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Chana Masala

Chana Masala

Print Recipe
Classic North Indian chickpea curry in spiced tomato gravy.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 1 cup chana (dried chickpeas), soaked overnight ' pressure cooked
  • 2 medium onions, finely chopped
  • 2 medium tomatoes, pureed
  • 1 tbsp ginger-garlic paste
  • 1–2 green chilies, slit
  • 1 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1½ tsp red chili powder
  • 2 tsp coriander powder
  • 1 tsp chana masala or garam masala
  • 1 tsp dry mango powder (amchur) or a squeeze of lemon
  • Salt to taste
  • 2 tbsp oil or ghee
  • Fresh coriander, chopped

Instructions

  • Start with Sizzle
  • Heat oil/ghee. Add cumin seeds and green chilies. Let them crackle.
  • Add onions. Sauté till deep golden brown — take your time.
  • Build That Masala
  • Add ginger-garlic paste. Cook till raw smell disappears.
  • Add tomato puree, turmeric, red chili, coriander powder.
  • Cook till oil separates and the masala turns into a deep, dark red.
  • Bring in the Chana
  • Add cooked chickpeas + a bit of the stock (water from boiling).
  • Add salt, chana masala, amchur. Simmer 10–15 mins till thick and rich.
  • Smash a few chickpeas with the back of your ladle for thickness.
  • Final Touches
  • Finish with a squeeze of lemon and fresh coriander.
  • Rest 5 mins before serving — the flavors deserve to settle.