Chana Masala
Chickpeas braised in an onion-tomato masala sharpened with amchur and a quick tadka.
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Join HomecookedIngredients
- 2 tin Chickpeas
- 2 Onion
- 3 Tomato
- 30 g Ginger
- 5 cloves Garlic
- 2 Green chili
- 1 tsp Cumin seeds
- 1 tsp Kashmiri chili powder
- 2 tsp Ground coriander
- ½ tsp Ground turmeric
- 1 tsp Garam masala
- 1 tsp Amchur (dried mango powder)
- 3 tbsp Neutral oil
- 1½ tsp Salt
- 1 Bay leaves (optional)
- 3 tbsp Cilantro (optional)
- 1 Lime (optional)
Method
- Drain and rinse the chickpeas, keeping a cupful of the canning liquid.
- Mince the onion, ginger, and garlic. Slit the green chilies. Chop the tomatoes fine.
- Heat the oil in the saucepan over medium heat. Add the cumin seeds and bay leaves and let them sizzle until fragrant, about 30 seconds.
- Tip in the onions and cook 12 minutes until deep golden — don't rush this stage.
- Stir in ginger, garlic, and chilies. Cook 3 minutes until the raw smell is gone.
- Add the kashmiri chili, coriander powder, turmeric, and a tablespoon of water. Cook 1 minute until aromatic.
- Add the tomatoes and salt. Cook 8 minutes, mashing them down, until thick and the oil starts to separate out at the edges.
- Add the chickpeas and reserved liquid with enough water to barely cover. Bring to a simmer. Cover and cook 15 minutes, mashing about a third of the chickpeas for body.
- Stir in the garam masala and amchur. Simmer 2 minutes more.
- Stir in cilantro. Serve with rice or roti, with a wedge of lime on the side.
Nutrition per serving
Estimated from ingredients; varies with exact portions and brands.
About Chana Masala
Chana masala is one of the defining chickpea dishes of North Indian cooking, chickpeas braised in a deeply cooked onion-and-tomato masala until the sauce turns thick, dark, and clinging. It is a Punjabi staple that has traveled the world through dhabas and home kitchens alike, prized for being robustly spiced, satisfying, and entirely plant-based. What sets it apart from a plain curry is its signature tang, achieved with amchur, the dried green-mango powder that gives the dish its characteristic sour edge.
This recipe is unhurried in the right places: the onions are cooked a full twelve minutes to a deep golden before the ginger, garlic, and chilies go in, and the ground spices are bloomed with a splash of water so they turn aromatic instead of raw. That patience is what gives chana masala its layered, almost smoky depth. Kashmiri chili lends color and warmth without harsh heat, garam masala rounds it out, and the reserved chickpea liquid helps the sauce emulsify into a glossy gravy. Finished with cilantro and a squeeze of lime, it is best served with basmati rice, bhature, or hot flatbread, and it only improves as it sits.
Chana Masala: frequently asked questions
How many calories are in Chana Masala?
One serving of Chana Masala has about 502 calories, with 20g of protein, 70g of carbs, 18g of fat and 19g of fiber. These are estimates based on the ingredient amounts in this recipe and will vary with your exact portions and brands.
Is Chana Masala gluten-free?
Based on its ingredients, Chana Masala has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
How long does Chana Masala take to make?
About 50 minutes start to finish, but only around 36 of those are hands-on — the rest is largely unattended cooking time you can step away from. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Chana Masala?
The core ingredients are essential, but you can leave out bay leaves, cilantro, lime — they're optional and mainly there for extra flavor or finish.
How many servings does Chana Masala make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.