Oh She Glows Cookbook: Quick & Easy Chana Masala

I have attempted making chana masala before, from various sources. This one is truly, quick and easy… and delicious! Prepare all of your ingredients ahead of time and the recipe becomes even more quick! (Just like this blog post.)


The aromatics doing their thing.

As much as I loathe the smell of cumin, I really like the toasting of the cumin seeds in this recipe. It give the spice a nutty kind of flavour. The only thing I omitted from the recipe was the cayenne pepper, as I left it up to the chile pepper to add heat to the dish.

The squeeze of lemon upon serving is a nice touch, too!


So great!

Serve with basmati rice, a samosa (Winnipeggers: Bharat Grocery on St. Anne’s has great ones) and garlic naan… a bona fide feast!

Recipe Rating: 5 Knives out of 5

Bon appétit!


Quick & Easy Chana Masala

Gluten-free, nut-free, soy-free, sugar-free, grain-free option, vegan

Yields 4 servings

Prep time: 15-20 minutes
Cook time: 20 minutes

  • 1 tablespoon (15 mL) coconut oil or olive oil
  • 1 1/2 teaspoons (7 mL) cumin seeds
  • 1 yellow onion, diced
  • 1 tablespoon (15 mL) minced fresh garlic
  • 1 tablespoon (15 mL) minced peeled fresh ginger
  • 1 green serrano chile pepper, seeded, if preferred, and minced
  • 1 1/2 teaspoons (7 mL) garam masala
  • 1 1/2 teaspoons (7 mL) ground coriander
  • 1/2 teaspoon (2 mL) ground turmeric
  • 3/4 teaspoon (4 mL) fine-grain sea salt, plus more as needed
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 (28-ounce/793-g) can whole peeled or diced tomatoes, with their juices
  • 1 (28-ounce/793-g) can chickpeas, or 3 cups (750 mL) cooked chickpeas
  • 1 cup (250 mL) dry/uncooked basmati rice, for serving
  • fresh lemon juice, for serving
  • fresh cilantro, chopped, for serving
  1. In a large wok or saucepan, heat the oil over medium heat.  When a drop of water sizzles upon hitting the pan, reduce heat to medium-low and add the cumin seeds.  Stir and toast the seeds for a minute or two until golden and fragrant, watching carefully to avoid burning.

  2. Raise the heat to medium and stir in the onion, garlic, ginger, and serrano.  Cook for a few minutes or so, then stir in the garam masala, coriander, turmeric, salt, and cayenne (if using), and cook for 2 minutes more.

  3. Add the whole peeled tomatoes and their juices and break them apart with a wooden spoon (skip if using diced tomatoes).  You can leave some chunks of tomatoes for texture.

  4. Raise the heat to medium-high and add the chickpeas.  Bring the mixture to a simmer and cook for 10 minutes or longer to allow the flavors to develop.

  5. Serve over cooked basmati rice, if desired, and garnish with a squeeze of fresh lemon juice and some chopped cilantro just before serving.

Tip: To thicken the tomato gravy, place a ladle of the curry in a mini processor and process until almost smooth.  Stir this back into the curry to thicken.  For a grain-free option, serve the chana masala atop a baked potato.

From The Oh She Glows Cookbook by, Angela Liddon


7 thoughts on “Oh She Glows Cookbook: Quick & Easy Chana Masala

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