chana masala recipe

"Chana" means chickpea and "masala" means spice. This dish can be served over rice or with naan, and also works well over toasted crusty bread and on its own!

Inspired Indian's Chana Masala spice kit is based on the Punjabi version and includes pomegranate and mango powder which give it a unique, slightly tart flavor. 

servings 4 to 6  |   cook time 30 min


  • 2 cans garbanzo beans  |  ~4 cups
  • 1 medium yellow onion |  1 cup finely chopped
  • 1-inch cube peeled, fresh ginger  1 tsp finely grated
  • 4 garlic cloves  |  2 tsp finely grated
  • 1 cup tomato sauce  |  8 oz
  • 1 tbs butter or non-dairy spread
  • 1 tbs fresh lemon juice
  • vegetable oil or ghee
  • salt
  • 1 Inspired Indian Chana Masala Spice Kit


cooking whole spices in heated oil releases their flavor and infuses the dish with an additional layer of flavor.

resist the urge to increase the heat while frying onions, otherwise the whole spices may burn and become bitter. if onions start to stick or brown too quickly, add 1 tbs water.

adding a bit of water with spice powder helps prevent them from burning.


Heat 2 tbs oil in saucepan set over medium heat. Add WHOLE SPICES, stir 1 min, then add 1 cup finely chopped onion. Sauté 5 to 7 minutes until onions starting to brown at edges; add splash of water if they dry out.

While onions are frying, finely grate ginger and garlic, and drain and rinse garbanzo beans.

Add ginger and garlic to pan along with 1 tbs butter or oil. Stir 1 min, then mix in SPICE POWDER and 2 tbs water. Stir a few seconds, then mix in 1 cup tomato sauce, garbanzo beans, 1 cup water, and 1 tsp salt.

3  Cover and simmer on medium-low 15 min; stir occasionally. Add 1 tbs fresh lemon juice and salt to taste.





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