Chana Masala Recipe
This easy Indian dish is packed with protein, flavor, and comfort. The spices create a rich, aromatic sauce. It's perfect with warm naan or over fluffy rice.
Ingredients
- 2–3 tablespoons oil
- Whole spices cinnamon, cloves, cardamom, bay leaf
- 1–2 medium onions chopped
- 1 green chili chopped
- 1 tablespoon garlic ginger paste
- 2–3 medium tomatoes chopped or canned
- Ground spices: cumin coriander, turmeric, Kashmiri chili powder, garam masala, chana masala powder
- Salt to taste
- 2 cups cooked chickpeas or canned, rinsed
- 1 tablespoon kasuri methi
- 1 teaspoon amchur powder or juice from 1/2 lemon
- Water as needed
- Fresh cilantro for garnish
Instructions
- Create Aromatic Base – Heat oil in a pot, add whole spices and let them sizzle. Add chopped onions and chili; cook until golden (5–7 mins).
- Add Ginger Garlic Paste & Spices – Stir in ginger garlic paste; cook briefly. Add chopped tomatoes and cook till soft (5–7 mins). Add powdered spices and cook for 3–4 mins.
- Incorporate Chickpeas – Add cooked or canned chickpeas with some of their liquid or fresh water. Blend the base for a smoother texture, or leave chunky.
- Simmer – Cover and simmer for 15 minutes until thickened. Add amchur and kasuri methi. Adjust salt and consistency.
- Finish & Serve – Turn off heat, garnish with cilantro, and squeeze lemon juice. Serve with rice or Indian bread.
Notes
- Use kasuri methi and amchur for authentic North Indian flavor.
- Fresh ginger garlic paste makes a big difference.
- Chana masala tastes better the next day.
- Adjust curry thickness based on serving (thicker for bread, thinner for rice).
- Can be made ahead and refrigerated for 3 days or frozen for up to 3 months.