Chana masala

Chana masala is a deliciously spicy vegetarian chickpea curry, best served with steamed basmati rice, yoghurt and naan.

  • 3 hrs cooking
  • Serves 6
  • Print


Chana masala
  • 2 large brown onions (400g), chopped coarsely
  • 8 clove garlic, quartered
  • 6 centimetre (2½-inch) piece fresh ginger (60g), grated
  • 2 tablespoon tomato paste
  • 125 gram (4 ounces) ghee
  • 2 teaspoon ground coriander
  • 2 teaspoon garam masala
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground chilli
  • 800 gram (1½ pounds) canned chickpeas (garbanzo beans), drained, rinsed
  • 1 1/2 cup (375ml) water
  • 1/2 cup loosely packed fresh coriander (cilantro) leaves


Chana masala
  • 1
    Blend or process onion, garlic, ginger and paste until smooth.
  • 2
    Heat ghee in large saucepan; cook onion mixture, stirring, 5 minutes. Add spices; cook, stirring, 2 minutes. Transfer to 4.5-litre (18-cup) slow cooker with chickpeas and the water. Cook, covered, on high, 2½ hours. Season to taste.
  • 3
    Serve sprinkled with coriander. Serve with steamed rice, yoghurt and naan (flat) bread.


To freeze: complete the recipe to the end of step 2. Pack into freezer-proof containers, leaving a 2.5cm (1 inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave on medium power (50%) until heated through

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