Chana Masala recipe
Chana masala is chickpeas simmered in a spiced tomato and onion sauce. This version starts from cooked chickpeas, so it comes together in about 50 minutes, and the same ground spices as Sanjay's other curries make it easy to cook from a standard pantry.
- Serves 4
- Prep 15 min
- Cook 33 min
- Total 48 minutes
Ingredients
- 600 g cooked chickpeas
- 1 onion finely chopped
- 200 g chopped tomatoes
- 1 tbsp ginger-garlic paste
- 2 tbsp neutral oil
- 1 tsp ground cumin
- 2 tsp ground coriander
- ¼ tsp turmeric
- ½ tsp mild chili powder
- ¾ tsp fine salt
- 1 tsp garam masala
- 240 ml water
How it comes together
- Prepare the main ingredients
- Soften the onion
- Cook the masala
- Add the main ingredient
- Finish and rest
Steps at a glance. The full method, with quantities for each step and exact temperatures, is in the book.
Get the full recipe in Book Two
The full method for chana masala is in Curries, Dals & Vegetables: exact steps and temperatures, Sanjay's trick, what to do if it goes wrong, and how to store the leftovers. Every dish and ingredient is pictured.
Get Curries, Dals & Vegetables
