10 Reviews of Indian Chana Masala

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!

From: currybunny

On Oct 6, 2008

So quick and easy and very, very tasty! Chilli powder in Australia is very different to the sort listed, so I used around 1/2 tsp and ended up with a nice spicy curry. Thanks very much for posting!

From: Chef #951539

On Sep 10, 2008

I loved this. It whips up easily in your food processor and it's budget-friendly. I substituted about 1 teaspoon of canned diced green chiles (very mild) since that's what I had on hand. So, it was not spicy hot. Delicious. I'll make it again.

From: Chef #1241257

On Apr 16, 2009

Fantastic recipe, easy to follow and prepare, and delicious!

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!

From: Shalabhanjika

On Feb 10, 2008

Great recipe! It was really easy and fast. I liked the method of making a paste of the ingredients; the end result was chickpeas in a lovely gravy which I served over rice, with some warmed frozen naan from Trader Joe's on the side I used 2 green chilies and it was quite spicy. My husband wolfed it down, too.

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!

From: poo235

On Sep 1, 2008

This is delicious - and it tastes just like the chana masala they serve at a local Indian restaurant! I loved the combination of spices. I might try this wit a little bit of yogurt as well, but this recipe is great as is. Thanks Diyan!

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.

From: Moor Driver

On Aug 24, 2008

A restaurant quality curry with a minimum of fuss, a real winner! I added a chopped eggplant (aubergine) in with the chickpeas (fantastic) and mixed in some greek yogurt after taking off the stove to tame the heat. Served with chutney, it was fabulous, thanks!