Chana Masala

In a time crunch? Need dinner on the table stat? I got you. Chickpeas are generally liked by all, and go great with naan, fresh roti and rice. They actually go great in rice as well, but that’s a recipe for another day. They’re great to make on the side and are of course, amazing with halwa puri. Oh and how can we forget Hummus? I always have a few cans of chickpeas in my pantry, hence dinner on the table stat. You can use raw chickpeas that you have to soak overnight and pressure cook, but I have never gone through this tedious exercise , and I insist you don’t either.

Here’s what you’ll need to feed a very hungry family of 4-5

2 cans of chickpeas, drained

2 Tblspn oil

1/2 onion, thinly sliced and fried till golden brown(or use 4 T prefried onions)

2 tomatoes, chopped

1 Tblspn ginger garlic paste

3/4 tsp salt(add more if you like)

1/2 tsp laal mirch (chilli powder)

1/2 tsp haldi (turmeric)

1/2 tsp ground cumin

1/2 tsp cumin seeds

1/2 tsp crushed coriander seeds

4 green chillies

Fresh coriander and green chillies to serve


In a pan heat the oil and add the tomatoes, fried onions and ginger garlic paste. (If you don’t have fried onions just fry the onion till golden brown, then the chopped tomatoes and ginger garlic paste.) Cook for a few minutes, till the tomatoes break down, then add the spices.

Once the oil separates from the masala add the drained chickpeas and sauté for a couple minutes. Then add 2 cups boiling water and the whole green chillies. Bring to a simmer and cook covered for about 6-8 minutes. (If you want a shorba add more water.) Once most of the water has dried up and you’re left with a stew consistency, remove from heat.

Serve with a sprinkle of fresh coriander and naan.

One thought on “Chana Masala

  1. Pingback: Kale Chanay – FATIMA RANA

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