Chana Masala with chickpeas, tomatoes, spices, coriander and rice
Indian Recipe

Chana Masala

This Chana Masala recipe uses chickpeas from the can or pre-cooked chickpeas. A tomato-onion-masala base is roasted, then the chickpeas simmer in it until the sauce is thick and spicy.

No ratings yet
Jump to recipe View ingredients
Share
Total time 45 min
Calories 470 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

Chana Masala with chickpeas and tomatoes

Chana Masala needs a well-roasted Masala base. Onions, tomatoes and spices should be boiled for a few minutes before the chickpeas come in. Acid from amchur or lime makes the dish more lively.

Quick Dinners Vegetarian Dinners Lunch One-Pot Recipes

Recipe

Chana Masala

Chana Masala is a strong chickpea curry with onions, tomatoes, ginger, garlic, Garam Masala, cumin and ammur or lime.

Ingredients

4 servings

Method

  1. 1

    Roast Masala base

    Fry onion in oil or ghee golden brown. Add garlic and ginger and fry briefly.

  2. 2

    Boil tomatoes

    Add tomatoes, cumin, coriander, turmeric, chilli and garam masala. Cook until the sauce becomes thick.

  3. 3

    Add chickpeas

    Stir in chickpeas and some water. Simmer for 15 minutes to taste.

  4. 4

    Slightly crush

    Squeeze some chickpeas on the edge of the pot to bind the sauce.

  5. 5

    Season fresh

    Finish with amchur or lime juice, salt and coriander. Serve with rice or naan.

Kitchen know-how

Tips for Chana Masala

Boil tomatoes

The Masala base should become thick and shiny before chickpeas are added.

Do not forget acid

Amchurch or lime makes Chana Masala more lively and balances the chickpeas.

Partially crush

Some chickpeas crush binds the sauce without flour or cream.

Variations

How to adapt this recipe

Just before the end, put in baby spinach. It makes the curry fresher and greener.

Smash a part of the chickpeas and boil the curry open.

Nutrition per serving

470kcal
62.0 gCarbohydrates
19.0 gProtein
15.0 gFat

Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Chana Masala

Yes, it's suitable for everyday use. Rinse well and simmer in the masala sauce.

Amchur, i.e. dried mango powder, is typical. Lime juice is a good alternative.

Squeeze some chickpeas and boil the sauce open.

Basmati rice, Naan, Roti or a simple yoghurt dip fit very well.

Keep cooking

Related recipes and topics

Similar recipes

28 min · Spring Peas-mint soup Onion is steamed translucent, then the peas cook only briefly in vegetable broth before mint and cream are purified. Short cooking gets the green colour; lemon juice and mint belong only immediately before mixing into the pot. 40 min · Indian Dal Tadka Dal Tadka consists of softly cooked lentils and a hot spice tadka made of ghee, cumin, garlic, chilli and spices. The Tadka brings the main flavour. 1 hr 10 min · Indian Sambar with vegetables Sambar is a South Indian lentil-vegetable stew with Toor Dal, Tamarinde, Sambar powder and a fragrant Tadka made of mustard seed and curry leaves. 10 hr · Indian Rajma Masala Rajma Masala is a North Indian bean curry made from red kidney beans, tomatoes, onions, ginger, garlic and warm spices. 40 min · Summer Lime-coconut rice with vegetables Jasmine rice is cooked with coconut milk and vegetable broth, after which fried zucchini, peppers, peas, lime and roasted cashews are added. Cook coconut rice at low heat and loosen after swell; add lime juice only at the end. 45 min · Spring Wild garlic risotto with peas Onion and risotto rice are gradually sautéed in glass and cooked with hot vegetable broth; peas, finely sliced bear's garlic, butter and parmesan complete the rice. Stir in the bear's garlic only after cooking and let the risotto rest short away from the heat so that colour, scent and creamy bite are preserved.