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Nutrition Facts
Serving Size 1 (219g) Recipe makes 4 servings The following items or measurements are not included below: 1 inch gingerroot
Calories 245
Calories from Fat 104		(42%)
Amount Per Serving		%DV
	Total Fat 11.6g	17%
	Saturated Fat 1.6g	7%
	Monounsaturated Fat 7.7g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 328mg		13%
Potassium 371mg		10%
Total Carbohydrate 30.7g		10%
	Dietary Fiber 6.0g	23%
	Sugars 2.7g
Protein 6.3g		12%
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Indian Chana Masala

Recipe #266068 | 20 min | 10 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: chaiandallthatjazz
Nov 16, 2007

I make this recipe all the time! Watch out, it's very spicy! And quite healthy, too. Eat the chana masala as a curry over rice or my favourite, straight with paratha. Every now and then I like to add about 1 tsp of plain yogurt on top of the chana masala in the bowl, and then add the cilantro on top of that. I adapted it from: http://www.recipedelights.com/recipes/vegdishes/ChanaMasala.htm

SERVES 4 -6 (change servings and units)

Ingredients

1 (15 ounce) can chickpeas
1 onion, chopped
1 tomato, chopped
1 green chili pepper, chopped
4-5 garlic cloves, chopped
1 inch gingerroot, chopped
2-3 bay leaves
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon garam masala powder
3 tablespoons olive oil
coriander leaves, for garnishing

Directions

1
Cut onion, tomato and green chili. Grind it in food processor along with ginger and garlic and make paste.
2
Heat oil in a pan and fry bay leaves for 30 secs.
3
Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
4
Add red chili powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes.
5
Add water enough to make thick gravy. Bring the gravy to boil.
6
Add can chick peas. Stir well and cook over medium heat for 5-7 minutes.
7
Garnish with chopped green coriander leaves and serve hot.

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Featured Reviews for This Recipe

From: Larry Spaghetti

On Nov 21, 2009

I've made this twice and love it! I was looking to recreate the chana masala I had at a restaurant, and this was very close. My tomato and onion "paste" is never a paste. It's liquidy, so I just don't add water later on. I like to serve this over basmatic rice. Greek yogurt on the side is a yummy mix in. Thanks for a great recipe!

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From: LovesSweets

On Jul 28, 2009

I have made this recipe several times, and it is quite good (not great). For me, the mixture never goes brown (stays pink) and the oil never separates (i;ve tried waiting a looong time). I'm not sure what i am doing wrong.

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From: Chef #372965

On Apr 13, 2009

Wow! This is really good. I just made it and it is a winner! I've been looking for a really good Chana Masala recipe for a while... I made it exactly as your recipe outlines except for cutting the red chili to 1/2 tsp. - but next time I'll try adding a bit of chopped tomato and spinach towards the end of the cooking time - cause I like the sauce to be a little bit chunky. Thanks for this one!

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From: Makaleka

On Jun 12, 2009

Yum! This was my first foray into Indian cooking and it turned out really well. I ground the paste in my blender on the lowest setting, which seemed to work fine. I cut the red chili powder out because I like things between mild and medium, but next time I would put in 1/4 or 1/2 tsp. Thanks for a great recipe!

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