Chana Masala


Chana Masala 瑪沙拉雞心豆 is a beloved Indian dish that showcases the versatility of chickpeas in a rich and aromatic curry. This protein-packed delight is bursting with flavors, thanks to a combination of spices and ingredients that create a harmonious balance of heat, tanginess, and earthiness. Whether you’re a vegetarian or simply looking for a wholesome and satisfying meal, chana masala is a perfect choice that will leave your taste buds craving for more.

Recipe for Chana Masala:


– 1 cup dried chickpeas (or 2 cans of chickpeas, drained and rinsed)

– 2 tablespoons cooking oil

– 1 large onion, finely chopped

– 2 cloves of garlic, minced

– 1-inch piece of ginger, grated

– 2 large tomatoes, finely chopped

– 2 teaspoons chana masala spice blend (available at Indian grocery stores or homemade)

– 1 teaspoon ground cumin

– 1 teaspoon ground coriander

– 1/2 teaspoon turmeric powder

– 1/2 teaspoon red chili powder (adjust according to your spice preference)

– Salt to taste

– Fresh cilantro leaves, chopped (for garnish)

– Lemon wedges (for serving)


  1. If using dried chickpeas, soak them overnight in water. Drain and rinse before cooking. Alternatively, if using canned chickpeas, skip this step.
  2. In a large pot, heat the cooking oil over medium heat. Add the chopped onions and sauté until they turn golden brown.
  3. Add the minced garlic and grated ginger to the pot. Sauté for another minute until fragrant.
  4. Incorporate the chopped tomatoes into the pot and cook until they soften and release their juices.
  5. Add the chana masala spice blend, ground cumin, ground coriander, turmeric powder, red chili powder, and salt. Stir well to coat the onions and tomatoes with the spices.
  6. Add the soaked or canned chickpeas to the pot and mix thoroughly to ensure the chickpeas are coated with the spice mixture.
  7. Pour enough water into the pot to cover the chickpeas. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the chickpeas are tender and cooked through.
  8. Taste the chana masala and adjust the seasoning if needed.
  9. Garnish with freshly chopped cilantro leaves for added freshness and aroma.
  10. Serve the chana masala hot with steamed rice, naan bread, or roti. Squeeze a wedge of lemon over the dish for a tangy kick.
  11. Variations: For a creamier texture, you can add a tablespoon of yogurt or coconut milk to the chana masala towards the end of cooking.

– Feel free to add vegetables like spinach, bell peppers, or potatoes to enhance the nutritional value and flavor of the dish.

– Adjust the spice level according to your preference by increasing or decreasing the amount of red chili powder.

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