Asia Vegetarian Recipes

Traditional Dish with Flavors of India – Indian Chana Masala Recipe

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Indian Chana Masala Recipe

Introduction: Indulge in the captivating aromas and flavors of India with this exquisite Chana Masala recipe. This traditional dish features tender chickpeas enveloped in a rich, tomato-based sauce infused with an array of aromatic spices. A delightful balance of textures and tastes, Chana Masala is best enjoyed when served with fluffy rice or warm naan. Immerse yourself in the world of Indian cuisine as you prepare this culinary masterpiece that’s sure to tantalize your senses.

Cooking Time:

  • Preparation Time: 15 minutes
  • Cooking Time: 40 minutes
  • Total Time: 55 minutes


For Cooking Chickpeas:

  • 2 cups dried chickpeas (or 4 cups canned chickpeas)
  • 1 teaspoon baking soda (only if using dried chickpeas)
  • Water (for boiling)

For the Chana Masala Sauce:

  • 3 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch ginger, grated
  • 2 medium tomatoes, pureed
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder (adjust to taste)
  • 1 teaspoon garam masala
  • 1 teaspoon paprika
  • Salt to taste
  • 1 cup water (adjust as needed)
  • Fresh cilantro leaves, chopped (for garnish)

For Serving:

  • Cooked Basmati rice or naan bread


  • If using dried chickpeas, soak them overnight. Before cooking, rinse and drain the soaked chickpeas. Add them to a pot with enough water to cover, along with baking soda. Boil until chickpeas are tender. Skip this step if using canned chickpeas.
  • Adjust the spice levels according to your preference. If you prefer a milder dish, reduce the amount of red chili powder.
  • Garam masala is a crucial spice blend for this recipe. You can find it at Indian grocery stores or make your own by grinding together cinnamon, cloves, cardamom, and black peppercorns.
  • For a creamier texture, you can add a tablespoon of yogurt or cream to the sauce.


  1. If using dried chickpeas, soak them overnight in plenty of water. Rinse and drain the soaked chickpeas. In a large pot, add the soaked chickpeas and cover with water. Add baking soda and bring to a boil. Cook until chickpeas are tender. Drain and set aside.
  2. Heat vegetable oil in a large, heavy-bottomed pan over medium heat. Add cumin seeds and let them splutter.
  3. Add finely chopped onions and sauté until they turn golden brown.
  4. Stir in the minced garlic and grated ginger. Sauté for another minute until fragrant.
  5. Add the tomato puree to the pan and cook until the oil begins to separate from the mixture. This indicates that the tomatoes are cooked down and the sauce is ready.
  6. Lower the heat and add ground coriander, ground cumin, turmeric powder, red chili powder, paprika, and salt. Mix well and cook for a few minutes to allow the spices to bloom.
  7. Add the cooked chickpeas to the pan and coat them evenly with the spice mixture.
  8. Pour in water and let the mixture simmer for about 15-20 minutes, allowing the flavors to meld together and the sauce to thicken.
  9. Sprinkle garam masala over the dish and give it a final stir.
  10. Taste and adjust the seasoning, adding more salt or spices if needed.
  11. Garnish the Chana Masala with freshly chopped cilantro leaves.
  12. Serve the Chana Masala hot with cooked Basmati rice or warm naan bread.

Immerse yourself in the tantalizing world of Indian flavors as you savor each bite of this aromatic Chana Masala. Whether paired with rice or naan, this dish is bound to transport your taste buds to the vibrant streets of India. Enjoy the rich tapestry of spices and textures that make Indian cuisine truly unforgettable.

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