Skip shipping - tell your favorite store to stock our stuff by clicking here. Easy ordering through our distributor Fortune Fish & Gourmet!
Indian As Apple Pie Recipes
Chickpeas Curry Gluten Free stove top StoveTop

Stovetop: Scratch Chana Masala

February 27, 2025

Stovetop: Scratch Chana Masala
Chana Masala
CHANA MASALA IS AN ICONIC INDIAN DISH IN OUR WEEKLY ROTATION — FOR GOOD REASON.
It's deliciously addictive and a great protein option for vegetarians and vegans alike. Protein is not the only benefit, there are so many other higher protein sources. One cup of chopped chicken, for example, logs 38 grams of protein, while 1 cup of chickpeas has about 14.5 grams. But, what chickpeas offer that meat does not is fiber.

Fiber helps get rid of waste and ensures more efficient digestion. You need it. Meat has no fiber while one cup of cooked chickpeas has 12.5 grams of fiber — more than half the daily recommended amount. If you make this dish with healthy ingredients like onion-ginger-garlic and Indian spices, you have a powerhouse of a meal that will not only satisfy your tastebuds but will keep you full longer AND give you a protein boost.

It's worth making at home to better manage the oil and additives. Follow my steps for an easy homemade and delicious restaurant-style Chana Masala.

 


Stovetop: Scratch Chana Masala

Ingredients

  • 1 cup dried white chickpeas cooked (2 2/3 cups cooked)
  • 1 tablespoon vegetable oil or ghee
  • 1 pinch hing 
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1 small yellow or red onion, minced
  • 1-inch piece ginger, pureed
  • 3 cloves garlic, pureed
  • 1-4 Thai chiles, stems removed and thinly sliced
  • 1 medium tomato, pureed
  • 1 tablespoon unsalted tomato paste
  • 1 tablespoon chana masala
  • 1 tablespoon garam masala
  • 2 teaspoons coriander powder
  • 1 teaspoon red chile powder
  • 1-2 teaspoons salt
  • 3-4 cups aquafaba or water 

Instructions

  1. In a heavy medium-sized pan heat the oil or ghee until warm. Add the hing, cumin seeds, and turmeric. Stir and cook about 40 seconds until the seeds sizzle. 
  2. Add the onion. Stir and cook about 3 minutes until slightly brown. 
  3. Add the ginger, garlic, and chiles. Stir and cook about 1 minute. 
  4. Add the tomato and tomato paste. Stir and cook about 1 minute, deglazing the pan.
  5. Add the chana masala, garam masala, coriander, red chile, and salt. Stir and cook another minute.
  6. Add the aquafaba or water. Simmer for about 15-17 minutes. Serve with basmati rice or Indian bread like roti or naan. 

[[ recipeID=recipe-2m7m8cia9, title=Stovetop: Scratch Chana Masala ]]




Leave a comment

Comments will be approved before showing up.

Also in Indian As Apple Pie Recipes

Blender: Homemade Almond Milk Kissed with Dates
Blender Drink Gluten Free Vegan Vegetarian
Blender: Homemade Almond Milk Kissed with Dates

February 21, 2025

Continue Reading

Stovetop: Pistachio Korma
Curry garam masala Gluten Free Korma stove top Vegetarian
Stovetop: Pistachio Korma

February 12, 2025

Continue Reading

Creamy Tarka Homemade Hummus
Chickpeas Gluten Free Legumes Recipes Vegan Vegetarian
Creamy Tarka Homemade Hummus

February 05, 2025

Continue Reading

Subscribe

Stovetop: Scratch Chana Masala

CHANA MASALA IS AN ICONIC INDIAN DISH IN OUR WEEKLY ROTATION — FOR GOOD REASON. It's deliciously addictive and a great protein option for vegetarians and vegans alike. Protein is not the only benefit, there are so many other higher protein sources. One cup of chopped chicken, for example, logs 38 grams of protein, while 1 cup of chickpeas has about 14.5 grams. But, what chickpeas offer that meat does not is fiber.

Servings: 4

Keywords: Curry, Chickpeas, Chana Masala, Vegan, Vegetarian, Gluten Free

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins

Ingredients

Instructions

Ingredients

  • 1 cup dried white chickpeas cooked (2 2/3 cups cooked)
  • 1 tablespoon vegetable oil or ghee
  • 1 pinch hing
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1 small yellow or red onion, minced
  • 1 inch piece ginger, pureed
  • 3 cloves garlic, pureed
  • 1-4 Thai chiles, stems removed and thinly sliced
  • 1 medium tomato, pureed
  • 1 tablespoon unsalted tomato paste
  • 1 tablespoon chana masala
  • 1 tablespoon garam masala
  • 2 teaspoons coriander powder
  • 1 teaspoon red chile powder
  • 1-2 teaspoons salt
  • 3-4 cups aquafaba or water

Instructions

  1. In a heavy medium-sized pan heat the oil or ghee until warm. Add the hing, cumin seeds, and turmeric. Stir and cook about 40 seconds until the seeds sizzle. 
  2. Add the onion. Stir and cook about 3 minutes until slightly brown.
  3. Add the ginger, garlic, and chiles. Stir and cook about 1 minute.
  4. Add the tomato and tomato paste. Stir and cook about 1 minute, deglazing the pan.
  5. Add the chana masala, garam masala, coriander, red chile, and salt. Stir and cook another minute.
  6. Add the aquafaba or water. Simmer for about 15-17 minutes. Serve with basmati rice or Indian bread like roti or naan.

Notes

Chickpea Cooking Tip: This recipe uses 1 cup of dried chickpeas, which are then cooked and will measure out to 2 2/3 cups of chickpeas. If you are using canned chickpeas, note that most cans yield about 1 3/4 cups of chickpeas. I prefer to cook my chickpeas in ample water (1 cup chickpeas in 5 cups of water), so that I have ample chickpea water or aquafaba, that will eventually help thicken up my curry.


This recipe is by Anupy Singla, Indian As Apple Pie.