RECIPE: Chana Masala

Today’s Belleza Moda Magazine recipe is Chana Masala, a popular Punjabi dish in Indian and Pakistani culture. The main ingredient in Chana Masala is often chickpeas. It’s generally very dry and spicy with a sour citrus note. Today’s Chana Masala recipe is from Becel. Make sure to visit their website here if you want to check out more recipes.

Chana Masala

Chana Masala, a traditional Punjabi dish. Recipe from Becel.

Chana Masala, a traditional Punjabi dish. Recipe from Becel.

Preparation Time: 15 minutes

Cooking time: 20 minutes

Recipe serves: 6 servings


  • 2 Tbsp. (45 mL) Becel® Buttery Taste Margarine
  • 2 zucchini, halved lengthwise and sliced
  • 1 sweet onion, chopped
  • 2 cloves of garlic, finely chopped
  • 2 tsp. (10 mL) of ground chili powder
  • 2 tsp (10 mL) ground cumin
  • 1 1/4 tsp. (6 mL) ground coriander
  • 1/2 tsp. (2 mL) ground ginger
  • 1/2 tsp. (2 mL) curry powder
  • 1 can (240 mL) no salt added tomato sauce
  • 1 Tbsp. (15 mL) firmly packed brown sugar
  • 2 cans (470 g. ea.) chick peas or garbanzos, rinseanddrained
  • 2 ttsp. (10 mL) fresh lemon juice
  • 1 1/2 cups (375 mL) nonfat plain Greek yogurt


  1. Melt Becel® Buttery Taste margarine in medium saucepan and cook onion and zucchini until crisp-tender (should take around 5 minutes).
  2. Stir in the garlic and cook for 1 minute.
  3. Stir in the spices and cook for 1 minute.
  4. Stir  in the tomato sauce and brown sugar and bring to a boil over high heat.
  5. Reduce heat to low and stir in chick peas.
  6. Simmer covered until heated through (should take about 10 minutes).
  7. Stir in lemon juice.
  8. Serve dolloped with Greek yogurt.

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