Chana Masala Recipe from Saffron Tree

chana masala

Chickpeas cooked in a mildly spiced onion and tomato paste


400g can of chickpeas
1 tsp coriander powder
1 tsp cumin powder
1 tsp red chili powder
1 tsp garam masala powder
2 medium tomatoes, blanched, skinned and finely chopped
1 large onion, finely chopped
1 tsp ginger puree
1 tsp garlic puree
1 tsp salt
3 tbsp. oil
1 tbsp. chopped coriander
Lemon wedges to serve


  • 1. Drain and rinse the chickpeas in cold water. Set aside.
  • 2. Heat oil in a pan.
  • 3. Add the chopped onion. Sauté for a few mins on medium heat until translucent.
  • 4. Add the ginger and garlic puree, fry for a few mins to cook.
  • 5. Add the finely chopped tomatoes. Mix well. Cover and cook until tomatoes are mushy and the oil separates.
  • 6. Add the powdered spices and the chick peas.
  • 7. Mix well to combine. Cover and cook for 10 mins on low heat.
  • 8. Garnish with chopped coriander and lemon wedges.


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Shortlisted for the Great British Food Awards 2019
Deliciously Yorkshire Taste Awards 2019