Classic Chana Masala
Traditional dish · Indian
A quintessential North Indian chickpea curry, simmered in a rich, spiced tomato-onion gravy. This is the authentic, deeply flavorful version.
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Ingredients
- Chickpeas (canned or dried, cooked)2 cans (15 oz each) or 1 cup dried
- Ghee or Vegetable Oil2 tbsp
- Onions, finely chopped1 large
- Ginger, minced1 tbsp
- Garlic, minced1 tbsp
- Tomatoes, pureed or finely chopped1 can (14.5 oz)
- Cumin seeds1 tsp
- Coriander powder1.5 tsp
- Turmeric powder0.5 tsp
- Garam masala1 tsp
- Red chili powder (Kashmiri for color, or to taste)0.5 tsp
- Amchur (dried mango powder)0.5 tsp
- Saltto taste
- Water0.5 cup
- Fresh cilantro, chopped (for garnish)2 tbsp
- Green chilies, slit (optional, for garnish)1-2
- Ginger, julienned (optional, for garnish)1 tsp
Steps
- 1
If using dried chickpeas, soak overnight and cook until tender. Drain canned chickpeas.
- 2
Heat ghee or oil in a large pot or Dutch oven over medium heat. Add cumin seeds and let them splutter.
- 3
Add chopped onions and sauté until golden brown, about 8-10 minutes.
- 4
Stir in minced ginger and garlic, cook for 1 minute until fragrant.
- 5
Add coriander powder, turmeric powder, garam masala, and red chili powder. Cook for 30 seconds, stirring constantly.
- 6
Pour in the pureed tomatoes. Cook, stirring occasionally, until the oil starts to separate from the masala, about 5-7 minutes.
- 7
Add the cooked chickpeas, amchur, salt, and water. Stir well to combine.
- 8
Bring to a simmer, then reduce heat, cover, and cook for at least 15-20 minutes, allowing flavors to meld. Mash a few chickpeas against the side of the pot to thicken the gravy.
- 9
Adjust seasoning if needed. Stir in fresh cilantro, green chilies, and julienned ginger just before serving.
