Chana Masala


chana masala

A hearty Indian dish featuring tender chickpeas cooked in a vibrant blend of aromatic spices and tangy tomatoes.



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45 Mins

17 Ingredients


2 small tomatoes, pureed

salt to taste

¼ teaspoon haldi powder

for boiling chana: ½ cup white chickpeas (chole or kabuli chana or safed chana), 1.5 cups water, ½ inch cinnamon stick, 2 black cardamoms, 1 tea bag

1 teaspoon ginger, freshly grated

1 teaspoon red chili powder(optional)

½ teaspoon chana masala powder

1 teaspoon anardana powder (dried pomegranate seeds powder)

1 teaspoon amchur powder (dried mango powder)

2 tablespoons coriander leaves, finely chopped

1 tablespoon oil

1 teaspoon dhaniya powder

½ teaspoon jeera powder

1 teaspoon garlic paste

1 medium potato (boiled, peeled and cubed)

½ cup red onion, finely chopped

1 green chili, finely chopped (optional)


Heat the oil in a pan on medium heat.

Add chopped onions and sprinkle a little salt to speed up the cooking process. Cook until they turn soft and translucent.

Then add the grated ginger, garlic paste, and green chilies. Saute for 30-40 seconds or until the raw smell of ginger-garlic goes away.

Now add pureed tomatoes. Cook until most of the moisture from puree evaporates and becomes a thick paste.

Now add salt to taste and spice powders (haldi, red chili, dhaniya, jeera, chana masala, amchur, and anardana powder). Mix well and cook for a minute or two, until the oil begins to leave the sides of the pan.

Now add boiled chana (along with the water) and the boiled potato.

Mix everything well and let it simmer for 6-7 minutes so the chole and potato get a chance to absorb the masala flavor.

Lastly, garnish with chopped coriander before serving.

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