नमस्ते — namaste
From an Old Delhi lane where the dhaba walls are darkened by decades of tadka and chickpeas bubble in iron kadhais, comes a 45-minute dinner that hugs back.
Chana Masala & Coconut Naan
Hearty, fragrant & packed with goodness.
Hearty chickpeas simmered in a spiced tomato sauce with warm aromas, served with soft, slightly sweet coconut naan. Soul-satisfying and plant-forward.
(Serves 4)
Chana masala
- 2 tbsp olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1" ginger, grated
- 1 green chili, chopped (optional)
- 2 cans chickpeas (15 oz), drained & rinsed
- 1 can crushed tomatoes (14 oz)
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- ½ tsp turmeric
- ½ tsp chili powder (or more!)
- to taste salt
- for garnish fresh cilantro
Coconut naan
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 2 tsp baking powder
- ½ cup full-fat coconut milk (plus more as needed)
- 2 tbsp melted coconut oil (or ghee)
- to brush fresh cilantro & flaky sea salt
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1
Sauté aromatics
Heat oil in a pan over medium heat. Add onion and cook 5–6 minutes until soft and golden. Add garlic, ginger, and chili. Cook for 1 minute.
-
2
Add spices
Stir in cumin, coriander, turmeric, chili powder, and garam masala. Cook for 30 seconds until fragrant.
-
3
Simmer the masala
Add tomato paste and crushed tomatoes. Stir well. Add chickpeas, salt, and ½ cup water. Simmer uncovered for 15–20 minutes, until thickened.
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4
Make the naan dough
In a bowl, mix flour, salt, sugar, and baking powder. Add coconut milk and melted coconut oil. Mix and knead until soft dough forms. Rest 10 minutes.
-
5
Cook the naan
Divide dough into 4–6 balls. Roll out. Cook on a hot skillet 2–3 minutes per side until bubbly and golden. Brush with melted coconut oil, sprinkle with cilantro and flaky salt.
-
6
Serve & enjoy
Top chana masala with cilantro and a squeeze of lemon. Enjoy with warm coconut naan.
Try these twists
Creamy
Stir in a splash of coconut milk at the end.
Extra veggies
Add spinach, bell peppers, or peas.
Protein boost
Add tofu, tempeh, or paneer.
Heat it up
Add more chili, or a dash of cayenne.
The one thing restaurants do that you don't.
It changes the whole plate. Earn it with a 15-second ad.
The Chef's Secret
Made by the community
leftovers were even better the next day
this is going in the weekly rotation
Tag me if you make it! #chanamasalalove
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Frequently asked
Gluten-free version?
Skip the naan and serve with basmati rice or a GF flatbread. Chana masala itself is naturally GF.
Use dried chickpeas?
Yes — soak 1 cup overnight, cook until tender (~45 min). Use 3 cups cooked.
How spicy is it?
Mild-to-medium as written. Add ¼–½ tsp more chili powder for heat.
Sauté aromatics
Heat oil in a pan over medium heat. Add onion and cook 5–6 minutes until soft and golden. Add garlic, ginger, and chili. Cook for 1 minute.
Add spices
Stir in cumin, coriander, turmeric, chili powder, and garam masala. Cook for 30 seconds until fragrant.
Simmer the masala
Add tomato paste and crushed tomatoes. Stir well. Add chickpeas, salt, and ½ cup water. Simmer uncovered for 15–20 minutes, until thickened.
Make the naan dough
In a bowl, mix flour, salt, sugar, and baking powder. Add coconut milk and melted coconut oil. Mix and knead until soft dough forms. Rest 10 minutes.
Cook the naan
Divide dough into 4–6 balls. Roll out. Cook on a hot skillet 2–3 minutes per side until bubbly and golden. Brush with melted coconut oil, sprinkle with cilantro and flaky salt.
Serve & enjoy
Top chana masala with cilantro and a squeeze of lemon. Enjoy with warm coconut naan.
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