Chana Masala
Punjabi chickpea curry — chickpeas in a spiced tomato-onion gravy. The vegetarian staple of North India. Cheap, satisfying, deeply flavorful. Best with naan or basmati rice.
Prep Time
20 min
Cook Time
30 min
Servings
2
Calories
414 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Chickpeas½ cup
- Onion½ medium
- Tomato1 medium
- Ginger½ tsp
- Garlic1 ½ cloves
- Garam Masala½
- Coriander Powder½
- Salt½ tsp
- Oil1 tbsp
All quantities scaled automatically from 2 servings.
Ingredients
Makes 2 servings · Use the Servings Scaler above to adjust
- Chickpeas0.5 cup
- Onion0.5 medium
- Tomato1 medium
- Ginger0.5 tsp
- Garlic1.5 cloves
- Garam Masala0.5
- Coriander Powder0.5
- Salt0.5 tsp
- Oil1 tbsp
Instructions
- 1
Use 2 cans (15 oz each) drained chickpeas, or 1.5 cups dried chickpeas soaked overnight and pressure-cooked 30 minutes.
- 2
Heat 3 tablespoons oil in a heavy pot. Add 1 teaspoon cumin seeds, sizzle 10 seconds. Add 1 sliced onion, cook 10 minutes until golden brown.
- 3
Add 1 tablespoon ginger-garlic paste, cook 1 minute. Add 3 chopped tomatoes (or 1 cup tomato puree), 1 teaspoon turmeric, 1.5 teaspoons red chili powder, 2 teaspoons coriander powder, 1 teaspoon cumin powder, 1 teaspoon garam masala, 1.5 teaspoons salt, 1 teaspoon amchur (dried mango powder, essential for chana masala flavor). Cook 7 minutes until oil separates.
- 4
Add the chickpeas with 1 cup of water (or chickpea cooking liquid). Mash some chickpeas with the back of a spoon to thicken the gravy.
- 5
Simmer 15 minutes uncovered, stirring occasionally, until thickened and the chickpeas have absorbed flavor.
- 6
Finish with juice of half a lemon, ¼ cup chopped cilantro, sliced green chilies. Serve with bhatura (fried bread), naan, or basmati rice. Cucumber raita on the side.
Watch how to make Chana Masala
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💡 Expert Tips
- 1.Amchur is essential. Dried mango powder. Gives chana masala its distinctive tang.
- 2.Mash some chickpeas. Releases starch to thicken gravy naturally.
- 3.Brown onions properly. 10 minutes for proper sweet base.
- 4.Slow simmer. Lets chickpeas absorb the flavors.
🔬 Why It Works
Chana masala succeeds because the spice blend (especially amchur) creates a distinctive tangy flavor. Mashing some chickpeas thickens the gravy naturally without flour. The slow simmer lets the chickpeas absorb the masala. Authentic Punjabi version is what gives the dish its character.
Frequently Asked Questions
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Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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