Chana Masala Recipe
- Mariann Sebok
- Jul 11
- 2 min read
This Chana Masala recipe is essential for any curry night! Whenever we make curry, my husband Ali insists on including this dish, while my favorite is the lentil and spinach curry. Therefore, both of these dishes are indispensable for our curry nights. This Chana Masala is so rich in tomato flavour, and the spices are just really jazzing the dish up.
You may use cans of chickpeas or dried ones, just soak it overnight. Even more convenient, use cans of chopped tomatoes along with garlic and ginger paste.
What level of chili spiciness do you like? Personally, I find bird's eye chilies to be just right. My husband, on the other hand, would choose Carolina reapers if possible, while some of my friends prefer no chili at all. Where do you stand on this spectrum? Determine your own preference and select your chili accordingly. I've included bird's eye chilies in the recipe, but feel free to adjust by adding more, less, or different types.
Ingredients
1 onion chopped
1/4 cup olive oil
2 tbsp of ginger paste
2 tbsp of garlic paste
2 cans of chickpeas trained and rinsed
2 kinds of chopped tomatoes
1 chili Birdseye, with seeds and chopped
1 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp Cayenne pepper powder
2 tsp garam masala
2 tsp salt
1 tsp sugar
1 tsp lemon juice
Instructions
Heat olive oil and sauté the onion, chili garlic paste, and ginger paste for about seven to eight minutes. Meanwhile, blend the chopped tomatoes with 1/2 cup of chickpeas. Add spices and fry for a minute or until fragrant.
Add the tomato mixture and chickpeas, and cook for an additional 15 minutes. Then cover and continue cooking on medium-low for another 15 minutes. Add approximately 2 cups of water and cook for another 30 to 40 minutes. Taste and adjust the salt and spices as needed.
Use a hand-held blender to blend about one-third of it. Add lemon juice! Serve alongside rice, coleslaw, and other tasty curries.
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