with fresh chopped cilantro before serving.
⏱️ 1 min - 10
Serve hot with rice, naan, or roti, and enjoy!