Main Course

Chana Masala

Name: Chana Masala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: indian
Ingredients: 400 g chickpea canned, drained and rinsed; 1 pcs yellow onion finely chopped; 2 tsp ginger grated; 2 clove garlic minced; 400 g canned crushed tomato; 0.5 cup water; 2 tbsp vegetable oil; 1 tsp cumin seed; 0.5 tsp turmeric powder; 1 tsp coriander powder; 1 tsp garam masala; 0.5 tsp chili powder; 0.75 tsp salt; 2 tbsp fresh cilantro chopped (optional)

This flavorful and hearty chana masala features tender chickpeas simmered in a rich, aromatic tomato and onion gravy. It’s a comforting and satisfying vegan dish that's perfect served with rice or naan bread. The spices are carefully balanced to create a deep, complex taste.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Medium
Per serving: 256 kcal

VeganVegetarianGluten-free

Mise en place

Ingredients

400 gchickpea, canned, drained and rinsed
1 pcsyellow onion, finely chopped
2 tspginger, grated
2 clovegarlic, minced
400 gcanned crushed tomato
0.5 cupwater
2 tbspvegetable oil
1 tspcumin seed
0.5 tspturmeric powder
1 tspcoriander powder
1 tspgaram masala
0.5 tspchili powder
0.75 tspsalt

garnish

2 tbspfresh cilantro, chopped(optional)

Equipment

large pot · skillet

The method

Step by step

1
Heat the vegetable oil in a large pot or deep skillet over medium heat.
About 1 min
2
Add the cumin seeds and cook for about 30 seconds until fragrant and lightly toasted.
About 1 min
Cook’s note: Be careful not to burn the seeds.
3
Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes.
About 6 min
Cook’s note: Stir occasionally to prevent sticking.
4
Stir in the grated ginger and minced garlic and cook for another minute until fragrant.
About 1 min
5
Add the turmeric powder, coriander powder, chili powder, and salt. Cook for 30 seconds, stirring constantly.
About 1 min
6
Pour in the canned crushed tomatoes and water. Bring the mixture to a gentle simmer.
About 3 min
7
Add the drained and rinsed chickpeas to the pot. Stir well to combine all ingredients.
About 1 min
8
Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, allowing the flavors to meld and the sauce to thicken.
About 18 min
Cook’s note: Stir occasionally to prevent sticking to the bottom of the pot.
9
Stir in the garam masala. Taste and adjust seasoning if necessary.
About 1 min
10
Garnish with fresh chopped cilantro before serving, if desired.
About 1 min

Per serving

Nutrition

74%Score

Calories: 255.6kcal
Protein: 9g
Carbs: 33.6g
Fat: 10.1g
Fibre: 8.8g
Sugar: 9.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover chana masala in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over medium-low heat, adding a splash of water if the sauce is too thick, or in the microwave until heated through.