Best Chana Masala Recipe

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Healthy. Tasty. Life-altering. This dish stands out as one of the best things to ever come out of the Punjab (Besides semi-pro wrestler Tiger Jeet Singh, of course).


Serves 4 as a main meal, with steamed rice or roti.

  1. Heat vegetable oil in a medium sized pot over medium-high heat. Add onions
    and fry until they are semi-browned.
  2. Add all the dried spices including the brown sugar and continue to fry for 1
  3. Add GOG, half of your fresh ginger, curry leaves, tamarind paste and tomato
    paste. Fry for 1 minute.
  4. Add fresh tomatoes, turn heat down to medium and fry for 4 minutes or until
    tomatoes start to break down.
  5. Add minced green chilies, if thats how you roll (and you should roll that
    way), and the chick peas. Stir well, cover and turn heat down to medium-low.
  6. After 7 minutes, add 1/2 cup of water. Cover and continue to cook for
    another 7-8 minutes. Add lime juice and stir. Serve garnished with fresh
    cilantro and the remaining fresh ginger. Prepare to have your mind blown.


  • 1 can Chick Peas (540ml)
  • 2 tbsp vegetable oil
  • 1/2 medium onion, diced finely
  • 2 tsp ground coriander
  • 1 tsp Garam masala
  • 1 tsp turmeric
  • 1/2 tsp red chili powder
  • 1/2 tsp cumin seeds
  • 1/2 tsp ground cumin
  • 1 tsp salt
  • 1/2 tsp of brown sugar
  • 2 tsp GOG (Garlic Onion Ginger puree)
  • 10-12 curry leaves – optional
  • 3 slices of ginger, julienned
  • 1/2 tsp of tamarind paste
  • 1 1/2 tbsp of tomato paste
  • 1 medium tomato, diced
  • 2 green chilies, minced (or to taste)
  • juice of 1/2 lime
    fresh cilantro

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