Go Back
–+ servings
Chana Masala in a serving bowl topped with chopped cilantro.

Authentic Chana Masala Recipe

Tressa Jamil
Our authentic chana masala recipe is ready and on the table in 40 minutes; serve the flavorful chickpea dish as a stand-alone meal or tasty side.
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course, Side Dish
Cuisine Indian, Pakistani
Servings 6 Servings
Calories 70 kcal
Equipment
Ingredients
  
  • 2 tablespoons ghee
  • 1 teaspoon kalonji seeds, plus more to garnish
  • 1 teaspoon cumin seeds
  • 1-3 Thai green chili, split lengthwise
  • 1 red onion, finely chopped
  • 3 garlic cloves, minced
  • 1 -inch fresh ginger, minced
  • 1-2 teaspoons Kashmiri chili powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • 1-2 large tomatoes, chopped, use more if you prefer more gravy or curry
  • 2- 15oz. can chickpea, drained and rinsed
  • ½ cup cilantro, chopped, plus more to garnish
  • ½ cup water
  • salt, to taste
Instructions
 
  • Warm ghee in a heavy-bottomed pan over medium-high heat. Add a teaspoon of kalonji seeds, cumin seeds, and green chilies. Cook until the ingredients sputter.
  • Lower the heat to medium-low, then add onion; cook until the onions brown and caramelize. Next, add garlic and ginger, and stir to combine.
  • Combine chili powder, turmeric, and garam masala in a small bowl. Stir the spices into the mixture and cook until it becomes fragrant for about 30 seconds.
  • Stir in the tomatoes and simmer uncovered for 5 minutes.
  • Remove the green chilies and use an immersion blender to blend the masala until smooth.
  • Return the mixture to the pan, along with the reserved chilies. Then add the chickpeas, cilantro, and ½ cup water; bring it to a boil.
  • Sprinkle with kalonji seeds and cover the pan with the lid slightly ajar. Lower the heat and maintain a gentle bubble. Cook for about 20-30 minutes until the mixture reduces.
  • Season with salt as needed and garnish with cilantro.
Notes
Expert Tips
  • For the immersion step, you can remove the mixture from the heat and add it to a blender or food processor.
  •  If the liquid evaporates before the chana becomes tender, you may need to add more water. Be sure to taste and season with salt afterward.
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 70 kcal | Carbohydrates: 5 g | Protein: 1 g | Fat: 5 g | Saturated Fat: 3 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 2 g | Cholesterol: 13 mg | Sodium: 11 mg | Potassium: 147 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 447 IU | Vitamin C: 7 mg | Calcium: 20 mg | Iron: 1 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!