Dinner recipe
Chana Masala Recipe
A practical, source-aware recipe for chana masala, with the history kept close to the method.
Jump to recipeDeveloped by the Recipe Desk. This original editorial recipe uses measured ingredients, explicit timing and yield, allergen notes, storage guidance, and step-by-step visual cues. Use the stated doneness and texture cues because ingredients, ovens, and kitchen equipment vary.
Ingredients
- 3 Tbsp. vegetable oil
- 1 medium onion, finely chopped
- 1 tsp. coriander seeds
- 1 tsp. cumin seeds
- 4 garlic cloves, finely chopped
- 1 2" piece ginger, peeled, finely chopped
- 1 tsp. garam masala
- ¼ tsp. ground turmeric
- Pinch of cayenne pepper or crushed red pepper flakes
- 1 medium tomato, peeled, chopped
- 2 14.5-oz. cans chickpeas, rinsed
- 1 Tbsp. double-concentrated tomato paste
- Kosher salt, freshly ground pepper
- 1 tsp. cornstarch
- 2 Tbsp. extra-virgin olive oil
- Chopped cilantro and rice and/or flatbread (for serving)
- A spice mill or mortar and pestle
Method
Step 1: Step 1 for Chana Masala. 1Step 1
Heat vegetable oil in a large saucepan or small pot over medium-low. Cook onion, stirring occasionally, until golden brown and very tender, 15–20 minutes.
Step 2: Step 2 for Chana Masala. 2Step 2
Meanwhile, toast coriander seeds and cumin seeds in a dry small skillet over medium heat, tossing occasionally, until slightly darkened and fragrant, about 2 minutes. Transfer to spice mill or mortar and pestle and let cool; finely grind.
Step 3: Step 3 for Chana Masala. 3Step 3
Add spice mixture, garlic, ginger, garam masala, turmeric, and cayenne to pan with onion. Cook, stirring, until fragrant, about 3 minutes. Add tomato, chickpeas, tomato paste, and 2 cups very hot water; season with salt and pepper. Cover pan; simmer, adding up to 1 cup more hot water if chana masala looks dry, until chickpeas are very tender and sauce is flavorful, 45–60 minutes.
Step 4: Step 4 for Chana Masala. 4Step 4
Stir cornstarch and 2 tsp. water in a small bowl, then stir into chana masala. Simmer just until thickened, about 1 minute. Remove from heat and stir in olive oil. Season with more salt if needed.
Step 5: Step 5 for Chana Masala. 5Step 5
Top chana masala with cilantro and serve with rice and/or flatbread.
Why this dish belongs here
The history behind the method
This dinner builds on the history of the ancient legume behind hummus, falafel, chana masala, and the modern plant-protein pantry, linking the dish to chickpea’s longer story in food culture.