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    You are in: Home / Recipes / Chana Masala Recipe
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    Chana Masala

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    Papagayita's Note:

    Indian chick pea masala. Can be as fiery or mild as you want, tart with lemon or creamy with yogurt. I modified the original recipe by increasing the garam masala, ginger and garlic for my more adventuresome taste buds. Serve over rice for a meal.

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    Ingredients:

    Serves: 4-6

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Film the bottom of a large saucepan or Dutch oven preferably not nonstick with olive oil, and place the pan over medium heat. Add the onion, and cook, stirring frequently, until it is deeply caramelized and even charred in some spots. Be patient. The more color, the more full-flavored the final dish will be.
    2. 2
      Reduce the heat to low. Add the garlic, stirring, and add a bit more oil if the pan seems dry. Add the cumin seeds, coriander, ginger, garam masala, and cardamom pods, and fry them, stirring constantly, until fragrant and toasty, about 30 seconds. Add 1/2 cup water, and stir to scrape up any brown bits from the bottom of the pan. Cook until the water has evaporated away completely. Pour in the juice from can of tomatoes, followed by the tomatoes themselves, using your hands to break them apart as you add them; alternatively, add them whole and crush them in the pot with a potato masher. Add the salt.
    3. 3
      Raise the heat to medium, and bring the pot to a boil. Reduce the heat to low, add the cilantro and cayenne, and simmer the sauce gently, stirring occasionally, until it reduces a bit and begins to thicken. Taste, and adjust the seasoning as necessary. Add the chickpeas, stirring well, and cook over low heat for about five minutes. Add 2 Tbs water, and cook for another five minutes. Add another 2 Tbs water, and cook until the water is absorbed, a few minutes more. This process of adding and cooking off water helps to concentrate the sauce's flavor and makes the chickpeas more tender and toothsome.
    4. 4
      Since I was using home cooked and still slightly crunch chick peas I ended up cooking it on very low for about 1 hour to allow the chickpeas to soften and the flavors meld. Taste, and adjust the seasoning as necessary.
    5. 5
      Stir in the yogurt, if you like, or garnish with lemon wedges and cilantro. Serve.

    Browse Our Top Chickpeas/Garbanzos Recipes

    Ratings & Reviews:

    • on November 04, 2010

      55

      Wow! Did these flavours ever pack a punch! I love the contrasts between the spices and the herbs, and I really do think adding yogurt adds domething refreshing! Very nice!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chana Masala

    Serving Size: 1 (352 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 369.3
     
    Calories from Fat 88
    24%
    Total Fat 9.8 g
    15%
    Saturated Fat 1.3 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 1084.6 mg
    45%
    Total Carbohydrate 60.4 g
    20%
    Dietary Fiber 12.5 g
    50%
    Sugars 6.5 g
    26%
    Protein 12.9 g
    25%

    The following items or measurements are not included:

    cardamom pods

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