Chana Masala

This is another recipe that I recently learned from Didi. I have added a couple of my own little tweaks and changes but it's mostly hers!

You Need:

1/4 cup canola oil
1 large bay leaf
1 tsp jeera seeds (cumin seeds)


1 large fist sized onion, 1/2 chopped (set the other half aside)
1 large tomato or 2 small, 1/2 minced (set the other half aside)
7 to 9 stems of leaves (take the leaves off)
2 16oz cans of chick peas
1/4 tsp haldi (turmeric)
1/2 tsp garam masala
1 tsp chole seasoning (boxed seasoning common in Indian grocery stores)
1/2 tsp red chili powder
1/2 tsp garlic powder
1 tsp salt
1 cup of water

2 small green chilies (with slits down the side but not cut)
1/2 inch cinnamon stick (or 1/8 tsp ground)
3 whole cloves (or 1/8 tsp ground)
1/2 tbsp ghee (or butter, shhh!)
juice from 1/2 lemon or 1 tbsp lemon concentrate

Step 1: Put 1/2 onion, 1/2 tomato, and cilantro in the grinder and grind until smooth. Set aside. Put 1 16oz can of chickpeas in the grinder and grind until smooth (you might need to add a tbsp of water to make it easier to grind). Set aside.

Step 2: Add oil to the pan and heat over medium. Add bay leaf to oil and allow that to cook until it starts to brown. Add the cumin seeds and let them heat until they sizzle. Add the 1/2 chopped onion and allow it to cook until it starts to get just a little brown around the edges. Stir frequently to prevent burning.

Step 3: Add the 1/2 minced tomato to the onion mix. Add the haldi, garam masala, chole seasoning, garlic powder, and salt to the mix. Allow to cook for 2-3 minutes. Add the ground onion, tomato, and cilantro mix. Allow to cook for another 2-3 minutes. Add the ground chickpeas and allow to cook for another 2-3 minutes. You should be stirring frequently as you add things to prevent burning and to ensure things are cooking nicely.

Step 4: Add the water to the pan, cover with a lid, and reduce the heat to medium-low. Let this simmer for 10 minutes, stirring occasionally (not as often as frequently!) to prevent burning.

Step 5: If you are using whole cinnamon and cloves, either use and mortar and pestal to grind them or do as I do and put them in a ziplock and crush with a rolling pin. Take a small pan or skillet and add the ghee or butter and allow to melt over medium heat. Add the melted chilies and let them cook until they sizzle, then add the ground spices. Stir a little and then add the lemon juice.

Step 6: Add the ingredients from the small pan to the Chana Masala pan. Stir well and remove from heat. Serve with naan, rice, or whatever your heart desires!