Indian

Chana Masala

Name: Chana Masala
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cans (15 oz each) chickpeas (rinsed and drained); 2 large onions (finely diced); 3 tomatoes (pureed); 2 tbsp Chana Masala spice mix; 1 tsp amchur (mango powder); 1 inch ginger (julienned)

A flavorful and spicy chickpea curry.

40 minutes

Serves 4

Lunch/Dinner

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Instructions

6 steps

1
Prepare the Base: Heat 2 tbsp oil in a deep pan over medium-high heat. Add 1 tsp cumin seeds and let them sizzle. Add the diced onions and sauté for 8-10 minutes until deep golden brown.

2
Add Aromatics & Spices: Stir in 1 tbsp ginger-garlic paste and cook for 1 minute. Lower the heat and add 2 tbsp Chana Masala spice mix, 1/2 tsp turmeric, and 1 tsp Kashmiri chili powder. Toast the spices for 30 seconds.
3
Cook the Tomatoes: Pour in the tomato puree and a pinch of salt. Cook over medium heat for 10-12 minutes, stirring occasionally, until the mixture thickens and oil leaves the sides of the pan.
4
Simmer the Chickpeas: Fold in the drained chickpeas. Add 1.5 cups of water and bring the curry to a boil. Reduce the heat to low, cover, and simmer for 15 minutes to allow the chickpeas to absorb the flavors.
5
Mash for Texture: Use the back of your spoon to mash a small handful of chickpeas against the side of the pot. This naturally thickens the gravy and improves the texture.
6
Garnish: Stir in 1 tsp amchur powder for a tangy kick. Garnish with fresh cilantro, julienned ginger, and a squeeze of lemon juice before serving.

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