Chana Masala (Chickpea Curry)
Recipe Summary
- A flavorful and aromatic chickpea curry, perfect for a hearty meal. This vegetarian dish features tender chickpeas cooked in a rich, spicy tomato-onion gravy, seasoned with traditional Indian spices.
All Ingredients - Main Ingredients
- Olive Oil 150 ml
- Onions 2
- Tomatoes 2
- Turmeric Powder (Haldi) 3 tsp
- Chilli Powder 1 tsp
- Salt 2 tsp
- Garlic Paste 3 tsp
- Green Chilli 1
- Water 100 ml
- Chickpeas (Chana) 500g
- Water 500 ml
- Ground Cumin (Jeera) 2 tsp
- Coriander as needed
Tools You'll Need
- Pan
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
Step-by-Step Instructions
Step 1: Heat Oil and Sauté Onions
Heat 150 ml of olive oil in a pan. Add 2 chopped onions and until they turn golden brown, which takes approximately .
Step 2: Add Tomatoes
Add 2 chopped tomatoes to the pan and cook for about , stirring occasionally, until they soften.
Step 3: Add Spices
Add 3 tsp of turmeric powder, 1 tsp of chili powder, 2 tsp of salt, 3 tsp of garlic paste, and 1 chopped green chili. Mix well and cook for until the spices are fragrant.
Step 4: Simmer with Water (First Batch)
Pour in 100 ml of water and continue to cook the mixture for about , stirring occasionally, until the oil starts to separate from the masala.
Step 5: Add Chickpeas and Simmer
Add 500g of boiled chickpeas (chana) to the pan. Pour in 500 ml of water and bring the mixture to a boil. heat and for , allowing the chickpeas to absorb the flavors and the gravy to thicken slightly.
Step 6: Add Ground Cumin
Sprinkle 2 tsp of ground cumin (jeera) over the chickpeas and mix gently. Cook for another .
Step 7: Garnish and Serve
Garnish with fresh coriander leaves and serve hot.
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