Chana Masala
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
4
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Course
Main Course
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Cuisine
Indian
Chana Masala
Description
Chana Masala combines cooked chickpeas with a richly spiced onion and tomato sauce infused with warming spices including cumin seeds, garam masala, coriander, turmeric, cardamom, and cayenne pepper. The preparation starts by browning onions until soft and caramelized, developing a deep base flavor. Then the aromatic spices are briefly toasted with garlic and ginger to release their fragrance before adding tomatoes, which cook down into a thick sauce.
The chickpeas simmer in the tomato-spice mixture until tender and fully flavored, finishing with fresh cilantro and lemon juice that add a bright, herbal, and acidic contrast. The hearty curry has a thick, saucy texture that coats the chickpeas well.
Chana Masala is traditionally served over cooked brown or white rice, and dollops of Greek yogurt provide a creamy, cooling complement. Additional cilantro and lemon wedges may be added at the table for freshness and acidity adjustment.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion chopped, medium
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- ½ teaspoon ground coriander
- ½ teaspoon Turmeric ground
- ¼ teaspoon ground cardamom
- Pinch of cayenne pepper
- 2 garlic grated, cloves
- ½ teaspoon ginger grated fresh
- sea salt heaping, 1 teaspoon
- ½ cup water
- 1 (28-ounce) whole peeled tomatoes canned
- 3 cups chickpeas drained and rinsed, cooked
- ½ cup cilantro plus more for serving, chopped, fresh
- 1 teaspoon lemon juice plus more for serving, fresh
- brown rice for serving, cooked, or white rice cooked
- Greek yogurt for serving, whole milk
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 8 minutes, stirring often, or until soft and well browned.
- Reduce the heat to medium-low and add the cumin seeds, garam masala, coriander, turmeric, cardamom, and a pinch of cayenne. Stir and cook for 30 seconds, or until fragrant. Stir in the garlic, ginger, salt, and ¼ cup of the water.
- Add the tomatoes, breaking them apart with your hands as you add them or crushing them with a wooden spoon in the skillet. Bring to a simmer and cook for 8 to 10 minutes, or until the sauce thickens. Add the chickpeas and the remaining ¼ cup water, stir, and simmer for 20 to 25 minutes, stirring occasionally, or until thick. Stir in the cilantro and lemon juice.
- Serve over rice with dollops of Greek yogurt, more cilantro, and more lemon juice, if desired.
User Reviews
Overall Rating
5
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