Chana Masala, also known as channay or chole masala, is a popular dish in Indian cuisine made with chickpeas (also called chana or chole) and a blend of spices.
This is one of the most famous recipes on my YouTube . I have so many positive comments and feedback from my viewers saying how easy and delicious this dish tastes.
This one pot chana masala/ chickpea curry is vegan, gluten free and can be customized according to your taste. The spices used can vary but typically include cumin, coriander, turmeric, and garam masala. The dish is usually served with rice or bread (such as naan or roti) and can be made with a tomato-based sauce or a creamy sauce. It is considered a vegetarian dish, and also a staple food in many regions of India.
INGREDIENTS:
- Chickpeas ( garbanzo beans): Traditionally, chana masala is made with dry chickpeas which you have to soak over night and cook in water until tender, but for quicker preparation, I used canned chickpeas.
- Oil: Vegetable oil or ghee
- Onions: diced onions
- Ginger paste:
- Garlic paste:
- Red chili powder:
- Coriander powder: Coriander powder is made from the roasted and ground seeds of the coriander plant. you can easily find it in any superstore or amazon.
- Turmeric:
- Cumin: you can use cumin seeds or powder.
- Salt:adjust according to your taste.
- Amchur: Amchur (or amchoor) powder is an Indian spice derived from sun-dried unripe green mangoes. it is used to enhance the tartness of the dish just as you use lime or lemon in a dish.
- Nigella seed: It is a black, drop-shaped seed that is traditionally used as a spice in Indian and Middle Eastern cuisines, to add flavor and crunch.
- chili flakes: for extra heat.
- Tomato puree: canned or homemade.
HOW TO MAKE CHANA MASALA:
- Heat a large pot over medium heat. Once hot, add oil and diced onions. cook for few minutes or until translucent.
- Add ginger and garlic paste and saute for few minutes.
- Now add red chili powder, turmeric powder, coriander powder, cumin, salt, nigella seeds, chili flakes and amchur powder and cook for 5-6 minutes. avoid burning the spices, add some water if the spices are sticking to the pan.
- Add tomato puree and cook for few more minutes .
- Add drained canned chickpeas and mix everything together.
- Add half to one glass of water depending on the thickness of the gravy, cover and cook for 5 minutes.
- Remove from heat. garnish with cilantro and green chilies. serve with naan bread or rice.
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RECIPE VIDEO:
Chana Masala - Easy Chickpeas Curry
This one pot chana masala/chickpea curry is vegan, gluten free and can be customized according to your taste. This curry can be served with naan or rice.
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Ingredients
- 2 cups chickpeas, canned or boiled
- 4 tablespoon vegetable oil
- ½ cup onions, diced
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin seeds or powder
- ½ teaspoon turmeric powder
- to taste
- 1 teaspoon amchur powder
- 1 teaspoon nigella seeds
- ½ teaspoon chili flakes
- ½ cup tomato puree
- ½ -1 cup water
- cilantro and green chili for garnishing
Instructions
- Heat a large pot over medium heat. Once hot, add oil and diced onions. cook for few minutes or until translucent.
- Add ginger and garlic paste and saute for few minutes.
- Now add red chili powder, turmeric powder, coriander powder, cumin, salt, nigella seeds, chili flakes and amchur powder and cook for 5-6 minutes. avoid burning the spices, add some water if the spices are sticking to the pan.
- Add tomato puree and cook for few more minutes .
- Add drained canned chickpeas and mix everything together.
- Now add half to one glass of water depending on the thickness of the gravy, cover and cook for 5 minutes.Remove from heat.
- Garnish with cilantro and green chilies. serve with naan bread or rice.
Notes
- Refrigerate: Chana masala leftovers can be stored in the fridge for up to four days.
- Freeze: Freeze the chana masala in an airtight container for up to four months.
- Reheat: Reheat the frozen chana masala in a microwave or let it defrost in the refrigerator, then reheat in a saucepan on the stovetop.
