Under 30 minutes Chana Masala and Naan Recipe (+ Video)

Chana Masala and Naan Bread

The ultimate combo of spicy and delicious chana masala with soft buttery naan bread, who can resist? And what if you could make it at your home within 30 minutes and better than the restaurants. Sounds interesting?

Well, this recipe is just perfect for you to try restaurant style chana masala and soft no yeast naan bread.

Ingredients Needed to Make Chana and Naan Bread

• Firstly, Chickpeas- As this is a quick recipe so we are using canned chickpeas.
• Tomato- Canned chopped tomatoes or fresh ones.
• Onions- I prefer to use red onions for that strong and spicy flavor in the curry.
• Ginger and garlic paste-We need it in the curry for flavors and to help the protein digestion.
• Green chili- I use finger green chilies which are really spicy, you can omit or use any other mild ones.
• Spices-When it comes to any Punjabi curry the basic four spices turmeric, coriander, garam masala, and red chilly powders are a must.
• Dried fenugreek leaves-Gives a very nice flavor to the dish.
• Coriander leaves- For refreshing the dish with subtle flavors.
• Oil-Any kind of cooking oil is perfect for the curry.
• First, All-purpose flour- You could use plain flour as well.
• Baking soda-To leavened the flour.
• Yogurt-Helps in making soft naans.
• Milk-To knead the dough

How to make Chana Masala and Naan?

First of all, let’s prepare the dough ready for Naan. In a mixing bowl add all the ingredients. Now knead a smooth dough using a little milk at a time. Keep kneading as we want to work on the gluten in the flour.

Meanwhile, let’s cook the chana masala. In a pan saute the whole spices, fenugreek onion-garlic ginger paste along with tomato puree, add spices and cook until oil separates from it.

Add the chickpeas and water as per your desired consistency of the curry. Simmer the dish until done.

When the dough is ready, keep it aside for 10 minutes and then roll the naan bread. Now apply some water on one side of rolled naan and place it on a preheated griddle with the waterside on the bottom. Cook them on a griddle or Tawa flip, cook the other side on direct flame, and smear with butter.

Finally serve the warm chana masala garnished with chopped coriander leaves and with butter smeared naan bread.

Can we store Chana Masala and Naan?

Yes, Of course. Store the chana masala in freezer-safe boxes and naan bread in freezer-friendly zip lock bags. Thaw properly before reheating. You can reheat them in MW or Oven.

Serving Suggestions

Apart from Naan bread, the chana masala is best paired with boiled rice, flatbreads, paratha, etc. You can also serve along with raita, papad, and salad.

For naan bread serve them with, Amritsari Chole, Paneer Butter Masala or Tofu Masala.

Looking for more such bread and curry recipes to get some ideas for your lunch or dinner? Do not miss myMakhani Paneer, Kulcha Bread, and the best one, the Lachha Paratha.

*Trying my recipe! Please share your photos with me on Facebook, Pinterest, and Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected*. I would love to see your creations from my space!!

Under 30 Minutes Chana Masala and Naan Bread

Sapana Behl

Chana masala and Naan bread is a classic combination of chickpea curry made with onion tomato gravy and soft naan bread made without yeast.

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Prep Time 6 hours hrs 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Indian

Servings 4 People

Calories 490 kcal

Equipment

• Skillet
• Pan

Ingredients

  

1x2x3x

For Naan Bread

• 3 cup all-purpose flour/maida+ 2 tablespoons more for dusting
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup yogurt
• 1 tablespoon oil
• milk to knead the dough I have used about 1 1/2 cup
• butter to smear
• few coriander leaves chopped
• 1 tablespoon nigella seeds/kalonji

For Chana Masala

• 2 can chickpea drained and washed
• 2 tablespoon ginger-garlic paste
• 1 onion chopped
• 1 can tomatoes chopped
• 2 green chillies
• 4 tablespoon oil
• water as required
• coriander leaves chopped
• 1 black cardamom
• 2 bay leave
• 3-4 cloves
• 1 cinnamon stick

Spices

• 1 teaspoon dried fenugreek leaves
• 1 teaspoon turmeric powder
• 2 teaspoon coriander powder
• 2 teaspoon Kashmiri red chilli powder
• salt to taste
• 1 teaspoon garam masala

Instructions

 

For Naan Bread

• In a mixing bowl add flour, baking soda, and salt. Give it a mix.
• Now add yogurt, oil and, mix well to combine.
• Finally, knead the dough using little milk at a time until a smooth dough is formed.
• Apply some oil on the dough and cover it with a cling wrap and let it rest for at least 10 minutes.
• After 10-15 minutes. Make equal sized round balls.
• Roll one ball, dusted with dry flour, into a small circle. Apply some nigella seeds and coriander leaves on it and tool again.
• Heat a tava or griddle.
• Transfer this naan over preheated tava. Cook from this side for a minute and then flip it over.
• Place this naan directly on flame with the help of tong and roast from both sides for 10 seconds with continuous flipping. (As I do not have a flame cooktop, I use cake cooling rack on my electric hob and roast the naan on it).
• Repeat the same process with the rest of the dough balls and make naan bread. Keep them in a casserole box.
• Apply butter over naans and serve with Chana Masala.
• Serve them hot.

For Chana Masala

• Heat a wok or pan, add whole spices, dried fenugreek leaves stir and add the onion-ginger-garlic paste.
• Sauté till it becomes golden in color.
• Add all spices and salt, stir and sauté for 2 minutes.
• Now add tomato purée in the above mixture. Stir frequently and cook till oil comes out from edges.
• Now add chickpeas and mix well. Add 1 1/2 cup water and bring them to boil on low heat for 15 minutes.
• Remove from heat and garnish with chopped coriander leaves.
• Serve with Naan Bread.

Video

Notes

For Chana Masala

1. Adjust the spices as per your taste buds.
2. Store the leftovers in the refrigerator for a couple of days and warm before serving
3. It can be frozen up to a month in a deep freezer.

For Naan Bread

1. These naans are instant ones and do not need too much resting time. When you have made the dough make the naan within 30 minutes of kneading it.
2. You may prepare these naans in the oven also. Set the temperature accordingly.
3. For roasting the naans you can also use a grill pan or even do so in the oven.
4. Store the naans in a casserole box or in clean a kitchen towel to keep them war,m.
5. The leftovers can be stored in the refrigerator or in the freezer too.

Nutrition

Calories: 490kcalCarbohydrates: 77gProtein: 20gFat: 14gSaturated Fat: 1.5gMonounsaturated Fat: 7gSodium: 510mgFiber: 16gSugar: 2g

Keyword butter naan, Chana Masala, how to make naan bread, no yeast naan, North Indian, Quick chana masala

Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!

Always let me know how these recipes turned out in the comments below and give a ★ rating. I will be so excited to hear how you enjoyed your Chana Masala and Naan Bread and please do share your tips and tricks with me.

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Best Regards,
Sapana Behl