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chana masala with rice in a bowl

Chana Masala

Spicy chickpeas in an onion-tomato sauce makes for an easy Chana Masala recipe. Serve it with chapati, roti, naan or rice. This deliciously spicy Indian dish is simple to prepare
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Video Notes

Ingredients
  

For the Chana Masala
  • 6 garlic cloves minced
  • 1 tablespoon fresh ginger peeled and minced
  • 1 small serrano pepper minced (ribs and seeds removed)
  • 1 teaspoon fresh lemon juice
  • 2 tablespoon olive oil, grapeseed oil or ghee
  • 1 teaspoon cumin seeds (or ¾ teaspoon ground cumin)
  • 2 teaspoon mustard seeds
  • 1 yellow onion chopped
  • 2 teaspoon garam masala spice blend
  • 1 ½ teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • 28 oz can crushed tomatoes
  • 2 cans garbanzo beans (chickpeas) rinsed and drained (14 oz cans)
  • ½ teaspoon salt to taste (optional)
For Serving
  • fresh cilantro
  • basmati rice or naan

Equipment

  • Dutch Oven, 5 Qt

Method
 

Make the Ginger-Garlic Paste
  1. Place the garlic, ginger, lemon juice and serrano pepper in a mortar & pestle or mini food processer and blend until it makes a paste.
  2. Remove the ginger-garlic paste and set aside
Make the Chana Masala - Stovetop
  1. Heat oil in a large dutch oven or heavy saucepan
  2. Add cumin and mustard seeds. Cook for about 15 seconds (they will jump around in the pan)
  3. Add the onion and stir.
  4. Cook, stirring often, until the onion is soft and translucent.
  5. Add the garlic, ginger-garlic paste, garam masala, coriander and turmeric
  6. Cook for about 45 seconds, until fragrant
  7. Pour the crushed tomatoes in the pan and scrape up any bits stuck to the bottom of the pan.
  8. Add the chickpeas and stir.
  9. Bring mixture to a boil.
  10. Reduce heat to low and cover the pot loosely with a lid, allowing some steam to escape.
  11. Simmer for about 20 minutes until the liquid has reduced a bit and the flavors have come together.
Make the Chana Masala - Instant Pot
  1. Set your Instant Pot to Saute setting
  2. Heat oil in the pot. Add cumin and mustard seeds. Cook for about 15 seconds (they will jump around in the pot)
  3. Add the onion and stir. Cook, stirring often, until the onion is soft and translucent.
  4. Add the garlic, ginger-garlic paste, garam masala, coriander and turmeric. Cook for about 45 seconds, until fragrant
  5. Pour the crushed tomatoes in the pot and scrape up any bits stuck to the bottom of the pan.
  6. Add the chickpeas and stir.
  7. Attach the Instant Pot lid (make sure the valve is in the sealing position). Set the pressure level to "Normal" for 15 minutes.
  8. When the timer had finished, release the pressure using the quick release method.
  9. When the pressure has been released, remove the lid and stir the chana masala
To Serve
  1. serve with rice (basmati is best) or naan
  2. Garnish with chopped fresh cilantro and a lemon or lime wedge (optional)

Video

Notes

Control the Spice: serrano peppers are hot! If you are sensitive to spicy foods, consider using half the pepper or use a jalapeno pepper instead.
Substitution: If you don't have whole cumin or mustard seeds, you can substitute ¾ teaspoon ground cumin and ½ teaspoon ground mustard.
Variations:
  • for a creamier Chana Masala: add 1 can (15 oz) unsweetened coconut milk. This can also help to cut the spice level. (if cooking in an Instant Pot, add the coconut milk after pressure cooking. Remove the lid, set the Instant Pot to Saute and add the milk. Cook and stir until heated through)
  • for a chunkier Chana Masala: use half crushed tomatoes and half diced tomatoes (14.5 oz cans each)