Chana masala recipe

Name: Chana masala recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tbsp ghee, butter, or sunflower oil; 1 tsp black mustard seeds; 2 medium red onions, diced; 4 garlic cloves, crushed; 3 cm piece ginger root, peeled and finely chopped; 2 fresh red chillies, finely chopped; 2 dried red chillies; 2 tsp ground coriander; 1 tsp ground cumin; 0.5 tsp ground turmeric; 1 medium sweet potato, peeled and diced; 3 carrots, peeled and diced; 800 g (28.2oz) tinned chickpeas, drained and rinsed; 3 tbsp tomato puree; 1 cinnamon stick; 250 g (8.8oz) coconut milk; 1 tsp garam masala; 0.5 red onion, thinly sliced; 1 pinch chopped coriander; 4 lemon wedges

Servings: persons

4 tbsp ghee, butter, or sunflower oil
1 tsp black mustard seeds
2 medium red onions, diced
4 garlic cloves, crushed
3 cm piece ginger root, peeled and finely chopped
2 fresh red chillies, finely chopped
2 dried red chillies
2 tsp ground coriander
1 tsp ground cumin
0.5 tsp ground turmeric
1 medium sweet potato, peeled and diced
3 carrots, peeled and diced
800 g (28.2oz) tinned chickpeas, drained and rinsed
3 tbsp tomato puree
1 cinnamon stick
250 g (8.8oz) coconut milk
1 tsp garam masala
0.5 red onion, thinly sliced
1 pinch chopped coriander
4 lemon wedges

1
Heat the ghee (or butter, or sunflower oil) in a heavy-bottomed saucepan.
2
When it starts to foam add the mustard seeds.
3
As the seeds start to pop add the onion, garlic and chilli and stir-fry until soft.
4
Stir in the ground coriander, cumin and turmeric and fry for a few seconds before adding the diced sweet potato and carrot.
5
Continue to stir-fry until the vegetables start to brown.
6
Add the drained chickpeas, tomato puree and cinnamon and stir in enough water to make a thickish gravy.
7
Cover the pan and gently simmer, stirring regularly until the vegetables are just soft.
8
Add the coconut milk, garam masala and salt to taste.
9
Gently simmer together for a further 5 minutes or so to allow the flavours to combine and the sauce to thicken.
10
Serve topped with sliced red onion, chopped coriander and a squeeze of lemon juice.

832

kcal

Calories

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 tbsp ghee, butter, or sunflower oil, 1 tsp black mustard seeds, 2 medium red onions, diced, 4 garlic cloves, crushed, and more.

Yes, Chana masala recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!