Chana Masala Recipe

Try this chana masala and never look back. Indian food goes beyond curries. Healthy Indian chickpea stew with tomatoes, onion, and spices. This dish pleases vegans and meateaters. My kids adore it. Avoid green chile when youngsters consume. Use jasmine or basmati. Hello everyone!

– 1 onion, chopped – 1 tomato, chopped – 1 (1 inch) piece fresh ginger, peeled and chopped – 4 cloves garlic, chopped, or more to taste – 1 green chile pepper, seeded and chopped (Optional) – 3 tablespoons olive oil – 2 fresh bay leave – 1 teaspoon chili powder – 1 teaspoon coriander powder – 1 teaspoon garam masala – ½ teaspoon turmeric powder – 1 pinch salt to taste – water as needed – 1 (15 ounce) can chickpea – 1 teaspoon fresh cilantro leaves, for garnish, or more to taste




Process onion, tomato, ginger, garlic, and chili pepper into a paste.

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STEP  1 .

Heat olive oil in a large skillet on medium. Fry bay leaves for 30 seconds in heated oil until aromatic.

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Pour the paste into the skillet and cook for 2–3 minutes until the oil separates and turns golden brown. Season with chili powder, coriander, gram masala, turmeric, and salt; heat and stir until very hot, 2–3 minutes.

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Stir in enough water to make a thick gravy; boil and add chickpeas. 

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Reduce heat to medium and heat chickpeas for 5–7 minutes. Decorate with cilantro.

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Nutrition Fact

413Calories 23gFat 46gCarbs 9gProtein 

See also

Gajar Ka Halwa Recipe