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Indian 30 min Medium
Chana Masala
Hearty spiced chickpeas simmered in an onion-tomato gravy.
Origin & Story
Chana masala hails from the Punjab region and is a protein-packed favourite across North India, often paired with fluffy bhature or steamed rice.
Main Spices & Their Role
Garam masala
A warming blend that defines the finished dish.
Cumin
Bloomed at the start to build a savoury base.
Coriander powder
Thickens the gravy with earthy flavour.
Ingredients
- 1 can chickpeas, drained
- 1 onion, chopped
- 2 tomatoes, pureed
- 1 tsp cumin
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 2 tbsp oil
- Salt
Method
- 01
Heat oil and crackle the cumin seeds.
- 02
Saute onion until golden brown.
- 03
Add tomato puree, coriander powder and salt; cook until oil separates.
- 04
Stir in chickpeas and a splash of water.
- 05
Simmer 10 minutes, finish with garam masala and serve.
Veg & Vegan Alternatives
Vegetarian
This dish is already vegetarian.
Vegan
Already vegetarian and vegan — cook in oil (not ghee/butter) to keep it fully plant-based.