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 45 min


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


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.



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


Peel and finely grate ginger and garlic. Add to pan and sauté 1 min. Add MASALA POWDER, 1 tbs butter, and 2 tbs water. Sauté 2 min.


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


Add lemon juice and salt to taste.

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





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