Chana Masala

A Timeless Indian Classic

Chana Masala is one of my go-to dishes when I crave something comforting yet packed with rich flavors. Made with chickpeas simmered in a spicy tomato-based curry, this dish is a staple in North Indian households. What I love most about Chana Masala is how simple ingredients come together to create something so hearty and delicious. It’s perfect for lunch or dinner and pairs beautifully with a variety of Indian breads, especially roti, naan, or bhatura.

Working Time 20 Min.

cooking Time 30 Min.

Level simple

Chana Masala is a timeless classic that continues to win hearts both in India and around the world. Its rich, spicy flavors, paired with the wholesome goodness of chickpeas, make it a go-to dish for vegetarians, vegans, and anyone looking to enjoy a hearty, nutritious meal. Easy to prepare, incredibly versatile, and packed with health benefits, Chana Masala is truly a dish worth adding to your regular meal rotation. Whether served with rice or Indian bread, it brings warmth, comfort, and a burst of flavor to your plate every time!

Recipe from Andrea

Chana Masala | A Dish with Deep Roots and Global Popularity

Chana Masala has its origins in North India, particularly in Punjab and Uttar Pradesh, where chickpeas are a common ingredient in many traditional recipes. The dish is closely tied to Punjabi cuisine, where it is often enjoyed with deep-fried bread like bhatura or fluffy puris. Over time, Chana Masala gained immense popularity across India and eventually found its way into international kitchens, becoming a favorite in Indian restaurants worldwide.

The rise in plant-based eating has only added to the fame of Chana Masala, as it’s a protein-packed vegan option that’s both satisfying and healthy. Whether you're in a local Indian household or dining in a restaurant in New York or London, Chana Masala is bound to make an appearance on the menu.

Why Chana Masala Is So Loved Worldwide

Its appeal lies in its versatility. It can be enjoyed with rice, various Indian breads, or even as a standalone dish. Plus, it’s gluten-free, high in fiber, and packed with plant-based protein, making it a healthy choice for those seeking a balanced meal. The bold spices and tangy notes create a delightful burst of flavor in every bite.

Health Benefits of Chana Masala

Chana Masala is more than just delicious; it's a nutritional powerhouse. Chickpeas are an excellent source of protein, dietary fiber, and essential vitamins and minerals. The spices used in the dish, such as turmeric and cumin, are known for their anti-inflammatory and digestive properties.

Variations You Can Try

1. Add Vegetables: You can include potatoes, spinach, or even bell peppers for added nutrition and flavor.

2. Coconut Twist: For a South Indian twist, add a splash of coconut milk towards the end for a creamy texture and unique taste.

3. Tangy Tamarind: Some people love adding tamarind paste for an extra tangy kick. It pairs wonderfully with the earthy flavor of chickpeas.

Working time	cooking Time	Niveau
20 Min.	30 Min.	simple

Ingredients:

• 2 cups boiled chickpeas (garbanzo beans)

• 1 large onion – finely chopped

• 2 medium tomatoes – pureed

• 2 green chilies – slit

• 1 tsp cumin seeds

• 1 tbsp ginger-garlic paste

• 1 tsp turmeric powder

• 1 tsp coriander powder

• 1 tsp garam masala

• 1 tbsp Chana Masala powder

• 1 tsp red chili powder (adjust to taste)

• Salt to taste

• 3 tbsp oil

• Fresh coriander – for garnish

• Lemon wedges – for serving

Instruction:

1. Prepare the Base:

   I start by heating oil in a pan and adding the cumin seeds. Once they splutter, I add the finely chopped onions and sauté them until golden brown. The aroma of the onions cooking in oil is just divine and sets the perfect foundation for the curry.

2. Add the Aromatics:

   Next, I add the ginger-garlic paste and the slit green chilies, letting them cook for a minute before stirring in the tomato puree. I let this mixture cook until the oil starts to separate from the masala base.

3. Spice it Up:

   Once the tomato-onion mixture is ready, I add the turmeric powder, coriander powder, and red chili powder. After mixing well, I let the spices cook for a minute to release their flavors. Then, I add the boiled chickpeas, salt, and about a cup of water to achieve the right consistency.

4. Simmer and Finish:

   I let the curry simmer for 10-15 minutes on low heat, allowing the chickpeas to absorb all the spices. Towards the end, I sprinkle garam masala and Chana Masala powder for that final burst of flavor. Before serving, I garnish it with freshly chopped coriander. A squeeze of lemon right before eating enhances the taste even more!

Variations You Can Try:

1. Add cubes of paneer towards the end of cooking for an extra protein boost.

2. With Sweet Potatoes: Swap regular potatoes for sweet potatoes to give the dish a subtly sweet flavor.

3. With Coconut Milk: For a creamy variation, stir in a little coconut milk at the end.

4. Dry Version: Skip adding water altogether and stir-fry the vegetables for a dry, sabzi-style dish.

FAQ's Find all your Answers about Aloo ki Sabji with Brussels Sprouts here:

1. Can I use canned chickpeas instead of boiling them?

Yes, you can! Using canned chickpeas significantly reduces the cooking time. Just be sure to rinse them thoroughly before

adding them to the curry.

2. How do I make Chana Masala spicier?

You can increase the quantity of green chilies or add more red chili powder to suit your spice preference.

3. Is Chana Masala vegan?

Absolutely! This dish is traditionally vegan as it doesn’t use any dairy or animal products. Just ensure the Chana Masala powder you use doesn’t contain any added ingredients like milk powder.

4. Can I freeze Chana Masala?

Yes, Chana Masala freezes well. You can store it in an airtight container in the freezer for up to 3 months.Thaw and reheat before serving.

5. What can I serve with Chana Masala?

It pairs well with roti, naan, steamed rice, or jeera rice. You can also serve it with a side

salad for a light and refreshing accompaniment.

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