Make Ahead

Easy chana masala

January  3, 2018
Photo by Alannah | Kale Mary
Author Notes

Chana masala is one of my favourite Indian dishes. —Alannah | Kale Mary

  • Serves 4
  • 1 brown onion, diced
  • 2-inch piece ginger, sliced into matchsticks
  • 3 garlic cloves, diced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon pink salt
  • 1/2-1/4 teaspoons ground chilli powder
  • 1/4 teaspoon ground turmeric
  • 2 tablespoons tomato paste
  • 4-5 large tomatoes, roughly chopped
  • 1/2 cup filtered water
  • 2 BPA-free tins of organic chickpeas
  • 1 tablespoon fenugreek seeds
  • 1 teaspoon garam masala
  • 1/2 teaspoon amchoor (dried mango powder - you can use lemon juice in place of this)
In This Recipe
  1. Cook the diced onion in a pan over a medium heat. Once starting to caramelise, add ginger and garlic, and cook a further 3 minutes.
  2. Add coriander, cumin, salt, chilli, turmeric and tomato paste, and cook until everything is mixed into the tomato paste and spices become fragrant.
  3. Add tomatoes and 1/2 cup of water. Cook for 5 mins before adding the chickpeas.
  4. Cook for 15 minutes, stirring occasionally, then add fenugreek, garam masala and amchoor, and cook a further 10 minutes.
  5. Remove from heat and serve with cooked basmati rice and chutney.

See Reviews

See what other Food52ers are saying.