Chana Masala

35 min cook time
15 min prep time
Preperation Time:
15 mins
Cooking Time:
35 mins


  • 1 cup fresh tomatoes
  • 1 cup onions
  • 1 piece ginger root — 1 inch piece,peeled, finely minced
  • 2 each garlic cloves — minced
  • 1 each jalapeno chile pepper — use enough to suit your taste, finely minced (I used about 1/3)
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon ground chili pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander
  • 1 teaspoon Garam Masala or more to taste — see note below
  • 14 ounces garbanzo beans, canned — drained
  • 1 tablespoon vegetable oil
  • coriander leaves
  • salt and pepper — to taste
  • 1 tablespoon fresh lemon juice -optional- it adds a “sour” note to the dish.


In blender or small food processor chop the onion into almost a fine paste, then remove and do the same with the tomatoes.

Heat oil in a medium sauce pan on medium-high heat. When oil is hot, add cumin seeds, onion and garlic, stirring frequently, cook onion mixture until almost all of the liquid is evaporated.

Stir in tomatoes and repeat until you have a pretty thick mixture.

Add remaining ingredients (except for coriander) along with about 1/3 – 2/3 cup water and allow to cook for about 10-15 minutes.

Using the end of a wooden spoon crush some of the chick peas to thicken the sauce. Cook until the sauce has reduced and you have a thicker consistency.

Remove from heat, stir in optional lemon juice if using and add fresh chopped cilantro on top.

Serve over rice if desired with some raita, plain yogurt or sour cream on the side.



This recipe has first appeared here.


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