Chana Masala Recipe

5 from 7 votes

Chana masala is a popular North Indian dish of chickpeas simmered in a flavorfully spiced tomato-based curry sauce, perfect for spicy food lovers.

Prep Time10

Cook Time35

Course: Main Course

Cuisine: Indian

Keyword: chickpeas, curry, garam masala

Servings:

Calories: 141kcal

2 tablespoons vegetable oil or ghee
1 medium onion finely diced (about 1 cup)
2-3 medium to hot chili peppers to preference based on size and preferred heat – I’m using 5 smaller hot Thai chilies
3 tablespoon minced fresh garlic about 6 garlic cloves
2 tablespoons minced fresh ginger
2 teaspoons garam masala divided
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder adjust to your desired spice level – Kashmiri chili powder is great, or hot paprika
1/2 teaspoon turmeric
2 14.5-ounce cans diced tomatoes, undrained
2 15-ounce cans chickpeas, drained and rinsed
1 cup water or vegetable broth
Salt and pepper to taste
Juice from ½ lemon 1-2 tablespoons
For Serving. Fresh chopped cilantro, red pepper flakes

Heat oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened and starting brown, about 10 minutes. You can cook longer to caramelize for deeper flavor is preferred.
Add the chilies, garlic, and ginger to a food processor. Process to form a paste. Alternatively, you can use a mortar and pestle.
Add the chili-garlic puree to the pot and stir. Cook for 1 minute to develop the flavor.
Stir in 1 teaspoon garam masala, cumin, coriander, chili powder, and turmeric. Cook for 30 seconds, or until fragrant, stirring constantly.
Add the diced tomatoes with their juices, breaking them up with a spoon.
Stir in the chickpeas, water or broth, and salt and pepper to taste. Bring to a simmer, then reduce heat and cover partially.
Simmer for 20-25 minutes, or until the sauce has thickened and the flavors have developed.
Remove from heat and stir in the remaining garam masala, lemon juice, and chopped fresh cilantro.
Serve hot over rice, naan, or your favorite Indian flatbread.

Use chili-garlic sauce in place of the garlic and chilies to save time.
If using dried chickpeas, soak them overnight to soften before cooking, then simmer until they are tender and soft.