Chana Masala

Chana Masala

Punjabi cuisines' tastiest contribution, a dish of chickpeas simmered in a tangy mix of onion, ginger, garlic and spices.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Cuisine: Punjabi
Difficulty: Easy
Special Diet: Kosher, Omnivorous, Pescetarian, Vegan, Vegetarian
Allergen: Dairy Free, Egg Free, Fish Free, Gluten Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Treenut Free
Category: Beans & Lentils, Kosher Pareve, Vegan, Vegetarian
Main Ingredient: Beans & Lentils
Servings: 3 Servings


Recipe Kit

  • 1 pack Chana Masala Recipe Kit (No. 01)

Canned Goods

  • 29 ounce Chickpeas (Garbanzo Beans) [29 oz = 1 Large Can]

Produce & Natural Foods

  • 1 piece Onion [1 medium-sized = 0.4 lb]
  • 1 piece Fresh Ginger Root [2 inch long & roughly ½ inch diameter OR Equivalent]
  • 2 piece Garlic Cloves (medium-sized)

Basic Cooking Ingredients

  • 2 Tablespoon Cooking Oil [Sunflower, Safflower, Canola or Olive Oil based on preference]
  • 0.75 teaspoon Salt



  • Cutting & Chopping

    1. Peel & dice onion.
  • 2. Peel & finely chop fresh ginger root OR grate using ginger grater.
  • 3. Peel & finely mince garlic cloves OR crush using garlic press.


  • Preparing Herb & Spice Mix (Layering Technique)

    (Layer 1)
    Heat 1 Tablespoon of oil in a wok (or sauté pan).
  • (Layer 2)
    When oil is heated, turn heat to medium and add entire contents of Gold Pack to roast spices. Continue on medium heat, stirring often, till you smell a slight aroma of roasted spices. It will take 10-15 seconds to get the aroma of roasted spices if oil is hot enough.
  • (Layer 3)
    Add chopped onion, chopped ginger and minced garlic. Continue on medium heat, stirring often, until the onions become translucent and ginger & garlic lose their pungent smell and start smelling nutty & little sweet.
  • (Layer 4)
    Add entire contents of Black Pack, ¾ teaspoon of salt & ground red chili (optional, according to taste) and roast on medium heat for another 1 minute, stirring gently and mixing well.
  • (Layer 5)
    Add canned chickpeas (or boiled dry chickpeas) to this herb & spice mix. Add ½ cup of water to this mix and stir it well. Cover the wok (or sauté pan) with the lid and cook on medium heat for till chickpeas become soft or cook to desire texture.


Dry Chickpeas
Dry chickpeas can also be used instead of Canned Chickpeas. In that case 8 ounce of Dry Chickpeas need to be soaked in water for 4-6 hours and then boiled in water till they are soft.
How to Tell When Oil is Hot
When a small piece of food (a bit of ginger OR garlic OR onion) sizzles immediately when added to the pan.
Start Cooking only after all the Preparation steps are completed
In Indian Cooking each step move fast so every ingredient should be in ready-to-cook state and should be close to the cooking station before starting cooking.
Tried this recipe?Let us know how it was!

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