Why You’ll Love This Recipe
- Plant-Based Protein: Chickpeas provide a substantial source of protein, making this dish satisfying and nourishing.
- Bursting with Flavor: A blend of traditional Indian spices creates a complex and aromatic curry that delights the palate.
- Simple Ingredients: Utilizing pantry staples like canned chickpeas and common spices, this recipe is both accessible and budget-friendly.
- Quick Preparation: With no need for marinating, Chana Masala can be prepared in under an hour, perfect for weeknight dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chickpeas (garbanzo beans)
- Onion
- Tomatoes
- Garlic
- Ginger
- Green chili (optional)
- Oil or ghee
- Cumin seeds
- Ground coriander
- Ground turmeric
- Garam masala
- Red chili powder or cayenne pepper (optional)
- Fresh cilantro
- Lemon juice
- Salt
Directions
- Prepare the Base: Heat oil or ghee in a pan over medium heat. Add cumin seeds and sauté until they begin to sizzle. Introduce finely chopped onions and cook until golden brown. Add minced garlic, ginger, and green chili (if using); sauté for an additional minute until fragrant.
- Add Tomatoes and Spices: Incorporate chopped tomatoes into the mixture, cooking until they soften and blend with the onions. Stir in ground coriander, turmeric, garam masala, and red chili powder or cayenne pepper (if desired). Cook the spice mixture for a few minutes to enhance the flavors.
- Combine Chickpeas: Add cooked or canned chickpeas to the pan, mixing them thoroughly with the spiced tomato-onion base. Pour in a small amount of water to achieve the desired curry consistency. Season with salt to taste.
- Simmer: Cover the pan and let the curry simmer on low heat for about 10-15 minutes, allowing the flavors to meld and the chickpeas to absorb the spices.
- Finish and Serve: Stir in freshly chopped cilantro and a squeeze of lemon juice to brighten the dish. Serve hot over steamed basmati rice or alongside warm naan bread.
Servings and Timing
- Servings: This recipe yields approximately 4 servings.
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Variations
- Creamy Twist: For a creamier texture, add a half-cup of coconut milk during the final simmering stage.
- Leafy Addition: Incorporate fresh spinach leaves midway through cooking to create a nutritious Chana Saag.
- Hearty Vegetables: Include diced potatoes or cauliflower florets for added substance and variety.
Storage/Reheating
- Storage: Allow the curry to cool to room temperature before transferring it to an airtight container. Refrigerate for up to 3 days.
- Freezing: For extended storage, freeze the curry in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm the curry gently on the stovetop over low heat, adding a splash of water if necessary to adjust the consistency. Alternatively, reheat individual portions in the microwave until heated through.
FAQs
What is Chana Masala?
Chana Masala is a traditional Indian curry made with chickpeas cooked in a spiced tomato-onion gravy. It’s known for its rich flavor and is commonly served with rice or bread.
Can I use canned chickpeas?
Yes, canned chickpeas are convenient and work well in this recipe. Be sure to drain and rinse them thoroughly before use.
How can I adjust the spice level?
To reduce heat, omit the green chili and cayenne pepper. For a spicier dish, increase the quantity of these ingredients or add a pinch of red chili powder.
Is Chana Masala vegan?
Yes, this dish is naturally vegan, especially when prepared with oil instead of ghee.
What can I serve with Chana Masala?
It’s traditionally served with basmati rice, naan, or roti. A side of yogurt or raita can also complement the flavors.
Can I make this dish ahead of time?
Absolutely! Chana Masala often tastes better the next day as the flavors continue to develop. Store it in the refrigerator and reheat before serving.
How do I thicken the curry?
If a thicker consistency is desired, mash a few chickpeas with the back of a spoon and simmer until the curry reaches the preferred thickness.
Chana Masala
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegan
Description
Chana Masala is a popular North Indian dish featuring tender chickpeas in a spiced tomato-onion gravy. Packed with plant-based protein, this hearty vegan curry is bursting with flavor, made with simple pantry ingredients, and ready in under an hour—perfect for weeknight dinners.
Ingredients
- 2 cups cooked or canned chickpeas (drained and rinsed)
- 2 medium onions, finely chopped
- 2 medium tomatoes, chopped
- 4 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 green chili (optional), finely chopped
- 2 tbsp oil or ghee
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1 tsp garam masala
- 1/2 tsp red chili powder or cayenne pepper (optional)
- Salt to taste
- 1/4 cup fresh cilantro, chopped
- 1 tbsp lemon juice
Instructions
- Prepare the Base:
Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them sizzle. Stir in chopped onions and cook until golden brown. Add garlic, ginger, and green chili (if using), and sauté until fragrant. - Add Tomatoes and Spices:
Add chopped tomatoes, cooking until they soften and blend with the onions. Mix in ground coriander, turmeric, garam masala, and red chili powder (if desired). Cook the spices for a couple of minutes to release their aroma. - Combine Chickpeas:
Add chickpeas and stir to coat them with the spiced mixture. Pour in a small amount of water to adjust the consistency and season with salt. - Simmer:
Cover and let the curry simmer on low heat for 10-15 minutes, allowing the flavors to meld. - Finish:
Garnish with chopped cilantro and lemon juice. Serve hot with steamed basmati rice or warm naan.
Notes
- Adjust spice levels by omitting or increasing the green chili and red chili powder.
- To thicken the curry, mash a few chickpeas during cooking.
- Coconut milk can be added for a creamy texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
