Chana Masala (Alternate lower fat version!)

By Elisa Booker

May 27, 2019

This chana masala packs a punch - great zingy flavour and retains creaminess without using any cream/coco milk!

  • Prep: 15 mins
  • Cook: 1 hr 15 mins
  • Yields: 4 servings served when served with rice and/or roti


2 cans chickpeas (rinsed)

6 medium tomatoes (chopped) (or 2 cans chopped toms)

2 inch knob garlic (chopped)

6 cloves garlic

1 green chilli

1 teaspoon lemon juice

2 tsp oil

1 medium red onion (chopped)

1 tsp ground cumin

1/2 tsp tumeric

1/3 tsp cayenne

Pinch asafetida (optional)

2 tsp garam masala

1/4 tsp kala nemak (indian black salt) - not essential if you don't have

3/4 tsp salt (to taste - good idea to add this a bit at a time to ensure dish not over-salted)

1/2 tsp sugar

1+1/2 - 2 cups water

Chopped coriander - for garnish

Finely chopped red onion - for garnish

Lemon - for garnish


1Combine 1/2 cup chickpeas, tomatoes, ginger, garlic, chilli and lemon juice and blend until smooth - set aside.

2Heat oil over medium heat, add red onion and cook until translucent - about 8 mins

3Add cumin, tumeric, cayenne, garam masala and asafetida, mix well and cook for about a minute

4Add kala nemak

5Add the pureed chickpea/tomato mixture, partially cover and cook for 15 mins stirring occasionally

6Reduce heat and continue to cook for 10-15 mins

7Add remaining chickpeas, salt, sugar and mix well

8Add 1 and 1/2 cup water, cover and cook for 30 mins

9Taste, adjust spice/seasoning and cook for further 15-20 mins until sauce has reached desired consistency (add more water if required)

10Garnish with coriander, red onion and a squeeze of lemon and serve


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