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A plate of cooked white rice topped with chana masala in a tomato-based sauce, garnished with fresh cilantro. The dish appears vibrant and flavorful, with visible chunks of tomato and aromatic spices.

Chana Masala Recipe

A North Indian chickpea dish with a spiced tomato sauce and finished with a swirl of sour cream.
5 from 3 votes
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Course: Main Course
Cuisine: Indian
Keyword: chana masala, chickpeas, curry, dairy free, indian, vegan, vegetarian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Calories: 125kcal
Author: Holly Gray

Ingredients

  • 1 tablespoon olive oil
  • 1/4 cup yellow onion diced
  • 1 tablespoon garam masala
  • 1 tablespoon tomato paste
  • 2 teaspoons fresh ginger minced
  • 1/4 teaspoon red pepper flakes
  • 2 15-ounce cans chickpeas rinsed and drained
  • 1 28-ounce can crushed tomatoes
  • 1/2 cup sour cream
  • 1/4 cup cilantro chopped

Instructions

  • Set a large skillet over medium-high heat and add the olive oil. When the oil is hot, add the onion and cook for 3 minutes, until softened.
  • Stir in the drained chickpeas, crushed tomatoes, garam masala, tomato paste, ginger, and red pepper flakes. Bring just to a boil, then reduce the heat to low and simmer for 15 minutes, until heated through.
  • Remove from heat. Stir in the sour cream and adjust seasoning to taste. Sprinkle with cilantro and serve hot.

Nutrition

Calories: 125kcal | Carbohydrates: 11g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 177mg | Potassium: 69mg | Fiber: 1g | Sugar: 3g | Vitamin A: 166IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 0.2mg
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