Chana Masala (chickpea curry) is a traditional Indian dish. Originating in northern India, this vegetarian dish has become popular throughout the subcontinent and around the world, thanks to its simplicity and nutritional benefits. Spices like garam masala, cumin, and turmeric give this dish an incomparable aromatic depth. Easy to prepare, Chana Masala is best enjoyed with basmati rice for a healthy and flavorful meal.

Chana Masala (India)

India

Print the recipe

Pin Recipe

Preparation time 15 mins Cooking time 90 minutes Total time 1 hour 45 minutes

Difficulty: Intermediate Servings: 6

Preparation

Ingredients

Servings

• 200g of dried chickpeas 1 can of cooked chickpeas)

• 2 medium onions, finely chopped

• 2 medium tomatoes, finely chopped

• 2 cloves of garlic, finely chopped

• 1 piece of fresh ginger (2 cm)

• 1 green chili pepper (optional)

• 2 Tbsp of vegetable oil

• 1 tsp cumin seeds

• 1 tsp ground coriander seeds

• 1 tsp turmeric

• 1 tsp of garam masala

• 1 tsp chili powder (or paprika for a less spicy version)

• 1 tsp curry powder

• Salt, to taste

• 1 lemon (for the juice)

• A few fresh coriander leaves for garnish

Preparation

1. Preparing the chickpeas:

2. If using dried chickpeas, soak them in water for at least 8 hours (or overnight). Drain them and cook them in a large pot of salted water until tender (about 1 hour). Drain and set aside. If using canned chickpeas, rinse them well with water.

3. Preparing the sauce:

4. Heat the oil in a large frying pan or wok over medium heat. Add the cumin seeds and let them toast lightly until they pop and release their aroma.
5. Next, add the finely chopped onion and sauté until golden brown (about 5 to 7 minutes).
6. Add the garlic, ginger and green chili (if using). Fry everything for another 2 minutes.
7. Add the chopped tomatoes and simmer until they break down and form a thick sauce (about 5 minutes).

8. Seasoning:

9. Add the spices: ground coriander, turmeric, garam masala, chili powder, and curry powder. Mix well and cook for 1 to 2 minutes to allow the spices to release their aromas.

10. Add the chickpeas:

11. Add the cooked chickpeas to the spicy sauce and mix well so that they are well coated in sauce.
12. Add a little water (about 150-200 ml) to create a thinner sauce if desired. Let it simmer for 10 to 15 minutes over low heat so the chickpeas absorb the flavors.

13. Finishing :

14. • Adjust the salt to your taste. Add lemon juice for a touch of freshness and acidity. Garnish with freshly chopped cilantro before serving

      Service :

      Serve the Chana Masala hot with basmati rice for a complete meal.

Rate this recipe