Description
Chana Masala, or Indian Chickpea Curry, is a beloved dish that captures the essence of North Indian cuisine. This vegan curry features earthy chickpeas, a tangy tomato base, and a robust blend of spices, making it a flavorful and satisfying meal. Whether you’re a fan of traditional Indian cooking or looking to explore more plant-based dishes, Chana Masala is a perfect addition to your culinary repertoire.
Ingredients
Base:
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2 cups (400g) dried chickpeas (soaked overnight) or 3 cans cooked chickpeas, rinsed
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2 tbsp ghee or oil (for vegan option)
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1 large onion, finely chopped
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4 cloves garlic, minced
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1-inch ginger, grated
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2 green chilies, slit (optional for heat)
Spice Blend:
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1 tsp cumin seeds
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1 tsp turmeric powder
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2 tsp coriander powder
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1 tsp garam masala
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1 tsp amchur (dried mango powder) or 1 tbsp lemon juice
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1 tsp Kashmiri red chili powder (for color, not heat)
Tomato Gravy:
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3 large tomatoes, puréed
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½ cup water
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Salt to taste
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Fresh cilantro, chopped (for garnish)
Instructions
Start by heating the ghee or oil in a large pan. Add the cumin seeds and sauté until they sizzle and release their aroma. Add the finely chopped onions and cook until golden brown, about 5 minutes. Next, add the minced garlic, grated ginger, and slit green chilies. Cook for another 2 minutes to infuse the flavors.
Stir in the spice blend: turmeric, coriander powder, and Kashmiri red chili powder. Allow the spices to cook for about a minute, ensuring they become fragrant. Then, add the tomato purée and simmer the mixture until the oil separates from the gravy, which should take around 8 minutes.
Add the soaked or canned chickpeas to the pan, followed by water and salt. Stir everything together, cover the pan, and let it simmer for 20 minutes if using dried chickpeas or 15 minutes for canned chickpeas. To thicken the gravy, mash a few of the chickpeas with the back of a spoon.
Once the chickpeas are tender and the gravy has thickened, sprinkle the garam masala and amchur (or lemon juice) over the curry. Stir well and cook for another minute. Garnish with freshly chopped cilantro and serve with basmati rice or roti.
Notes
For extra richness and depth of flavor, stir in a spoonful of coconut milk or a dollop of yogurt before serving. Pair it with basmati rice or warm naan, and garnish with fresh cilantro and a squeeze of lemon juice for a vibrant finish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmered
- Cuisine: Indian