Chana Masala Recipe

Indian · Main course · 45 min total

A classic North Indian chickpea curry simmered in a spiced tomato-onion gravy, perfect with rice or naan.

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 green chilies, slit (optional)
• 2 large tomatoes, pureed
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon paprika (or red chili powder to taste)
• 1 teaspoon salt, or to taste
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1/2 cup water
• 2 tablespoons fresh cilantro, chopped, for garnish
• 1 tablespoon lemon juice

Instructions

1. Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for 10 seconds.
2. Add chopped onion and sauté until golden brown, about 8 minutes.
3. Add garlic, ginger, and green chilies; cook for 1 minute until fragrant.
4. Add tomato puree, ground coriander, ground cumin, turmeric, garam masala, paprika, and salt. Cook, stirring, until the oil separates from the masala, about 5-7 minutes.
5. Add chickpeas and water. Stir well, bring to a simmer, then reduce heat to low. Cover and cook for 15-20 minutes, stirring occasionally, until the flavors meld and the gravy thickens.
6. Stir in lemon juice. Adjust salt and spices to taste. Garnish with cilantro and serve hot.

Tips

• For a richer flavor, use canned tomatoes and crush them by hand instead of pureeing.
• Serve with steamed basmati rice, naan, or roti.
• Store leftovers in the refrigerator for up to 4 days; flavors improve overnight.

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