Description
Chana masala is a classic North Indian chickpea curry that’s hearty, plant-based, and bursting with flavor. Simmered in a tomato-onion gravy infused with warming spices, this dish is both comforting and deeply satisfying. It’s perfect with basmati rice, naan, or even scooped up with warm roti.
Ingredients
2 tablespoons oil
1 large onion, finely chopped
1 teaspoon cumin seeds
1 tablespoon ginger-garlic paste
2 medium tomatoes, finely chopped
1 can (15 oz) chickpeas, drained and rinsed
1/2 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
Salt, to taste
1/2 cup water (adjust for consistency)
Fresh cilantro, chopped (for garnish)
Lemon wedges, for serving
Instructions
Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle.
Add onions and cook until golden brown, about 5–6 minutes.
Stir in ginger-garlic paste; sauté for 1 minute until fragrant.
Add chopped tomatoes and cook until soft and oil begins to separate.
Mix in turmeric, coriander, cumin, chili powder, garam masala, and salt. Cook for 1–2 minutes.
Add chickpeas and water. Stir and simmer for 10–15 minutes to allow flavors to meld.
Mash a few chickpeas with the back of a spoon to thicken the curry slightly.
Garnish with cilantro and serve hot with rice or flatbread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 270 / Serving
- Fat: 10g / Serving
- Carbohydrates: 35g / Serving
- Fiber: 8g / Serving
- Protein: 10g / Serving