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Preparation Time
15 minutes
Cooking Time
30 minutes
Total Time
45 minutes
Ingredients for Chana Masala
For Chana Masala
Chickpeas (Chana):Â 2 cups, soaked overnight and boiled
Onion:Â 1 large, finely chopped
Tomatoes:Â 2 medium, finely chopped
Green Chilies:Â 2, finely chopped
Ginger-Garlic Paste:Â 1 tablespoon
Cumin Seeds:Â 1 teaspoon
Coriander Powder:Â 1 teaspoon
Turmeric Powder:Â 1/2 teaspoon
Red Chili Powder:Â 1 teaspoon
Garam Masala:Â 1/2 teaspoon
Salt:Â to taste
Oil:Â 2 tablespoons
Fresh Coriander Leaves:Â for garnish
Water:Â as needed
Kitchen Tools You Need
Large pot
Frying pan
Wooden spoon
Measuring cups and spoons
Knife and cutting board
Nutrition Details of Chana Masala (per serving)
Step-by-Step Instructions for Chana Masala
Heat the Oil
o In a large pot, heat the oil over medium heat. Add cumin seeds and let them splutter.
Sauté Onions
o Add the chopped onions and sauté until they turn golden brown.
Add Ginger-Garlic Paste
o Add the ginger-garlic paste and sauté for a couple of minutes until the raw smell disappears.
Add Tomatoes and Spices
o Add the chopped tomatoes, green chilies, coriander powder, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil starts to separate from the masala.
Add Chickpeas
o Add the boiled chickpeas to the pot. Mix well to coat the chickpeas with the masala.
Simmer
o Add water as needed to achieve the desired consistency. Let it simmer for about 15-20 minutes, allowing the flavors to meld together.
Finish with Garam Masala
o Add garam masala and mix well. Cook for another 2-3 minutes.
Garnish and Serve
o Garnish with fresh coriander leaves and serve hot with rice or naan.
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