Chana masala (aka chole masala) translates to spiced chickpeas. In this dish, chickpeas are seasoned with garam masala and usually stewed in a fragrant tomato sauce. You can leave the chickpeas whole, give them a mash, or go somewhere in between.

Juliana Hale
Source: Better Homes and Gardens

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Jason Donnelly

Recipe Summary

total:
25 mins
Servings:
4
Yield:
5 cups
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Chana Masala

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl mash half of the chickpeas with a fork until nearly smooth.

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  • In a 12-inch skillet heat ghee over medium. Add onion, ginger, and garlic; cook 5 minutes or until softened, stirring occasionally. Stir in Masala, salt, and turmeric. Stir in mashed and whole chickpeas, tomatoes, and the water. Bring to boiling; reduce heat. Simmer 8 minutes or until slightly thickened, stirring occasionally and adding additional water if needed to reach a stew-like consistency.

  • Serve with rice and lime wedges. Top with green onions.

Nutrition Facts (Chana Masala)

394 calories; total fat 7g; saturated fat 2g; polyunsaturated fat 1g; monounsaturated fat 2g; cholesterol 8mg; sodium 1170mg; potassium 302mg; carbohydrates 71g; fiber 10g; sugar 9g; protein 13g; trans fatty acid 0g; vitamin a 878IU; vitamin c 18mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 2mg; vitamin b6 0mg; folate 130mcg; vitamin b12 0mcg; calcium 130mg; iron 4mg.

Masala

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a 10-inch dry skillet over medium. Add spices. Cook 1 to 2 minutes or until fragrant, shaking skillet occasionally. Cool slightly. Finely grind in a spice grinder or with a mortar and pestle. Store at room temperature up to 3 months. Makes about 6 Tbsp.

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Reviews

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