Chana Masala Recipe
Chana masala originated in North India, where chickpeas (known as chana in Hindi) are a dietary staple. The dish has been part of Indian households for centuries, often served with flatbreads like roti or rice.
Equipment
- A large skillet or saucepan
- A spatula or wooden spoon
- A knife and cutting board
- Measuring spoons and cups
Ingredients
For the curry base:
- 2 cups cooked chickpeas (or 1 can, drained and rinsed)
- 3 medium-sized tomatoes, finely chopped or blended
- 1 medium onion, finely chopped
- 3–4 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2–3 green chilies, finely chopped (optional)
Spices:
- 2 tbsp oil (vegetable or coconut oil)
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp red chili powder (adjust to taste)
- 1 tsp amchur (dry mango powder) or a squeeze of lemon juice
- Salt to taste
Optional garnishes:
- Fresh cilantro leaves, chopped
- Lemon wedges
Instructions
- Start by prepping all your ingredients. Finely chop the onion, tomatoes, and green chilies, and mince the garlic and ginger. If you’re using canned chickpeas, rinse them thoroughly.
- In a skillet, heat the oil over medium heat. Add the cumin seeds and let them crackle for about 30 seconds. Then, add the chopped onions and sauté until golden brown, which takes about 5–7 minutes.
- Stir in the minced garlic, grated ginger, and green chilies (if using). Cook for 1–2 minutes until fragrant.
- Add the tomatoes and cook for about 7–10 minutes until they break down into a thick sauce. Add the turmeric, coriander powder, red chili powder, and salt. Mix well.
- Add the cooked chickpeas to the pan, stirring to coat them in the spice mixture. Pour in ½–1 cup of water to achieve your desired consistency. Simmer for 10 minutes, stirring occasionally.
- Stir in the garam masala and amchur powder (or lemon juice). Let the curry simmer for 2 more minutes to absorb the flavors.
- Turn off the heat and garnish with fresh cilantro leaves. Serve hot with rice, naan, or roti.