Name: Chana Masala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups Cooked Chickpeas (or 1 can, drained); 1 Large Onion; 2 Medium Tomatoes; 1 tablespoon Ginger-Garlic Paste; 1 Green Chili (slit lengthwise); 2 tablespoons Chana Masala Powder; 0.5 teaspoon Turmeric Powder; 1 teaspoon Cumin Powder; 1 teaspoon Coriander Powder; 0.5 teaspoon Red Chili Powder (adjust to taste); 0.5 teaspoon Amchur (Dry Mango Powder); 0.5 teaspoon Garam Masala; 0.25 cup Fresh Coriander Leaves (chopped, for garnish); 2 tablespoons Oil; 1 teaspoon Salt; 0.5 cup Water

Chana Masala is a popular Indian vegetarian dish featuring chickpeas simmered in a spicy, tangy tomato-based gravy. It's hearty, incredibly flavorful, and a staple in many Indian households and restaurants. Originating from the Indian subcontinent, Chana Masala is particularly popular in North India and Pakistan. It is often served as a main dish alongside bhature, naan, roti, or rice, and is a common street food and celebratory dish, enjoyed by many for its robust flavors.

veganvegetarianindiancurrychickpeas

Instructions

1
Heat oil in a large pan or pot over medium heat. Add finely chopped onions and sauté until golden brown, about 8-10 minutes.
2
Add ginger-garlic paste and green chili. Sauté for another 1-2 minutes until the raw smell disappears.
3
Stir in pureed tomatoes and cook until the oil starts to separate from the mixture, about 5-7 minutes.
4
Reduce heat and add turmeric powder, cumin powder, coriander powder, red chili powder, and chana masala powder. Cook for 1-2 minutes, stirring constantly, ensuring the spices don't burn.
5
Add the cooked chickpeas and salt. Mix well to coat the chickpeas with the spice mixture.
6
Pour in water, bring to a gentle simmer, then cover and cook for 10-15 minutes, allowing the flavors to meld and deepen.
7
Stir in amchur powder and garam masala. Cook for an additional 2-3 minutes, stirring occasionally.
8
Garnish generously with fresh coriander leaves before serving hot with your choice of bread or rice.

Chef's Tips

•For a richer flavor and texture, use freshly boiled chickpeas instead of canned ones. Soak dried chickpeas overnight and pressure cook them until tender.
•Adjust the amount of green chili and red chili powder according to your preferred spice level. For more heat, add an extra chili; for less, reduce or omit.
•A pinch of kasuri methi (dried fenugreek leaves), crushed between your palms, can be added along with garam masala for an extra layer of aroma and authentic flavor.
•For a smoother, thicker gravy, you can mash a small portion of the chickpeas or blend a small amount of the cooked gravy before adding the remaining chickpeas.