Chana Masala

This article was last updated on April 16, 2022

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As my dad taught me…
In Punjabi’s {North Indians), we like to have a big brunch…This is an all time favourite


1 cup
Chick peas
2 Lg onions chopped
2 Med tomatoes chopped
1 tbsp Ginger paste
2 tbsp Garlic paste
3 tbsp Olive oil

1 tbsp
Each cumin powder
Coriander powder
Curry powder
1/2 tbsp Each red pepper
Turmeric powder
Mango powder(Amchur)
Garam masala
Salt to taste.
Optional chopped green coriander to garnish

Boil the chickpeas with salt until soft to touch(Or cook them in a Crockpot overnight)
In a pan, sauté onions ginger and garlic with oil until caramelized. Add tomatoes and simmer. keep stirring so that it doe not stick to the bottom of the pan. Add all spices except mango powder and garam masala. Add some water from boiled chickpeas and let it simmer til the paste is well incorporated together, and oil comes on the sides of the pan. Add chickpeas and 2 1/2 cups of boiled chickpeas water. let it simmer on low flame for about 15 minutes or until gravy is thickened. I fgravy does not thicken, mash some chickpeas with the back of the spoon and mix in…take away from flame and add amchur and garam masala and stir
Garnish with coriander…

Cook’s Notes
Serve with rice or roti…Best with Bhaturas….
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