Chana Masala Recipe

Chana Masala Recipe

serves 4 to 5

Shopping List* 

  • 1 Chana Masala Spice Kit
  • 2 cans garbanzo beans
  • 1 medium yellow onion
  • 1-inch cube fresh ginger
  • 4 garlic cloves
  • 1 lemon
  • 1 cup tomato sauce
  • 1 tbs butter
  • vegetable oil
  • salt
  • 1 small red onion and cilantro for garnish (optional)

*see Variations below



    Peel and finely chop onion. Heat 1 tablespoon oil on medium. Add WHOLE SPICES, stir 1 min, then add chopped onion. Sauté 7 - 10 minutes until lightly browned.

    While onions are frying, peel and finely grate ginger and garlic and drain and rinse garbanzo beans; set aside.


    Add ginger-garlic to pan and sauté 1 min. Add MASALA POWDER, 1 tablespoon butter/non-dairy spread, and 2 tablespoons water. Sauté 2 minutes. 


    Add garbanzo beans with tomato sauce, 1 cup warm water, and 1 tsp salt. Reduce to low, cover, and simmer 15 minutes; stir occasionally.


    Add lemon juice and salt to taste.


    (Optional) Garnish with finely chopped red onion and cilantro.

    Note: Larger whole spices are not meant to be eaten. Remove before serving or instruct diners to avoid/remove while eating.



    • to make vegan, substitute non-dairy spread or vegetable oil for butter
    • for an extra-rich flavor, substitute ghee for butter and/or vegetable oil
    • stir in a few handfuls of baby spinach or kale with garbanzo beans
    • sauté 8 ounces thinly sliced mushrooms with onions
    • sauté 1 small diced potato with onions
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