Indian Chana Masala (Chickpea Curry)
North India’s most popular vegetarian dish: chickpeas simmered in a robust, tangy tomato-onion sauce with warm spices. It’s hearty, protein-rich, and deeply flavorful.
Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14 oz) crushed tomatoes
- 2 teaspoons coriander
- 1.5 teaspoons cumin
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1/2 teaspoon chili powder
- 1/2 teaspoon amchur (dried mango powder, optional but traditional)
- 2 tablespoons vegetable oil
- 1 tablespoon lemon juice
- Fresh cilantro for garnish
- Salt to taste
- Basmati rice and naan for serving
Instructions
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1
Heat oil in a large pan over medium heat. Cook onion until deeply golden, about 10 minutes. Add garlic and ginger, cook 1 minute.
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2
Add coriander, cumin, turmeric, and chili powder. Stir for 30 seconds until fragrant. Add crushed tomatoes and cook for 8-10 minutes until the sauce thickens and the oil begins to separate from the edges.
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3
Add chickpeas and 1/2 cup water. Stir to coat. Simmer for 15 minutes, stirring occasionally. Mash a few chickpeas against the side of the pan to thicken the sauce.
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4
Stir in garam masala, amchur (if using), lemon juice, and salt. The sauce should be thick and cling to the chickpeas.
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5
Garnish with fresh cilantro. Serve with basmati rice and naan.
