Name: Chana Masala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 tablespoons curry powder; 1 tablespoon gram masala; 1 tablespoon coriander; 1 teaspoon cumin powder; 1 teaspoon All Spice powder; 1 teaspoon freshly grated or nutmeg powder; 3/4 teaspoon Indian red chili powder or cayenne pepper; 1/4 teaspoon ground black or white pepper; 1/2 teaspoon ground turmeric; 2 pieces dried bay leaves; 1/4 teaspoon ground cinnamon; 3 teaspoons granulated sugar; 4 tablespoons ghee or cooking oil ((I used extra virgin olive oil)); 4 large garlic cloves (, minced); 1 tablespoon fresh ginger (, grated); 1 large or 2 medium yellow onions (, finely diced); Six 15-ounce can chickpeas (, rinsed well and drained); One 13.5-ounce can unsweetened canned coconut milk; 3 small potatoes (, cut into 1/2" cubes ( this is optional)); (One) 28 oz canned crushed tomatoes; 2 teaspoons kosher salt (, adjust to taste); 3 cups water; 1/3 cup fresh cilantro or Italian parsley plus for serving (, finely chopped)

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Are you craving a hearty and flavorful dish that captures the vibrant flavors of Indian cuisine? Look no further than our Chana Masala recipe! This mouthwatering chickpea curry, also known as Chana Aloo Curry, is a popular vegetarian dish that combines a medley of aromatic spices with protein-rich chickpeas for a truly satisfying meal. There are many versions of this dish, and every house has its own take on it.

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How to Make Chana Masala
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Recipe

Our Chana Masala recipe features a curry mixture boasting a harmonious blend of curry powder, garam masala, coriander, cumin, allspice, nutmeg, and more.

This spice combination infuses the dish with an irresistible aroma and layers of complex flavors that will tantalize your taste buds. To make this dish, you'll need ingredients like canned chickpeas, creamy coconut milk, diced potatoes, and tangy crushed tomatoes.

The flavors are further enhanced by adding garlic, ginger, onions, and a touch of heat with Indian Red Chilli Powder.

Whether you're a vegetarian, vegan, or simply looking to add more plant-based meals to your repertoire, our Chana Masala is a versatile and wholesome option that will surely impress your family and friends.

It can be enjoyed with fluffy white rice, warm naan bread, or even as a filling for wraps or sandwiches. The possibilities are endless!

How to Make Chana Masala

Note: The full instructions are provided in the recipe card below.

In a small bowl, combine the chana masala blend; set aside. Heat the oil in a large pan over medium heat. Add the onions and sauté until they turn golden brown and caramelized, stirring occasionally for about 10 minutes.

Add the minced garlic and grated ginger. Cook for an additional 2 minutes until fragrant. Reduce the heat to low and add the chana masala blend. Stir well and toast the spices until fragrant, about 1 to 2 minutes.

Add the drained and rinsed chickpeas and potatoes to the pan and mix well with the spice mixture. Pour in the crushed tomatoes, coconut milk, water, and bay leaves. Stir to combine all the ingredients-season with salt to taste.

Remember to start with a bit of salt and adjust as needed. Increase the heat to medium-high and bring the mixture to a boil.

Once boiling, reduce the heat to medium heat, cover the pan, and let it cook for about 30 to 45 minutes until the potatoes to become tender while the sauce thickens. After simmering, taste and adjust the seasoning if necessary.

Garnish with fresh cilantro leaves. Serve Chana Masala hot with steamed rice, naan bread, or your choice of bread.