Authentic Chana Masala Recipe
A rich and aromatic chickpea curry cooked in a spiced tomato-based gravy, Chana Masala is a classic Indian dish enjoyed with rice or naan.
Ingredients
- 2 cups cooked chickpeas (or 1 can, drained and rinsed)
- 2 tbsp oil (vegetable or ghee)
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1 green chili, chopped (optional)
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp salt (adjust to taste)
- 1 tsp dry mango powder (amchur) or lemon juice
- 1/2 tsp black pepper
- 1/2 tsp cinnamon powder
- 1 cups water
- Fresh cilantro for garnish
Instructions
- Heat oil in a pan over medium heat and add cumin seeds. Let them splutter.
- Add chopped onions and sauté until golden brown.
- Stir in the garlic, ginger, and green chili, cooking for a minute until fragrant.
- Pour in the pureed tomatoes and cook until the oil separates from the mixture.
- Add turmeric, coriander powder, red chili powder, and black pepper. Mix well.
- Stir in the cooked chickpeas and mix to coat them with the spice blend.
- Add water and let the curry simmer for 10-15 minutes, stirring occasionally.
- Sprinkle garam masala and dry mango powder (or lemon juice) for added flavor.
- Garnish with fresh cilantro and serve hot with rice or naan.
Notes
- You can use dried chickpeas soaked overnight and cooked for an authentic texture.
- Adjust spice levels according to preference.
- For a richer taste, add a dollop of butter or cream at the end.