Chana Masala

This is a slightly modified version of a recipe fromĀ Smitten Kitchen.

Makes about 8 serves

Cooking time: 45 mins


2 tablespoon vegetable oil
3 medium onions, minced
2 cloves garlic, minced
4 teaspoons grated fresh ginger
2 fresh, hot green chili pepper, minced (optional)
2 tablespoon ground coriander
4 teaspoons ground cumin
1/4 teaspoon ground cayenne pepper
4 teaspoons cumin seeds, toasted and ground (or replace with 2 tsps of ground cumin)
4 teaspoons paprika
2 teaspoon garam masala
2 15-ounce can of whole tomatoes with their juices, chopped small (or just get diced)
4/3 cup water
4 (15-ounce) cans chickpeas, drained and rinsed
1/2 teaspoon salt
1 lemon (juiced)


  1. Heat oil in a large pot (stock pot). Add onion and fry for a few minutes. Add garlic, ginger and pepper and fry until browned.
  2. Turn heat down to medium-low and add the coriander, cumin, cayenne, cumin seeds, paprika and garam masala. Fry for a few minutes.
  3. Add the tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan. Add the water and chickpeas.
  4. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.

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