Chana Masala

Easy Chana Masala

It’s so hard and exhausting, and I always have to control my expectations before we get there. And especially when I get sick upon our arrival, such as in Croatia, where it is cold, windy, and noisy.

That made a negative sound. However, it is sincerity. If you haven’t noticed, although traveling can be challenging at times, we still enjoy it, travel frequently, and are grateful for the opportunity. We are actually hoping to travel more this year, and I cannot wait.

Traveling, despite its difficulties, has one major benefit for me: It motivates. Every meal is an opportunity to gain knowledge of a different culture. What a delight.

We discovered this dish in Oslo, Norway, and it served as the basis for this recipe. We found this amazing Indian restaurant, where I had one of the best meals I’ve ever had, despite the fact that it was very cold, windy, and a Sunday (manage expectations, Dana, manage expectations.

Yes, enormous claims! Also, it’s all a result of their chana masala (and mango chutney… goodness my statement).

Regarding Chana Masala

It is believed that chole masala, also known as chana masala, originated in northern India. “Chana” means chickpeas, and “masala” is a combination of Indian spices.

It is a popular dish in India and Pakistan, with regional variations on the recipe. Additionally, worldwide popularity has increased. The following is our inspired version, which is comparable to the food we’ve tried in restaurants. A more conventional dish can be found here.

How to Prepare Masala Chana

Chickpeas, tomatoes, a blend of spices, green chilies, onion, garlic, and fresh cilantro make up our version. There are numerous ways to prepare it, but I chose the straightforward method: 1 pot and approximately 30 minutes are needed.

Onion and cumin make up the base. A paste made of fresh cilantro, ginger, garlic, and green chilies comes next. The ground turmeric, chili powder, and coriander provide the majority of the flavor. Puréed tomatoes add body and richness, while chickpeas provide a lot of protein, texture, and fiber.

The garam masala (I’ve included a straightforward DIY blend below) and fresh lemon juice are the magical steps that transform this dish from a “love it” to “GIVE ME ALL OF THAT RIGHT NOW” dish.

The end product is a stew-like curry that is thick, very flavorful, simple to make, and not too spicy. It is also the ideal hearty plant-based meal.

This dish can be served on its own, with rice or cauliflower rice, or – my personal favorite – with roasted sweet potatoes and broccoli (recipe for this dish is easy below). I know it sounds strange, but it is SO good and a new way to eat more plants.

Let us know what you think of this dish if you try it! Take a picture, rate it, and post it to Instagram with the hashtag #minimalistbaker so we can see all of your stunning creations. Greetings, buddies!

Green chili, cilantro, and garam masala make this simple 30-minute, one-pot chana masala. Simple to prepare, incredibly flavorful, and filling. a nutritious meal made of plants.


  • 2 15-ounce cans chickpeas, slightly drained
    2.1 tsp garam masala* (see instructions for DIY blend)
    2-3 tsp coconut sugar
    2 tsp lemon juice (plus more to taste)
    Instructions: 3 tbsp grape seed oil (or substitute coconut oil)
    1 medium white or yellow onion, finely diced
    1 tbsp ground cumin
    3/4 tsp sea salt (divided // plus more to taste) 6 cloves garlic,



Over medium heat, heat a large pot. Add the oil, onion, cumin, and one-third of the salt once it is hot (or 1/4 teaspoon, as written in the original recipe; adjust if the batch size changes).
Use a small food processor to pulse the garlic, ginger, cilantro, and green chilies into a coarse paste in a mortar and pestle. Alternately, mince only finely.) Add it to the pan with the onions after that.
After that, incorporate the ground coriander, chili powder, and turmeric by stirring. If the pan appears to be dry at this point, add a little more oil.
The remaining salt, half a teaspoon, as written in the original recipe, should be added next. Add up to 1 cup (240 milliliters) of water if the mixture appears to be too thick. I used 1/2 cup (120 milliliters), which is the same amount as the original recipe calls for. Adjust if the batch size changes. At this point, the consistency should be semi-thick soup because it will cook down to more of a stew.
Maintain a simmer (uncovered) for 15-20 minutes, or until thick and stew-like, then reduce heat to low or medium-low and increase heat to medium-high. Occasionally stir.
In the meantime, you can make your own garam masala seasoning by combining two small dried red chilies, one teaspoon each of black peppercorns (or one teaspoon ground black pepper), one teaspoon each of cumin seeds (or one teaspoon ground cumin), one teaspoon each of cardamom pods (or one teaspoon ground cardamom), one teaspoon each of cloves (or one quarter teaspoon each of cloves), and one eighth teaspoon each of nutmeg in a spice grinder or mortar and pestle Place aside.
Taste and adjust the seasonings as necessary after the chana masala has thickened and bubbled. You can add more salt for saltiness, chili powder for heat, or coconut sugar for sweetness and to counteract the heat of the chilies.
Garam masala and lemon juice should be added after the sauce has been removed from the heat. After mixing, allow to slightly cool before serving. New cilantro and lemon juice make a phenomenal enhancement. Chana masala can be enjoyed as a stew on its own or with cauliflower rice, white or brown rice (my preferred method is outlined here), or both. Last but not least, my favorite is served with broccoli and roasted sweet potatoes (see notes for instructions).
Covered, leftovers can be kept for up to four days in the refrigerator or one month in the freezer.

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