Chana Masala is known for its aromatic spices and hearty chickpeas. This recipe delivers an authentic and flavorful experience that will transport your taste buds to the streets of India. Try it today and savor the rich flavors of this classic curry.
Chana Masala Recipe: Indian Chickpea Curry
4
servings20
minutes40
minutesChana Masala is a beloved dish deeply rooted in the rich culinary culture of India. It is a staple in North Indian cuisine and has gained popularity worldwide for its delicious flavors and simplicity. This flavorful chickpea curry reflects the vibrant spices and aromatic ingredients commonly found in Indian cooking. Chana Masala is enjoyed across households, street food stalls, and restaurants, and is often paired with bread like chapatis or naan, or served alongside rice. Its versatility and satisfying nature make it a favorite choice for both vegetarian and non-vegetarian eaters. Explore the cultural richness of India through this iconic dish and savor the harmonious blend of spices and chickpeas in every bite.
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Ingredients
2 cups chickpeas (canned or soaked and boiled)
2 medium onions, finely chopped
3 medium tomatoes, pureed
2 green chilies, finely chopped
3 cloves of garlic, minced
1-inch piece of ginger, grated
2 teaspoons cumin seeds
2 teaspoons coriander powder
1 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
1 teaspoon garam masala
1 teaspoon amchur powder (dried mango powder)
Salt to taste
2 tablespoons oil
Fresh cilantro leaves for garnish
Lemon wedges for serving
Directions
- Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter.
- Add chopped onions and sauté until golden brown.
- Add minced garlic, grated ginger, and green chilies. Sauté for a minute until fragrant.
- Add turmeric powder, coriander powder, and red chili powder. Mix well and cook for a minute.
- Add tomato puree, salt, and cook until the oil separates from the masala.
- Add boiled or canned chickpeas and mix well to coat them with the masala.
- Add garam masala and amchur powder. Stir to combine.
- Reduce the heat to low, cover the pan, and simmer for about 15-20 minutes, allowing the flavors to meld together.
- Adjust the consistency by adding water if needed. Simmer for a few more minutes.
- Garnish with fresh cilantro leaves.
- Serve hot with chapatis, naan, or rice. Squeeze some fresh lemon juice over the Chana Masala before serving for an extra tangy kick.
Quick Notes
- Soaking the chickpeas: If you’re using dried chickpeas, it’s recommended to soak them overnight or for at least 8 hours before boiling. This helps in softening the chickpeas and reducing the cooking time.
- Spice customization: Adjust the spices according to your taste preferences. If you prefer a milder flavor, reduce the amount of red chili powder or green chilies. For a spicier kick, add a bit more of these ingredients. Tailor the spice levels to suit your palate.
- Freshly ground spices: For enhanced flavors, consider using freshly ground cumin and coriander seeds. Toast the seeds lightly in a dry pan and then grind them to a powder. This imparts a robust aroma and taste to the dish.
- Garnish with fresh herbs: Just before serving, sprinkle some freshly chopped cilantro leaves (coriander) on top of the Chana Masala. This adds a fresh and vibrant element to the dish.
- Lemon juice for tanginess: Squeeze some fresh lemon juice over the Chana Masala just before serving. This adds a tangy and refreshing twist that complements the flavors of the dish.
