Chana Masala
Aromatic chickpeas cooked in a rich, spiced tomato gravy, a staple North Indian dish.
15 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 2 cups cooked chickpeas (or 1 can, drained)
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 1 tbsp ginger-garlic paste
- 1 green chili, slit
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp amchur (dry mango powder)
- 1/2 tsp red chili powder
- Salt to taste
- Fresh coriander leaves for garnish
- 1 lemon, cut into wedges
Nutrition Facts
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Instructions
Heat oil in a pan over medium heat. Add cumin seeds and let them splutter for a few seconds.
Add chopped onions and sauté until golden brown. Stir in ginger-garlic paste and green chili, cooking until the raw smell disappears.
Add tomato puree and cook until the oil separates from the mixture, stirring occasionally.
Mix in turmeric powder, coriander powder, red chili powder, and salt. Cook the spices for a minute to release their aroma.
Add the cooked chickpeas and stir well to coat them with the spice mixture. Pour in 1 cup of water and bring to a simmer.
Cover and cook on low heat for 15-20 minutes, allowing the flavors to meld. Stir occasionally.
Sprinkle garam masala and amchur powder. Adjust seasoning if needed. Garnish with fresh coriander leaves and serve hot with lemon wedges.
Chef's Tips
- Soaking Chickpeas: If using dried chickpeas, soak them overnight and pressure cook until tender for the best texture.
- Spice Level: Adjust the amount of green chili and red chili powder according to your heat preference.
- Tomato Tip: Use ripe, juicy tomatoes for a richer gravy. You can also add a pinch of sugar to balance acidity.
- Garnish: A dollop of yogurt or a sprinkle of chaat masala adds extra flavor before serving.
- Leftovers: Chana Masala tastes even better the next day as the flavors deepen. Reheat gently with a splash of water.
