Chana Masala

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chan masala

Chana Masala

Course: Main Courses
Total Time: 45 minutes
Servings: 4
Chef Rubina Kahn makes this simple, vegetarian stew in her Classic Indian Cuisine classes and we love walking into the kitchen when she’s cooking it up. This one-pot main dish will send the warm spices wafting.
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  • 4 medium tomatoes
  • 6 cloves garlic grated
  • 2 inches ginger root grated
  • ½ cup olive or grapeseed oil
  • 4 cloves
  • 2 medium onions
  • 2 tsps Kosher salt
  • 1 tsp chili powder
  • 2 tsps ground cumin
  • 2 tsps ground coriander
  • 1 bay leaf
  • 2 cans chickpeas rinsed and drained
  • 2 cups water
  • 2 tsps garam masala
  • 1 bunch cilantro chopped and set aside for garnish


  • Puree the tomatoes in a blender and set them aside.
  • Grab a heavy-bottom sautee pan or Dutch oven and heat the oil over medium.
  • Add the ginger and garlic and toss until the garlic just begins to brown.
  • Add the cloves and stir, followed by the onions, cooking those and tossing occasionally until they look translucent.
  • Add in the tomato, salt and spices (leaving off the garam masala) and cook until everything in the reduces to a puree.
  • Add in the cooked beans and water, cover and simmer until the gravy blends in with the beans, adding more water, if needed.
  • Stir in the garam masala and garnish with cilantro.