Per serving · Approximate values estimated by AI
Classic Chana Masala (Chickpea Curry)
Traditional dish · Indian
A beloved and authentic Indian chickpea curry, rich with aromatic spices, tomatoes, and onions. This dish is a staple in North Indian cuisine, known for its comforting and flavorful profile.
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
If using dried chickpeas, soak them 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 grated ginger and minced garlic. Cook for 1 minute until fragrant.
- 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
Add the cooked chickpeas and salt. Stir well to coat the chickpeas with the masala.
- 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
Adjust seasoning with salt. Stir in fresh cilantro and lemon juice (if using) just before serving.
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