Chana Masala Print

Chana Masala

800g dried chickpeas
2-3 tea bags (Assam Darjeeling if possible)
2-3 tsp tomato purée
1 tsp garlic, crushed
½ tsp ginger
1 pinch fenugreek seeds
1 pinch mustard seeds
1 tsp cumin seeds
1 pinch Asafoetida
1 tbsp Fenugreek leaf
1 tsp garam masala
1 tsp ground coriander 
½ tsp chilli powder
½ tsp black salt
2 tbsp ghee butter
Garnish - fresh coriander
For tempering
2 tbsp ghee butter
2 cinnamon sticks
2 bay leaves
6 cloves
2 black cardamon pods


  1. Add ghee butter to pan and once it has reached its heating point add fenugreek seeds, mustard seeds, cumin seeds and asafoetida. Do not let the cumin burn.
  2. Add fresh ginger and garlic and saute for 30 seconds.
  3. Add the tomato purée, fenugreek leaves and ground spices and cook till the oil separates.
  4. At this stage the chickpeas should be ready. Discard the tea leaves or bags. Add spice mix to the chickpeas and mix it well.
  5. For the tempering, add ghee butter to a ladle and add the whole spices to it once it has reached its heating point. Let the whole spices burn for a few minutes and then add this ghee to the chickpeas using a strainer.
  6. Garnish with fresh coriander and serve hot.



Put the chickpeas in a pot with the tea bags, cover with water and simmer for 25 minutes.

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