Chana Masala Recipe

(13 ratings)
Sending your rating
  • Dairy-free
  • Nut-free
  • Vegetarian




20 min


20 min

The Oh She Glows Cookbook by Angela Liddon (£13.89; Avery Publishing)


  • 1 tbsp coconut oil or olive oil
  • 1
  • 1
  • 2
  • tsp cumin seeds
  • 1 yellow onion, diced
  • 1 tbsp minced fresh garlic
  • 1 tbsp minced peeled fresh ginger
  • 1 green serrano chile pepper, seeded and minced
  • 1
  • 1
  • 2
  • tsp garam masala
  • 1
  • 1
  • 2
  • tsp ground coriander
  • 1
  • 2
  • tsp ground turmeric
  • 3
  • 4
  • tsp fine-grain sea salt, plus more as needed
  • 1
  • 4
  • tsp cayenne pepper
  • 793g can whole peeled or diced tomatoes, with their juices
  • 793g can chickpeas, or 750 ml cooked chickpeas, drained and rinsed
  • 250 ml dry/uncooked basmati rice, for serving
  • drizzle fresh lemon juice, for serving
  • handful fresh coriander, chopped, for serving


  • In a large wok or saucepan, heat the oil over medium heat. When a drop of water sizzles upon hitting the pan, reduce the 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.

  • 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, and cook for 2 minutes more.

  • Add the whole peeled tomatoes and their juices and break them apart with a wooden spoon. You can leave some chunks of tomato for texture.

  • 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 flavours to develop.

  • Serve over cooked basmati rice, and garnish with a squeeze of fresh lemon juice and some chopped coriander just before serving.

Top Tip

For a grain-free option, serve the chana masala atop a baked potato.

Explore More

Most Popular