Name: Chana Masala (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 tbsp Vegetable oil; 1 Medium onion-chopped; 2 cloves Garlic-minced; 1 inch Ginger-grated; 1 tsp Turmeric powder; 1 tsp Cumin powder; 1 tsp Coriander powder; 1/2 tsp Garam masala; 1/4 tsp Cayenne pepper-optional; 1 (14.5 oz) Diced tomatoes-canned; 1 (15 oz) Chickpeas-canned-drained and rinsed; 1/2 cup Water; 1 tbsp Lemon juice; to taste Salt; to taste Black pepper; 2 tbsp Fresh cilantro-chopped

Recipe tier

A quick and easy version of Chana Masala, perfect for weeknight dinners.

Total 1h

Serves 6 servings

Steps 8

Ingredients 16

Base
1 tbsp 15 mL Vegetable oil
1 1 Medium onion-chopped
2 cloves 6 g Garlic-minced
1 inch 2.5 cm Ginger-grated
Spices
1 tsp 5 mL Turmeric powder
1 tsp 5 mL Cumin powder
1 tsp 5 mL Coriander powder
tsp 2.5 mL Garam masala
tsp 1.25 mL Cayenne pepper-optional
Sauce
1 (14.5 oz) 411 g Diced tomatoes-canned
1 (15 oz) 425 g Chickpeas-canned-drained and rinsed
cup 120 mL Water
1 tbsp 15 mL Lemon juice
to taste to taste Salt
to taste to taste Black pepper
Garnish
2 tbsp 30 mL Fresh cilantro-chopped

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Equipment

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Instructions

🎙️ Cook with voice coach

Heat the vegetable oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic and grated ginger and cook for another minute until fragrant.
Stir in the turmeric powder, cumin powder, coriander powder, garam masala, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly, until fragrant.
Pour in the diced tomatoes and add the drained and rinsed chickpeas. Stir well to combine.
Add the water, bring to a simmer, and then reduce the heat to low. Cover and cook for 30 minutes, stirring occasionally, until the sauce has thickened.
Stir in the lemon juice, salt, and black pepper to taste.
Garnish with fresh cilantro before serving. Serve hot with rice or naan.