Welcome to my blog!

One Pot Chana Masala Recipe

30 Minutes



Experience the vibrant and aromatic flavours of Indian cuisine right in your own kitchen with our One Pot Chana Masala recipe. This exquisite dish is a symphony of bold spices, tender chickpeas, and a rich, tomato-based gravy, all brought together in a single pot for a culinary experience that is as convenient as it is delicious. Whether you’re a seasoned foodie seeking to explore new cuisines, or a home cook looking for a simple yet robust weeknight dinner, this recipe promises to be a crowd-pleaser that brings a piece of India to your dinner table.

One Pot Chana Masala is not just about an easy clean-up; it’s about creating a depth of flavour that is typically only achieved through slow-cooking techniques. As the spices, tomatoes, onions, and chickpeas simmer together, they create a harmony of taste that will leave you craving for more. The delightful aroma wafting through your kitchen will make you feel as if you’re wandering through a bustling Indian street market, and the final product will be a testament to the rich culinary traditions of this spectacular cuisine.



Adjust Servings
400 grams cans chickpeas, slightly drained
2 tablespoons olive oil
1 large white onion
2 teaspoons minced ginger
2 teaspoons minced garlic
600 grams can pureed or finely diced tomatoes
75 ml coconut milk *full fat
1 tablespoon lemon juice
1 teaspoon coconut sugar
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chilli powder
1 teaspoon ground tumeric
1 teaspoon garam masala
3/4 teaspoon salt
fresh cilantro and chilli peppers to finish
Nutritional Information


Sauté the onion
In a deep pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion to the pot and sauté until they turn translucent and start to brown, about 5-7 minutes. Add the 2 teaspoons of minced ginger and 2 teaspoons of minced garlic to the pot. Stir and cook for another 1-2 minutes until fragrant.
Add the spices to the pot: 1 teaspoon each of ground cumin, ground coriander, chilli powder, ground turmeric, and garam masala. Stir well to combine with the onions, ginger, and garlic. Cook for another minute to allow the spices to "bloom" and fully release their flavors.
Mark as complete
Add the 600 grams of pureed or finely diced tomatoes, along with the 400 grams of slightly drained canned chickpeas. Mix everything together, ensuring the chickpeas are well coated with the spiced tomato mixture.
Lower the heat, cover the pot, and let it simmer for about 15-20 minutes. This will allow the chickpeas to soften and absorb the flavors. After simmering, stir in the 75 ml of coconut milk, 1 tablespoon of lemon juice, 1 teaspoon of coconut sugar, and 3/4 teaspoon of salt. Allow the mixture to simmer for another 5 minutes. Taste the Chana Masala and adjust seasonings as needed. Serve hot, ideally with basmati rice or naan bread on the side.
Mark as complete
This One Pot Chana Masala recipe is flexible and can be tailored to personal preferences. Feel free to adjust the level of spices to suit your taste buds. For those who prefer a milder dish, reduce the amount of chilli powder. Conversely, if you like it spicy, feel free to add more!
While traditionally served with basmati rice or naan bread, this Chana Masala also pairs well with quinoa or couscous for a delightful twist. For a low-carb option, try it over cauliflower rice.
This recipe is great for meal prep as it stores well in the fridge for up to 5 days and the flavours develop even more over time. It can also be frozen for up to 3 months.
If you don't have coconut milk, you can use heavy cream or yogurt as a substitute.
Using fresh ginger, garlic, and cilantro can make a big difference in this recipe. They provide a burst of freshness that balances the rich and hearty flavours of the Chana Masala.

Leave a Reply

Your email address will not be published. Required fields are marked *