Description
Chana Masala is a flavorful and hearty vegan Indian curry made with tender chickpeas simmered in a fragrant tomato-based sauce infused with a blend of spices like cumin, coriander, garam masala, and paprika. This dish is perfect for a healthy dinner served with rice, naan, or roti, garnished with fresh cilantro and a squeeze of lemon for added zest.
Ingredients
Scale
Chana Masala Ingredients
- 2 tbsp oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece fresh ginger, grated
- 2 medium tomatoes, chopped
- 2 cups cooked chickpeas (or 1 can, drained and rinsed)
- 1/2 tsp turmeric powder
- 1 tsp ground cumin
- 1 1/2 tsp ground coriander
- 1 tsp paprika
- 1 tsp garam masala
- 1/2 tsp chili powder (adjust to taste)
- 1/2 tsp salt (or to taste)
- 1/2 tsp sugar (optional)
- 1/2 cup water (or more for desired consistency)
- Fresh cilantro for garnish
- Lemon wedges for serving
Instructions
- Heat Oil and Sauté Onions: Heat oil in a skillet over medium heat. Add the finely chopped onions and cook, stirring occasionally, until they turn golden brown, about 6–8 minutes. This step builds the flavor base for the curry.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger. Cook for about 1 minute until fragrant, making sure they do not burn to maintain a fresh and vibrant taste.
- Cook Tomatoes: Add the chopped tomatoes to the skillet and cook for 5–7 minutes. Stir occasionally until the tomatoes become soft and jammy, creating a rich sauce for the chickpeas.
- Add Spices: Mix in turmeric, ground cumin, ground coriander, paprika, garam masala, chili powder, salt, and sugar if using. Stir well and cook for another minute to toast the spices and enhance their flavors.
- Incorporate Chickpeas: Add the cooked chickpeas to the skillet and stir to coat them thoroughly with the spice mixture, ensuring each chickpea is flavorful.
- Add Water and Simmer: Pour in 1/2 cup water and bring the mixture to a gentle simmer. Cover the skillet and let it cook for 10–15 minutes to allow the flavors to meld. Occasionally, use the back of a spoon to mash a few chickpeas to thicken the sauce.
- Adjust Seasoning and Garnish: Taste and adjust seasoning as needed with additional salt or chili powder. Garnish with chopped fresh cilantro and serve hot with rice, naan, or roti, accompanied by lemon wedges for a fresh citrus finish.
Notes
- For extra flavor, add a pinch of amchur (dried mango powder) or a squeeze of lemon juice at the end of cooking.
- Using dried chickpeas soaked overnight and cooked from scratch will provide a more authentic texture compared to canned chickpeas.
- Adjust chili powder according to your heat preference.
- Serve immediately for best taste and texture.
