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Indian · Dinner

Chana Masala

VegEasy

Diet: Veg · Vegan · Gluten-free · High-protein

Cook canned chickpeas in a tomato and onion sauce. Finish with dried fenugreek and fresh coriander.

Prep
10 min
Cook
40 min
Total
50 min
Servings
4
Difficulty
Easy
Cuisine
Indian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Chickpeas in an orange tomato gravy with fresh coriander
Representative chana masala with coriander. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Main ingredients

Seasoning and finishing

Liquids

Equipment

Sieve; wide saucepan with lid; wooden spoon.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Prepare · About 2 min

  1. Rinse 2 cans (425 g each) chickpeas, drained and rinsed in the sieve.
  2. Drain the chickpeas for 2 minutes.
  3. Heat 2 tbsp neutral oil in the saucepan over medium heat.
  4. Put these spices into the saucepan: 1 Indian bay leaf, together with 1 inch cinnamon stick, plus 2 cloves and 2 green cardamom pods.
  5. Stir for 30 seconds.

    Check: The whole spices should smell fragrant without burning.

Cook the sauce · About 10 min

  1. Add 360 ml chopped onion.
  2. Cook for 7–8 minutes, stirring frequently.

    Check: The onion should be soft and golden.

  3. Add 1 tbsp ginger-garlic paste.
  4. Stir for 1 minute.
  5. Add 360 ml chopped tomatoes, ¾ tsp salt, ¼ tsp turmeric, 1 tsp Kashmiri chili powder, 1 tsp garam masala, 2 tsp ground coriander and ½ tsp ground cumin.
  6. Give Chana Masala 8–10 minutes of cooking, stirring at one-minute intervals.

    Check: The tomatoes should collapse into a thick sauce.

Simmer and finish · About 20 min

  1. Add the drained chickpeas and 420 ml water.
  2. Bring the sauce to a gentle boil.
  3. Reduce the heat to low.
  4. Cover loosely.
  5. Let Chana Masala simmer for 15–20 minutes; stir at 5-minute intervals.

    Check: The chickpeas should be tender and the sauce should lightly coat them.

  6. Rub 1 tsp dried fenugreek leaves between your palms over the pan.
  7. If using amchur, add ¼ tsp dried mango powder, optional.
  8. Simmer for 1 minute.
  9. Turn off the heat.
  10. Remove the visible cinnamon, bay leaf, cardamom and cloves.
  11. Scatter 2 tbsp chopped coriander over the curry.

Tips

    Substitutions

    • Use canned chickpeas, rinsed and drained, instead of home-cooked chickpeas.

    Storage

    • Get perishable Chana Masala into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Chana Masala within two days, keeping it covered at 4°C / 40°F or colder.
    • Bring cooked Chana Masala to 74°C / 165°F, stirring or turning it for even heating. When Chana Masala is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
    • If Chana Masala includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Chana Masala becomes softer in storage.

    Make ahead

    • Make the tomato sauce one day ahead; refrigerate.

    FAQ

    Can I use raw chickpeas?

    No. Cook them fully before following this measured recipe.

    Why is the sauce thin?

    Simmer uncovered and mash a few chickpeas.

    How should I store chana masala?

    Get perishable Chana Masala into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Chana Masala within two days, keeping it covered at 4°C / 40°F or colder.

    Recipe source and adaptation

    Measured home adaptation: Swasthi's Recipes: Chana masala.

    Uses canned chickpeas and an unblended sauce.

    Food safety references

    FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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