Chana Masala, also known as Chhole Masala, is made from garbanzo beans, or Chickpeas, cooked in creamy spicy gravy flavored with authentic Indian spices. I think it is the easiest Indian curry to make – just add boiled chickpeas to a saucepan, add the gravy and let it simmer on slow heat as the lentils absorb the flavor of the spices. Slow-cooking induces a lot of flavor as the chickpeas become soft. This is a great way to incorporate lentils in your diet. High in proteins, low in fat, and high in flavor, Chana Masala is a recipe that will click with you instantly!This delicious recipe is on its way to Sra, who’s hosting My Legume Love Affair this month, an event originally started by Susan. And it also goes to Valli and Ivy, who are co-hosting a great event for World Food Day, celebrated on Oct 16th. And lastly, to the Low-and-Slow event showcasing flavor of slow-cooked meals!
Ingredients
2 can chickpeas, drained
1 large onion, finely chopped
2 tomatoes, chopped
2 green chillies, finely chopped
1 tbsp ginger-garlic paste
4 tbsp tomato puree
1 tsp cumin seeds
1 tsp red chilli powder (add more to taste)
1 tsp turmeric powder
1 coriander powder
1 tsp cumin powder
3 tbsp oil
4 tbsp coconut milk (optional)
salt, to taste
water, as needed
fresh chopped coriander – for garnish
Method
Saute cumin seeds in hot oil till they start to sizzle and pop. Add onions and green chillies, and fry till tender.
Mix in the tomatoes, ginger-garlic paste, tomato paste, salt and spices, and cook till tomatoes pulp and starts to give out oil from the sides.
Add about a cup of water, allow it to come to a boil, and then add the coconut milk. Finally add the chickpeas.
Cover and let it simmer on medium-heat for about 20-30 minutes, till the chickpeas become almost mashed. In fact, break a few of them to thicken the gravy.
Garnish your Chana Masala with some fresh coriander and serve with Puris or Parathas!
Related Recipes:
Paneer Butter Masala
Methi Malai Mutter
Bharwan (Stuffed) Shimla Mirch
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Mala – 2 cans = 3 cups (approx). so you can adjust the quantity accordingly
Hey Mansi,
You are right and I was asking about the proportion.. like how many cups if dried beans is equal to 2 canned beans !?!!
Sorry I wasnt clear earlier !!
Mala
Hi mala, if I got your question right, you are asking about the proportion, right? there’s no difference in amount between dried or canned chickpeas. But if you are using dried ones, make sure you soak them in water with a pinch of salt for at least 6 hours, and pressure cook them before proceeding to make the curry.
The canned chickpeas you get are already boiled, so they don’t need to be pressure-cooked. Hope this clarifies your question!:)
Hey Mansi,
A quick question.. what is the equivalent of the the canned beans to dry beans ?
Thanks !
Mala
Chana masala is a regular in my kitchen repertoire, but I’m looking forward to the next potful with that little bit of sweet, rich coconut added.
Today is World Food Day Mansi. Come on over and join the party and see your dish in the conga line. We are so thankful for all your help in spreading the word about this global issue. Now…let’s DANCE!!!
Thanks Mansi for the lovely recipe for the World Food Day Event.
That looks like a typical channa masala – thick and appetising. Thanks, Mansi, for the entry.
Chickpeas are by far my favorite legume. The chana masala looks truly appetizing and gorgeous, Mansi.
thanks ppl! easy and tasty are a rare combination!:)
alka – you are on! we can still share:)
Michelle – your wish is my command! look out for the garam masala recipe next week!:)
Oh just made ragda pattice today..and was drafting the post …if only i had known that u had made chana,i wud have just done with pattice and we wud have exchanged a bit of stuff..lol
This is a recipe even I can make at home! gonna try it tonight Mansi!
now just post one to make garam Masala at hoem:) we just LOVE indian food!!
-Michelle
Ya easiest curry..looks nice
I Love chana masala.my fav.