# Chana Masala Recipe
Canonical URL: https://thefoodthatshapedus.com/recipes/chana-masala
Publication state: published
Updated: 2026-08-02
Primary keyword: chana masala recipe
A practical, source-aware recipe for chana masala, with the history kept close to the method.
## Timing and Yield
- Prep: 15 minutes
- Cook: 30 minutes
- Total: 45 minutes
- Yield: 4  Servings
## 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
1. Step 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 image: https://thefoodthatshapedus.com/images/recipes/steps/chana-masala-step-1.webp
   Image description: Step 1: Step 1 for Chana Masala.
2. Step 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 image: https://thefoodthatshapedus.com/images/recipes/steps/chana-masala-step-2.webp
   Image description: Step 2: Step 2 for Chana Masala.
3. Step 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 image: https://thefoodthatshapedus.com/images/recipes/steps/chana-masala-step-3.webp
   Image description: Step 3: Step 3 for Chana Masala.
4. Step 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 image: https://thefoodthatshapedus.com/images/recipes/steps/chana-masala-step-4.webp
   Image description: Step 4: Step 4 for Chana Masala.
5. Step 5: Top chana masala with cilantro and serve with rice and/or flatbread.
   Step image: https://thefoodthatshapedus.com/images/recipes/steps/chana-masala-step-5.webp
   Image description: Step 5: Step 5 for Chana Masala.
## Storage
Cool completely, cover, and refrigerate for up to 3 days. Reheat only when the texture benefits from it.
## History Context
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.
## Primary Image
- URL: https://thefoodthatshapedus.com/images/recipes/variants/chana-masala/chana-masala-og.webp
- Description: Chana Masala. Photo: Yugaljoshi / Wikimedia Commons (CC BY-SA 4.0).
- Status: editorial-placeholder
## Sources
1. Original Chana Masala recipe. Bon Appétit. https://www.bonappetit.com/recipe/chana-masala