Ingredients

2 tablespoons ghee or neutral oil

1 tablespoon garlic paste or freshly grated garlic

1 tablespoon ginger paste or freshly grated ginger (from a peeled 2-inch piece), plus more fresh ginger, peeled and sliced into matchsticks, for serving

1 medium red onion, peeled and finely chopped

2 Thai green or bird’s eye chiles, chopped

1 teaspoon cumin seeds

1/4 teaspoon ground turmeric

1/2 teaspoon ground coriander

1 teaspoon Kashmiri or other hot red chile powder

4 Roma tomatoes, finely chopped

3/4 teaspoon fine sea salt

2 (15-ounce) cans of chickpeas, drained, or 3 cups of cooked chickpeas

2 cups unsalted chicken or vegetable stock, or water

3/4 teaspoon garam masala

2 tablespoons chopped cilantro leaves and tender stems

Rice or roti and lemon wedges, for serving (optional)

Instructions

Step 1: In a medium pot, melt ghee over medium heat. Stir in the garlic, ginger, and onion. Cook, stirring occasionally, until the onion softens, about 5 to 7 minutes. Add the chopped chiles, cumin seeds, turmeric, coriander, and chile powder. Stir continuously for 30 seconds to toast the spices without burning.

Step 2: Add the chopped tomatoes with their juices and sea salt. Increase heat to high and cook, stirring often, until the mixture thickens and becomes jammy, about 5 to 7 minutes.

Step 3: Stir in the chickpeas and stock. Bring to a boil, then reduce heat and simmer until the sauce thickens slightly, about 5 to 7 minutes. Use the back of a spoon to mash some chickpeas against the side of the pot to thicken the curry to your liking.

Step 4: Remove from heat and sprinkle garam masala over the top. Garnish with chopped cilantro and ginger matchsticks. Serve hot with rice or roti and lemon wedges if desired.

Tips & Variations

Use freshly grated garlic and ginger for a more vibrant flavor, but pastes work well for convenience.

To boost heat, add more chiles or a pinch of cayenne chili powder.

For a richer curry, substitute ghee with butter or add a splash of cream at the end.

Cook dried chickpeas ahead for a fresher taste; soak overnight and simmer until tender.

FAQs

Can I make chana masala vegan?

Yes, simply use oil instead of ghee and vegetable stock instead of chicken stock to keep the dish vegan.

What can I serve with chana masala?

This curry pairs wonderfully with steamed basmati rice, warm roti, naan, or even couscous. A squeeze of fresh lemon juice brightens the flavors just before serving.