Indian · Main · Easy
Chana Masala
Hearty chickpeas simmered in a spiced tomato gravy, the weeknight hero of Indian home cooking.
The whole recipe in 60 seconds
Chana Masala, in 5 ideas
- Mashing some chickpeas is the trick to a thick, clingy gravy without cream.
- Canned chickpeas make this a true 30 minute meal.
- Toast whole spices and grind them for a deeper flavor if you have time.
- It tastes even better the next day as the flavors meld.
- A dollop of yogurt on top cools the heat nicely.
What you need
Ingredients
- 2 cans chickpeas, drained
- 1 onion, diced
- 2 tomatoes, diced
- 4 cloves garlic, 1 inch ginger, and 1 green chili
- 1 tsp cumin seeds
- 1 tbsp chana masala spice
- 1 tsp turmeric and 1/2 tsp cayenne
- 3 tbsp oil
- 1 tsp salt
- 1/4 cup chopped cilantro
- 1 tbsp lemon juice
How to make it
Directions
- Heat oil and bloom cumin seeds until they crackle.
- Add onion and cook until golden, about 8 minutes.
- Stir in garlic, ginger, and chili; cook 2 minutes more.
- Add tomatoes, chana masala spice, turmeric, cayenne, and salt. Cook until the oil separates.
- Add chickpeas and 1 cup water; simmer 15 minutes.
- Mash a few chickpeas against the pot to thicken the gravy.
- Finish with lemon juice and cilantro. Serve with rice or naan.
Money saver. Dried chickpeas cost pennies; cook a big batch and freeze in portions for instant chana masala.