Classic Chana Masala (Chickpea Curry)

Ingredients

• Chickpeas (canned or dried, cooked)2 cans (15 oz each) or 1.5 cups dried
• Onions, finely chopped2 medium
• Tomatoes, pureed or finely chopped1 can (14.5 oz)
• Ginger, grated1 tbsp
• Garlic, minced1 tbsp
• Ghee or vegetable oil2 tbsp
• Cumin seeds1 tsp
• Turmeric powder1/2 tsp
• Coriander powder1.5 tsp
• Garam masala1 tsp
• Red chili powder (optional)1/4 tsp
• Saltto taste
• Water1/2 cup
• Fresh cilantro, chopped (for garnish)2 tbsp
• Lemon juice (optional)1 tsp

Steps

1. 1

   If using dried chickpeas, soak them overnight and cook until tender. Drain canned chickpeas.

2. 2

   Heat ghee or oil in a large pot or Dutch oven over medium heat. Add cumin seeds and let them splutter.

3. 3

   Add chopped onions and sauté until golden brown, about 8-10 minutes.

4. 4

   Stir in grated ginger and minced garlic. Cook for 1 minute until fragrant.

5. 5

   Add pureed tomatoes, turmeric powder, coriander powder, garam masala, and red chili powder (if using). Cook until the oil starts to separate from the masala, about 5-7 minutes.

6. 6

   Add the cooked chickpeas and salt. Stir well to coat the chickpeas with the masala.

7. 7

   Pour in water, bring to a simmer, then reduce heat, cover, and cook for at least 15-20 minutes, allowing flavors to meld.

8. 8

   Adjust seasoning with salt. Stir in fresh cilantro and lemon juice (if using) just before serving.