Chana Masala
15 August, 2024
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Chana masala
A spiced chickpea curry cooked with tomatoes, onions, and a blend of spices.
Ingredients
For the chickpeas:
- 2 cups dried chickpeas or 3 cups canned chickpeas
- Water for soaking and boiling
- 1/2 tsp baking soda optional, for dried chickpeas
For the chana masala:
- 2 tablespoons oil vegetable, canola, or ghee
- 1 large onion finely chopped
- 2-3 cloves garlic minced
- 1 inch piece of ginger minced
- 2-3 green chilies chopped (adjust to taste)
- 2 large tomatoes finely chopped (or 1 cup canned crushed tomatoes)
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon red chili powder adjust to taste
- 1 teaspoon amchur dried mango powder or juice of 1 lemon
- 1 teaspoon salt adjust to taste
- 1 cup water adjust for desired consistency
- Fresh cilantro chopped
Instructions
Prepare the Chickpeas:
- If using dried chickpeas, rinse and soak them in water overnight. Drain and rinse again.
- Cook the soaked chickpeas in a large pot with enough water to cover them and a pinch of baking soda (optional, to soften them). Bring to a boil, then reduce the heat and simmer until the chickpeas are tender (about 1-2 hours). Drain and set aside.
- If using canned chickpeas, drain and rinse them thoroughly.
Cook the Chana Masala:
- Heat the oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
- Add the chopped onions and cook until they turn golden brown, stirring occasionally.
- Add the minced garlic, ginger, and green chilies. Sauté for another 2-3 minutes until the raw smell disappears.
- Stir in the chopped tomatoes and cook until they soften and oil starts to separate from the mixture.
- Add the turmeric powder, coriander powder, garam masala, ground cumin, ground coriander, red chili powder, and salt. Mix well and cook for another 2-3 minutes.
- Add the cooked chickpeas and mix them well with the spice mixture.
- Pour in the water and bring the mixture to a boil. Reduce the heat and let it simmer for 10-15 minutes, allowing the flavors to meld together and the sauce to thicken. Adjust the consistency with more water if needed.
- Add the amchur (dried mango powder) or lemon juice and mix well. Taste and adjust seasoning if necessary.
Garnish and Serve:
- Garnish with chopped fresh cilantro.
- Serve hot with rice, naan, or roti, and enjoy your delicious chana masala!
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