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Chana Masala


Chef Nitin Mehra
East India Company

Prepared in the style of the Punjab region, with notes of ginger, garlic, cumin, cloves and cinnamon.

2 Tbsp oil
1/3 cup fresh ginger, julienne
sliced jalapeño, to taste
1 1/2 Tbsp paprika
2 Tbsp ginger garlic paste
2 Tbsp garam masala
1/2 boiled potato, grated
1/3 cup tomato stock or paste
1 cup boiled chickpeas
1/2 bunch fresh cilantro
salt, to taste


  1. Heat oil in a pan and add ginger and jalapeños. Cook for 5-10 seconds.
  2. Add the paprika, ginger garlic paste, and garam masala. Cook for 15-25 seconds, stirring constantly, until aromatic.
  3. Add grated potatoes,
    stirring to incorporate. Add tomato paste and bring to a simmer.
  4. Add boiled chickpeas and cilantro. Continue to simmer, without boiling, until desired thickness is reached. Season to taste with salt.

Yields 2 servings


The Mehra family’s flagship restaurant has set the standard for East Indian fine dining in Winnipeg. The ornate South Asian art, including exquisite ceramics, brilliantly coloured tapestries, beautifully set tables…

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