Chana Masala is a vibrant and hearty dish that is the cornerstone of Indian cuisine. This robust curry features plump chickpeas bathed in a tangy, spiced tomato gravy infused with the warmth of cumin, coriander, and garam masala. It’s a plant-based powerhouse that’s both comforting and zesty, perfect for anyone craving a nutritious yet delicious meal. Whether scooped up with fluffy naan, spooned over steaming basmati rice, or enjoyed on its own, Chana Masala is a celebration of simple ingredients coming together to create something truly magical. So, let’s spice up your mealtime with this beloved classic that’s as nourishing and tasty.
AuthorJulia ForesekCategoryIndian, Vegan Specialties, VegetarianDifficultyBeginnerPrepare the Base:
Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them sizzle.
Add the chopped onions and sauté until golden brown.
Stir in the ginger-garlic paste and green chilies, cooking until the raw smell disappears.
Add Spices and Tomatoes:
Mix in turmeric, coriander, cumin, and red chili powders. Cook for a minute until the spices are fragrant.
Add the tomatoes and cook until they soften and the oil starts to separate from the mixture.
Combine with Chickpeas:
Add the cooked chickpeas to the pan, stirring well to coat them with the spice mixture.
Pour in water and mix. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, allowing the flavors to blend and the gravy to thicken.
Final Touches:
Sprinkle garam masala over the curry and adjust salt to taste. Stir well and cook for an additional 2-3 minutes.
Garnish and Serve:
Garnish with chopped cilantro leaves. Serve hot with steamed rice, naan, or roti, accompanied by lemon wedges.
Ingredients
Directions
Prepare the Base:
Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them sizzle.
Add the chopped onions and sauté until golden brown.
Stir in the ginger-garlic paste and green chilies, cooking until the raw smell disappears.
Add Spices and Tomatoes:
Mix in turmeric, coriander, cumin, and red chili powders. Cook for a minute until the spices are fragrant.
Add the tomatoes and cook until they soften and the oil starts to separate from the mixture.
Combine with Chickpeas:
Add the cooked chickpeas to the pan, stirring well to coat them with the spice mixture.
Pour in water and mix. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, allowing the flavors to blend and the gravy to thicken.
Final Touches:
Sprinkle garam masala over the curry and adjust salt to taste. Stir well and cook for an additional 2-3 minutes.
Garnish and Serve:
Garnish with chopped cilantro leaves. Serve hot with steamed rice, naan, or roti, accompanied by lemon wedges.
