Chana Gobi Masala Recipe

Create an authentic Indian meal from the comfort of your home with this easy, delicious Chana Gobi Masala recipe. Learn how to make it now!

5 from 1 vote

Print Pin

Course: Main Dish

Cuisine: Indian

Keyword: Chana Gobi Masala

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: people

Calories: 325kcal

Author: Chitra Goel

Cost: 10

1 cup dried chickpeas soaked overnight and cook till soft (you may use 2 cups of canned chickpeas too)
1 medium head of cauliflower chopped into bite-sized florets
2 medium onions chopped
2 cloves garlic minced
1- inch piece of ginger grated
2 medium tomatoes chopped
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon turmeric powder
1 teaspoon chili powder
1 teaspoon garam masala
2 tablespoon oil
Salt to taste
Fresh cilantro leaves for garnish

Rinse and drain the soaked chickpeas.
1 cup dried chickpeas
In a large saucepan or Dutch oven, heat oil over medium heat.
2 tablespoon oil
Add the chopped onions and cook until translucent, about 5 minutes.
2 medium onions
Add the minced garlic and grated ginger and cook for 2 minutes.
2 cloves garlic, 1- inch piece of ginger
Add the chopped tomatoes and cook until soft, about 5 minutes.
2 medium tomatoes
Add the cumin powder, coriander powder, turmeric powder, chili powder, and garam masala. Stir to combine.
1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon turmeric powder, 1 teaspoon chili powder, 1 teaspoon garam masala
Add the cooked chickpeas and chopped cauliflower to the pan. Stir well to coat with the spices.
1 medium head of cauliflower
Add 1 cup of water, stir, and bring to a boil.
Reduce heat to low, cover, and let simmer for 20 minutes or until the chickpeas and cauliflower are tender.
Season with salt to taste.
Salt to taste
Serve hot with fresh cilantro leaves as a garnish.
Fresh cilantro leaves for garnish