Chana Masala

Name: Chana Masala
Total time: 59 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1 piece Onion; 4 clove Garlic clove; 2 tbsp Vegetable oil; 1 tsp Cumin seeds; 1 piece Bay leaf; 2 tbsp Coriander leaves; 25 g Fresh ginger; 1 piece Green chilli; 2 tsp Ground coriander; 1 tsp Ground cumin; 0.5 tsp Ground turmeric; 1 tsp Fine salt; 400 g Chopped tomatoes; 1 piece Lemon; 480 g Chickpeas; 240 ml Water; 1 tsp Garam masala; 1 tsp Amchur

1 hr 21 min · 52 min active · makes ~1.5 kg · Medium · Indian

A deeply spiced North Indian chickpea curry built on a base of golden-brown onion, fresh ginger, garlic, and green chilli, brought together with a blend of whole and ground spices and sharp-edged amchur for balance. The sauce is thick and rust-coloured, clinging to chickpeas that are soft and creamy at the centre, finished with chopped coriander and lemon wedges.

Chana Masala

TOTAL TIME

1 hr 21 min

ACTIVE TIME

52 min

QUANTITY

~1.5 kg

DIFFICULTY

Medium

CUISINE

Indian

Who’s eating

Ingredients0/18

Tools0/6

Ingredients

0/18 gathered · 4 servings

1piece

4clove

2tbsp

1tsp

1piece

2tbsp

25g

1piece

2tsp

1tsp

0.5tsp

1tsp

400g

1piece

480g

240ml

1tsp

#	Quantity	Notes	State
1	1piece	—	—
2	4clove	—	—
3	2tbsp	—	—
4	1tsp	—	—
5	1piece	—	—
6	2tbsp	—	—
7	25g	—	—
8	1piece	—	—
9	2tsp	—	—
10	1tsp	—	—
11	0.5tsp	—	—
12	1tsp	—	—
13	400g	—	—
14	1piece	—	—
15	480g	—	—
16	240ml	—	—
17	1tsp	—	—
18	1tsp	—	—

Tools

6 items

Serveware

1 item

Procedure

40 steps

1 of 40

Dice an onion

Onion · 1 piece

⏱ 3 min

ResultDiced onionused in step 7

2 of 40

Grate the 4 garlic cloves

Garlic clove · 4 clove

⏱ 1 min

ResultGrated garlicused in step 9

3 of 40

Heat the vegetable oil

Vegetable oil · 2 tbsp

medium heat

⏱ 1 min

ResultHot oil

4 of 40

Add cumin seeds

Cumin seeds · 1 tsp

⏱ 15s

ResultCumin seed and vegetable oil mixture

5 of 40

Add the bay leaf to the saucepan

Bay leaf · 1 piece

⏱ 15s

ResultBay leaf and cumin seed mixture

6 of 40

Stir the bay leaf and cumin seed mixture

Look for

until fragrant

⏱ 1 min

ResultBay leaf and cumin seed mixture

7 of 40

Add the diced onion to the saucepan

Diced onion · step 1

⏱ 15s

ResultDiced onion and stirred bay leaf

8 of 40

Sauté the diced onion and stirred bay leaf

Look for

until deep golden brown

medium heat

⏱ 11 min

ResultGolden onion mixture

9 of 40

Add the grated garlic to the saucepan

Grated garlic · step 2

⏱ 15s

ResultGarlic clove and onion mixture

10 of 40

Chop coriander leaves

Coriander leaves · 2 tbsp

⏱ 1 min

ResultChopped coriander leavesused in step 39

11 of 40

Rinse the fresh ginger

under cold running water

Fresh ginger · 25 g

⏱ 30s

ResultRinsed fresh ginger

12 of 40

Peel the rinsed fresh ginger

Rinsed fresh ginger · step 11

⏱ 1 min

ResultPeeled ginger

13 of 40

Grate the peeled ginger

Peeled ginger · step 12

⏱ 1 min

ResultGrated fresh ginger

14 of 40

Add the grated fresh ginger to the saucepan

Grated fresh ginger · step 13

⏱ 15s

ResultGrated fresh ginger and grated garlic and sautéed onion

15 of 40

Rinse the green chilli

under cold running water

Green chilli · 1 piece

⏱ 30s

ResultRinsed green chilli

16 of 40

Slice the rinsed green chilli

Rinsed green chilli · step 15

⏱ 1 min

ResultSliced green chilli

17 of 40

Add the sliced green chilli to the saucepan

Sliced green chilli · step 16

⏱ 15s

ResultGarlic, ginger and chilli base

18 of 40

Sauté the garlic, ginger and chilli base

Look for

until the raw smell of garlic and ginger disappears

medium heat

⏱ 2 min

ResultCooked garlic, ginger and chilli mixture

19 of 40

Add the ground coriander, ground cumin, ground turmeric and fine salt to the saucepan

Ground coriander · 2 tspGround cumin · 1 tspGround turmeric · 0.5 tspFine salt · 1 tsp

⏱ 1 min

ResultSpiced aromatics

20 of 40

Stir the spiced aromatics

Look for

until spices coat mixture evenly

⏱ 1 min

ResultSpiced onion base

21 of 40

Add the chopped tomatoes to the saucepan

Chopped tomatoes · 400 g

⏱ 15s

ResultChopped tomato mixture

22 of 40

Stir the chopped tomato mixture

Look for

until combined

⏱ 30s

ResultSpiced tomato sauce base

23 of 40

Simmer the spiced tomato sauce base

Look for

until sauce thickens and oil begins to separate at edges

medium heat

⏱ 9 min

ResultReduced tomato curry base

24 of 40

Rinse the lemon

under cold running water

Lemon · 1 piece

⏱ 30s

ResultRinsed lemon

25 of 40

Slice the rinsed lemon

Rinsed lemon · step 27

⏱ 1 min

ResultLemon wedgesused in step 40

26 of 40

Rinse the chickpeas

under cold running water

Chickpeas · 480 g

⏱ 30s

ResultRinsed chickpeas

27 of 40

Add the rinsed chickpeas to the saucepan

Rinsed chickpeas · step 29

⏱ 15s

ResultChickpea curry

28 of 40

Add the water to the saucepan

Water · 240 ml

⏱ 15s

ResultChickpea and tomato curry

29 of 40

Stir the chickpea and tomato curry

Look for

until combined

⏱ 30s

ResultChickpea and tomato curry

30 of 40

Bring the chickpea and tomato curry to a boil

rolling boil

medium-high heat

⏱ 3 min

ResultBoiling chickpea curry

31 of 40

Simmer the boiling chickpea curry

Look for

until thickened and chickpeas are tender and creamy

medium heat

⏱ 15 min

ResultSimmered chickpea curry

32 of 40

Add the garam masala to the saucepan

Garam masala · 1 tsp

⏱ 15s

ResultFinished chana masala

33 of 40

Add the amchur to the saucepan

Amchur · 1 tsp

⏱ 15s

ResultFinished chana masala

34 of 40

Simmer the finished chana masala

medium heat

⏱ 2 min

ResultFinished chana masala

35 of 40

Transfer the finished chana masala from the saucepan into the serving bowl

Finished chana masala · step 37

⏱ 1 min

ResultFinished chana masala

36 of 40

Scatter the chopped coriander leaves over the finished chana masala

Chopped coriander leaves · step 10

⏱ 30s

ResultChana masala with coriander garnish

37 of 40

Add the lemon wedges

Lemon wedges · step 28

⏱ 15s

ResultChana Masala

Total Time1 hr 21 min

#	Product	Tool	Action
1	1 piece		Dice an onion⏱ 3 minResultDiced onionused in step 7
2	4 clove		Grate the 4 garlic cloves⏱ 1 minResultGrated garlicused in step 9
3	2 tbsp	medium heat	Heat the vegetable oil⏱ 1 minResultHot oil
4	1 tsp		Add cumin seeds⏱ 15sResultCumin seed and vegetable oil mixture
5	1 piece		Add the bay leaf to the saucepan⏱ 15sResultBay leaf and cumin seed mixture
6	—		Stir the bay leaf and cumin seed mixtureLook foruntil fragrant⏱ 1 minResultBay leaf and cumin seed mixture
7	Diced onionstep 1		Add the diced onion to the saucepan⏱ 15sResultDiced onion and stirred bay leaf
8	—	medium heat	Sauté the diced onion and stirred bay leafLook foruntil deep golden brown⏱ 11 minResultGolden onion mixture
9	Grated garlicstep 2		Add the grated garlic to the saucepan⏱ 15sResultGarlic clove and onion mixture
10	2 tbsp		Chop coriander leaves⏱ 1 minResultChopped coriander leavesused in step 39
11	25 g	—	Rinse the fresh ginger → under cold running water⏱ 30sResultRinsed fresh ginger
12	Rinsed fresh gingerstep 11		Peel the rinsed fresh ginger⏱ 1 minResultPeeled ginger
13	Peeled gingerstep 12		Grate the peeled ginger⏱ 1 minResultGrated fresh ginger
14	Grated fresh gingerstep 13		Add the grated fresh ginger to the saucepan⏱ 15sResultGrated fresh ginger and grated garlic and sautéed onion
15	1 piece	—	Rinse the green chilli → under cold running water⏱ 30sResultRinsed green chilli
16	Rinsed green chillistep 15		Slice the rinsed green chilli⏱ 1 minResultSliced green chilli
17	Sliced green chillistep 16		Add the sliced green chilli to the saucepan⏱ 15sResultGarlic, ginger and chilli base
18	—	medium heat	Sauté the garlic, ginger and chilli baseLook foruntil the raw smell of garlic and ginger disappears⏱ 2 minResultCooked garlic, ginger and chilli mixture
19	2 tsp		Add the ground coriander, ground cumin, ground turmeric and fine salt to the saucepan⏱ 1 minResultSpiced aromatics
	1 tsp
	0.5 tsp
	1 tsp
20	—		Stir the spiced aromaticsLook foruntil spices coat mixture evenly⏱ 1 minResultSpiced onion base
21	400 g		Add the chopped tomatoes to the saucepan⏱ 15sResultChopped tomato mixture
22	—		Stir the chopped tomato mixtureLook foruntil combined⏱ 30sResultSpiced tomato sauce base
23	—	medium heat	Simmer the spiced tomato sauce baseLook foruntil sauce thickens and oil begins to separate at edges⏱ 9 minResultReduced tomato curry base
24	1 piece	—	Rinse the lemon → under cold running water⏱ 30sResultRinsed lemon
25	Rinsed lemonstep 27		Slice the rinsed lemon⏱ 1 minResultLemon wedgesused in step 40
26	480 g	—	Rinse the chickpeas → under cold running water⏱ 30sResultRinsed chickpeas
27	Rinsed chickpeasstep 29		Add the rinsed chickpeas to the saucepan⏱ 15sResultChickpea curry
28	240 ml		Add the water to the saucepan⏱ 15sResultChickpea and tomato curry
29	—		Stir the chickpea and tomato curryLook foruntil combined⏱ 30sResultChickpea and tomato curry
30	—	medium-high heat	Bring the chickpea and tomato curry to a boil → rolling boil⏱ 3 minResultBoiling chickpea curry
31	—	medium heat	Simmer the boiling chickpea curryLook foruntil thickened and chickpeas are tender and creamy⏱ 15 minResultSimmered chickpea curry
32	1 tsp		Add the garam masala to the saucepan⏱ 15sResultFinished chana masala
33	1 tsp		Add the amchur to the saucepan⏱ 15sResultFinished chana masala
34	—	medium heat	Simmer the finished chana masala⏱ 2 minResultFinished chana masala
35	Finished chana masalastep 37		Transfer the finished chana masala from the saucepan into the serving bowl⏱ 1 minResultFinished chana masala
36	Chopped coriander leavesstep 10		Scatter the chopped coriander leaves over the finished chana masala⏱ 30sResultChana masala with coriander garnish
37	Lemon wedgesstep 28		Add the lemon wedges⏱ 15sResultChana Masala
Total Time			1 hr 21 min

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	322kcal
	13g
	11g
	1g
	47g
	11g
	13g
	605mg

Ingredients0/18

Tools0/6

indian · Recipe

Chana Masala

Serves4

Total1 hr 21 min

LevelMedium

Ingredients

Onion1 piece
Garlic clove4 clove
Vegetable oil2 tbsp
Cumin seeds1 tsp
Bay leaf1 piece
Coriander leaves2 tbsp
Fresh ginger25 g
Green chilli1 piece
Ground coriander2 tsp
Ground cumin1 tsp
Ground turmeric0.5 tsp
Fine salt1 tsp
Chopped tomatoes400 g
Lemon1 piece
Chickpeas480 g
Water240 ml
Garam masala1 tsp
Amchur1 tsp

Tools

SpoonSaucepanChef's knifeGraterPeelerLadle

Method

Dice an onion

Result · Diced onion · used in step 7

3 minChefs knifeOnion · 1 piece

Grate the 4 garlic cloves

Result · Grated garlic · used in step 9

1 minGraterGarlic clove · 4 clove

Heat the vegetable oil

medium heat1 minSaucepanVegetable oil · 2 tbsp

Add cumin seeds

15sSaucepanCumin seeds · 1 tsp

Add the bay leaf to the saucepan

15sSaucepanBay leaf · 1 piece

Stir the bay leaf and cumin seed mixtureLook foruntil fragrant

1 minSpoon

Add the diced onion to the saucepan

15sSaucepanDiced onion · step 1

Sauté the diced onion and stirred bay leafLook foruntil deep golden brown

medium heat11 minSaucepan

Add the grated garlic to the saucepan

15sSaucepanGrated garlic · step 2

Chop coriander leaves

Result · Chopped coriander leaves · used in step 39

1 minChefs knifeCoriander leaves · 2 tbsp

Rinse the fresh ginger → under cold running water

30sFresh ginger · 25 g

Peel the rinsed fresh ginger

1 minPeelerRinsed fresh ginger · step 11

Grate the peeled ginger

1 minGraterPeeled ginger · step 12

Add the grated fresh ginger to the saucepan

15sSaucepanGrated fresh ginger · step 13

Rinse the green chilli → under cold running water

30sGreen chilli · 1 piece

Slice the rinsed green chilli

1 minChefs knifeRinsed green chilli · step 15

Add the sliced green chilli to the saucepan

15sSaucepanSliced green chilli · step 16

Sauté the garlic, ginger and chilli baseLook foruntil the raw smell of garlic and ginger disappears

medium heat2 minSaucepan

Add the ground coriander, ground cumin, ground turmeric and fine salt to the saucepan

1 minSaucepanGround coriander · 2 tspGround cumin · 1 tspGround turmeric · 0.5 tspFine salt · 1 tsp

Stir the spiced aromaticsLook foruntil spices coat mixture evenly

1 minSpoon

Add the chopped tomatoes to the saucepan

15sSaucepanChopped tomatoes · 400 g

Stir the chopped tomato mixtureLook foruntil combined

30sSpoon

Simmer the spiced tomato sauce baseLook foruntil sauce thickens and oil begins to separate at edges

medium heat9 minSaucepan

Rinse the lemon → under cold running water

30sLemon · 1 piece

Slice the rinsed lemon

Result · Lemon wedges · used in step 40

1 minChefs knifeRinsed lemon · step 27

Rinse the chickpeas → under cold running water

30sChickpeas · 480 g

Add the rinsed chickpeas to the saucepan

15sSaucepanRinsed chickpeas · step 29

Add the water to the saucepan

15sSaucepanWater · 240 ml

Stir the chickpea and tomato curryLook foruntil combined

30sSpoon

Bring the chickpea and tomato curry to a boil → rolling boil

medium-high heat3 minSaucepan

Simmer the boiling chickpea curryLook foruntil thickened and chickpeas are tender and creamy

medium heat15 minSaucepan

Add the garam masala to the saucepan

15sSaucepanGaram masala · 1 tsp

Add the amchur to the saucepan

15sSaucepanAmchur · 1 tsp

Simmer the finished chana masala

medium heat2 minSaucepan

Transfer the finished chana masala from the saucepan into the serving bowl

1 minLadleFinished chana masala · step 37

Scatter the chopped coriander leaves over the finished chana masala

30sServing bowlChopped coriander leaves · step 10

Add the lemon wedges

Result · Chana Masala

15sServing bowlLemon wedges · step 28

Printed 3 September 2026