Chana Masala Recipe

Serves 4

From the Indian cities of Jaipur in Rajasthan and Trivandrum in Kerala, to the luxury kitchens of Singita Sabi Sands Private Game Reserve right here in Africa; from 3 Michelin starred restaurant, Vendome in Germany to bakeries in New York – celebrity chef Leila Padayachi went in search for the best recipes, the best techniques and of course, the best ingredients. Leila is putting these to good use in her dishes designed especially for Rhodes.

Chana masala is a staple food that is popular in India. A fantastic meal for the family, it’s suitable for Meat free Mondays and it’s freezer friendly too.

Chana Masala Recipe


2 Tbsp. ginger, finely grated
3 tsp. garam masala
2 tsp. ground turmeric
6 cloves of garlic, finely chopped
3 Tbsp. water
¼ cup vegetable oil
2 tsp. coriander seeds, crushed
1 tsp. cumin seeds
3 green cardamom pods
2 birds eye chillies
6 fresh curry leaves
1 stick cinnamon
2 large onions, roughly chopped
1 x 410g can Rhodes Tomato Indian Style 
4 Tbsp. tamarind paste
3 x 410g cans Rhodes Chick Peas in Brine, drained, rinsed
2 Tbsps. lemon juice
½ tsp green mango powder
Salt to taste
Fresh coriander to garnish


  1. Place the ginger, 1 teaspoon garam masala, turmeric, garlic and water in a food processor to form a paste and set aside.
  2. Heat the oil in a large pot over medium high heat.
  3. Add the coriander, cumin, cardamom, chillies, curry leaves and cinnamon.
  4. Cook until fragrant for 1-2 minutes.
  5. Add the onions and cook until lightly browned, about 8 minutes.
  6. Add the paste and cook for 3 minutes.
  7. Add the Rhodes Tomato Indian Style and cook until slightly reduced, for about 4 minutes.
  8. Add the tamarind and chick peas and boil for 2 minutes.
  9. Reduce the heat to low and cook for about 30 minutes more.
  10. Add the remaining garam masala, lemon juice, green mango powder and salt. 
  11. Garnish with the roughly chopped coriander and serve with rice.

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