Fragrant Indian Chana Masala
Chickpeas are simmered in a spiced tomato-onion gravy built from cumin, coriander, garam masala, and ginger, producing a thick, protein-rich stew. The whole dish comes together in roughly 40 minutes and pairs well with basmati rice or flatbread. Bold, warming spices are the backbone of this classic North Indian preparation.
Equipment
- 1 Large skillet or pot
- 1 Wooden spoon or spatula
- 1 Cutting board and chef’s knife
Ingredients
- 1 tablespoon vegetable oil Alternatively use 2 tablespoons of vegetable stock for oil-free cooking
- 1 medium onion, finely chopped Red or yellow onion works best
- 2 cloves garlic, minced Use fresh garlic for maximum flavor
- 1 tablespoon fresh ginger, grated Peel before grating
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder Adds color and earthy flavor
- 0.5 teaspoon red chili powder Adjust to taste for spice level
- 14 ounces canned tomatoes, crushed Or roughly 1.5 cups of fresh diced tomatoes
- 2 cups cooked chickpeas About two 15-oz cans, drained and rinsed
- 1 teaspoon garam masala Add at the end for best aroma
- 0.5 teaspoon salt To taste
- 0.5 teaspoon black pepper Freshly ground
- 2 tablespoons fresh cilantro, chopped For garnish
Instructions
- Warm the oil in a large skillet over medium heat (160°C/320°F). For an oil-free version, replace oil with vegetable stock.
- Add the chopped onion and sauté for 5–7 minutes, stirring frequently, until the onion turns golden brown and soft.
- Stir in the minced garlic and grated ginger. Cook for another minute or until the aroma becomes fragrant, being careful not to burn the garlic.
- Add cumin, coriander, turmeric, and red chili powder. Toast the spices for 30 seconds to deepen their flavors.
- Pour in crushed tomatoes and increase the heat slightly (180°C/355°F). Stir well and cook for about 10 minutes, allowing the tomatoes to reduce and form a thick gravy.
- Add the cooked chickpeas along with ½ cup of water (or vegetable stock). Stir to combine and bring to a gentle simmer.
- Lower the heat to medium-low (150°C/300°F) and simmer for about 20 minutes, letting the flavors meld. If the gravy becomes too thick, add a splash more water.
- Sprinkle in garam masala, salt, and black pepper. Stir well, then taste and adjust seasonings if needed. Turn off the heat.
- Garnish with chopped fresh cilantro just before serving for an herbal, fresh note.
Notes
Michelle’s Tips
- To add a smoky twist, stir in ½ teaspoon smoked paprika.
- If you prefer a thicker gravy, mash a few chickpeas against the side of the pan.
- You can prepare extra onion-ginger-garlic paste and freeze it for future use.
Serving Suggestions
- Serve hot with steamed basmati rice or flatbreads like naan or roti.
- Top with a lemon wedge to balance the spices and brighten the flavors.
- For a visually appealing plate, serve in shallow bowls to highlight the vibrant red hue of the tomato gravy and garnish with extra cilantro for a pop of green.
Culinary Context
- Chana Masala is a staple North Indian curry known for its robust spice profile and comforting texture. It's widely cherished and often served with bread or rice, making it a versatile meal enjoyed at any time of day.
Nutrition
Calories: 204kcalCarbohydrates: 31gProtein: 9gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.02gSodium: 447mgPotassium: 511mgFiber: 8gSugar: 8gVitamin A: 235IUVitamin C: 13mgCalcium: 91mgIron: 4mg
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