Chana Masala
About this recipe
Chana Masala is a classic Indian dish featuring chickpeas simmered in a spicy, flavorful gravy. This version is quick and easy, using pantry staples to create a satisfying meal without the fuss of chopping vegetables.
Adam Ragusea's take on Chana Masala is perfect for a weeknight dinner, combining convenience with taste. With just a few canned ingredients and spices, you can whip up a delicious dish in under 40 minutes.
Ingredient notes
- Use ghee for the best flavor, but olive oil works too.
- For a brighter flavor, add vinegar or lemon juice to taste.
Tips from Adam Ragusea’s video
- Fry the garam masala in oil until fragrant to enhance its flavor before adding other ingredients.
- Make sure to taste the chickpeas while cooking to ensure proper seasoning, as they can be bland.
Good to know
- How long does it take to make Chana Masala?
- The total time to make Chana Masala is about 30-40 minutes.
- What can I use instead of ghee?
- You can use olive oil if ghee is not available.
- How many servings does this recipe yield?
- This recipe feeds 4-6 people.
- What type of rice should I serve with Chana Masala?
- Serve Chana Masala over basmati rice.
No life story here — the video and the recipe are the whole point. All credit to Adam Ragusea: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Heat a little oil in a pot over medium heat.
- 2
Fry the garam masala until fragrant.
- 3
Stir in the diced chiles, crushed tomatoes, drained chickpeas, garlic powder, onion powder, and dried ginger.
- 4
Add enough water to cover everything and bring to a simmer.
- 5
Simmer for 20-30 minutes until thickened, stirring occasionally.
- 6
Taste and add salt and vinegar or lemon juice to taste.
- 7
Stir in some fresh cilantro leaves before serving.
- 8
Serve over basmati rice.
Credit where it’s due: this recipe was transcribed from Adam Ragusea’s original video on YouTube. Follow them there — it’s their dish.
Are you Adam Ragusea? Claim this page or ask us to take it down. Your call, always.
