Chana Masala

Name: Chana Masala
Yield: 6-8
Ingredients: 1 tablespoon vegetable oil; 2 medium onions, minced; 2 cloves garlic, minced; 1 tablespoon ground coriander; 2 teaspoon ground cumin; 1/2 teaspoon ground cayenne; 1 teaspoon ground turmeric; 1 15 oz can chopped tomatoes with juices; 1 cup water; 4 cups cooked chickpeas or 2 (15 oz) cans chickpeas, rinsed and drained; 1 tablespoon amchoor powder; 1 tablespoon Oaktown Spice Shop garam masala; 2 teaspoons Hungarian sweet paprika; 1/2 tsp salt; 1/2 lemon, juiced; 1 fresh, hot green chili pepper (minced); 2 tsp grated fresh ginger; yogurt and cilantro for garnish (optional)

Amchoor Cayenne Coriander Cumin Garam masala Hungarian paprika Main dish Turmeric Vegan Vegetarian

Chana Masala

By Erica Perez

Rated 5.0 stars by 1 users

Servings

6-8

Customers often ask us for recommendations on how to use garam masala, a savory and sweet-spicy blend found in Indian cookery. The fragrant combination of cumin, coriander, bay leaves, cardamom, pepper, mace, cinnamon, cloves and nigella seeds is a versatile base for many curries and traditional dishes.

For this Chana Masala recipe, I borrowed from many different adaptations of Madhur Jaffrey's classic dish to create my own version, sticking most closely to one from Food.com. I upped the garam masala (of course!), added more tomatoes and let it cook for a bit longer, among other tweaks.

The resulting dish was a deliciously spicy, tangy and easy weeknight vegetarian meal. The sour flavor comes in part from the addition of amchoor powder, dried unripe green mango.

We served our Chana Masala topped with yogurt and paired it with basmati rice and naan. I set aside a portion for our toddler before adding the fresh chiles, which was a good idea because the end result would have been too hot for her otherwise.

I used a fresh serrano chile with seeds included. For a milder dish, consider deseeding the chile or omitting it entirely.

Ingredients

1 tablespoon vegetable oil
2 medium onions, minced
2 cloves garlic, minced
1 tablespoon ground coriander
2 teaspoon ground cumin
1/2 teaspoon ground cayenne
1 teaspoon ground turmeric
1 15 oz can chopped tomatoes with juices
1 cup water
4 cups cooked chickpeas or 2 (15 oz) cans chickpeas, rinsed and drained
1 tablespoon amchoor powder
1 tablespoon Oaktown Spice Shop garam masala
2 teaspoons Hungarian sweet paprika
1/2 tsp salt
1/2 lemon, juiced
1 fresh, hot green chili pepper (minced)
2 tsp grated fresh ginger
yogurt and cilantro for garnish (optional)

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Directions

Heat oil in a large skillet.
Add onions and garlic and sauté over medium heat until browned (3-5 minutes). Turn heat to medium-low. Add the coriander, cumin, cayenne and turmeric. Stir for a few seconds.
Add the tomatoes and cook for 2-3 minutes. Add chickpeas and a cup of water and stir. Add the amchoor, paprika, garam masala, salt and lemon juice. Cook, covered, for 20 minutes.
Stir the minced chili and ginger before serving. Garnish with a dollop of yogurt and some fresh chopped cilantro if desired. Serve with basmati rice and/or naan.

Chana Masala

COMMENTS

Evan on October 22, 2024

Hi Estelle,

I’m glad you liked the recipe! The Chana Masala should be okay to freeze, especially if you do store it in single portions.

Cheers,
Evan
Customer Success Lead
Oaktown Spice Shop
Estelle on October 22, 2024

I like this recipe so much! Can you freeze this dish?
Tim on September 16, 2024

Made this tonight. Excellent! I’d probably omit the cayenne next time but keep the Serrano. Or 1/2 Serrano. But very tasty. I used crushed tomatoes instead of diced.
Estelle George on August 09, 2021

The Chana Masala recipe was delicious!!! Thank you so much!

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