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

Chana Masala

This chana masala recipe uses canned chickpeas or pre-cooked chickpeas. Roast a tomato-onion masala base, then simmer the chickpeas in it until the sauce is thick and spicy.

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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 boil down for a few minutes before adding the chickpeas. Acidity from amchur or lime makes the dish more lively.

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Recipe

Chana Masala

Chana Masala is a strong chickpea curry with onions, tomatoes, ginger, garlic, garam masala, cumin and amchur or lime.

Ingredients

4 servings

Method

  1. 1

    Masala base fry

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

  2. 2

    Boil tomatoes

    Add tomatoes, cumin, coriander, turmeric, chilli and garam masala. Simmer until the sauce thickens.

  3. 3

    Add chickpeas

    Stir in the chickpeas and a little water. Simmer for 15 minutes to absorb the flavour.

  4. 4

    Gently mash

    Mash some chickpeas on the edge of the pot to make the sauce thicken.

  5. 5

    Season to taste

    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 be thick and shiny before adding chickpeas.

Don't forget acidity

Amchur or lime brings chana masala to life and balances the chickpeas.

Partly mash

Mash some chickpeas to make the sauce without flour or cream.

Variations

How to adapt this recipe

Fold in baby spinach just before the end, making the curry fresher and greener.

Mash some of the chickpeas and bring the curry to a boil.

Nutrition per serving

470kcal
62.0 gCarbohydrates
19.0 gProtein
15.0 gFat

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

Frequently asked questions

FAQ about Chana Masala

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

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

Mash some chickpeas and bring the sauce to a boil.

Basmati rice, naan, roti or a simple yoghurt dip go very well.

Keep cooking

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