Go Back
The final chana masala
Print Recipe

Chana Masala Recipe

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 6

Ingredients

  • 3 15 oz. Cans of Chickpeas
  • 3 Small red onions
  • 2 Large tomatoes
  • 2 Inches of fresh ginger
  • 4 to 6 Cloves of garlic
  • 5 Tablespoons of oil
  • Salt to taste

First spice mix:

  • 2 Bay leaves
  • 2 Green cardamom pods crushed open
  • 1 Stick of cinnamon
  • ½ Teaspoon of ground mace
  • ½ Teaspoon of whole cumin seeds

Second spice mix:

  • 1 Teaspoon of garam masala and red chili powder
  • ½ Teaspoon of coriander powder cumin powder, and turmeric powder

Garnish:

  • Cilantro chopped
  • Red onion slices

Instructions

  • Get to blending: Get out either a blender or a food processor. Then add in the onion, garlic, ginger and ¼ cup of water. Blend/process all of these ingredients until they form a paste/sauce, and then set it aside. Next, add the tomatoes and blend/process them until they form a paste/sauce, and set that aside.
  • Make the masala: Get out a large pot, pour the oil into it, and place it over medium heat. Once the pot has heated toss in the first spice mix and sautee for a minute. Then add in the onion puree, stir it into the spices and continue to cook for a couple of minutes. Finally, add in both the tomato puree and the second spice mix. Stir everything up, reduce the heat to low, and let everything simmer with the lid on for roughly 10 minutes.
  • Add the chickpeas: After the masala has cooked for 10 minutes, add in the chickpeas along with 1 to 2 cups of water (depending on how thick or thin you prefer). Mix this all up, place the lid back on the pot and let everything simmer for 20 minutes.
  • Check the saltiness: After everything has cooked take a spoon and taste some of the chana masala. Then slowly add enough salt until it is to your liking
  • Immediately serve the chana masala in a bowl with minced cilantro leaves and slices of red onion. Enjoy!