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Chana Masala

Preparation Time: 10 min. Cooking Time: 30 min. Serves 4


2 x 400 grams Kabuli Chana Cans (Chickpeas)

1 Onion Finely Chopped

1½ tbsp Ginger Paste

1½ tsp Garlic Paste

½ cups Fresh Tomato Puree

1 tbsp Tomato Puree

1 tbsp Gram Flour (Besan)

2 tbsp Oil

1 Dry Red Chilli

¾ tsp Cumin Seeds

¼ tsp Asafoetida (Hing)

¾ tsp Turmeric Powder

1½ tsp Chilli Powder

1½ tsp Coriander-Cumin Powder (Dhana Jiru)

1¼ tsp Chana Masala Powder

1 tsp Kasuri Methi

½ tsp Jaggery (Gōr)

Salt to taste


  1. Heat oil to medium heat and add the dry red chilli. Once hot, add cumin seeds until it crackles about 10 seconds, then add the asafoetida, onions and ¼ tsp salt.

  2. Cook until soft and translucent, then add the ginger and garlic paste, gram flour, sauté for 30 seconds. Add both the tomato purees, turmeric powder, chilli powder, coriander-cumin powder, chana masala, garam masala, kasuri methi, jaggery and salt.

  3. Mix well, cook for 2 minutes, add the kabuli chana and ½ a cup of water, bring it to a boil, then simmer for 10-12 minutes with the lid on, stirring occasionally.

  • Garnish with coriander leaves and enjoy hot with naan or rice.

Chana Masala | The Rasoi Recipes
Chana Masala | The Rasoi Recipes


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