KLW Chana Masala

Chana Masala is a hearty and flavorful North Indian dish made with chickpeas cooked in a spiced tomato gravy. This vegetarian delight is rich in protein and commonly enjoyed with rice or Indian breads like roti and naan.

  • Serving size: 6
  • Preparation time: 15 minutes
  • Cooking time: 30 minutes
  • Total time: 45 minutes
  • Type of meal: Main course
  • Type of cuisine: North Indian
  • Total number of calories (per serving): 250 calories
  • Macros (per serving): Carbohydrates: 35g | Proteins: 10g | Fats: 8g

 

Ingredients:

  • Chickpeas 3 cups cooked (or 1.5 cups dried, soaked overnight and cooked) - where 1 cup of dried chickpeas is around 200 grams; 1 cup of cooked chickpeas is around 165 grams
  • Oil: 2 tablespoons
  • Onion: 1 large, finely chopped
  • Tomatoes: 3 large, pureed
  • Green chilies: 2, finely chopped
  • Ginger-garlic paste: 1 tablespoon
  • Cumin seeds: 1 teaspoon
  • Turmeric powder: 1/2 teaspoon
  • Red chili powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Cumin powder: 1 teaspoon
  • Garam masala: 1 teaspoon
  • KLW Chana masala: 2 teaspoons
  • Amchur powder (dry mango powder): 1 teaspoon
  • Salt: to taste
  • Fresh coriander leaves: for garnish
  • Lemon wedges: for serving

 

Procedure:

  1. Preparation:
    • Soak them chickpeas overnight and then pressure cook until tender.
    • Puree the tomatoes in a blender.
    • Finely chop the onions and green chilies.
  2. Cooking the Masala:
    • Heat oil in a large pan over medium heat.
    • Add the cumin seeds and let them sizzle for a few seconds until aromatic.
    • Add the finely chopped onions and sauté until golden brown.
    • Stir in the ginger-garlic paste and chopped green chilies. Cook for 2-3 minutes until the raw smell disappears.
  3. Making the Tomato Base:
    • Add the tomato puree to the pan. Cook on medium heat, stirring occasionally, until the oil separates from the masala (about 10 minutes).
    • Add turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well and cook for another 2-3 minutes.
    • Add garam masala, KLW Chana masala and amchur powder. Stir well and cook for another 2-3 minutes.
  4. Incorporating Chickpeas:
    • Add the cooked chickpeas to the tomato mixture. Stir well to coat the chickpeas with the masala.
    • Pour in 1 cup of water (adjust according to desired consistency). Bring to a boil.
    • Reduce the heat and let the chana masala simmer for 10-15 minutes, allowing the flavors to meld together.
  5. Final Touches:
    • Adjust salt to taste.
    • Remove from heat and let the dish sit for a few minutes before serving.
  6. Serving:
    • Garnish with freshly chopped coriander leaves.
    • Serve hot with naan, roti, or steamed rice.
    • Accompany with lemon wedges for an extra zest.

Enjoy your delicious and nutritious Chana Masala! 

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