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Chana Masala


  • Chana Masala Powder
    • 1 Tbsp mango powder or pomegranate seeds
    • 3 Tbsp coriander (seeds)
    • 1 Tbsp cumin (seeds)
    • 5 green cardamon pods
    • 3 black cardamon pods
    • 2 tsp black pepper
    • 2 cloves
    • 1/4 cinnamon stick
    • 1/4 tsp cayenne pepper
    • 1 tsp black salt (or normal is fine too)
    • 1/2 tsp powdered ginger
  • 400g dried Chickpeas
  • 3 Tbsp oil
  • Whole garam masala (2 bay leaves, 6 cardamon pods, 1 cinnamon stick)
  • 1/2 tsp cumin (seeds)
  • 2 Tbsp garlic (chopped)
  • 2 Tbsp ginger (chopped)
  • 3–5 green chillies (chopped)
  • 4 onions (yellow or red or a combination)
  • 5 tomatoes
  • 1/2 tsp turmeric powder
  • 1 lime
  • 3 Tbsp cilantro leaves
  • Basmati Rice


  • Soak chickpeas overnight. Boil them for 45 minutes, regularly clearing the foam from the top and adding water to cover chickpeas. Let them cool down. Keep the chickpea water.
  • Prepare the chana masala powder. Start by roasting the coriander and cumin. Let it cool down. Place all the ingredients into a grinder and grind them. I use a sieve to remove the pieces that did not grind down; if your grinder is better, then only add 2/3 of the resulting powder.
  • Heat 3 Tbsp (peanut) oil in a heavy pan. Add whole garam masala and 1/2 tsp cumin seeds. Once your cumin seeds splutter, add chopped onions. Add 1 tsp salt.
  • When onions are slightly brown, add turmeric powder, garlic and ginger. When that is slightly cooked, add tomatoes and chillies.
  • Once tomatoes are cooked, then add chana masala powder. Cook slowly until thoroughly cooked and somewhat dry.
  • Add chickpea water and boil. Add cooked chickpeas and boil until the right consistency is reached. In general, try to minimize the amount of water as it can get a bit too watery and then you have to boil the water away.
  • Finish off with lime juice (1/2 of a lime) and cilantro.
  • Serve with basmati rice and garnished with a slice of lime.