Indian · easy

Chana Masala

Name: Chana Masala
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 30 oz Canned Chickpeas (drained); 1 large Yellow Onion; 14 oz Diced Tomatoes; 1 tbsp Ginger-Garlic Paste; 2 tbsp Vegetable Oil; 1 tsp Cumin Seeds; 1 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 1 tsp Amchur (Dried Mango Powder); 1 Lemon; 1/4 cup Fresh Cilantro (optional)

Hearty chickpea curry simmered in a tangy tomato-onion sauce with warm spices. A protein-packed vegetarian staple.

40 min
Total: 4
Serves: $10.00
Est. cost: 310
Cal/serving

Dietary, as tagged

Gluten-free
Dairy-free
Halal

Parent noteReduce chili powder to a pinch. Mash some chickpeas for younger kids who prefer smoother textures.

Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.

Ingredients

Canned Chickpeas (drained)30 oz
Yellow Onion1 large
Diced Tomatoes14 oz
Ginger-Garlic Paste1 tbsp
Vegetable Oil2 tbsp
Cumin Seeds1 tsp
Coriander Powder1 tsp
Turmeric Powder1/2 tsp
Amchur (Dried Mango Powder)1 tsp
Lemon1
Fresh Cilantro (optional)1/4 cup

Method

01
Heat oil in a large pot over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
02
Add diced onion and cook until golden brown, about 8 minutes. Stir in ginger-garlic paste, coriander, cumin powder, turmeric, and chili powder. Cook 1 minute.
03
Add diced tomatoes, amchur (dried mango powder), and salt. Cook until tomatoes break down, about 5 minutes.
04
Add drained chickpeas and 1 cup water. Bring to a boil, then reduce heat and simmer for 15 minutes until sauce thickens.
05
Finish with a squeeze of lemon juice and garnish with cilantro. Serve with rice or roti.

310
Calories: 14g
Protein: 48g
Carbs: 8g
Fat