# Easy Chana Masala

Easy Chana Masala takes 30 min (5 min prep, 25 min cooking) and serves 6.

Recipe by minimalistbaker.com · original: https://minimalistbaker.com/easy-chana-masala/  
Cuisine: Indian · Dish: Curries  
Diet: Gluten-free (verified by Meez against the source's own claim and its ingredient list)  
On Meez: https://meezenplace.app/recipes/easy-chana-masala (with step-by-step Cook Mode)

30 minute, 1-pot chana masala with green chili, cilantro, and garam masala. Easy to make, extremely flavorful, and satisfying. A healthy, plant-based meal.

## Ingredients (serves 6)

- 3 tbsp grapeseed, coconut, or avocado oil ((or other neutral oil))
- 1 medium white or yellow onion, finely diced
- 1 tbsp ground cumin
- ¾ tsp sea salt ((divided // plus more to taste))
- 6 cloves garlic, minced ((6 cloves yield ~3 Tbsp))
- 2 tbsp fresh ginger, minced
- ½ cup fresh cilantro, chopped
- 2-3 fresh green chilies*, sliced with seeds ((I used serrano peppers // reduce amount if you prefer less heat))
- 1 tbsp ground coriander
- 1 tsp chili powder
- 1 tsp ground turmeric
- 1 (28-ounce) can puréed*, crushed, or finely diced tomatoes ((if unsalted, you’ll add more salt to the dish))
- 2 (15-ounce) cans chickpeas, slightly drained
- 1 tsp garam masala* ((see instructions for DIY blend))
- 2-3 tsp coconut sugar ((or other sweetener of choice))
- 2 tbsp lemon juice ((plus more to taste // optional))

## Gluten-free

Gluten-free as written by the source and checked by Meez. Check every label, and watch shared toasters, boards and fryers. Not medical advice.

Check the label on:

- chili powder
- garam masala* ((see instructions for DIY blend))

## Steps

1. Finely dice the onion
2. Heat a large pot over medium heat
3. Once hot, add oil, onion, cumin, and one-third of the salt (1/4 tsp)
4. Add garlic, ginger, cilantro, and green chilies to a mortar and pestle and grind into a rough paste (or pulse in a food processor, or finely mince)
5. Add the paste to the pan with the onions
6. Add ground coriander, chili powder, and turmeric and stir to coat, adding a little more oil if the pan looks dry
7. Add pureed tomatoes, chickpeas, and remaining salt (1/2 tsp)
8. If the mixture looks too thick, add up to 1 cup (240 ml) water to reach a semi-thick soup consistency
9. Increase heat to medium-high until it reaches a rolling simmer
10. Reduce heat to low or medium-low and maintain a simmer, uncovered, stirring occasionally, until thick and stew-like
11. If you don't have garam masala, add dried red chilies, black peppercorns, cumin seeds, cardamom pods, cloves, and nutmeg to a mortar and pestle or spice grinder
12. Grind/mix the spices into a powder and set aside
13. When the chana masala is thickened and bubbly, taste and adjust seasonings as needed, adding more salt, chili powder, or coconut sugar
14. Remove from heat and add lemon juice and garam masala, stirring to mix
15. Let cool slightly before serving, garnished with fresh cilantro and lemon juice if desired
16. Store leftovers covered in the refrigerator up to 4 days, or in the freezer up to 1 month

## Good to know

### Swaps

- No fresh green chilies? Use 1/4 to 1/2 tsp red chili flakes or cayenne instead.
- No coconut sugar? Use an equal amount of brown sugar or another granulated sweetener.
- No garam masala? Grind dried red chilies, peppercorns, cumin seeds, cardamom, cloves, and nutmeg into a powder as described in the recipe.

### Storing it

Store covered in the refrigerator up to 4 days or in the freezer up to 1 month. Reheat on the stovetop or microwave until steaming hot.

### Making it ahead

The garlic-ginger-chili paste and the spice blend can be prepared ahead and kept in the fridge until ready to cook.

## Nutrition (per serving, 1 serving, as published by minimalistbaker.com)

- Calories: 275 kcal
- Protein: 9 g
- Carbohydrates: 41.1 g
- Sugar: 14.8 g
- Fiber: 5.3 g
- Fat: 8.5 g
- Saturated fat: 0.6 g
- Sodium: 496 mg