“I’ve made many versions of chana masala and this definitely one of the best! Absolutely delicious and easy to follow instructions. I substituted garam masala as you suggested in the notes. I can’t wait to try your other recipes, thank you!"-Eliana Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry
Recipe
♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest. Chana Masala has been a staple in my kitchen over the years, becoming a family favorite served with homemade parathas. It’s also my go-to dish for entertaining and potlucks, consistently pleasing crowds and easily adaptable to different spice levels and dietary needs. For example, if you are Vegan, simply substitute oil in place of ghee. This curry is also naturally gluten-free, making it a great option for those with gluten restrictions. Serve it with rice for a complete meal or with gluten-free Indian bread like Jowar Roti or Bajra Roti. Love Indian food? Love Indian food? Check out my Indian recipe collection, featuring delicious dishes like Curried Chickpeas with Spinach. You’ll find a variety of flavorful recipes to satisfy your cravings!
Storing
Chana masala makes for a great meal prep. Make a big batch and refrigerate for up to 5 days. You can also freeze for 2 to 3 months, simply thaw overnight in the refrigerator and then heat in the microwave or on the stovetop.
