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Chana masala recipe

Chana masala

A spiced chickpea curry cooked with tomatoes, onions, and a blend of spices.
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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!