Chana Masala

This Indian classic can be served over rice or on its own





Garlic, minced 

18 g

6 cloves

Ginger, peeled, grated

12 g 

2 tbsp

Cilantro, chopped 

20 g

½ cup

Serrano chile, sliced with seeds

40 g 

2 chiles

Neutral oil

45 g

45 mL / 3 tbsp

Onion, yellow, diced 

100 g

1 onion

Cumin, ground

6 g

1 tbsp


1 g

¼ tsp

Coriander, ground

6 g

1 tbsp

Chili powder, ground

2 g

1 tsp

Turmeric, ground

2 g

1 tsp

Tomato, canned, crushed

800 g / 28 oz 

1 can

Chickpeas, canned, slightly drained

850 g / 30 oz

1 can


2 g

½ tsp

Lemon juice

30 g

30 mL / 2 tbsp

Garam masala 

2 g

1 tsp

Cilantro, chopped 

For garnish



  1. Using a food processor or mortar and pestle, add garlic, ginger, cilantro, and serrano chiles and grind into a rough paste. 
  2. Heat a large pot over medium heat. Add neutral oil, onion, cumin and salt. 
  3. Add chile paste, coriander, chili powder, and turmeric and stir. If the pan is dry, add more oil. Stir in tomatoes, chickpeas and salt.
  4. Increase heat to medium high until it reaches a simmer, then reduce heat to low and maintain a simmer for 15-20 minutes. If the sauce gets too thick, add water. Stir occasionally.
  5. Remove from heat and add lemon juice and garam masala. Combine well. 
  6. Let cool slightly before serving. Garnish with cilantro. 


  • You can add a bit of sugar near the end if you wish to offset the heat from the chiles
  • Serve with rice and/or naan bread if desired