Description
Chana Masala is a flavorful and hearty Indian chickpea curry made with a blend of aromatic spices, sautéed onions, garlic, ginger, and tangy tomatoes. This vegetarian dish is simple to prepare and perfect for a comforting meal served with rice or naan.
Ingredients
Scale
Vegetables and Aromatics
- 2 medium yellow onions, diced
- 1-inch piece ginger, grated
- 3 cloves garlic, minced
- 1 green chili, minced
Spices and Seasonings
- 2 teaspoons garam masala
- 2 teaspoons amchoor powder (dry mango powder)
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 2 teaspoons kosher salt
Other Ingredients
- 1 tablespoon olive oil
- 28 ounces crushed tomatoes
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1 tablespoon lemon juice
Instructions
- Heat the oil and sauté onions: Heat the olive oil in a large pot over medium-high heat. When the oil is hot, add the diced onions and sauté them, stirring occasionally, for 5 minutes until they are softened and translucent.
- Add ginger, garlic, and chili: Add the grated ginger, minced garlic, and minced green chili to the pot. Sauté for 2 minutes while stirring occasionally to release their flavors.
- Add spices: Stir in the garam masala, amchoor powder, paprika, turmeric, and kosher salt. Continuously stir for 30 seconds to toast and heat the spices evenly.
- Add tomatoes and chickpeas and simmer: Pour in the crushed tomatoes and add the drained and rinsed chickpeas. Stir to combine well and bring the mixture to a low simmer. Reduce the heat and let it simmer gently for 15 to 20 minutes, or until the chickpeas are tender and the flavors meld.
- Finish with lemon juice: Remove the pot from heat and stir in the lemon juice to add brightness. Serve the chana masala hot, ideally with rice or naan bread.
Notes
- Amchoor powder is a dry mango powder that adds tanginess; if unavailable, a small squeeze of extra lemon juice or tamarind can be used as a substitute.
- Adjust the green chili amount according to your desired spice level.
- For a richer flavor, you can add a teaspoon of cumin seeds while sautéing onions.
- This dish keeps well refrigerated for up to 3 days and tastes even better the next day.
- Serve garnished with fresh cilantro or sliced onions if desired.
