Best 15 Chana Masala Recipes

DELICIOUS CHANA MASALA

Steps:

• Heat oil in a large saucepan over medium heat. Saute onion, garlic, ginger, and green chile pepper in hot oil until onions are translucent, about 10 minutes.
• Season onion mixture with cumin, paprika, coriander, garam masala, turmeric, and cayenne pepper; stir. Cook onion with spices until fragrant, 1 to 2 minutes. Add tomatoes, chickpeas, and tomato sauce; stir and simmer until the tomatoes soften, about 5 minutes.
• Stir yogurt into the mixture until the color of the mixture is even; simmer until again hot, about 5 minutes more. Remove pan from heat; stir lemon juice and salt into the mixture.

EASY CHANA MASALA

Steps:

• In a large skillet, heat oil over medium heat. Add onion, ginger, garlic and, if desired, jalapeno; cook and stir until onion is softened and lightly browned, 4-5 minutes. Add salt and spices; cook and stir 1 minute., Stir in tomatoes and garbanzo beans; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, 12-15 minutes, stirring occasionally. Serve with rice. Top with yogurt and cilantro. , Freeze option: Freeze cooled garbanzo bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

SLOW COOKER CHANA MASALA

Steps:

• Switch on your slow cooker at low for 8 hours.
• In a pan boil 4-5 cups of water with tea bags, add chickpeas once the water is boiling along with bay leaf, cinnamon and cloves. Lower the heat and let the pan simmer for 10 minutes. Discard the tea bags.
• In another pan, heat the oil and add cumin seeds. Once seeds crack, add onion and fry until light brown. Add garlic and ginger, fry for another 1-2 minutes. Add chana masala powder, chili powder, coriander powder and 1/4 cup water. Lower the heat to simmer and let the spices cook until oil seperates. Add tomato puree/chopped tomatoes at this stage and fry for another 4-5 minutes.
• Transfer the above spice mix and chickpeas [along with water used for boiling] to your slow cooker. Add salt and give it a stir. Ensure your slow cooker has enough water to cook for 8 hours else the curry will burn and stick.
• Garnish with chopped coriander leave, lemon wedges and some sliced onion. Serve hot with steamed rice.
• I usually set it up at night and it's absolutely awesome waking up to wonderful aroma of the curry, lunch ready to be packed for office.
• Don't have canned chickpeas? You can also cook this with dried chickpeas. Soak 2 cups of dried chickpeas for 7-8 hours in enough water. Pressure cook the chickpeas separately for 8-10 whistles or until soft and proceed with the recipe.

SLOW COOKER VEGAN CHANA MASALA

Steps:

• Place a large saute pan over medium heat. When hot, add the olive oil. Add the onions and cook, stirring occasionally, until translucent and golden, 7-8 minutes. Add the garlic and saute, stirring frequently, for one more minute. Add ginger, cardamom, cumin, garam masala, coriander, cayenne powder, and 3/4 teaspoon salt. Stir constantly for about 30 seconds to toast spices a bit. Pour in the tomatoes and stir, breaking up the tomatoes with a spoon and scraping the bottom of the pan to release any onion and spices stuck to the bottom.
• Pour tomato and onion mixture into the slow cooker. Add chickpeas and stir gently to combine. Cook on low for 8 hours, or high for 3-4 hours. Taste and add additional salt if desired.
• Scoop into bowls. Serve with a squeeze of lemon juice and plenty of cilantro leaves, and/or plain yogurt if you prefer.

CHANA MASALA (SAVORY INDIAN CHICK PEAS)

Steps:

• Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
• Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
• Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.

INSTANT POT® CHANA MASALA

Steps:

• Rinse rice in plenty of cold water. Put into a small, oven-safe dish that will fit inside a multi-functional pressure cooker (such as Instant Pot®). Cover with water and set aside.
• Combine cumin seeds, amchur, coriander, garam masala, paprika, turmeric, pepper, and ground cayenne in a small bowl for the spice mix. Set aside.
• Pour chickpeas into the cooker and cover with 2 cups cold water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Manually release any remaining pressure, about 5 minutes. Unlock and remove the lid. Remove the chickpeas, reserving cooking liquid.
• Place oil in the pot and select Saute function. Add onion, carrot, and bay leaf; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in spice mix, garlic, ginger, Thai chile, and 1/4 cup of the reserved chickpea liquid; saute until fragrant, about 1 minute. Cancel Saute function.
• Mix in chickpeas and remaining liquid, tomatoes, and tomato paste. Place a trivet inside.
• Drain rice and return to the dish. Cover with 1 1/4 cups fresh water. Place the dish on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release any remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
• Carefully lift out the rice; fluff with a fork. Remove the trivet and bay leaf. Use an immersion blender to blend just a small amount of chickpeas to create a creamy texture, 2 to 3 pulses on high speed.
• Evenly distribute rice and chana masala among 5 plates. Top with chopped cilantro.

15 MINUTE VEGETARIAN INDIAN CHICKPEA STEW (CHANA MASALA)

Steps:

• Part I (5minutes) 1. Set stove to high, and add in a small amount of olive oil, margarine or butter to a deep frying pan or pot. 2. Once oil is very hot, add in onions and stir. 3. Add turmeric and stir -- cook until onions are slightly caramelized. (Be careful as turmeric will stain your clothes and appliances.) 4. Add in tomato and bring to boil. Part II (5 minutes) 5. Add in chickpeas, stir and bring to boil (5 minutes). Then reduce to a low-medium heat. Part III (5minutes) I do this part while the chickpeas are cooking to save time. 6. Chop, then add in all of the ingredients listed in Part III above, stir and serve. It is important NOT to let either garam masala or ginger boil for a long time, or else it adds a bitter flavour -- hence these two ingredients are added last. If you prefer softer or more flavourful chickpeas, then simmer on a low heat for 1-2 hours or store in the fridge overnight. This dish stores well in the fridge and freezes well -- it always tastes even better the next day once the spices have soaked in. Serve with hot, steamed rice (Basmati or any long grain rice) or with Pita bread. If serving with rice, I get the rice cooking before I start this recipe, so that it cooks while I prep and cook the beans -- like I said, no more than 15 minutes, from start to finish, including all chopping.

SLOW COOKER CHANA MASALA WITH SPAGHETTI SQUASH

Steps:

• Set a large skillet over medium heat. When hot, add the oil. Add the onions and cook, stirring occasionally, until tender, about 5 minutes.
• Stir in the garlic, ginger, cardamom, cumin, coriander, garam masala, cayenne powder, and salt. Cook, stirring, for one more minute.
• Reduce the heat to low and add the tomatoes. Cook, stirring, until all of the spices have lifted from the bottom of the pan. Pour into the slow cooker.
• Add the chickpeas. Stir to combine.
• Lay the parchment paper over the top of the chana masala mixture, taking care to make sure the paper stays inside the slow cooker. You can skip this step. I like it because it helps keep the two separated a bit. Lay the spaghetti squash on top of the parchment paper (or chana masala), cut side down.
• Cook on low for about 8 hours, until the squash is fork-tender.
• Remove squash from slow cooker and let cool enough to handle. Scrape squash onto plates and pile with chana masala. Top with cilantro and a squeeze of lemon. If you eat dairy, you can also add a bit of plain yogurt if you like.

SHORTCUT CHANA MASALA

Steps:

• Combine the chickpeas with the bay leaves, black tea bag, black cardamom, if using, 1 teaspoon salt and 2 cups of water in a large Dutch oven. Bring to a simmer over medium-high heat, then reduce to low and simmer until the chickpeas are soft and infused with the spices and tea, about 10 minutes. Discard the tea bag, bay leaves and cardamom pod. Drain the chickpeas and put them back in the pot they were cooking in.
• Meanwhile, heat the ghee and/or oil in a large skillet or saucepan over medium-high heat. Add the onions and 1/2 teaspoon salt and cook, stirring and scraping occasionally, until the onions are very soft and golden brown, 10 to 12 minutes.
• Add the ginger, garlic and green chiles and cook until the raw smell goes away, about 3 minutes. Add the chana masala along with 2 tablespoons of water and sauté until the raw smell dissipates, about 5 minutes. Add the tomatoes, 1/2 teaspoon salt and the chaat masala, if using, and cook until well cooked and pasty, about 8 minutes.
• Add the spice mixture to the chickpeas with 1 cup of water, mix well and bring to a simmer over medium heat; simmer until the curry thickens, coats and infuses with the chickpeas, about 5 minutes. Adjust the salt to taste. Garnish with fresh cilantro and serve with lime wedges.

CHANA MASALA

Steps:

• 1. Heat the oil in a wide skillet. Add the onion and sauté until translucent. Add the garlic and continue to sauté until the onion is golden.
• 2. Add the chickpeas, garam masala, turmeric, ginger, tomatoes, lemon juice, and about 1/4 cup water. Bring to a simmer, then cook over medium-low heat for 10 minutes, stirring frequently. This should be moist and stewlike, but not soupy; add a little more water, if needed.
• 3. Stir in the cilantro and season with salt. Serve on its own in shallow bowls or over a hot cooked grain, if desired.

INDIAN CHANA MASALA

Steps:

• Cut onion, tomato and green chili. Grind it in food processor along with ginger and garlic and make paste.
• Heat oil in a pan and fry bay leaves for 30 secs.
• Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
• Add red chili powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes.
• Add water enough to make thick gravy. Bring the gravy to boil.
• Add can chick peas. Stir well and cook over medium heat for 5-7 minutes.
• Garnish with chopped green coriander leaves and serve hot.

EASY CURRIED CHICKPEAS (CHANA MASALA) VEGETARIAN/VEGAN

Steps:

• Heat the oil in a sauce pan.
• Saute the onions, garlic, and ginger in the hot oil until the onions are golden brown.
• Stir in the remaining ingredients.
• Cook over low heat for ten minutes.
• Add one cup of water and mix well.
• Cook until the tomatoes and chile are very soft.
• Then pour over rice and serve.

CHANA MASALA

Steps:

• Heat olive oil in a large saucepan over medium heat; saute onion until softened, about 5 minutes. Add garlic and saute until fragrant, about 1 minute.
• Stir chickpeas with liquid from can, lemon juice, coriander, cumin, garam masala, and curry powder into onion mixture; bring to a boil. Reduce heat and simmer, stirring often, until liquid is mostly evaporated and sauce is thickened, 15 to 20 minutes.
• Stir spinach into sauce and simmer until wilted, about 5 more minutes.

VEGETARIAN INDIAN ALOO CHANA MASALA

Steps:

• Soak garbanzo beans in water for 8 hours to overnight. Drain and rinse beans and transfer to a pot. Add vegetable broth and bring to a boil, about 5 minutes. Reduce heat and simmer for 1 hour. Drain and set beans aside.
• Place sweet potatoes and russet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Drain and set aside.
• Meanwhile, add tomatoes to a blender and process until pureed.
• Combine curry powder, cumin, garam masala, salt, and cayenne pepper in a small bowl, mixing well and adjusting spices as needed.
• Melt ghee in a large nonstick pan over medium-high heat. Add onion and cook until very browned with minimal stirring, about 10 minutes. Add bell pepper, garlic, and ginger and cook while stirring for 2 minutes more. Add spice mixture and cook, string constantly, until very fragrant, 2 more minutes.
• Add drained garbanzo beans, cooked sweet and russet potatoes, pureed tomatoes, and coconut milk to the onion mixture in the pan. Stir well and bring to a simmer, about 5 minutes. Cook until heated through, about 10 more minutes.

SLOW-COOKER CHANA MASALA RECIPE - (4.2/5)

Steps:

• Combine everything except the chickpeas in a slow-cooker and turn on low for 6 to 8 hours. Add chickpeas, and cook 2 more hours until they're tender and have incorporated the Indian flavors. Serve over Basmati rice.