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India · Food

North Indian Chana Masala

40 min
270 kcal
4 servings

By eatmundo · August 3, 2026

North Indian Chana Masala🇮🇳AI-generated image

Same ingredients, elsewhere in the world

5 matches

Dishes from other countries' kitchens, made from the same core ingredients as North Indian Chana Masala. The percentage is the share of ingredients the two recipes have in common.

Same technique: Stew404 recipes from 26 countriesSee all 5 matches

A robust and tangy chickpea curry flavored with a blend of toasted ground spices. This protein-packed dish is a cornerstone of Indian vegetarian cooking.

According to eatmundo's ingredient comparison, the closest dish to North Indian Chana Masala from another cuisine is Beef and Chickpea Stew (Morocco): the two share 62% of their ingredients.

Ingredients

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4 servings

How to Make It

  • 1

    Heat 2 tbsp of oil in a pot over medium-high heat and add the cumin seeds until they crackle.

  • 2

    Add the chopped onions and fry for 7 minutes until they turn a deep golden brown color.

  • 3

    Stir in the ginger paste and cook for 1 minute until the raw smell disappears entirely.

  • 4

    Pour in the tomato puree and cook for 10 minutes until the oil starts surfacing clearly.

  • 5

    Add the coriander powder and salt, mixing well to create a fragrant, thick base.

  • 6

    Fold in the chickpeas and stir for 3 minutes to coat every pea in the spice mix.

  • 7

    Add 1 cup of water and simmer for 15 minutes, allowing the chickpeas to soften and absorb the curry.

  • 8

    Finish with a light sprinkle of fresh herbs or lemon juice for brightness before serving.

Frequently Asked Questions

What is Chana Masala?

Chana Masala is a North Indian dish consisting of chickpeas simmered in a spiced gravy made from onions, tomatoes, ginger, and various aromatics. It is typically served as a main course alongside bread like bhatura or naan, or with rice, and is consumed as a staple meal.

Should I use canned or dried chickpeas?

Both work; dried need overnight soaking and boiling, while canned are convenient and ready to use.

Can I make it less spicy?

This recipe uses no chili or garam masala; its base flavor relies on the aromatics.

What should I serve this with?

It is traditionally served with Bhatura, Naan, or simple steamed basmati rice.

Is the onion color important?

Yes, the deep golden brown color of the onion is essential for the depth and sweetness of the final sauce.

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