Traveling. Why do we travel?
It’s so challenging and tiring and I constantly have to manage my expectations before we ever get there. And especially when we arrive (like when we show up in Croatia and it’s cold and windy and loud) and I get sick.
That sounded negative. But no, it’s honesty. If you haven’t noticed, even though traveling is hard sometimes, we still love it, travel often, and we’re thankful for the opportunity to do so. In fact, we’re hopeful to spend more time traveling this year and I cannot wait.
Despite its challenges, traveling does one big thing for me: It inspires. Pretty much every meal we sit down to is an opportunity to learn about a new culture. How wonderful.
This recipe was inspired by a meal we stumbled upon in Oslo, Norway. Despite it being quite cold and windy and the shops being closed because it was a Sunday (manage expectations, Dana, manage expectations…), we found this amazing Indian restaurant where I enjoyed one of the best meals I’ve ever had.
Yes, big claims! And it’s all because of their chana masala (and mango chutney…oh my word).
Chana masala is traditionally based with green chilies, onion, garlic, fresh cilantro, a blend of spices, chickpeas, and tomatoes. It can be prepared a number of different ways, but I chose the simple route: 1 pot and about 30 minutes required.
It starts with onion and cumin. Next comes a paste of green chilis, ginger, garlic, and fresh cilantro. The bulk of the flavor comes from coriander, chili powder, and ground turmeric. Chickpeas add plenty of fiber, texture, and protein, and puréed tomatoes add body and richness.
The magical step that takes this dish from love it to GIVE ME ALL OF THAT RIGHT NOW is the garam masala (I include a simple DIY blend below), and fresh lemon juice.
The result is a thick, stew-like curry that’s extremely flavorful, easy to make, not overly spicy, and the perfect hearty plant-based meal.
Enjoy this dish on its own, over rice, cauliflower rice, or – my personal favorite – over roasted sweet potatoes and broccoli (easy recipe below). I know, it sounds weird, but it’s SO good, and another way to get more plants into your diet.
If you try this dish, let us know what you think! Leave a comment, rate it, and take a picture and tag it #minimalistbaker on Instagram so we can see all your beautiful creations. Cheers, friends!
Easy Chana Masala
Ingredients
- 3 Tbsp grape seed oil (or sub 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, minced (6 cloves yield ~3 Tbsp)
- 2 Tbsp fresh ginger, minced
- 1/2 cup fresh cilantro, chopped
- 2-3 fresh green chilies, sliced with seeds (I used serrano peppers)
- 1 Tbsp ground coriander
- 1 tsp chili powder
- 1 tsp ground turmeric
- 1 28-ounce can pureed or finely diced tomatoes (if unsalted, you’ll add more salt to the dish)
- 2 15-ounce cans chickpeas, slightly drained
- 1 tsp garam masala* (see instructions for DIY blend)
- 2-3 tsp coconut sugar
- 2 Tbsp lemon juice (plus more to taste)
Instructions
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Heat a large pot over medium heat. Once hot, add oil, onion, cumin, and one-third of the salt (1/4 tsp as original recipe is written // adjust if altering batch size).
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Add garlic, ginger, cilantro, and green chilies to a mortar and pestle and grind into a rough paste (or use a small food processor to pulse into a paste. Alternatively, just finely mince.) Then, add to the pan with the onions.
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Next add ground coriander, chili powder, and turmeric and stir to coat. Add a little more oil at this point if the pan is looking dry.
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Next add pureed tomatoes and chickpeas and remaining salt (1/2 tsp as original recipe is written). If the mixture looks a little too thick, add up to 1 cup (240 ml) water (I added ~1/2 cup (120 ml) // amount as original recipe is written // adjust if altering batch size). You’re looking for a semi-thick soup consistency at this point, as it will cook down into more of a stew.
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Increase heat to medium high until it reaches a rolling simmer, then reduce heat to low or medium-low and maintain a simmer (uncovered) for 15-20 minutes, or until thick and stew-like. Stir occasionally.
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In the meantime, if you don’t have garam masala seasoning, make your own by adding (amounts as original recipe is written // adjust if altering batch size) 2 small dried red chilies, 1 tsp black peppercorns (or 1/2 tsp ground black pepper), 1 tsp cumin seeds (or 1/2 tsp ground cumin), 1 tsp cardamom pods (or 1/2 tsp ground cardamom), 1/2 tsp cloves (or 1/4 tsp ground cloves), and 1/8 tsp nutmeg to a mortar and pestle or spice grinder and grind/mix into a powder. Set aside.
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When the chana masala is thickened and bubbly, taste and adjust seasonings as needed, adding more salt for saltiness, chili powder for heat, or a bit of coconut sugar for sweetness and to offset the heat of the chilies.
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Remove from heat and add lemon juice and garam masala. Stir to mix, then let cool slightly before serving. Fresh cilantro and lemon juice make an excellent garnish. Chana masala can be enjoyed as a stew on its own, or it can be delicious with white or brown rice (see my favorite method here), or cauliflower rice. Lastly, my favorite is over roasted sweet potatoes and broccoli (see notes for instructions).
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Leftovers will keep covered in the refrigerator up to 4 days, or in the freezer up to 1 month.
Notes
*DIY Garam Masala adapted from The Kitchn.
*To roast sweet potatoes and broccoli, preheat oven to 375 degrees F (190 C), and chop broccoli into chunks and sweet potatoes into 1/4-inch rounds. Add to a bare or foil-lined baking sheet and top with 1 Tbsp grape seed oil and a pinch of sea salt and black pepper. Toss to combine, making sure sweet potatoes are evenly coated with oil. Bake for 15-20 minutes total, flipping/tossing near the halfway point to ensure even baking. Broccoli may cook faster than the sweet potatoes.
*Recipe adapted from The Guardian.
*Nutrition information is a rough estimate.
Nutrition Per Serving (1 of 6)
- Calories: 275
- Fat: 8.5g
- Saturated fat: 0.6g
- Sodium: 496mg
- Carbohydrates: 41.1g
- Fiber: 5.3g
- Sugar: 14.8g
- Protein: 9g
So I watch a lot or Rick Steves on PBS because I’m dorky like that and he’s always saying that exact same thing, that food takes you away to another culture and you learn some much from what people eat. Granted, he eats lots of things that I wouldn’t touch with a ten foot pole, but it’s a good show! I was surprised this recipe was inspired from Oslo, Norway. Very interesting!
You are amazing!!!! I want to thank you for all of your hard work, time, energy and love that you put into your recipes and your food. I have never made a recipe from you and regretted it. You love spice and so do I. I think we are soul sisters! Thanks a million. I can’t wait to try this one.
Ohhhh yummy! We have some snow days coming up here on the East Coast of Canada and this dish is perfect for cozying up with :)
You are such a good cook haha!
Since you seem to like spicy Indian food and cauliflower, can you please try and make this Indian dish called “Gobi Manchurian” ? It usually involves deep frying the cauliflower. I have tried oven baking the cauliflower but haven’t been able to retain the taste. It would be great if you can find a healthy and simple way to recreate the recipe!
Thanks very much!
I completely second this comment! I have tried to recreate this and have failed miserably. A healthy alternative would be amazing!
Vegan Richa’s Indian Kitchen cookbook has a baked Cauliflower Manchurian that is incredible. Tastes almost like a the restaurant’s but without the fried greasiness.
Hi, I have Vegan Rich’s cookbook but can’t find anything called “cauliflower manchurian” in the book or her website. Is theree perhaps another name? Thanks, Sita
Your recipe was so delicious.!!!!
Hi! I’m wondering if you could use an air fryer or tumble cauliflower in oil and rosst it in the oven till crisp to get the beloved manchurian taste.
Ha! What a surprise to find this recipe today! A friend emailed it to me with no note of where it came from. I made it for dinner last night. as it’s my husbands favorite. I used jalapeno and banana pepper, and finished with a bit of coconut milk to add some extra creaminess. He also likes diced fresh onion on top. It turned out great! Thank You for the continued inspiration!
Thanks for sharing, Jeanne!
My go to trick when I run out of corriander is to mince cilantro stems and saute with other ingredients in a recipe. Trying not to let all the goodness go to waste.
Lovely tip!
Merci beaucoup, tried your Chana Masala last week and ate it 3 days in a row………it got better each day……….as always, I added more ginger than required and added more coconut sugar in search of a little more sweetness.
Jacques Savoie
This looks delicious! I think I am going to try it by leaving out the green chilis and upping the garlic a tad :-)
Great pics also by the way! They look professionally done.
i love traveling for the same purpose too – the culture, lifestyle, and food of people :) this chana masala looks legit!
Ah-mazing! I’ve been looking for a yummy chickpea recipe to put the cans of chickpeas in my pantry to use!
Don’t forget to save the “chickpea water” in the cans, also known as aquafaba–it has sooo many interesting uses. If you haven’t heard of it, Google aquafaba and be amazed!
I had no idea about this! Thanks for sharing!
I am obsessed with Indian food and especially garam masala! This dish looks incredible.
BTW Norway!!! I have always wanted to go there!
Hi Dana,
First off, your blog is excellent! I love the low mess and easy ingredients approach. The pictures are beautiful too! Great to know that you are making Indian recipes and doing it right – I mean spicy here :) I urge you to try another spice blend called Punjabi chhole masala (http://www.ishopindian.com/badshah-punjabi-chhole-masala-pr-21908/) this is how it looks – which is what I usually use in the chana masala. It’s different and has a pretty interesting flavor. I use this spice blend in tomato based pasta sauces as well for the kick. Tomatoes+chhole masala+ tons of cilantro= flavor heaven. Do give it a shot! :) Have you tried using a pressure cooker for the lentils and chickpeas?
I haven’t tried those recommendations, but I’ll add them to my list! Thanks!
I am such a huge fan of chana masala (and really anything Indian, and anything with chickpeas) so this recipe is calling my name. I love the idea of serving it over cauliflower rice – hearty, but it won’t weigh you down. Thanks so much for yet another amazing recipe! I am constantly inspired by your recipe wisdom. :)
Can’t wait to try this! I might make this for my next meat free dinner x
I just made this Chana Masala recipe! I used poblano peppers and added a habanero for heat. It’s crazy good so far. Thanks for the vegan recipes, I just found your site today and it’s so nice to have a recipe site that has great photos, no spam nonsense and good quality vegan ingredients with flavor. Thanks, I emailed my friends with the link.
Lovely! Thanks Ross!
Deliciousness! Many thanks from NZ!
This looks awesome! I adore curries and meals like this and I love that you included the garam masala. I was surprised to hear that it was inspired by a meal in Oslo though, never would have guessed that. This is so my kind of dinner
Oh my god, this looks SO good! :D Will have to try it as soon as possible. I was surprised and very happy to read you had visited Oslo, my hometown! And of course curious as to which Indian restaurant you went to, as I’m a sucker for indian food. And if you ever come back to Oslo, there are actually a lot of stores open on Sundays, but they have to be less than 100 square meters to be allowed to, so look out for the small shops. In Oslo there is always a shop open, be it christmas day, easter or newyear, you just have to know where to find them. Thank you for inspiring us with so much wonderful food all the time! Your food pictures are the most delicious-looking on both my facbook feed and instagram. ;) Thank you!
Interesting how this recipe derived from a trip to Norway because chana masala is traditionally Indian! Thinking about it, I’ve found that curry is extremely popular in Oslo, and I don’t blame them! It’s my #1 FAVORITE meal to have. The spices of the turmeric, curry powder along with the beautifully blended chickpeas and vegetables would just make this chana masala so perfect!
Hi Dana,
You described the recipe very well. Thanks for sharing.
This is one of my favorite food. I like it most with bread.
Just had this for lunch and can confirm it’s utterly delicious! Made a batch and ate it straight away, the flavour was just as good as if this had been left until the next day. I’m usually a bit put off by anything thats cumin based as in the UK, most of our shop bought curries or Mexican dishes have no other flavour to them but over powering cumin – this DIDN’T have that at all!! I added 2tsp of sugar and less green chilli and it was the perfect balance of spicy/sweet for me. This is the first recipe i’ve tried and I will be making again and doubling this to freeze! Awesome!
I agree about doubling it to freeze! So. Much. Yum.
Thanks Lisa! xoxo
So, so good! I used diced tomatoes, and jalapeño in place of serarano.
Thank you so much!
Spicy Chana masala. I was looking for this awesome dish preparing method. Images are of amazing quality and looking yummy and delicious. Thanks for sharing.
Forget indian take out, this dish is SO flavourful, absolutely delish!
Holy smokes! This was amazing! It packs more punch than I was expecting (I’ll go with 1 chile the next go around), but amazing flavors. I am not vegan per se, but transitioning into more plant-based diet. I absolutely LOVE your recipes.
I used only 1 can of chickpeas, and added chopped yellow squash. Perfect texture and spice! We live in Hawaii and both of us are fighting colds, so I thought this would be perfect over rice with a side of fresh sliced avocado. Thanks so much for your recipes!
First recipe I’ve tried from #Minimalistbaker …. loved this recipe and I’m not a vegetarian or vegan. However I am trying to incorporate many more plant based meals into our diet and cut back on animal products. Thank you Dana, for your beautiful and easy recipes! Your blog is both inspiring and helpful!
This was delicious! Chana masala is my favorite thing to order at Indian restaurants–thanks for a healthier DIY version!
I have been obsessed with chana masala after I found it at my local Trader Joes. Thanks for posting a recipe for it that looks simple. I can’t wait to try a homemade version of this dish.
We made this tonight. It was relatively easy and very tasty. We had it with the broccoli and sweet potatoes. I didn’t miss the rice. (But we DID also have it with buttered naan….not the healthiest but amazing for soaking up that sauce).
I made this for dinner last night and it was delicious!! It tastes very close to the restaurant version! Adding a bit of sugar to taste is a great tip. I only added about 1 tsp but it made a huge difference. I will definitely be making this again!
This is SO freaking good and easy and makes such a happy belly. I tried it with the roasted veggies. Good times! Next time, my spouse and I will be making a big batch of it so we can freeze some for the future. I used a frozen habanero pepper. Not too spicy. Just right.
How did freezing the dish turn out?
Dana, I just came across your blog and am in love!!! Thank you for all the wonderful recipes! Not being a fan of coconut sugar, I’m wondering if it can be completely omitted or substituted for honey/agave while still maintaining the deliciousness of the recipe?
Thank you so much!!!
Hi!
This chana masala sounds AMAZING! However, I have two young children (1 and 3) and am wondering about the heat/spiciness of this dish. If it’s super spicy, I’d love your advice on how to substitute the chilis…
Many thanks!
Jamie
Hi, Dana.
I made this today and it was amazing! I used jalapeño, as I could not find serrano, and only one pepper, which was more than enough for my taste. My family loved it, too! we had it with rice, but I will try the leftovers with sweet potato.
Thank you, and greetings from El Salvador!
The closest Indian restaurant is about 45 minutes away from my house but I am so happy that my new favorite Indian restaurant will now only be 5 steps away (my own kitchen) ! This recipe was amazing and will be on major repeat :) Thank you for taking the scariness out of dishes that normally intimidate me!
Ahh! I’m completely obsessed with your blog! Cannot wait to make this ! ?
Hi! I couldn’t find fresh green chilies but have these from trader joes: http://www.traderjoes.com/digin/post/fire-roasted-diced-green-chiles
Is this an okay substitute? Any idea how many oz I should use?
Thank you!
I’ve made a lot of the recipes from different sites but this is the first time I have felt the need to leave a review. This dish was fantastic !! I ate it with sweet potatoes and felt like it was over wayyyy to soon. I’m a flight attendant and I’m always looking for good healthy food that travels well and this hit the spot. Will be making again VERY soon.
I made this for my dad tonight (who hates indian food) and he was a convert! He had seconds and can’t wait for me to make it again. Delicious!
Five stars, 10 out of 10! I made this tonight and it tasted like spicy heaven! I did have to reduce the spice a bit. I made it with chickpea flour pizzas and rhubarb chutney, and it was a delicious combination. Even my spouse, who doesn’t like Indian food normally, thought it was yummy.
I made this tonight, and it was fabulous. You should call it Chana Ma nom nom. As a huge and yearlong fan of your blog, I thank you very much for your fun, creative, and easy to make vegan delights. Your recipes are bomb. <3
SO delicious!!! I made this exactly as written and also stirred in some kale with the chick peas and tomatoes to veg it up even more. Will definitely make it again. Thank you Dana!
I made this for dinner tonight. It was quite good! I cut the cumin in half, used only 1/4 Jalapeno pepper for slight kick (feeding a young child), and added a bit of light coconut milk to cut the acidity and make it a little creamy.
Ok, I just made this and it was phenomenal! I used Thai chili peppers (because I LOVE spicy!!) and served it over Basmati rice. I think next time I’m going to give the cauliflower rice a try. Seriously, make this. Now.
This was absolutely delicious! I did not use any sugar. Might try a spicier pepper next time or a pinch of cayenne – I used 3 Serrano and it had a nice bold flavor with a slight kick, but not too much heat. This is going in my regular rotation!
O.M.G! Yuuum! Thank you so much for this super easy and delicious recipe! My first Chana masala attempt and our bowls are licked clean. We stayed with the recipe but I’m excited to try it with coconut milk too! Yum yum yum. Oh and we did the roasted sweet potato and broccoli too – best idea ever. Love your stuff. Thanks!
I just made your Chana Masala the first time for dinner tonight!! It’s so delicious! I’ve also tried your Tofu That Tastes Good: Stir Fry and love it. I’ll definitely be buying your cookbook and trying more recipes. Thank you!!!
Excellent! I just discovered your blog and this is my third recipe this week! All there have been amazing. I can imagine that letting this one sit in the fridge overnight will only serve to combine the flavors and make it even better. Kept is simple and served over basmati rice.
Made this tonight and it changed my life. You are about to save me 100s on takeout. Making this once a week, next time with your Garlic Flatbread :)
Hi !!
Just want to say that I love your blog and your personality. Your recipes are wonderful. I am a celiac – it is not always easy to cook without gluten, but your enthusiasm makes me feel great and all I want to do is cook. Hope Croatia was ok in the end?!
Love from Canada from a Croatian gal,
Mihela
Hi Mihela! Croatia was great, but I wish it would’ve been warmer! thanks for the kind words.
I made this and loved it! Ok, I’ve loved many of your recipes. But this one stood out as Indian food is so often intimidating and hard to recreate. Chana Masala is my favorite dish when I go out for Indian food, so thank you for helping me make it at home. Also, I don’t know if this is acceptable, but can I link to this recipe on my blog? I will only say good things about it and your blog. Thanks!
Thanks, Abbey! See more about our sharing policy on our Contact Page.
Cool, thank you!
SUPER flavorful and good! Served over rice made with coconut water, coconut oil and touch of red pepper flakes. Complements to YOU on yet another winner!
Can I use fresh pureed tomatoes? Looks amazing!
That should work!
Absolutely fresh and puréed tomatoes is so good but cook it for more time or I use a pressure cooker after sauté each ingredient in oil and finally put the lid
Also I add sour cream and tamarind!
I like your receipe and would like to mention about the two ingredients in the receipe that you have mention. I am not here to disrespect/judge or blame you. Two ingredients are cilantro & coriander which are basically two same herbs. So if anyone who gets misunderstanding between with two herbs please do have a look at on the Internet or your local grocery store before buying two different ingredients for your desired receipe. I sincerely apologise if I have hurt author or reader feelings.
Enjoy cooking
The recipe is amazing and quiet cheap, however, I tried substituting serrano peppers with jalapenos. While not a terrible idea, i went with a 1:1 ratio, and it ended up a little too spicy for most of my family. Still love it tho,
Thanks!
Simple and delicious, my favourite kind of recipe! I served it with naan bread.
I just made this tonight for dinner and it was excellent! I didn’t alter anything although I did have garam masala so went with the bought version and I did add about 1/2 Tbl coconut sugar at the end. Flavors were great, spice level very good as I do like things spicy (but it also wasn’t too hot for someone who isn’t in love with heat). So glad I can make this at home instead of having to go to a restaurant!
I made this last night and it was amazing!!! This will definitely be a staple in my house. This dish was full of flavor and I am definitely looking forward to eating this over sweet potatoes and broccoli.
I love chana masala, and I have tried at least 4 or 5 different recipes, but they never ending up tasting as good as my favorite go-to Indian take out dish. Well, this recipe rocks!! It was easy to follow, I had most of the ingredients in my pantry, and it turned out to be exactly what I’ve been searching for. I loved it, and I’ll make this again and again. Thank you!
This is looking so delicious. Will surely going to make for my son.
Wow, first recipe I’ve tried from your site and I can’t wait to try more! Sharing this recipe with everyone I know!!! My husband claims he hates chickpeas, but he loved this.
I’m Indian, but not a cook like my mom. I can’t wait to try this easy, delish recipe, thanks MB ????
This dish is AMAZING!!!! So yummy and easy to make. I’m looking forward to trying more of your recipes. Thank you so much for sharing!!!
Just made this last night. I soaked/cooked dry chickpeas which don’t have as soft a texture but it still tastes amazing! I also used a ton of jalapeños from our garden so it has quite a kick! I have awesome leftovers…for a long time! Thanks for making chana masala seem accessible to a home cook :)
Just taking my first bites of this and, WOW, it’s amazing! The rice is perfect and the flavors of the chana masala are delightful. I didn’t have any chilies so I just made it without them and it’s still wonderful and easy. Thank you!
Super easy, and super tasty. The only thing is the prep time is misleading – it takes more than 5 mins to get everything ready to cook. From start to finish this recipe took me an hour and a half (including cooking time).
This has become my go-to dish! I love it so much! I put fresh tomato into a martini shaker the first time I made it and it turned out so good! Granted I had to add a lot more salt to it. Thank you so much, I love cooking all out your recipes. Keep it up, you’re my idol! Hahaha :D
Prep time is 5 minutes? More like 20.
Amazing!! I made it last night and my non vegan husband LOVED it, this dish has soo much flavor. The only thing was I used 2 Serrano peppers and it was very spicy, I added more coconut sugar to offset the spicy but it only brought the spicyness down a little and I didnt want to add too much sugar. I have a lot left over today so I will add a little more tomato sauce hoping that will help. Should I add the tomato sauce and put it on a low boil for 5 min?
Anyway thanks for this amazing recipe!
We made this Easy Chana Masala, it’s FANTASTIC!!!! Love the fact that we can freeze the leftovers. Many thanks to you for providing this recipe.
AMAZING! just made this and am loving this recipe…it’s a keeper! I’ve never cooked Indian food before but had almost all the ingredients on hand. I used fresh tomatoes pureed in the food processor and served over left over rice & broccoli – WOW! Simple recipe with complex, fresh taste. Thank you!!!
Chana Masala is one of my favorite things. Like ever. If an Indian restaurant has good Chana Masala, then it’s a good restaurant. I’d only attempted to make it once before, years ago and it sucked. I made your recipe tonight and it was DYNAMITE. Honestly one of my favorite things I’ve ever made. I was out of chili powder so I subbed cayenne (so it was spicy AF), but it was damn good. Thank you!
Made this for supper tonight served over white basmati rice, Fabulous flavors. Will be making again soon.
Oops forgot to rate it :)
I made this last night and couldn’t believe how good it was. I haven’t had very much luck lately with random indian food recipes I find on the internet – they always turn out too bitter for me, likely because of an incorrect or imbalanced mixture of spices. This was PERFECT. You obviously know what you’re doing. :) This recipe is going into my regular rotation!
Thanks Jamie!
I made this and it was incredible. I subbed honey because I’m too cheap to go get coconut sugar, but overall an excellent balance of flavors in the dish. The instructions were very clear and the suggested rice cooking method is now the only way I make rice. 5/5 will make again. Maybe next time I’ll add a dollop of Greek yogurt and some more veggies.
I do not usually leave comments on websites for recipes.
But I have to say: this recipe is DELICIOUS!
Since I discovered your recipe two months ago, I made it at least 8 times! I never get bored! And thanks for the method of rice cooking, now I always cook it like that.
Oh, and a little tip for everyone: before adding the coconut sugar at the end, at the lemon juice first, because maybe you will not even need to add coconut sugar since the lemon juice adds a little bit of sweetness!
I meant «add the lemon juice first» haha!
Thank you for the recipe! It was delicious! My husband even like it and he’s a steak and potato kind of guy.
I don’t like spicy food so I took out as much of the pepper seeds as I could. I also didn’t have coconut sugar so I substituted regular. I also left out the masala seasoning at the end. I served it over sweet potatoes and broccoli like you recommended. Perfecto! Next I’m going to try it over rice! I will definitely be making this a lot in the future.
Thanks again!
Amazing and super easy! I put it over roasted sweet potatoes and it was delightful! Thank you for the recipe!
Best channa masala I ever made!
I agree with other commenters that you need to give greater credit to the source of this recipe- The Guardian (a la Deb in Smitten Kitchen when she uses someone else’s recipe) especially since you are making money off of their recipe by posting it on your website. Poor taste.
I just received an email notification that someone called Keith had replied to my comment asking that recipes were given clearer credit (this one especially because it is pretty much identical to the original recipe posted in The Guardian). I came to see the response from my Keith and both of our comments have been deleted! Very disappointed. I can understand if Keith’s comment was rude but mine had been up for over 9 months and was polite, honest and transparent. Constructive criticism should be taken on board at the very least and responded to if appropriate.
Think the nutritional information is way off on this one. Unless you’re using some sort of steroid chickpeas! Tastes great though
I made this tonight with the purpose of dinner and being able to freeze it to have easy dinners during school, there’s plenty left over!!
I really like spicy so I used 3 Serrano peppers and 2 TSP of maple sugar and it was just spicy enough to not cancel out the other flavors. I also made the garam masala from the recipe given and it was also great! I had to use all green cardamom pods though since neither market in town had black.
This isn’t the first recipe I’ve made from the Minimalist Baker and won’t be the last!
This recipe is easy to follow and fun to make, but it’s so spicy, it’s inedible. I am not a prude when it comes to spice and I’ve been trying to eat this for three days. I’ve even added an entire cup of yogurt into a serving and to no avail. Seriously would encourage the writer to edit this recipe. I’m throwing this out.
Chana masala is one of my new-found vegetarian dishes, (thanks to Amy’s brand frozen dinners). Thanks for the recipe!
We scaled this dish up and made it for dinner on our commune, Twin Oaks Community, where we cook meals for about 100 people every day. It was a huge hit with vegans and non-vegans alike! Easy to make, super flavorful. We especially loved how the fresh ground Garam masala mix turned out. Thanks for all the great recipes on this site!
Loved this dish. Super easy and delicious. I dont add sugar to my dishes so I substituted raisins and it gave it a really nice sweetness. Thank you. So awesome!
Another super amazing recipe!:)
Thanks so much! My famity had never tried any sort of Indian food and they enjoyed it and it tasted exactly like this one place I missed from a city I used to live in. Thanks!:)
I made this last night for the first time, and after many trials and errors with other recipes, this is the holy grail of chana masala! By far this is the best recipe for chana masala…..ever. My search is over. I had to sub lime juice for the lemon but other than that, followed the recipe to a “T”. Sauteeing the onions, etc. in coconut oil gives a wonderful aroma, and is definitely worth it. I served it with basmati rice, cucumber raita, chopped cilantro and paratha and roti. Everyone raved; thank you!
Solid recipe! This dish somehow made it intact on its roundabout globetrotter journey from the subcontinent to Scandinavia to the Left Coast of America to the East Coast of the US (my kitchen in Brooklyn). Protip: this can be made with dried chick peas (about 1 1/2 cups worth) in a pressure cooker (on high for about 70 mins in my electric countertop model). Add plenty of extra water (I dumped a couple of cans of water in from the empty tomato can) and cook off whatever’s left at the end. Second protip: fresh ground spices (e.g. coriander and cumin seeds) are soooo flavorful and can be ground on the spot in a regular old blade coffee grinder!
Tried it. Great recipe. Thanks. Got a tip from a restauranter: Adding a pinch of loose leaf tea. I did. I liked it. Thx again for posting.
Excellent quick channa masala that tastes so similar to natraj tandoori restaurant in California. Thank you for sharing
I’ve made this fabulous recipe twice now and I couldn’t be happier with it. I’ve been looking for an easy Indian recipe that included turmeric (for it’s health benefits) for a couple of years now, and at last it presented itself. I’m so glad I came across this wonderful website! I follow the recipe just as it is, and sometimes add an extra can of a different type of beans, for the extra protein. I do add a bit of sugar near the end, and I serve it over rice with the 60% coconut cream. I get it in the Asian market as my grocery only sells the inferior watered down kind. I also pick up some naan while I’m there and keep it in the freezer for my chana masala.
I made it and it was divine.
Amazing recipe. We made it with 3 serrano peppers which was a little too spicy for our liking, but the flavor was still wonderful and I plan to make a big batch to freeze this weekend!
Thanks for always delivering delicious, healthful recipes!
I made this last night as a side to accompany some roasted salmon. It was delicious. Yes, chickpeas made delicious. My husband and daughter (the plant hater) gobbled it up. I wasn’t sure what to do about the chili powder. Didn’t want to use cayenne (just plain hot) so I used ancho chili powder I had on hand. It was just the three of us so I halved the recipe and used one jalapeno pepper. Perfect amount of spice.
Great recepie. It’s a very nice thing you do offering all these great dishes on your site. Thank you!
I made this yesterday for our extended family dinner. I served it over turmeric rice and with naan. It was a huge hit! It’s my new go to recipe for a crowd. The longer it simmered the better it smelled and the leftovers today were even better! Thanks for making me look like a good cook :)
Soooo delicious! Tastes just like the Indian restaurants make it. Will definitely add this to my recipe book.
I made this last night as a side to accompany some roasted salmon. It was delicious. Yes, chickpeas made delicious. My husband and daughter (the plant hater) gobbled it up. I wasn’t sure what to do about the chili powder. Didn’t want to use cayenne (just plain hot) so I used ancho chili powder I had on hand.
Okay, so I LOVE Chana Masala and have tried several recipes that were just not what I’d hoped they’d be. I started trying to figure out what to make for dinner yesterday and ran across this recipe and decided to try it, in spite of the face that I had no Cilantro and no fresh Ginger and no fresh Chile Peppers. I sauteed the onions, garlic and jalapenos (from a jar) in some olive oil and then added the seasonings that were called for in the recipe. I also used fire roasted canned tomatoes. I let it cook for a while and then adjusted the seasonings (added more of just about everything, because I love spice). Right before I finished cooking the stew, I took a potato masher and mashed a few of the beans for thickening. I have to say, I’m a fan! I was really pleased with the result and appreciate having this recipe to start with. Next time I make it (and make it I WILL), I’ll use Cilantro, and Fresh Ginger and Jalapenos…I’m sure that will only make it so much better!
This was fantastic! Extremely complex flavors for such a quick and easy dish, and loads of leftovers. This is going in my weekly rotation. THANK YOU Dana!
I LOVE chana masala and have had some tasty versions at restaurants but have never been able to make it successfully at home until now. I used way too many peppers so it was a little spicy for two of the members of my family but we still ate it because it was so good! (And it was my fault for underestimating my peppers). The only modifications I made were to add an additional can of garbanzo beans and I didn’t use cilantro or lemon because I’m not a fan of the former and I totally forgot about the lemon. And like all curries, it tastes even better the next day.
I have been trying to find a Chana masala recipe that mimics our fav Indian restaurant in Ontario and bam, this one hit the nail on the head!!! It was amazing! I left out the peppers for our toddler and it was still absolutely delicious! I’ve tried several of your recipes and none of them have disappointed! You are super talented; keep up the great work!!!
You never let me down minimalist baker! Another fabulous recipe! I executed exactly as written but added in a couple of cups of kale- AMAZING! Even my 3 year old sai “this is yummy stew!”
Thank you so much Dana for posting this recipe. It turned out great and saved me a lot of time. The Lord bless!
Made it….at the end letting it sit on the stove…it’s missing something…I’ve added onion powder, pinch of cayenne…I’m tempted to throw in some curry powder or Worcestershire sauce….I dunno…it’s missing like…..veal ragu or something…that’s it! It’s missing meat! Other than that, it’s ok.
Fantastic recipe! It’s super easy and flavorful. Will definitely make it again!
I’ve made this recipe probably over 10 times now, and each time I always refer back to this one. Its one of my favorite dishes that I make, and my boyfriend loves it. It can be made as spicy as you want it, served over rice, or with potatoes or naan. Super easy, delicious and I usually make a double batch to eat for the week’s lunches. Thanks for this recipe, its one of my favorite ones I’ve found on the internet by far.
I’ve made this recipe twice now and I love it! It is so flavorful and tastes very authentic. I made mine with about one tablespoon oil and it works great for me! I also leave out the fresh cilantro and it’s still amazing! Thanks for the delicious recipe.
Just made this tonight, So good! Bit (much =P ) too spicy for me and I only used two chilis and I scraped out the seeds! Next time I’m going to use just one chilli without the seeds and I’m going to reduce the chilli powder a bit as well. I forgot to buy ground coriander but it still worked out well. I never use fresh coriander since it tastes like soap to me. Once I get the heat level right I think this will be a staple for me :) I live alone so freezable recipes get bonus points from me too :) Thanks for the recipe!
Absolutely a keeper thats bursting with flavors that make your taste buds sing. A new family favorite. Thank you so much for this yummy recipe that tastes as though I have been slaving over a hot stove all day long!
I absolutely love this recipe. Only thing I added was a can of coconut milk. It made the dish creamy and wonderful, my husband said it was better than Indian food he’s had in any restaurant.
Great easy recipe! Have made this many times, always so tasty :)
Quick question. You mention both cilantro and coriander. Are they not the same thing? Coriander is the English name and Cilantro is the American name is it not?
Hi! They come from the same plant but they have a different taste. Cilantro (leafy) has a lively citrusy flavor where as coriander (seeds) is sweet with a warm aroma and flavor. Hope this helps!
I made this last night and it was unbelievable! The only alterations were that I used canola oil (instead of grape seed or coconut) and I added a bit more garam masala.
It’s quick, relatively easy and absolutely delicious!
This is definitely a keeper!
My boyfriend and I made this for dinner last night and OMG it was amazing! We used 3 serranos (but the spice can vary a ton) and it was perfectly spiced for us (we like spicy). It took under 30 min and was so hearty, spicy, and delicious. We served it with steamed rice but in the future I’d love to try Dana’s vegan naan recipe! We are big eaters (vegan athletes, woo!) so it made 4 large servings for us.
Made this for the first time last night for dinner for a few friends. We all loved it and I can’t wait to make it again. It was so simple and delicious.
This was amazing! So easy and just all around yummy! Thanks for sharing another wonderfully delicious and simple recipe.
Made the masala last night and loved it! Had all the ingredients on hand but forgot to put some coconut sugar to balance out the hotness as I added more spices then the recipe calls for. The lemon in the end is everything. Really flavourful, zingy and easy to make :)
This was a great tomato-y spin on chana masala. I used 1 jalapeno (with seeds) instead of the peppers, 1 can diced tomatoes, 1 can tomato sauce (sounds weird but it’s mostly puree) and it turned out so well! Made some naan on the side which was a perfect match. I also loved the quantity of spices in this, as I need more in my life :D Will definitely be making again!
I really love that this recipe is so easily made and generally I have all the items in my fridge and panty anyway! It is really packed with flavor and I adore the spiciness of the dish. Had a couple of spoonfuls over some rice for dinner last night, and can’t wait to see how the flavors have continued to “age” overnight! Delish!
I’m going make this by how I think you mean it to be made but I often get frustrated with simple descriptors such as chili powder. Does this mean a chili spice mix powder or a single chili dried and turned into a powder? Because I own Kashmiri chili powder and I’m afraid I’d burn my tongue off if I went for that instead of a spice mix that included things like cumin, garlic, cayenne, etc. Just for future clarification. ? I look forward to making this tonight.
Hi Maria! You can buy chili powder in your local store. It would be a mixture. Hope this helps!
Delicious!!!
Thank you so much ! I followed the recipe to a “t” it is thee best !!! Also your naan recipe is perfect with this !cheers!
I just wanted to say thank you for this recipe. It’s so easy to make and I’ve done so several times. It helped me break through the mental block that I could not get past for cooking good Indian food. This is now one of my staple meals for every other week:)
Loved it! The spices are on point.
Delicious! I almost never follow recipes to the letter but I did for this one and I wouldn’t change a thing! I served it over a cup of basmati rice cooked in a rice cooker with six cardamom pods, 1/2 tsp cinnamon and 1 tsp cumin.
I love this recipe. I make it in batches and freeze! Serve with “cauliflower rice” for a low calorie meal.
I was wondering if there was a way I could throw this together and make it in the crock pot? Do you have any suggestions?
I’m thinking…..
Saute vegetables with spices, then add with crushed tomatoes and canned garbanzos to slow cooker. Cook on lowest setting for 8 hours (work day). Add cilantro and citrus at the end before serving.
Has anyone tried this?
Thank you so very much for your many wonderful recipes.
Hi Lauren! We haven’t tried it but it sounds like that would work. If you give it a try, report back on how it goes for other readers! Happy Cooking!
Awesome! Making chana masala has always seemed so intimidating but this recipe actually worked. :) I used 3 Serrano peppers, 4 tsp sugar and an extra 1/2 tsp garam masala. Superb!
I don’t think there is a step mentioned when you are supposed to add the coconut sugar. Just appears in step #7.
Very good recipe except no place for any sugar in a channa masala dish, Please make this minor change.
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I absolutely loved the recipe, just like any other I have tried from this website. Thank you so much for all the information and great recipes you share with us!
One of my absolute favorite recipes. Everyone in my house loves it and guests ask for it when they come for dinner. It has become quiet a staple. When I make it, I generally substitute the canned tomatoes with chopped fresh tomatoes to emphasize the flavor of the herbs, but it is also great the way it is suggested here. Thank you for sharing this wonderful recipe!
My Go-To-Freezer Recipe!! I triple the recipe and ALWAYS keep it on hand in the freezer for those nights I just don’t have it in me… though, a few modifications:
I use 3 large fresh tomatoes instead of canned. (9-10 when I triple the recipe)
I save on chopping time (and my carpal-tunnel wrist) by using a food processor.
Using the “slice” attachment, I slice halved onions and add to the heated pot.
Switch to the “S” blade to minced garlic, ginger, serrano pepper at one time… then add to the cooking onions.
Switch back to the “slice” attachment and slice the raw, unpeeled tomatoes. Once veggies are almost cooked down, add the tomatoes and cook mixture on high while stirring for about 5 minutes.
I then transfer veggie mixture to a blender and puree with 1/3 – 1/2 bunch of rinsed cilantro, leaves AND stems, until smooth. (I use a whole bunch when I triple the recipe)
Return mixture to pot, add all the seasoning and spice (not the lemon). When fragrant, I add the chickpeas and simmer for 45 minutes – stirring every 10 minutes or so.
I keep a jar of homemade veggie stock nearby to add when stirring in case the Chana reduces too much.
When at the consistency I like (a thick sauce), I remove from heat and stir in some lime.
I cook basmati rice in vegetable stock and sometimes I stir in some frozen peas or chopped green onion to the cooked rice for some added color.
I oven roast a side of garlicky broccoli or broccolini.
I serve in wide bowls: one side with rice, the other side with broccoli, then I ladle the Chana in the middle and place a lime or lemon wedge in bowl..
Crowd pleaser every time!!
Oh… I do not use any sugar in this recipe. Absolutely no need.
Thanks so much for this great recipe. I made for dinner tonight and it was divine. My first homemade Indian dish was a success with your guidance. I really appreciate all that you do!
I made it for lunch to go with some rice and it was Delicious! I used chickpeas soaked overnight and fresh tomatoes instead of the canned ones and also added onion seeds to the oil at the beginning with the jeera and finely chopped onions. I also skipped on the garam masala as it already got a bit spicy( for my 3 yr old) . Great quick yummilicious recipe. Thank you from the bottom of my heart.
I’ve been trying a lot of recipes lately (not from this website) that have left me disappointed. This one on the other hand was awesome!! I’m not vegan, but would like to cook more vegan options, and this is a fantastic option. Thank you!
When you say “Chili powder” are you talking about the Chili powder mixes typically put in chili and mexican food (which usually contain a blend of cayenne or chipotle peppers, garlic, oregano, etc.) or are you referring to something like pure cayenne pepper? I’m assuming you’re talking about the mix. But this will obviously make quite a difference in the spiciness so I wanted to be absolutely sure. I tend to use curry powder when making chana masala as ground coriander is somewhat hard to find.
Hi Dave! Yes, we are referring to the mix!
A longtime lover of Indian food, I’ve often felt frustrated attempting to replicate the dishes I’ve had in Mumbai, London, and growing up in my mother’s kitchen. This recipe is absolutely stellar. I’m usually a purist, so the suggestion of sweet potatoes and broccoli raised my eyebrows, but was a surprisingly fantastic complement and a refreshing change from the usual rice and naan bread. I only had 1 tsp of ground cumin left in the cupboard, so substituted cumin seed for the remainder and was relieved it worked out. I also used 2 tsp blackstrap molasses in place of the coconut sugar for a little boost of iron, and it added depth and the perfect sweetness. Five stars all around!
This is a fantastic recipe. I didn’t have fresh cilantro, I used freeze-dried and it came out wonderfully. Thank you for sharing this recipe.
I found this one deep in the archives, and made it for the first time tonight. WOW the cilantro/pepper paste is so rich in flavor, and it makes this dish so so delicious. I didn’t have chick peas on hand, so I used green lentils instead. It worked out super well — I only had to use a little more water to ensure they cooked properly. Highly recommend it as a substitute!
Hi,
I liked your recipe and lot of Channa recipes are there pla add some more like Channa palak, Channa Kurma, Channa curry etc…
It’s a yummy dish for chapathi basically…..
I’m a little late to the party here but I have become OBSESSED with this recipe! I’m a new mom and the only vegan in the house so this dish has been amazing to make ahead of time with a pot of rice. I make it twice a week lately. Thank you so much for your flawless recipe!
Yay! We’re so glad to hear that this recipe has been a favorite!
This was delicious, Dana! My boyfriend and I really enjoyed this! I’ve made a bunch of the Indian-inspired recipes on your website and they’re all delicious, but my boyfriend said this was his favorite yet! I ate it with the sweet potatoes and broccoli and he had it with rice. Thanks for a great, easy dinner (and lunch today!)!!
Woot woot! Thanks for sharing, Michelle!
Fantastic recipe! I tend to add a little more of all the herbs and spices (I love chilli).
For those overwhelmed, a little coconut cream or milk really balances it out :)
I do so love what you learn about a culture through their cuisine. It’s funny that a restaurant in NORWAY inspired you to develop a recipe for an INDIAN dish. Chana masala is one of my favorite Indian dishes and, fortunately, one of the quickest to prepare. I love, as in all of your recipes, the ease of preparation. As much as I love a good hearty masala packed with chickpeas and a colorful batch of vegetables, sometimes I just don’t have the time. In those moments, I bring in this recipe.
I have adapted this recipe somewhat to suit my kitchen resources. In particular, I:
1) Substitute the grape seed oil with olive oil,
2) Use only about 1/2 teaspoon of salt (I often forget to salt my food, so my taste buds have adapted to its absence),
3) Use 1/4 – 1/2 teaspoon of ground ginger in place of the fresh ginger,
4) Nix the cilantro (I don’t often keep fresh herbs in the house because we don’t use them fast enough) and coconut sugar,
and 5) Use red pepper flakes (~1 teaspoon) in place of the green chilies
Mmmmhm, spicy and filling. Now that I read this back, I realize how much I’ve changed of your original recipe. I have a penchant for not following recipes to a T the first time I try them. I like personal experimentation in cooking. Thank you for sharing!
It’s pretty good for how relatively simple it is. I didn’t have any green chilies so I added two dried red peppers I got at my local Asian supermarket to the cilantro garlic slurry, I would’ve added maybe 1 or 2 more.
Do you have to add the sugar?
Feel free to leave it out, Jules!
I have traveled to India and have tried many of their different foods. This recipe really took my back to the tastes of India! Really recommend this recipe. I added more spice to make it even spicier. Thank you!
Thanks for sharing this. I am a not at all a vegan person. but recently i have tried sone vegan food its awesome and i am in love with it. .At the moment in strawberries are everywhere. They are cheap and plentiful and perfect for treats and desserts. Making these Easy Gluten Free Fresh Strawberry Crumb Bars was a no-brainer! At the moment strawberries are so sweet and juicy they make perfect dessert bars.
Easy Gluten Free Fresh Strawberry Crumb Bars
An easy gluten free treat that has no refined sugars & comes together in less than 45 minutes. Utilising the seasons best fresh strawberries for a fresh summary treat.
Ingredients
Base & Topping
90 grams gluten free old fashioned oats (1 cup)
25 grams coconut flour (1/4 cup)
50 grams almond flour (1/2 cup)
70 grams mixed chopped nuts (1/2 cup)
80 grams liquid honey (1/4 cup)
Filling
400 grams strawberries (2 cups – chopped)
40 grams liquid honey (1/8 cup)
½ teaspoon vanilla extract
2 tablespoons water
2 tablespoons cornflour & 2 tablespoons water combined
Instructions
Preheat your oven to 180C / 350F / Gas mark 4 and line an 8 inch square tin with baking parchment.
In a medium sized mixing bowl add in the oats, coconut flour, almond flour and the mixed chopped nuts and mix them until they are well combined.
Pour in the honey and stir until everything is coated with the honey.
Take 85 grams (1/2 cup) of the mixture and place to one side.
With the remaining mixture pour it into your lined pan and flatten it down until it fully covers the base of your pan. Press it down with the back of a spoon so it is nice and compacted.
Pop it in your hot oven for 15 minutes.
While the base is in the oven, chop up the strawberries and place them in a medium sized pan along with the honey, vanilla extract and water.
Gently warm on a medium heat until the strawberries start to break down. This will take about 8-10 minutes.
Don’t forget to take your base out of the oven at the 15 minute mark, place it to one side if your strawberry mixture is not ready yet and leave the oven on.
Mix the 2 tablespoons of cornflour (corn starch) with another 2 tablespoons of water and pour this into the pan with the strawberries.
Within a minute or two the mixture should start to thicken. Take it off the heat and pour it over the base that you have placed to one side.
Take the mixture you have placed to one side and crumble it all over the top of your strawberry mix and place it back in the oven for a further 15 minutes.
You are wanting the crumble topping to be starting to turn a lovely golden colour.
Once baked, take it out of the oven and allow it to fully cool down to room temperature before you cut this traybake up.
I recommend placing it in the fridge for a few hours before cutting if you can.
Keep this traybake covered in the fridge and it will last for 5 days.
Just made this and it was really delicious, thanks for posting this. I ended up adding some ground cardamom and curry powder after I tasted it at the end and think they were both good additions. The flavor from the chilis was a little strong and the extra spices helped diversify the taste of the dish a bit. Next time I make it I’ll probably add cardamom and some curry powder at the beginning with the other spices.
This was quick easy and very, very yummy! I don’t do well with heat so replaced the hot peppers with a green pepper which added a crunch to the stew so was good. I loved the lemon juice and garam masala addition at the end, i doubled the lemon juice – just because i like the bright flavor not because it needed. This is definitely replacing my other recipe.
Hi,
As a shortcut could I use a 7 oz can of roasted green chilies in place of the fresh? Thank you. Rebecca